Make Gut Healthy Ferments at Home with Milk Kefir Grains

Transform your gut health with milk kefir grains. Learn how to easily make this simple fermented drink to enjoy on a daily basis.

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I started this blog to help make your homemaking journey simpler and more enjoyable. Here, you’ll find easy-to-follow recipes, practical health tips, lifestyle strategies, and more — all centered around the beauty of simplicity.

If you’re looking for an effortless way to boost your health and start fermenting in your own kitchen, milk kefir is a perfect place to begin. These powerful probiotic-rich grains create a delicious, tangy drink that can do wonders for your gut health.

What are Milk Kefir Grains?

Milk kefir grains are small, jelly-like clusters of bacteria and yeast that are used to ferment milk and make milk kefir. They look like tiny little cauliflower florets. Milk kefir grains are live cultures that are reusable. Once you make milk kefir you strain out the grains and can use them again and again.

Where Did Milk Kefir Originate?

Milk kefir originated in the Caucasus Mountains, a region between Eastern Europe and Western Asia. It eventually made its way to Russia and beyond, becoming popular for its probiotic benefits and ease of preparation. The word “kefir” comes from the Turkish word “keyif,” which means “good feeling,” reflecting the well-being people associated with drinking it.

What is Milk Kefir?

Milk kefir is a fermented dairy drink made using milk kefir grains. It has a tangy, slightly sour taste and a creamy, drinkable texture—similar to thin yogurt. It’s made by adding kefir grains to milk and letting it ferment at room temperature for 12–24 hours.

What are the Health Benefits of Fermented Foods?

Fermented foods provide a variety of health benefits. Milk kefir is probiotic rich and full of beneficial microbes. Some of the health benefits of kefir include:

• improved microbiome
• enhanced digestion
• immune function support

Where to Purchase Milk Kefir Grains

Kefir grains can be purchased online. A reputable company that sells a variety of different ferments is Cultures for Health. You can purchase their milk kefir grains HERE. They also sell water kefir grains as well as kombucha SCOBY.

You can also search your local area for someone wanting to share their grains. I personally found someone local in my area that was selling kefir grains. Because the grains multiply other homemakers are looking for others who want to start ferments in their own home. Through the years I have shared my grains with family and friends. It’s a great way to share the benefits of fermentation with others.

How to Make Milk Kefir at Home

I have experience making several different types of ferments in my kitchen over the years and milk kefir is by far the most simple of them all. With just two ingredients and a two step process it really can’t get any easier.

Equipment You May Need

• mason jar (1-quart size works well)
• strainer
• wooden or plastic spoon
• breathable cover (like a paper towel, coffee filter, or cotton cloth with a rubber band)

Ingredients You Need

• 1 TBS of Live kefir grains
• 2 cups of milk (whole milk works best but plant based milk can be used as well with some adjustments)

1. Place 1–2 tablespoons of kefir grains in your clean glass jar.
2. Add about 2 cups (500 mL) of milk over the grains.
3. Cover the jar with a breathable lid (paper towel or cloth) and secure with a rubber band.
4. Leave the jar at room temperature for 12–24 hours. How long you need to leave your kefir to ferment will depend on how warm or cool your home is. If it is warmer the time needed will be less. I usually allow my kefir to ferment for 24 hours.
5. The milk will thicken and take on a tangy aroma and taste — that’s how you know it’s ready!
6. Using your strainer, strain the finished kefir into a clean bowl or jar, separating out the grains.
7. Store your strained kefir in the fridge. It will keep for up to a week (often longer). I will share later in this post how we incorporate our kefir into fruit smoothies for breakfast.
8. Put the strained kefir grains back into the jar (no need to wash it out) and repeat the process with fresh milk.

There is it is! It couldn’t be any simpler.

Types of Milk You Can Use

The best options are whole cow, goat or sheep milk. These milks provide strong fermentation and healthy grains.

I personally use raw cow milk and have seen great results. Raw milk is milk that hasn’t been altered. It isn’t pasteurized or homogenized. Raw milk has naturally occurring vitamins, minerals and pro-biotics and is more easily digestible.

You can also use non dairy milks such as coconut, almond or oat milk. If using non dairy milk you want to be sure to occasionally put your grains back in dairy milk to revive their strength and keep them healthy.

Types of milks you should avoid include ultra pasteurized, flavored and lactose free milk.

Common Milk Kefir Questions

How long should I ferment kefir?

Typically 12–24 hours at room temperature. A shorter ferment time provides a milder taste while a longer time creates a tangier and thicker kefir.

How will I know when it’s ready?

The milk thickens, may separate slightly (into curds and whey), and has a tangy, slightly sour aroma. If the curds and whey do separate, don’t worry. You can just stir them back together.

My kefir smells yeasty or like alcohol — is that normal?

A strong yeasty smell can happen if it ferments too long or too warm. It’s still safe to drink, but shorten the fermentation next time.

Can I eat the grains?

Yes you can! They’re edible and full of probiotics. If your grains multiply to more than you need you can add them to your smoothie and blend them up. They will alter the consistency of your smoothy slightly. If you prefer not to consume them you can give them to family and friends.

How do I store kefir grains if I need a break?

• Short-term (up to a week): Store grains in a small jar of milk in the fridge.
• Long-term: Rinse, dry, and freeze (or dehydrate). Or store in fresh milk and change it weekly.

Why is my kefir too thin or too thick?

Temperature, milk type, and fermentation time affect texture.

• Too thin? Use whole milk or ferment longer.
• Too thick? Try a shorter ferment or strain earlier.

Kefir Fruit Smoothie Recipe

The main way that me and my family consume kefir regularly is by preparing Kefir Fruit Smoothies. We drink these as a part of our breakfast but they honestly can be enjoyed any time of day. Drinking kefir smoothies is a great way to get daily probiotics for you and your family.

Ingredients:

• 2 cups of fermented, strained milk kefir
• 1 cup of frozen fruit (we purchase combo frozen fruit bags from Aldi)
• 1 TBS of raw honey
• 1 tsp. of Camu Camu powder (optional for extra vitamin C)

Combine all items into a blender and then blend until smooth.

This smoothie is the perfect combination of tartness from the kefir and camu camu powder and sweetness of the fruit and honey. Your taste buds and your gut will thank you!

More Simple Recipes

If you are looking for other simple recipes to make in your kitchen, check out some of my others HERE.

I hope you are encouraged to start making your own ferments. Leave a comment below and let me know how you like to enjoy your milk kefir.