Homemade Kefir Is Tangy, Creamy, And Worth It
Adapted from https://www.bonappetit.com/story/how-to-make-kefir
The probiotic-rich fermented drink is a key part of my wellness (and breakfast) routine.
Eager to try making kefir? Here is everything you need to know to get started:
You’ll Need:
2 glass jars (at least 1 quart each)
1 Plastic, nylon mesh, or stainless-steel strainer
1 Plastic or wooden spoon
2-3 cups fresh dairy milk (make sure the milk you choose is not ultra-pasteurized, because then it’s not a viable food source for kefir grains. If you’d like to try alt milk, read more about the process here.)
At least 2 tablespoons of kefir grains. You can order them online, or if you find a kefir stand at a farmers market, some sellers will give you the grains for free.
Step 1: Fermentation
Place 1 tbsp kefir grains in a glass jar and fill with 1 cup fresh milk. The ratio of grains to milk should always be 1 tbsp to 1 cup, but it can be increased if you’d like to make a bigger batch. Leave about an inch of room at the top to allow carbonization and grain growth.
Cover the jar with something breathable, like a tightly woven cloth or coffee filter, and secure with a rubber band. The kefir grains don’t need oxygen to survive but there are bacteria strains within milk and kefir grains that thrive in oxygen-rich environments, so airflow is key.
Let the jar with the kefir grains and milk sit at room temperature for approximately 24 hours. If it’s hotter where you live, the fermentation process will probably be quicker, or slower if it’s cold. You’ll know the kefir is done when the consistency has thickened, the milk tastes sour, and slight swirls of white and yellow start to appear in the mixture—this is the curds and whey just beginning to separate.
Step 2: Strain your kefir
Pour the mixture through a strainer, catching the liquid in a bowl. Use a wooden spoon to push the grains against the strainer and catch all the excess liquid. You’ll be left with just the grains in the strainer, which will look less like yogurt and more like cottage cheese.
Pour the kefir from the bowl into another glass jar or bottle and cover with a lid. You can drink it immediately or keep it in the fridge for up to three weeks.
Step 3: Feed your kefir grains again
Return the kefir grains from the strainer to their jar, pour fresh milk over them again, cover, and repeat the whole process. Kefir grains will double in size every two weeks or so, so add more milk to maintain the 1:1 ratio. If you have too many grains, give some to a friend or mix them into a smoothie.
Step 4: Eat or drink your kefir
Usually, the easiest thing to make myself for breakfast is a smoothie packed with greens, berries, and about a cup of kefir for a tangy kick. If I have extra time on Sundays, I meal prep overnight oats for the week, subbing the milk and yogurt with kefir. But if I’m short on time, I use kefir as a substitute for yogurt in recipes.
Kefir is an acquired taste and newbies will probably shy away from drinking it straight. But by now, I’ve grown to love it. Sometimes I mix in some honey and drink it slowly, enjoying each zingy sip.