Milk Kefir Grains

How to Make Kefir - Equipment Needed (optional):

Mesh strainer
mason jar or any other glass container/jar
Rubber spatula (or just a wooden spoon )


Organic kefir grains with some organic kefir from the bag as supplied
250ml of milk (preferably full fat organic)

1. Put the whole content from the bag into a clean glass jar.

2. Add milk. Leave a half inch to an inch of room at the top. If you want a thicker kefir, add a little cream. The more cream you add, the thicker your kefir will be.

3. Cover the jar with a muslin cloth and set it out on the counter (or in a cupboard — NOT in the fridge!) for anywhere from 24 hours to few days. The kefir grains will culture the milk. It cultures faster in a warm kitchen than a cool one. You will know when it’s ready because it will start to look thick and clumpy. The longer you leave it out, the more tangy and cultured it will become. If it separates into a clear liquid and clumps, it’s REALLY ready. Please note that first batch might take up to few days as grains need to settle down.

4. When it’s ready, pour the kefir out into a strainer set on top of a glass Pyrex measuring cup or a glass bowl or mason jar.

5. Use a rubber spatula or wooden spoon to gently stir the kefir until all the liquid passes through the mesh and you are left with kefir grains. You can also use regular spoon to do it but some do not recommend using metal.

6. Some people like to rinse their grains. I don’t recommend that. I find that my kefir grains grow more quickly when I do not rinse them and do not wash the jar in between batches.

7. Now put your grains back into a jar, add some more milk and start all over again.   That’s it, Enjoy