Warm the milk in a small saucepan to 37°C (100°F), pleasantly warm on the back of your hand and not too hot.
Small saucepanStove
2
Transfer the milk to a clean glass jar and add the kefir grains.
Jar
3
Cover with cheesecloth and leave at room temperature for 24–48 hours, until the kefir thickens slightly and develops a gentle tangy smell.
Cheesecloth
4
Strain through a plastic strainer, not a metal one, into a clean bottle.
Fine sieve
5
Move the kefir grains left in the strainer to fresh milk for the next batch.
6
Chill the kefir and drink it within 7 days.
Refrigerator
305calories
17 gprotein
23 gcarbs
15 gfat
● protein 23%● carbs 31%● fat 46%
Per serving (508 g), of 2 servings
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⚖ About the ingredients
Milk: measured in cup in this recipe: 1 cup = 244 g · 60 kcal per 100 g · More about Milk →
🔧 Tools needed (5) · 🍳 One cooking vessel
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Fine sieve· Also works: Cheesecloth (Cheesecloth over a sieve)· 💡 Workaround, changes the dish: Colander (Lets more through)
Jar· Also works: Storage container (None)
🧻 Consumables: Cheesecloth
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