Homemade Kefir

Add the 1-2 tsp activated milk kefir grains to a clean dry quart-size glass jar.

Pour in the 4 cups whole dairy milk and gently stir.

Cover the jar with a cloth, coffee filter, or paper towel secured with the canning lid ring or a rubber band.

Let it ferment at room temperature (68–75°F) for 12 to 48 hours, depending on how tangy you like it. Leave it undisturbed, no need to shake or stir.

When it has thickened slightly and smells pleasantly sour, strain out the grains using a plastic or non-metal strainer.*

Store the finished kefir in the fridge and enjoy chilled.

Finished milk kefir will keep in the fridge for about 1 to 2 weeks.

You can reuse your strained kefir grains right away in a new batch of milk, or store them in the fridge for later in a small amount of milk.