Prep time: 
Fermentation time: 
Yield: 2 quarts
  • 2 quarts/liters whole non-ultra-pasteurized ("UHT") milk (cow, sheep, goat, etc.); can be raw or gently pasteurized; preferably non-homogenized ("cream top")
  • 2 tablespoons (30 ml) dairy kefir grains
  • 2 tablespoons (30 ml) finished kefir
  • Two or three clean glass jars
  • Small wire mesh strainer (or clean silicone sink strainer)
  • Funnel
  1. Reserve ½ cup (250ml) fresh milk in a pint or quart sized jar and store in refrigerator (will be used later).
  2. Add remaining fresh milk to a clean glass container(s) (one half-gallon jar or two quart-sized jars).
  3. Add kefir grains and 1 ounce of finished kefir to jar(s). Divide evenly if using more than one container.
  4. Stir or shake contents.
  5. Cover containers with lid(s) but do not tighten (so gas can escape).
  6. Leave containers at room temperature undisturbed for 24 hours.
  7. After 24 hours, taste. Milk should have thickened up and may even have broken into solid curds and liquid whey. If it is sour enough for you, then it is ready to strain. If not, replace lid(s) and check kefir again in a few hours.
Strain and Store Kefir
  1. Once it tastes to your liking, secure the lid tightly and shake or stir the kefir until it is smooth and evenly textured.
  2. Using a wire mesh strainer or a silicone sink strainer, strain the kefir into another clean glass container for storage. You may need to manually push the cream 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 the fresh milk you reserved earlier to keep them happy and healthy.
  4. Store finished kefir and grains in refrigerator.
Recipe by Fermenters Club at