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Milk Kefir

Print Recipe
Milk kefir grains in a glass jar next to a bottle of raw milk on a wooden plate
Prep Time:5 minutes
2 days
Total Time:2 days 5 minutes

Equipment

  • 1 strainer preferably a plastic one
  • 1 Large bowl
  • 1 bottle optional
  • 1 mason jar with a loose lid or airlock

Ingredients

  • 100 g kefir grains
  • 1000 g milk organic whole milk or raw milk

Instructions

  • Empty the mason jar into a (plastic) strainer, catch the milk kefir in a large bowl, pot, or pan.
  • After all the milk kefir has passed through the strainer, rinse out the empty jar with warm water and dry the jar with a clean tea towel on the outside of the jar.
  • Place the rinsed and dried jar on a kitchen scale and tare it so it's set to 0 g. Add back the correct amount of kefir grains (for 1 liter of milk kefir, you should add 100 grams of kefir grains).
  • Once the kefir grains are back in the pot, add enough milk (1000 grams of milk will make about 1 liter of milk kefir).
  • After enough milk has been added, I close the jar with the airlock and place it back on the kitchen counter.
  • After about 48 hours, repeat this recipe for a new batch of milk kefir!

Notes

  • The ratio of kefir grains to milk should be about 1 to 10. So, for every gram of kefir grains, you should add 10 grams of milk. In this recipe, for 1 liter of milk kefir, you should use 100 grams of kefir grains.
  • Fermentation processes are dependent on multiple factors. One of which is the temperature. Do note that in winter, you might need to ferment your kefir grains longer than in summer.
  • If your kefir smells yeasty or like beer, reduce the fermentation time slightly.
  • Want a fizzier kefir? Do a second ferment! Add your milk kefir to a sealed bottle and let it sit for another 12 to 24 hours.
Servings: 1 liter