Are you interested in trying out a new fermented drink that’s both delicious and nutritious?
Try this simple and easy recipe for making milk kefir using milk kefir grains.

This beverage is packed with beneficial bacteria that can potentially help improve your gut health.
In this blog post, we will walk you through the step-by-step process of making milk kefir at home using fresh milk and kefir grains.
You can use any type of milk, including raw milk, organic milk, coconut milk, and even soy milk, to make your own kefir.
Whether you prefer a pourable yogurt or a creamy kefir, we’ll provide you with detailed instructions to help you make your own tasty kefir in just a few weeks!

Why We Love Making Milk Kefir and Know You Will Too!
Probiotic Powerhouse: Milk kefir is a fermented drink that’s packed with active probiotic cultures, which are beneficial bacteria that can help improve gut health and boost the immune system.
Versatile Options: You can use any type of milk to make kefir, including cow’s milk, goat’s milk, coconut milk, or even soy milk. You can also experiment with different flavors by adding fresh fruit or honey.
Nutritional Benefits: Milk kefir is a good source of several nutrients, including vitamin D, calcium, and protein. It also contains organic acids and beneficial bacteria that can potentially help lower cholesterol levels and reduce chronic inflammation.
Easy to Make: Making your own milk kefir at home is surprisingly easy and requires only a few simple ingredients, such as fresh milk and kefir grains. You don’t need any fancy equipment or special skills to get started.
Cost-Effective: Instead of buying expensive probiotic supplements or pre-made kefir from the grocery store, making your own milk kefir at home using fresh ingredients can be a cost-effective way to boost your gut health and overall well-being.
Delicious and Refreshing: Milk kefir has a tangy, slightly sour taste that can be refreshing and satisfying. You can enjoy it on its own as a beverage or use it as a substitute for sour cream or yogurt in your favorite recipes.
Sustainable and Eco-Friendly: Making your own milk kefir at home using live grains is a sustainable and eco-friendly way to enjoy a delicious and nutritious fermented drink. You can support small family farms by using organic milk and reduce food waste by making use of leftover milk.

Tips On How To Make Milk Kefir Recipe Using Milk Kefir Grains
- Use Fresh Milk: For the best results, use fresh, whole milk that hasn’t been ultra-pasteurized. Avoid using milk that has been homogenized, as this can interfere with the fermentation process.
- Choose the Right Milk: While you can use any type of milk to make kefir, the type of milk you choose will affect the flavor and texture of the final product. For a creamy, rich kefir, use full-fat milk. For a lighter, tangier kefir, use low-fat or non-fat milk.
- Use High-Quality Kefir Grains: Use active and healthy live milk kefir grains. You can purchase kefir grains online or from a local health food store.
- Keep the Temperature Constant: Milk kefir ferments best at room temperature, ideally between 68-78°F. Avoid exposing the kefir to direct sunlight or extreme temperatures.
- Cover the Jar with a Loose Lid: To allow the kefir to breathe and prevent pressure build-up, cover the jar with a loose lid or a piece of cloth secured with a rubber band.
More Tips
- Don’t Add Sugar: Unlike water kefir, milk kefir does not require added sugar to ferment. The lactose in the milk provides the natural food source for the kefir grains.
- Strain the Kefir Grains: After the fermentation process is complete, strain the Kefir grains from the liquid using a non-metallic strainer. Make sure to reserve the kefir grains to make a new batch of kefir.
- Store the Kefir in the Fridge: Once the kefir is strained, you can store it in the fridge in a sealed jar for up to a week. The kefir will continue to ferment in the fridge so that it may become slightly more sour over time.
- Experiment with Flavors: You can add fresh fruit, honey, or spices to the kefir to create different flavors and textures. However, avoid adding any acidic ingredients, such as lemon juice, as this can interfere with the fermentation process.
- Be Patient: Making milk kefir is a process that requires patience and experimentation. Don’t be discouraged if your first batch doesn’t turn out perfectly—keep trying and adjusting until you find the best method and flavor for you.
FAQ Milk Kefir Recipe Using Milk Kefir Grains
What are milk kefir grains?
Milk kefir grains are small, live cultures that are used to ferment milk and create a tangy, slightly sour beverage.
How do I store my kefir grains?
Store your kefir grains in the refrigerator in a small amount of milk, or freeze them for longer-term storage.
How often do I need to make a new batch of kefir?
You can make a new batch of kefir every day, every other day, or even once a week, depending on how much kefir you drink and how quickly you go through it.
Can I use kefir as a substitute for yogurt?
Yes, you can use kefir as a substitute for yogurt in most recipes. It can also be used as a substitute for sour cream or buttermilk.
Is milk kefir safe for people with lactose intolerance?
While milk kefir has many potential health benefits, it’s important to note that it may not be suitable for everyone. Individuals with lactose intolerance or allergies to dairy products should avoid consuming milk kefir. Additionally, milk kefir is a living organism that requires proper care and handling to prevent contamination and the growth of harmful bacteria, such as E. coli. Always follow proper food safety practices when making and consuming milk kefir. Consult with a healthcare professional before adding milk kefir or any other probiotic foods to your diet.
Can I use non-dairy milk to make kefir?
Yes, you can use non-dairy milk such as coconut milk or soy milk to make kefir. However, the texture and flavor may be different from traditional milk kefir. If you prefer a non dairy non creamy kefir check out how to make water kefir HERE.
Is it normal for my kefir to separate?
Yes, it is normal for kefir to separate into curds and whey. Simply stir or shake the kefir to mix it back together before drinking.

Tools you may need
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Ingredients you will need
Milk: Milk is the main ingredient in milk kefir and provides the natural food source for the kefir grains. For the best results, it is recommended to use fresh, whole milk that hasn’t been ultra-pasteurized.
Milk Kefir Grains: Milk kefir grains are live, active cultures of bacteria and yeast that are added to milk to start the fermentation process. These grains contain strains of good bacteria that can potentially help improve gut health and boost the immune system. It is important to use high-quality kefir grains that are active and healthy for the best results.
How To Make Milk Kefir Recipe Using Milk Kefir Grains

1. Add 1-2 tablespoons of milk kefir grains to a clean glass jar.
**When you first get your kefir grains, they may be dehydrated. It may take a few times to repeat these steps to wake them up, and over time, they will grow and multiply. Patience is key here.
Pour 2 cups of fresh milk over the kefir grains.

Cover the jar with a loose lid or a piece of cloth secured with a rubber band.
Place the jar in a warm, dark place, away from direct sunlight.
Keep the temperature constant, ideally between 68-78°F.
Let the milk kefir ferment for 24-48 hours, depending on your preference.
The longer you let it ferment, the tangier and thicker it will become.

After the fermentation process is complete, strain the kefir grains from the liquid using a non-metallic strainer.
Reserve the kefir grains to make a new batch of kefir.
Transfer the liquid kefir to a clean glass jar.
Store the kefir in the fridge to slow down the fermentation process and enjoy it chilled.
Repeat the process to make a new batch of milk kefir using the reserved kefir grains.
Storage Ideas
- Proper storage of milk kefir is important to maintain its flavor and nutritional value. Here are some storage ideas for milk kefir:
- Refrigeration: Once the milk kefir has reached your desired taste and consistency, transfer it to a clean glass jar with a tight-fitting lid and store it in the fridge. This will slow down the fermentation process and preserve the flavor and texture of the kefir. The kefir will keep in the fridge for up to 2 weeks.
- Freezing: Milk kefir can also be frozen for longer storage. Transfer the kefir to a freezer-safe container with some headspace and store it in the freezer. Thaw the kefir in the fridge before consuming it. Note that the texture of the kefir may change after freezing and thawing.
More Storage Ideas
- Dehydration: Kefir grains can be dehydrated and stored for later use. To do this, rinse the kefir grains with filtered water and spread them out in a thin layer on a non-stick surface. Let them air-dry for 2-3 days or until they are completely dry and brittle. Store the dehydrated kefir grains in an airtight container in a cool, dry place. To rehydrate the grains, soak them in fresh milk for 24 hours before using them to make a new batch of kefir.
- Sharing: If you have extra milk kefir, you can share it with friends and family. Transfer the kefir to a clean glass jar and give it to someone along with some kefir grains so they can make their own batch. This is a great way to introduce others to the benefits of homemade kefir.
- Remember to always use clean utensils and containers when handling milk kefir to prevent contamination.
If you love milk kefir and want to learn how to make Water Kefir, we have a step-by step guide just for you, found HERE.
Don’t forget to tag us on IG @themoderndaycottage when you share your creation. We can’t wait to see it!
If you try this recipe, please come back and give us a FIVE-STAR rating!! We appreciate it:)!!

Milk Kefir Recipe Using Milk Kefir Grains
Looking for a healthy and tasty probiotic drink? Look no further than milk kefir made with milk kefir grains! Learn how to make your own in just a few simple steps.
Ingredients
- Milk
- Milk Kefir Grains
Instructions
- Add 1-2 tablespoons of milk kefir grains to a clean glass jar. **When you first get your kefir grains, they may be dehydrated. It may take a few times to wake them up, and over time, they will grow and multiply. Patience is key here.
- Pour 2 cups of fresh milk over the kefir grains.
- Cover the jar with a loose lid or a piece of cloth secured with a rubber band.
- Place the jar in a warm, dark place, away from direct sunlight. Keep the temperature constant, ideally between 68-78°F.
- Let the milk kefir ferment for 24-48 hours, depending on your preference. The longer you let it ferment, the tangier and thicker it will become.
- After the fermentation process is complete, strain the kefir grains from the liquid using a non-metallic strainer.
- Reserve the kefir grains to make a new batch of kefir.
- Transfer the liquid kefir to a clean glass jar.
- Store the kefir in the fridge to slow down the fermentation process and enjoy it chilled.
- Repeat the process to make a new batch of milk kefir using the reserved kefir grains.
Notes
- Use Fresh Milk: For the best results, use fresh, whole milk that hasn't been ultra-pasteurized. Avoid using milk that has been homogenized, as this can interfere with the fermentation process.
- Choose the Right Milk: While you can use any type of milk to make kefir, it's important to note that the type of milk you choose will affect the flavor and texture of the final product. For a creamy, rich kefir, use full-fat milk. For a lighter, tangier kefir, use low-fat or non-fat milk.
- Use High-Quality Kefir Grains: Make sure to use live milk kefir grains that are active and healthy. You can purchase kefir grains online or from a local health food store.
- Keep the Temperature Constant: Milk kefir ferments best at room temperature, ideally between 68-78°F. Avoid exposing the kefir to direct sunlight or extreme temperatures.
- Cover the Jar with a Loose Lid: To allow the kefir to breathe and prevent pressure build-up, cover the jar with a loose lid or a piece of cloth secured with a rubber band.
- Don't Add Sugar: Unlike water kefir, milk kefir does not require added sugar to ferment. The lactose in the milk provides the natural food source for the kefir grains.
- Strain the Kefir Grains: After the fermentation process is complete, strain the kefir grains from the liquid using a non-metallic strainer. Make sure to reserve the kefir grains to make a new batch of kefir.
- Store the Kefir in the Fridge: Once the kefir is strained, you can store it in the fridge in a sealed jar for up to a week. The kefir will continue to ferment in the fridge, so it may become slightly more sour over time.
- Experiment with Flavors: You can add fresh fruit, honey, or spices to the kefir to create different flavors and textures. However, avoid adding any acidic ingredients, such as lemon juice, as this can interfere with the fermentation process.
- Be Patient: Making milk kefir is a process that requires patience and experimentation. Don't be discouraged if your first batch doesn't turn out perfectly—keep trying and adjusting until you find the best method and flavor for you.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 117Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 293mgCarbohydrates: 12gFiber: 0gSugar: 12gProtein: 10g
“The Modern Day Cottage” are not dietitians or nutritionists, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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