How to Make Kefir at Home: The Complete Guide

6 minutes of reading
Milk poured from a glass jug into a glass, with kefir grains on a wooden spoon

What is kefir yogurt?

Kefir is a fermented dairy product made by adding kefir grains to milk. The grains are a living community of lactic acid bacteria and yeasts. They convert lactose in the milk into lactic acid, thickening it and developing its distinctive flavor. Its taste and texture resemble fermented milk and yogurt, with a light, natural fizz.

Kefir also contains a variety of probiotics that help balance the gut microbiome. It is a familiar part of everyday diets in Europe.

Ingredients and equipment for making kefir yogurt

  • Ingredients:
    Kefir grains (available from a specialist supplier or friends and family)
    Milk (or another milk suitable for fermentation, such as goat’s milk or soy milk)
  • Equipment:
    A clean glass jar (avoid metal containers)
    A wooden or plastic spoon (metal may affect the grains)
    A strainer (nylon or plastic is recommended)
    A cotton cloth or kitchen paper and a rubber band (to keep contaminants out)
    A plastic scoop or wooden spoon
Jar and glass of fresh milk on a wooden table in front of a Holstein cow on a pasture

Which milks can you use to make kefir?

  • Whole milk:
    The most common choice, with the best fermentation results.
  • Raw milk:
    Milk that has been cooled but has not undergone further processing. If you have plenty of experience with homemade fermented foods, raw milk is a good option because it has not been heat-pasteurized and retains all its nutrients. However, you should first have a thorough understanding of raw milk. Its naturally present bacteria may cause fermentation to fail because the milk has not been pasteurized.
  • Skim milk:
    Kefir made with skim milk is very thin because it lacks the fat the grains like to feed on. Using it over a long period may harm the grains. After each batch made with skim milk, make a batch with whole milk so the grains can replenish their fat supply and recover.
  • Goat’s milk:
    Goat’s milk is rich in vitamins and minerals, making a nutritious kefir with a slightly thinner texture than cow’s milk kefir.
  • Soy milk:
    Making kefir with soy milk is more difficult. Fermentation usually takes about 18 hours, and the change in acidity may be too small to read clearly with pH test strips. Pay attention to the texture and taste instead. The grains need lactose from dairy milk to grow. After every six batches with soy milk, make one batch with dairy milk to replenish their energy; otherwise, the grains will die.
  • Coconut milk:
    Coconut milk kefir is slightly thinner than dairy milk kefir. The grains need lactose from dairy milk to grow. After every six batches with plant-based milk, make one batch with dairy milk to replenish their energy; otherwise, the grains will die.
    Read the label carefully and choose coconut milk without preservatives. Real coconut milk does not need preservatives, and the quality of products on the market varies. Organic shops are the best place to look; choose 100% pure coconut milk with a high fat content.
Kefir grains in a glass bowl with a spoon, next to a strainer and jars of milk

How to make kefir yogurt

  1. Prepare the grains:
    The grains usually arrive in milk. Strain out the kefir grains and discard that liquid.
  2. Add the grains and milk:
    Place the grains and milk in a sterilized glass jar at the appropriate ratio: 1 part grains to 30 parts milk in summer, or 1 part grains to 10 parts milk in winter. If you are unsure, use our kefir fermentation calculator to work out how to adjust the grains and milk for different temperatures.
  3. Cover the jar:
    Cover the opening with a cotton cloth or kitchen paper and secure it with a rubber band. Do not seal the jar; fermentation gases need to escape.
  4. Leave to ferment:
    Leave the jar at room temperature, ideally 24°C, for about 24 hours in a cool indoor spot away from direct sunlight. Longer fermentation makes the kefir more sour and increases its probiotics. It can ferment for up to 36 hours.
  5. Check during fermentation:
    Gently shake the jar occasionally and watch for separation into curds and whey.
    Successful fermentation: The milk thickens, with a clear separation between the white, milky curds and the transparent liquid.
    If it still looks like milk: Replace the kitchen-paper cover and continue fermenting until the milk thickens, up to a maximum of 36 hours. If it has not fermented successfully after 36 hours, discard the liquid, do not drink it, and start again.
  6. Strain out the grains:
    Stir the separating kefir with a spoon to mix it, then slowly pour it through a plastic strainer. Keep the grains for the next batch.
  7. Refrigerate:
    You can drink the finished kefir straight away. Refrigerate any kefir you do not drink immediately.
  8. Second fermentation:
    If you prefer a more sour taste, leave the finished kefir at room temperature for a second fermentation.
Glass jar of thick homemade milk kefir on a white background

How can you tell whether kefir has fermented successfully?

Signs of successful kefir:
✔️ A thicker consistency and a milky-white appearance.
✔️ A fresh, mildly tart fermented-milk aroma.
✔️ A few small bubbles may appear on the surface.

Signs of unsuccessful fermentation:
❌ The liquid stays too thin and does not set.
❌ An excessively sharp sourness or even a rotten smell.
❌ Discoloration, mold or an unusual smell.

If you notice mold or an unusual smell, discard the kefir immediately and check that the fermentation area and equipment are clean.

How can you tell if your kefir grains have died?

  • Healthy kefir grains are white or cream-colored, grain-like and springy to the touch.
  • If they change color or become soft, they may have lost their activity.
  • If they develop an unusual smell or surface mold, replace them with fresh grains.
Woman putting a container into the refrigerator door

How to store kefir yogurt

  • Refrigerating kefir:
    Store kefir yogurt in the refrigerator at 4°C for about 21 days.
  • Storing the grains:
    When you are not using your kefir grains, keep them refrigerated in milk. Replace the milk at least once every three weeks to keep the grains active.

Benefits of kefir probiotics

  • Support overall wellness:
    Kefir is rich in probiotics that help maintain a healthy balance of bacteria.
  • Provide calcium:
    Milk kefir made with 100% dairy milk supports the development of teeth and bones.
  • Help digestion:
    Research at universities in the United States, Germany and Ireland has found that probiotics promote digestion and help balance the body’s microbiome.
  • Restful sleep:
    Calcium and other nutrients help the body and mind relax and improve sleep quality. See Dr. Berg’s YouTube video, “Drink a Glass Before Bed.”
  • Skin care:
    High-quality protein and B vitamins nourish the skin and help maintain a youthful appearance.

Some benefits cannot be described in detail under Taiwanese regulations. For more information, see these books and YouTube videos:

  • 《神仙禮物克弗爾》 (A Divine Gift: Kefir), by Professor Lin (林慶文) of National Taiwan University.
  • Dr. Berg’s probiotic videos, “The Best Probiotic Food” and “Drink Half a Cup Before Bed.”
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