Milk Kefir Starter Guide: How to Grow and Maintain Kefir Grains

What Milk Kefir Is and Why It Is Different from Yogurt

Milk kefir is a fermented dairy drink with a tart, slightly fizzy quality that sets it apart from yogurt. While yogurt is made with a handful of bacterial strains and incubated at warm temperatures, kefir uses a diverse community of bacteria and yeasts that ferment at room temperature. The result is a thinner, more drinkable product with a broader range of probiotic organisms. Many people who have difficulty digesting regular milk find kefir easier on their system because the fermentation process breaks down much of the lactose.

Getting Your First Kefir Grains

Milk kefir grains look like small, lumpy cauliflower florets and are actually communities of bacteria and yeast held together by a protein and sugar matrix. You can obtain grains from other kefir makers, purchase them online, or find them at health food stores. Live grains are strongly preferred over powdered kefir starters, as live grains are self-sustaining and can be used indefinitely, while powdered starters have a limited number of uses.

Making Your First Batch

Place one to two tablespoons of kefir grains in a clean glass jar. Add one to two cups of whole milk. Cover with a cloth or loose lid and let it sit at room temperature for 18 to 24 hours. The milk will thicken slightly and develop a tangy, slightly yeasty aroma. Strain the kefir through a plastic or stainless steel strainer, collecting the grains for your next batch. The strained liquid is your finished kefir, ready to drink.

Caring for Your Grains

After straining, place the grains directly into fresh milk to start your next batch. Healthy grains will gradually grow and multiply over time. If you accumulate more grains than you need, share them with friends, blend the extras into smoothies, or compost them. If you need a break from daily kefir making, place the grains in a jar of fresh milk and refrigerate. They will slow down significantly and can rest for one to two weeks between feedings.

Troubleshooting Kefir Problems

If your kefir is too sour, reduce the fermentation time or increase the milk-to-grain ratio. If it is not tangy enough, let it ferment longer or use slightly less milk. Separation into curds and whey means the kefir has over-fermented, which is harmless but produces a very tart product. Simply shake or stir it back together. If your grains stop growing or the kefir tastes off, try switching to a different brand of milk, as some ultra-pasteurized milks lack the nutrients kefir grains need to thrive.