How To Make Kefir with Grains

Learn how to make kefir using milk kefir grains. Homemade kefir is cultured, fermented milk similar in sour taste to buttermilk, only way easier to digest and rich in healthy probiotics! Using milk kefir grains as the culture helps the milk thicken and coagulate without getting too sour! Use it in smoothies, salad dressings, pancakes, and more!

Milk Kefir

Fermented milk is a huge part of Ukrainian cuisine! Traditionally, fresh milk was left to ferment and sour in a warm place by the stove until it was naturally sour. It sometimes took a day or even three to thicken. This method of soured milk is best when using fresh raw milk and differs in flavor, as it is more acidic due to the natural bacteria that will occur during fermentation.

Making kefir milk with grains is a shortcut to the traditional method of souring milk for days. Doing it this way makes it less acidic. Instead, you would put some kefir grains into the milk and let it thicken. Live kefir grains make it possible to use store-bought pasteurized milk, raw cow’s milk, sheep, and goat milk. Avoid using ultra-pasteurized milk for good kefir.

What is Kefir?

Kefir is a fermented milk drink with a tangy and sour taste, similar to cultured buttermilk. When made with a culture or kefir grains, it thickens and, once strained, is similar to drinkable yogurt.

Ukrainians love to make fluffy pancakes (Oladky) using kefir (cultured milk) and adding it to a sweet pastry dough like Poppy Seed Rolls. I have been making kefir smoothies that the children beg for and kefir ranch dressing that the whole family loves with homemade kefir! It keeps in the fridge for a long time and is constantly on repeat for our favorite kefir recipes!

What are Kefir Grains?

They are live grains of dairy cultures, full of beneficial microbes! They look like tiny cheese curds and can colonize very quickly. They’re a great way to culture milk for beverages like Kefir or cheese-making! The best way to think of them is like a starter, to culture milk, similar to a sourdough starter that cultures dough.

Supplies You Will Need:

Homemade kefir is way better than any store-bought kefir because you know exactly what ingredients are in it, and you can control what kind of milk you want to use! Here is everything you need to get started!

• Kefir Grains- I try to keep about 2 tablespoons of kefir grains per quart. You could start with 1 tablespoon of milk grains, but it may take up to 24 hours to thicken. Using 2 tablespoons of grains can thicken the milk for around 12 hours when in a warm spot.
• Quart Size Glass Jars- I use a regular mouth glass jar because that is the jar I was gifted kefir-grains in, but a wide mouth jar will work too for getting the thick kefir out as it will slip out easily when inverted.
• A Mason jar ring or rubber band should be used to cover the jars, along with a square piece of cheesecloth or coffee filter. You want the milk to be exposed to air when fermenting.
• Stainless steel mesh strainer: This is used to strain the milk kefir once it has thickened. I use a metal strainer with larger holes, as small holes make it harder to strain. You could also use a plastic colander. Be sure to strain the kefir into a large bowl with a spout to transfer it into a jar later.
• Cow’s milk—When using raw milk, many more beneficial bacteria and enzymes are already in the milk, which will help the grains multiply faster. You also get the benefits of cream on top for a richer kefir. Pasteurized whole or 2% milk will work, too. Rehydration of your milk kefir grains is recommended to wake them up when using dehydrated grains.

Making kefir at home is so easy to maintain! Part of my simple routine is straining off the grains and adding them to new milk, then keeping it in the fridge until needed to make smoothies, etc. It’s so simple, not hard at all! This may sound intimidating, but it really isn’t. Here’s how to make your very own milk kefir.

What To Do If My Kefir Grains Are Dehydrated?

When you first get your kefir grains, you must rehydrate dried grains or use live, active ones. Remember that the first couple of batches may not turn out perfect due to the change in temperature and milk. So, don’t chuck them out thinking they are broken; they will work; you need patience and time for them to adjust to the new environment.

Generally, you must add 1 cup of cold milk to a packet of Dehydrated Milk Kefir Grains every 24 hours, discarding the milk until it thickens. Once the milk thickens, it’s active and ready to use. This can take up to 2 gallons of milk, or you can begin with active milk kefir grains (that you can buy on Etsy).

How To Make Kefir:

1. What size jar you use will determine how many grains you will need to put into each jar. Start with a quart-sized jar, as you can always build up the good kefir and store it in the fridge for weeks. Place 1-2 tablespoons of active kefir grains into the jar and cover with enough milk to fill up the quart jar to headspace.
2. Cover the jar with a cheesecloth or coffee filter secured by a rubberband or with the screw bands that canning lids come with.
3. Allow the milk to culture at room temperature (68 to 78°F degrees is ideal) for 24 hours. Do not exceed 48 hours, especially in the summer, as the kefir will be too sour. Anywhere from 24 to 36 hours is good, but even if it goes to 48 hours, it’s still drinkable; it will just be thicker and more sour.
4. Once the milk has thickened, line a large bowl with a mesh colander and strain off the grains. I like to move the strainer up and down so that the thick kefir can pass through the holes and into the bowl below. Alternatively, a wooden spoon can be used to gently stir the kefir into the sieve until the grains are left in the strainer.
5. You’re done! You can now use kefir in your favorite recipes or drink!
6. For the next batch, put the grains into some more milk and repeat. If you want to take a break, cover the grains with enough milk to cover them and put the jar in the fridge until your next batch.

How Long Can Kefir Grains Go Unfed?

Kefir grains are hard to mess up and are very forgiving. If you ever want to take a break from fermenting kefir, keep the grains covered in some milk in the refrigerator for up to 1 month. Ideally, you’ll want to use it every week or two, but it can last for weeks. It will last just fine if it’s in some milk and refrigerated. I generally discard the milk that the grains sat in if it’s been over a week in the fridge and start with fresh milk to culture.

When Is Milk Kefir Done Fermenting?

Some signs you can see when a batch of kefir is ready are that the cream rises to the top (common if using raw milk) and it looks like junket or yogurt. It is common to see a layer of whey between the cream and kefir. If you tilt the jar to the side, you can see if the kefir sets into a yogurt consistency. This means it’s done and ready to be strained.

Ways To Use Kefir:

I typically make kefir for a couple of days in a row to build it up and then keep it in the fridge until my next batches. This way, you’re not overwhelmed. Then, I just pull out homemade kefir as much as I need for these delicious recipes!

• Strawberry smoothies—I like to use a combination of strawberries and blueberries with occasional frozen bananas or blackberries. I add sweetness to mask up some of the sour taste, and my children beg for these smoothies!
• Kefir Pancakes- Are Ukrainian Mlinchiki using lots of kefir! We love these pancakes with sour cream!
• Add some vanilla and stevia for a refreshing drink!
• Blend up with fruits and pour into popsicle molds for an ice cream treat! Sweeten with maple syrup or honey for sweetness if you wish!
• Use it plain in place of buttermilk for recipes! Kefir makes a great buttermilk substitute!