Make milk kefir with kefir grains and any milk

Place 1-2 tablespoons of milk kefir grains in a glass jar. Add 2 cups of whole milk (cow, goat, or sheep). Cover loosely with a cloth or lid placed on top (not sealed). Let sit at room temperature for 24 hours. Strain through a plastic or nylon mesh strainer to separate grains from kefir. Drink the kefir, return grains to the jar with fresh milk.

Why It Works

Milk kefir grains contain a complex community of over 50 species of bacteria and yeast — far more diverse than yogurt. They ferment lactose into lactic acid, producing a tangy, drinkable probiotic beverage. The grains are reusable indefinitely.

Tips

• Grains grow over time — share extras with friends or eat them (they are edible)
• Use whole milk for the creamiest kefir; skim milk works but produces thinner results
• 24 hours at 70°F produces mild kefir; 48 hours or warmer temperatures produce tangier kefir
• Never use metal strainers or utensils with kefir grains — use plastic, nylon, or wood