Homemade Milk Kefir

5 from 4 votes
Prep Time 5 minutes
Rest Time 1 minute
Total Time 1 minute
Course Dinner
Cuisine European
Servings 1 people


Homemade milk kefir

  • 4,5 g Original kefir grains for milk kefir

Info - milk

  • 500 ml Uht milk 3.5% room temperature or
  • Boiled / chilled pasteurized milk
  • Whole milk, raw milk from cows, goats, sheep
  • No condensed milk


  • 500 ml Glass

No metal

  • 1 Plastic spoon
  • 1 Plastic sieve


Foreword - What is Milk Kefir?

  • Milk kefir is caused by a fermentation process that is represented by lactic acid bacteria such as: Lactococcus lactis and Lactobacillus acidophilus, yeasts such as Candida utilis, Kluyveromyces marxianus (aka Candida kefyr) and Kluyveromyces lactis and some of the few acetic acid bacteria.
  • A fermentation process usually takes between 24 to 48 hours and the result is a (thick) liquid, slightly acidic drink. It can have an alcohol content between 0.8º and 2º. Therefore, kefir is not suitable for dry alcoholics.
  • During the fermentation process, various milk proteins and the milk sugar content (lactose) can be broken down. For people with lactose intolerance (milk sugar - intolerance) can be tolerated.

Milk kefir

  • Take a lockable jar with a snap lock and pour the original kefir grains into it. Pour milk at room temperature. Then close and put in a warm (light-protected) place, cover and let stand for 24 hours.
  • The next day, take another vessel and put a plastic sieve on it. Carefully pour the whole thing in and then shake it back and forth until the kefir grains become visible again.
  • Carefully rinse the kefir grains with lukewarm water. Then take a clean glass and start over.

Fermentation time

  • 24 hours of fermentation time = liquid - creamy, mild taste / 48 hours of fermentation time = thick - sour taste

Milk kefir - break

  • The original kefir grains for milk kefir can be placed in plenty of long-life milk - for about 14 days. This is put in the refrigerator, where the milk kefir hibernates or where it rests. Here you should always use closable vessels.
  • After the 14-day break, the milk should be poured off, the milk kefir should be rinsed off with lukewarm water and the whole thing should be prepared again as described in point 4 Please also throw away the resulting kefir milk. The first approaches to the "hibernation" can take a little longer because the tuber has to adapt again.
  • Have fun and good luck!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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