Prep time: 
Fermentation time: 
Yield: 2 quarts
  • 2 quarts/liters whole milk (cow, sheep, goat; can be raw or pasteurized)
  • 2 tablespoons dairy kefir grains
  • Two or three clean glass jars
  • Small strainer (i.e. silicone sink strainer
Ferment Kefir
  1. Add fresh milk to a clean glass container(s) (one half-gallon jar or two quart-sized jars).
  2. Add kefir grains (half per jar if using two) and 1 ounce finished kefir to jar(s). Stir or shake contents.
  3. Cover containers with lid(s) but do not tighten.
  4. Put in a quiet spot at room temperature and leave undisturbed for 24 hours.
  5. After 24 hours, taste. It should have thickened up and may even have broken into solid curds and liquid whey. If it is sour enough, then it is ready to strain. If not, replace lid(s) and check again in a few hours.
Strain Kefir
  1. With the lid on tight, shake or stir the kefir so it is smooth and evenly textured.
  2. Using a device such as a small wire mesh strainer or a clean sink strainer, strain the kefir into another clean glass container. You may need to manually push the curds (and cream if using raw/unhomogenized milk) through the strainer. The grains are rubbery and yellowish and translucent and won't go through the strainer.
  3. Scoop out the grains and add them to another jar for storage.
  4. After straining everything into containers, add a ¼ cup kefir or fresh milk to the grains jar to keep them happy and healthy. Store kefir and grains in refrigerator.
Recipe by Fermenters Club at