Kefir is a fermented milk drink produced by a symbiotic culture of bacteria and yeasts (the kefir “grains”) rather than the pure bacterial cultures used to make yoghurt. The result contains a wider range of probiotic strains than yoghurt, has a thinner consistency, a pleasantly tart flavour, and a slight natural effervescence from the yeast activity. Making it at home requires kefir grains (available from health food stores, online, or from someone who already makes kefir and has spare grains), whole milk, and a glass jar. That’s everything.
Getting Kefir Grains
Kefir grains are not actually grains — they’re clusters of proteins, polysaccharides, bacteria and yeast that look a bit like small cauliflower florets or cottage cheese curds. They’re living organisms that grow and multiply as you use them. The grains need to be “activated” if they’ve been stored dried or frozen — add them to a small amount of milk for 24-48 hours, discard the first batch of kefir, and repeat until they become actively fermenting (the milk thickens and has a sour aroma). Healthy active grains smell pleasant and sour, like a mild yoghurt or natural sourdough — not unpleasant.
The Basic Process
Place 1-2 tablespoons of kefir grains in a clean glass jar. Add 500ml whole milk (full-fat, ideally not UHT). Stir briefly, cover with a breathable cloth (a piece of muslin, cheesecloth, or a coffee filter secured with a rubber band — not an airtight lid, as the fermentation produces CO2), and leave at room temperature for 24-48 hours. The warmer your kitchen, the faster the fermentation — 24 hours in a warm kitchen, up to 48 in a cooler one.
When ready, the kefir will be slightly thickened with a sour aroma. Strain through a plastic or wooden sieve (metal can damage the grains over time) to separate the grains from the kefir. The finished kefir goes into a glass bottle or jar and is refrigerated. The grains go back into a clean jar with fresh milk to start the next batch.
What to Do with Kefir
Drink it straight — many people do, and the flavour is an acquired taste that most find pleasant within a few weeks. Use it in smoothies in place of milk or yoghurt. Make kefir pancakes (identical to the yoghurt pancakes recipe, just substituting kefir for yoghurt). Use as a marinade for chicken or meat in the same way as yoghurt. Make kefir salad dressing with herbs, garlic, and lemon. Freeze into kefir ice blocks for a probiotic treat.
Caring for Your Grains
Healthy grains grow over time — after a few weeks you’ll have more than you need for a single batch. Use the extras for a second jar, give them to someone who wants to start, or blend them into a smoothie. They’re not wasted. If you need to take a break from making kefir, store the grains submerged in milk in a covered jar in the fridge — they’ll slow down significantly in the cold and can be stored this way for up to two weeks. Change the milk every week to keep them alive.
Kefir grain fermentation is one of the most ancient food technologies in existence — cultures across the Caucasus and Central Asia have been making kefir for thousands of years. The grains themselves are passed between families and communities and can be maintained indefinitely with proper care. Starting a kefir habit means you’re taking on a small living culture that, with a few minutes of attention every couple of days, will produce an endless supply of one of the most nutritionally dense fermented foods available.
