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easy diy kefir

How to Make Kefir at Home

Kefir is a fermented milk drink with nutritional and probiotic benefits with a slightly sour taste, made using a culture of yeasts and bacteria, but most people think of it more simply as drinkable yogurt. Kefir is simple to make a great addition to smoothies.

All you need to make kefir at home is some kefir grains, milk (organic, pasteurized or raw- not ultra pasteurized), kefir grains, clean napkin for covering + rubber band,  strainer and storage container with lid.

Course Breakfast, Snack
Cuisine American
Keyword dairy, fermented, Kefir, probiotic
Prep Time 5 minutes
Resting Time 12 hours
Total Time 12 hours 5 minutes
Servings 1
Calories 162 kcal
Author Emily


  • 1 teaspoon kefir grains
  • 1 cup whole milk pasteurized or raw, not ultra-pasteurized


  1. In glass jar add 1 teaspoon kefir grains and 1 cup milk. Cover with cotton napkin and rubber band. Store at room temperature away from direct sunlight for 12-48 hours, or until you start to see separation.

    easy diy kefir
  2. After the kefir has fermented, use a bowl or jar, and fine strainer to separate to the grains from the kefir. Use a spatula, if needed, to stir and press the kefir into the strainer.

    making kefir yogurt
  3. Once all you have left in the strainer are the kefir grains, cover and refrigerate the strained kefir. Start a new batch of kefir using left over  kefir grains. Kefir grains reproduce; measure your grains and continue to use the ratio of 1 teaspoon kefir per 1 cup of milk.

    diy kefir

Recipe Video

Recipe Notes

Kefir can be stored in a sealed container in the refrigerator for up to a week. 

To take break from fermenting kefir, store kefir grains in a fresh batch of milk for up to a month.

Nutrition Facts
How to Make Kefir at Home
Amount Per Serving
Calories 162 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 30mg10%
Sodium 125mg5%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 12g13%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.