Homemade Milk Kefir: The Easiest Probiotic Drink You Can Make!

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Homemade milk kefir is one of the easiest ways to get probiotics into your diet. Just add kefir grains to milk, let it sit out on the counter, and you have a tangy, probiotic-rich drink in about 24 hours.

Kefir is packed with gut-friendly bacteria, making it a powerful health booster. If you want an easy, homemade probiotic drink, kefir is the perfect choice.

I make kefir daily from raw goats milk and blend it with a mixture of frozen raspberries, blueberries, and strawberries for a tangy, gut-friendly morning smoothy packed with probiotics, vitamins, and enzymes.

making berry smoothie with kefir in blender

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Kefir is seriously one of the healthiest things you can add to your diet. Whether you drink it plain, blend it into a smoothie, or use it in recipes like these sourdough waffles, homemade kefir is a game-changer for gut health and overall wellness.

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What Is Milk Kefir?

Kefir is a fermented dairy drink made by culturing milk with kefir grains. Kefir grains are small, gelatinous clusters of bacteria and yeast that work together to transform milk into a tangy, probiotic-rich beverage. Unlike yogurt, which contains only a few strains of beneficial bacteria, kefir has a much wider variety of probiotics, making it one of the most powerful fermented foods for gut health.

kefir grains on a wooden spoon after being strained

The fermentation process naturally reduces lactose, making kefir easier to digest, even for those who are sensitive to dairy. It’s rich in essential nutrients like calcium, B vitamins, and protein, helping to strengthen bones and boost energy. Plus, its natural probiotics can help balance gut bacteria, which is linked to improved skin health, better mood, and a stronger immune system.

With a slightly fizzy texture and a tart, creamy flavor, kefir is a versatile drink that can be enjoyed on its own, blended into smoothies, or used in recipes for an extra probiotic boost.

Ingredients for Homemade Milk Kefir:

Raw Milk – You can also use pasteurized, but raw is best for maximum nutrients.

Live Kefir Grains – If you source raw milk or meat from a local farm, they probably have some kefir grains that you can buy from them. Just ask! You can get them from amazon too.

glass mason jar, stainless steel strainer and funnel

Tools You May Need:

Quart-sized glass jar– I like to use these mason jars.

A breathable cover– I use coffee filters, but you can use cheesecloth, or a paper towel with a rubber band.

Wooden Spoon– I use the small wooden spoon from this set all the time and love it!

Strainer– I use a small handheld stainless steel strainer

Funnel– I use a stainless steel one, but plastic works too.

How To Make Homemade Milk Kefir

*If you ordered kefir grains from amazon, first follow the included detailed instructions.

Step 1: Place a heaping tablespoon of live kefir grains into a clean quart-sized glass jar.

Step 2: Pour raw milk (or pasteurized milk) over the grains, leaving some space at the top of the jar. Gently mix the kefir grains and the milk. (I don’t measure the milk, I just pour it into a quart-sized jar until it’s almost at the top.)

kefir fermenting with coffee filter on counter

Step 3: Cover the glass jar with a coffee filter or other breathable lid. Set the jar on the counter at room temperature for 12-36 hours.

Step 4: After 12-36 hours, take the cover off and mix the kefir. It should feel slightly thick and have a tangy aroma. If it doesn’t feel thick yet, just put the cover back on and let it ferment for another 8 hours. Then check again.

Step 5: Put a funnel on the top of another clean glass jar. Pour the kefir through a strainer into the funnel. The grains will stay on top of the strainer while the kefir goes through the funnel into the glass jar. Do this slowly so that the kefir doesn’t spill and make a big mess.

Step 6: Remove the strainer with the kefir grains and put a clean lid on the jar with the kefir. Store the kefir in the fridge.

Step 7: Transfer the kefir grains from the strainer to a clean glass jar. Pour fresh milk over the grains, gently mix, and cover the jar with a coffee filter. Repeat the fermentation process by letting it sit on the counter at room temperature for 12-36 more hours.

Step 8: Enjoy your kefir plain, blend with some fruit to make a smoothie, or use in other recipes!

Ways to Use Kefir

Drink it plain! I love the sour taste and it satisfies my sweet tooth!
Blend it with some berries and a few drops of stevia or a spoonful of honey. This is what I do each morning!
Mix with herbs, garlic, and lemon for a creamy probiotic dressing.
Use it in place of yogurt in recipes like sourdough waffles, sourdough biscuits, and bread!

Tips

Warmer kitchens will ferment kefir faster. Cooler temperatures slow down fermentation, so it make take closer to 24-36 hours for the kefir to thicken. If your kefir ferments too quickly, try using less grains or moving it to a cooler spot.
Healthy kefir grains naturally grow and multiply as they ferment. If you notice your grains increasing in size, that’s a good sign! You can remove some and share them with a friend or store them for later.
With proper care, kefir grains can be reused indefinitely. As long as you continue feeding them fresh milk and storing them correctly, they will keep producing kefir for years to come.
If you see your kefir separating into thick curds and a clear liquid (whey), don’t worry! This just means it’s over-fermented. You can still stir or blend it back together, or strain it and use the whey for other probiotic-rich recipes.
If you add too many grains relative to the amount of milk, your kefir will ferment too quickly and may become overly sour. A good ratio is about 1 tablespoon of grains per 2 cups of milk.
If you’re just starting with new kefir grains, your first few batches might not turn out perfectly. They may be too thin or taste off. This is normal! Keep making batches, and after a few cycles, your grains will adjust, and the kefir will improve.
The amount of milk you use should correspond to the amount of kefir grains. More grains require more milk to prevent over-fermentation. If your kefir is turning out too thick or sour too quickly, try increasing the milk amount or reducing the number of grains.
If you prefer a milder, less tangy kefir, ferment for 12-18 hours. For a stronger, more tart flavor with more probiotics, let it ferment for a full 24-36 hours.
If your grains multiply and you don’t want to keep making more kefir, store extras in a small jar of milk in the fridge for up to a week. For longer storage, rinse them, dry them, and freeze them for later use.

Recipe FAQ’s

Can I use pasteurized milk instead of raw milk?

Yes! While raw milk provides additional enzymes and nutrients, pasteurized milk works just as well for making kefir. Just avoid ultra-pasteurized milk, as it can affect fermentation.

How long does kefir take to ferment?

Kefir typically ferments in 12-24 hours at room temperature. Warmer environments speed up the process, while cooler temperatures slow it down.

How do I know when my kefir is ready?

Your kefir is ready when it thickens slightly and has a tangy, slightly sour aroma. If it separates into curds and whey, it has over-fermented, but you can still stir or blend it back together.

What do I do with the kefir grains after straining?

After straining, place the grains into fresh milk to start a new batch. Kefir grains are resuable and will continue fermenting indefinitely with proper care.

What’s the best way to store kefir?

Store finished kefir in the fridge in a sealed jar. It will continue to ferment slowly, developing a stronger flavor over time. It’s best consumed within a week but can last up to two weeks.

Can I take a break from making kefir?

Yes! If you need a break, store the grains in fresh milk in the fridge for up to a week. For longer storage, freeze them in a small amount of milk or dry them for later use.

Why is my kefir too sour?

A longer fermentation time leads to a tangier flavor. Try fermenting for a shorter period or adding fruit, honey, or a few drops of stevia to sweeten it.

Can I blend kefir into smoothies?

Absolutely! Kefir makes an excellent base for smoothies, adding probiotics and a creamy texture. Try blending it with some berries, a few drops of stevia or spoonful of honey, and seeds for a nutritious drink.

What should I do if my kefir grains stop growing?

Kefir grains may slow down if they aren’t getting enough fresh milk or if they’ve been exposed to poor quality milk. Try switching to a different milk source and feeding them regularly.