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Similar to drinkable yogurt, milk kefir is a smooth and creamy probiotic drink made from milk and fermented kefir grains. Drink it on its own or add some to a smoothie for a healthy-gut boost.

Source: EatingWell.com, June 2018


Recipe Summary

10 mins
1 day


Ingredient Checklist


Instructions Checklist
  • In a clean quart-size jar, combine milk and kefir grains. Cover with cheesecloth and secure with a rubber band.

  • Let the mixture rest at room temperature (65-80 degrees F), out of direct sunlight, for 24 to 48 hours. The warmer the temperature, the quicker the milk will ferment. The milk should be thick and have a pleasantly tangy flavor. If any discoloration or unpleasant odor occurs, strain out the grains and discard the milk.

  • Strain out the kefir grains, using a nonmetal strainer, and save for making another batch of kefir.


Tip: Be sure you are working with active milk kefir grains. Most stores sell dried kefir grains that can take up to a week to rehydrate before using for the first time. Refer to package instructions to activate the kefir grains.

To make ahead: Store the kefir for up to 2 weeks in the refrigerator. If separation occurs, shake before drinking or using.

Nutrition Facts

3/4 cup
149 calories; protein 7.7g; carbohydrates 11.7g; sugars 11.7g; fat 7.9g; saturated fat 4.6g; cholesterol 24.4mg; vitamin a iu 395.3IU; folate 12.2mcg; calcium 275.7mg; iron 0.1mg; magnesium 24.4mg; potassium 322.1mg; sodium 104.9mg; thiamin 0.1mg.

1 high-fat dairy