Kefir Basics – What is it? Why do I want it? How do I make it? (SO simple!)

What is it and why do I want it?

Kefir is a creamy drink usually made from cow’s or goat’s milk. It has a tangy, “plain Greek yogurt” taste and is usually described and advertised as a drinkable yogurt. It is known for its probiotic benefits and while it has been around for centuries, it has come into greater popularity in recent years and can be found in most grocery stores in a variety of flavors.

Unlike yogurt or probiotic supplements which typically have 4-6 strains of probiotics, kefir can have 40-60. We’re talking serious gut health here.

Not only that, but the process of fermentation for creating kefir converts the carbs (and sugar) into lactic acid by eating up over 99.9% of the lactose. Essentially you’re left with the protein and a bunch of beneficial probiotics.

As a family that does not consume a lot of milk, this was a huge selling point for me.

Speaking of selling, kefir is not cheap. Which is…

Why you should make it yourself

Kefir is crazy easy to make at home. Like, I wouldn’t even make homemade yogurt because it was more than two steps in the instant pot and looked like too much work. But kefir? Totally manageable.

Making almost 5 cups of kefir a day requires less than 4 minutes each morning.

The basics of the process are: add milk to the kefir grains, let it sit in a cupboard or on the counter at room temperature for a day, strain out the grains. And that’s it. Those are the steps. The “milk”that you just strained out after those 24 hours is now kefir.

Now, if you read “kefir grains” and threw up your hands in frustration, let me explain. Much like creating your own sourdough requires a sourdough starter, creating kefir requires kefir grains. They are not grains at all, but they were first named Grains of the Prophet when they were discovered in the Caucasus Mountains over a thousand years ago and the “grains” name just stuck. They look like cottage cheese curds or tiny pieces from a cauliflower floret. No one really knows what they are. And, unfortunately, unlike sourdough starter, you cannot create them yourself. This means you either need to buy them online, get them from a friend, check local selling sites like marketplace or craigslist, or contact me 😉

(I bought 1 TB of kefir grains on eBay for about $25 and then recouped the expense by selling 1Tsp for $7 each on FB marketplace, this is because the grains will multiply, but I’ll get to that later)

Once you have your grains you can move on to…

Actually making the kefir

You will need:

• kefir grains
• two glass jars with lids (preferably plastic, I like this style)
• a plastic colander/strainer
• a non-metal bowl
• milk (any kind)
• Non-metal spoon or spatula

That’s it. Seriously. Such an inexpensive process that yields unlimited tasty kefir. I still can’t believe how cost-effective it is.

To start, pour the milk over the kefir grains in a glass jar, about 1 cup of milk per teaspoon of grains, though I’ve definitely done a little more or less than this ratio and it still turned out fine. I eyeball it every time and measure with my heart.

Do you have to use raw milk?

Absolutely not. If you just started your kefir research you’ve probably seen lots of directions calling for raw or unpasteurized milk. Hey, if you’ve got an abundance of that, absolutely use it. I’m sure it has added beneficial components. For the rest of us peasants, regular milk is just fine. I read several testimonies of success before diving in myself and have found that using good ole 1% has worked out just fine.

Just keep in mind that it will take a few days for the kefir grains to adjust to a new type of milk. I’m sure the people I bought it from were using a higher quality of milk, and it took the grains about 3 days of fermenting and straining before they were producing high quality, consistent kefir.

Moving Forward

Once you’ve added the milk, place a lid on the jar but do not seal it. You need to allow air to escape since the fermentation process will release gases. However, you want to have some type of lid on it so you don’t get any unwanted visitors flying or crawling into your kefir. A plastic lid is preferable because if the kefir grains come into contact with metal it can damage them. I was initially using a metal lid because I didn’t have anything else available at first and it was fine because I never let it touch the grains, but if you have the option, choose plastic.

Now, place the jar somewhere where the temperature will not fluctuate and it won’t be disturbed. A counter works just fine, but I put mine in a locked cabinet because I have children and toddlers.

The next day, it should look something like this:

If it doesn’t look like that, don’t fret. Remember that the first couple of days take some adjustment for the grains, just go through the remaining steps anyway.

Strain the mixture using a plastic strainer. Again, avoid metal as it can kill the live bacteria in the kefir grains. You will need to use a wooden or silicone spoon or spatula to swirl the kefir around in the strainer to allow it to get past the grains. No need to be bashful; I was worried when I started that too much stirring would damage the grains or smush them through the colander, but they’re rubbery, hardy little guys and will be just fine.

**Side note: You will notice over time as you repeat this process that your grains will multiply. This will require you to either increase the amount of milk you are feeding it each day or take some of the grains out. If you take some out, you can sell them, throw them out (please don’t do this!), or blend them up and eat them with the rest of the kefir you strained (yay added probiotics!).**

I dump the grains back into the original jar (I don’t rinse the jar, just put the grains right back in!), pour more milk on top, and set it back in the cabinet to start the process all over again.

For your strained kefir you have two options at this point:

1. You can eat your kefir! Put it in the fridge for later or blend it up now. Try one of the many recipes here or check Pinterest for more!
2. You can double ferment. This is the option I always choose. It isn’t any more difficult and yields even more probiotics! You simply seal the jar and set it on the counter as well for another round of 24 hours. Remember, this jar DOES NOT HAVE ANY GRAINS IN IT. So come tomorrow, you just pop it in the fridge or use it. You are not straining this jar.

A double fermented jar will look something like this:

You should see a clear separation of the curds (on top) and the whey (clear liquid on bottom). Again, if you’re just starting out, it will take a few times before it looks its best. Kefir that is double fermented will have even more tang, so if that’s something you are adjusting to, consider starting with just the one day fermentation process. But, my children and toddlers have had no qualms with the double fermented kefir, as long as it’s blended with fruit or sweetened with stevia.

Are you ready to get started?? Do you have questions? Or are you ready to move onto recipes??

Disclaimer: this article includes affiliate links; I receive a small commission from any items purchased through the the links at no additional cost to you. I am not a licensed medical professional. For concerns or questions regarding specific medical conditions please consult your primary physician.