Homemade kefir in small glass bottle next to a glass with kefir, over light blue napkin and wood board

Homemade Kefir

Course: Drinks
Cuisine: Homemade
Keyword: gluten-free, golden milk, kefir
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Author: The Petite Cook
Homemade Milk Kefir is tangy as yogurt, thick and creamy as a smoothie and full of good-for-you probiotics. Drink kefir straight-up, added to smoothies, or use it in place of yogurt/buttermilk/milk when baking cakes, muffins or pancakes.
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Ingredients

  • 250 ml fresh whole milk I used a2 Milk™
  • 1 tbsp milk kefir grains or powder

Instructions

  • Start by placing the kefir grains or powder into the jar, then pour the milk in.
  • Cover the jar with the lid, but do not close it all the way, to allow the kefir to “breath”. Alternatively, cover the jar with a cheesecloth and secure with a band. Allow the kefir to sit at room temperature (ideally between 19-24 degrees) for about 24 hours.
  • Once the 24 hours have passed, gently stir the kefir. It's ok if it's a little too thick, once strained it will reach a thinner consistency. Using a strainer or kitchen cloth*, strain the prepared mixture into another jar, to separate the grains from the ready-to-drink kefir.
  • *If you’re using the milk kefir powder, you don’t necessarily need to strain, and the kefir is ready to drink immediately.
  • Store in the fridge for up to 2 days. Drink kefir straight-up, or add it to smoothies, lassi or to smoothie bowls. You can also use it in place of yogurt/buttermilk/milk when baking cakes, muffins or pancakes.

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