How to Make Milk Kefir

How to Make Milk Kefir 

Make homemade kefir using live kefir grains

When it comes to making milk kefir you have a few different options – live grains, dehydrated grains and a powdered culture. Live grains are the most popular form to start making kefir with as they’re ready to use straight away; there’s no need to spend weeks hydrating them and they tend to have a longer life span than a powder. The below recipe is how to make milk kefir using live kefir grains.


You will need:

  • 1-2 teaspoons active Milk Kefir Grains
  • Cow or goat milk
  • A glass jar
  • A non-metal stirring utensil (glass or plastic are preferred)
  • A breathable cover for the jar like a muslin/cheese cloth of coffee filter paper
  • An elastic band to secure the cover to the jar
  • A fine mesh plastic strainer 



  1. Place the kefir grains in 250ml of milk.
  2. Cover with your muslin cloth and seal with the rubber band.
  3. Place in a warm spot (preferably around 20-25°C), out of direct sunlight and leave to culture for around 24 hours.
  4. Check on your grains after this time. The milk should have thickened slightly and the aroma should be pleasant (as opposed to sour).
  5. If the milk has reached this stage then your culture is complete and you can sieve the grains out and drink the remaining liquid (or refrigerate).
  6. Place the kefir grains in a new batch of milk.
  7. Repeat the above process.


There is no set time for how long you should refrigerate cultured kefir milk so use your best judgement. We like to drink ours within 3 days for the freshest flavour, however, it can last longer.