Necessary tools and ingredients
- milk kefir grains
- glass container large enough (at least 1 quart) for your grains and milk
- wooden, stainless steel or plastic spoon for stirring
- cover breathable or airtight (breathable examples: cloth, paper towel, coffee filter, etc)
- stainless steel, plastic, or nylon strainer
Making milk kefir
- 1 teaspoon milk kefir grains
- 3 cups milk
- Place your milk kefir grains and your milk in a large glass container. Your jar should be no more than ¾ full to allow for possible expansion.
- Cover the jar and let sit at room temperature, out of direct sunlight, for approximately 24 hours.
- After 24 hours, remove the lid and stir the mixture using a wooden, plastic, or stainless steel spoon.
- Pour the milk kefir through your strainer. Gently stir the grains until most of the kefir has gone through the strainer.
- Place the milk kefir grains (and whatever else did not easily strain) back into the glass container and pour new milk over the grains.
- Your strained milk kefir is now ready to be used.
If you are having trouble with your milk kefir, please visit our FAQ about milk kefir.