How to Use Kefir Grains (Basic Method)
Kefir grains are living cultures of bacteria and yeast that turn plain milk into tangy, probiotic-rich kefir. Here's how to start using a fresh batch.
Yield: 1 Serving
- 1 tbsp tbsp active kefir grains
- 2 cups cups whole milk dairy or goat
Combine grains and milk: Place 1 tablespoons tbsp active kefir grains in a clean glass jar. Add 2 cups cups whole milk (dairy or goat), leaving an inch of space at the top.
Cover loosely: Cover the jar loosely with a breathable lid, like a coffee filter secured with a rubber band. This lets gas escape while keeping bugs and dust out.
Ferment 24-48 hours: Leave the jar at room temperature, out of direct sunlight, for 24 hours. The kefir is ready when it thickens slightly and smells pleasantly tangy.
Strain the grains out: Pour the mixture through a plastic or nylon strainer set over a bowl. Gently stir with a non-metal spoon to help the liquid pass through, leaving the grains behind in the strainer.
Store kefir, restart grains: Transfer the strained kefir to a clean jar or bottle and refrigerate. Place the grains in a fresh jar with new milk to start your next batch right away.
Always use a non-metal spoon and strainer when handling kefir grains, metal can damage the delicate culture over time. Room temperature (68-78°F) gives the fastest, most reliable ferment.