Milk kefir is not only easy to make, it is a delicious, probiotic-rich, versatile beverage your whole family can enjoy. Whether you are just exploring how to make milk kefir at home or have cultured dairy before, this video and instructions are here to help make culturing milk kefir at home easy.

Before You Begin


To get started, first, gather your equipment and choose a variety of milk to use...

Equipment for Making Milk Kefir

Consult our article on choosing the best equipment for making milk kefir, for more helpful tips on equipment for making milk kefir.

    • Glass jar
    • A non-metal stirring utensil
    • A breathable cover for the jar such as a tight-weave towel, paper towel, or paper coffee filter
    • A rubber band to secure the cover to the jar
    • fine mesh plastic strainer for removing the kefir grains from the finished kefir

Ingredients for Making Milk Kefir

Consult our article on choosing milk for making kefir to help you decide which milk is best for you!


  1. Transfer the kefir grains into up to 4 cups of fresh milk.
  2. Cover with a coffee filter or cloth secured by a rubber band.
  3. Place in a warm spot, 68°-85°F, to culture.
  4. Culture until milk is slightly thickened and aroma is pleasant, generally 24 hours.
  5. After culturing is complete, separate the kefir grains from the finished kefir.
  6. Place the kefir grains in a new batch of milk.
  7. Store the finished kefir in the refrigerator.

What's Next?

Following the above process you can make milk kefir at home on a regular basis. If after making milk kefir for a while you decide you don't need 4 cups every day, it is possible to make smaller batches. Just choose a method in our tutorial How to Slow Down Making Milk Kefir + Make Smaller Batches.

Resting Your Milk Kefir Grains

If you ever reach a point where you need to take a break from making milk kefir, there are a few ways you can put your kefir grains on pause. This includes refrigerating them for shorter breaks or drying them for longer breaks.

In either case, it's important that your grains have been activated and culturing kefir regularly for 3 to 4 weeks before you attempt either of these resting methods.

SEE INSTRUCTIONS: How to Take a Break From Making Milk Kefir