Homemade Kefir

Our first go at homemade kefir and it was delish! I’m looking forward to tomorrow morning when the next batch will be ready. It takes about 24 hours to ferment but I read if you let it ripen an additional 24 hours it increases the levels of folic acid by 116% -hmmm…interesting. It was so creamy and thick after only 24 hours, I can only imagine how creamy and thick it would be after 48 hour. My husband and I are fighting over each drop, it is that good. Today we ended up making two batches so tomorrow we will have about 4 cups!

ImageFinished product

What is kefir? Kefir is a fermented drink usually made from dairy but can be made from almond, coconut, water, or goat milk.  Kefir is loaded with healthy digesting bacteria, protein, vitamins, minerals and is easily digested. Most folks who cannot digest lactose can digest kefir because the enzyme, lactase, is present. You can drink it plain, add frozen fruit and make a smoothie, or pour it into a bowl and add fresh fruits and nuts.

Image Kefir grains – they are not “grains” they are just called grains. They look like cauliflower. Picture is from Wikipedia.

What is needed to make kefir?

  1. Mason jar
  2. Kefir grains (do not use the powder or packets purchase real kefir grains, you’ll have to google for a retail near you)
  3. Raw milk (best option) or non-homogenized organic milk (grass-fed)  or coconut milk, goat milk, almond milk, rice milk.
  4. Strainer (plastic, no metal)
  5. Bowl or jug
  6. Rubber band
  7. Coffee filter
  8. Wooden spoon (do not use metal)

How to Make Kefir?

  •  Place the kefir grains in the mason jar (for every tablespoon of kefir grain add 7 to 8 ounces of milk)
  •  Pour the milk (or whatever liquid) into the jar leaving about 2 inches from the top
  •  Place the coffee filter on the mason jar as if it were a lid, use the rubber band to secure it.
  •  Let it sit for 24 hours +.
  •  Pour the liquid into the strainer, the kefir grains will stay in the strainer, you will reuse these grains.
  •  Use a wooden spoon lightly to get all the liquid out of the strainer
  •  Put the liquid in the refrigerator or enjoy immediately. (will stay fresh in refrigerator for up to three days)
  •  Take the left over kefir grains and put them back in a clean mason jar and start all over.

*I have not used any other liquids –goat, almond, rice, or anything else so please let me know how it turns out.

ImageImage Image


Filed under Health Benefits, Nutrition, Recipe, Tips

4 responses to “Homemade Kefir

  1. Love it. I’m gonna give it a try.

    *Sent from my mobile

  2. sandie newman

    think i will pass on this one. but i do love ya!!! mom


  3. Pingback: Fat Dog 50 Mile | Deb's Holistic Nutrition

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