Photos and instructions for making homemade kefir

If you've already read my general article about kefir, then you may be interested in more specific instructions about making your own!

There are so many ways of making kefir, and there's almost no wrong method! Some people like to culture their grains for 12 hours, and some for 24, or more. Some people like to tighten the lid on the jar of fermenting kefir (be sure to leave extra air space in there if you do, so the jar doesn't burst!), making a fizzy kefir. Some people use raw cow's milk, others use goats milk or 1% cows milk, or... you get the idea!

Here are some simple instructions to get you started making kefir!

1. Place kefir grains in a clean glass jar.

2. For every tablespoon (approx.) of grains, add 7-8 tablespoons of milk (making one cup total per tablespoon of culture).

The loosely-covered jar of milk, waiting to become kefir

3. Cover jar loosely, and allow to sit at room temperature, out of direct sunlight. On top of the fridge or in a cupboard are great places to make kefir!

4. After 12-24 hours, strain the kefir using a strainer or colander.

I sometimes use a spoon with small holes in it to "scoop" the kefir grains out of the finished bowl of kefir, returning them to the jar.

Enjoy your fresh kefir, or store in the refrigerator for several months.

Fresh kefir, and a jar of milk just starting to ferment

5. Place the grains in a clean jar (or, return to the same jar if you like; I usually use the same jar for several days before washing it) and repeat steps.

Some other information:

Kefir will require an adjustment period of a batch or two after events like being shipped or switching types of milk. When you receive your kefir grains, don't be disappointed if the first couple of batches taste awful! The yeast build-up during shipping needs to level out. When switching types of milk, your kefir will go through a couple of "transition" batches, where it may taste differently, as well. For this reason, it's best to stick with one type of milk if possible, using excess grains for other types.
Many types of milk may be used to culture kefir, but kefir grains that are cultured in non-mammalian milk will cease growing. Consider using your excess grains to culture soy milk, rice milk, coconut milk, etc.
Kefir grains can be dried or frozen for preservation. (I'll write more about how to do this after I've done it myself!)

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Thanks for this tutorial!

Submitted by Anonymous on Mon, 2008-01-21 14:08.

Thanks for this tutorial! I've got kefir grain coming in the mail and having a tutorial with photos is a BIG plus! I can't wait to get mine started!

Hugs & Blessings!
Susan Godfrey

http://www.susangodfrey.blogspot.com

Great Tutorial!

Submitted by Anonymous on Wed, 2008-02-06 14:42.

I purchased kefir grains online, they arrived, very excitedly I made my first batch.

It was soooo disgusting!

I did a google search: "what should kefir taste like?" and found your fantastic photos and instructions for making kefir. Thanks Tammy!

Now I know it's normal for the first batches to taste awful (really, really awful!).

Great site! Looking forward to exploring the rest of it.

Best,

Tara

kefir tasting awful

Submitted by Anonymous on Thu, 2008-02-28 10:20.

If the kefir tastes so awful do you throw it out or go ahead and drink it?

Kefir

Submitted by Tammy on Fri, 2008-02-29 00:10.

If it's one of the first couple of batches I've cultured with the grains, I'd strain the kefir grains and toss the awful-tasting kefir... and culture some more milk. :) But, I am not very fond of the taste of GOOD kefir, much less bad kefir! ;)

if you don't like it, why do you make it?

Submitted by Anonymous on Sun, 2008-03-23 15:03.

I don't understand why you're making kefir if you don't like the taste of even good kefir. What are you using it for?

I put my kefir into fruit

Submitted by Tammy on Mon, 2008-03-24 22:16.

I put my kefir into fruit smoothies, where I can't taste it as much. :)

kefir looks like gel

Submitted by Anonymous on Sun, 2008-05-18 23:15.

Hi,
Just received Kefir in mail. It was liquidy. Put milk in and let sit for a day. It is a gelly blob now. Strained milk and very yeasty smell. Are my kefir grains okay? Should I try washing them?
Thank you,
Janet

Janet, your grains are

Submitted by Tammy on Fri, 2008-05-23 20:10.

Janet, your grains are probably fine; they may need a few days (and several batches of milk) to even out, flavor-wise. Keep culturing them for at least a few more days. :) The kefir will be like a runny yogurt. :)

More kefir paranoia

Submitted by Anonymous on Fri, 2008-05-23 20:07.

Hey all
I'm a kefir novice myself, got some grains in the post and my first two batches came out a bit dodgy. Basically the kefir didn't thicken at all, but the flavour just turned really cheesy. How can you tell that you're about to drink real kefir and not poison yourself with milk that's gone off?

Well, milk that has sat out

Submitted by Tammy on Fri, 2008-05-23 20:13.

Well, milk that has sat out at room temperature for a day won't kill you. :) The kefir won't really be too thick, but it should separate into a thicker portion and a clear portion (the clear portion is the whey). All mixed up, the kefir is still fairly runny. :)

Making a new batch with a bit of the old kefir

Submitted by Anonymous on Sun, 2008-06-01 12:04.

I bought some kefir granules. I read somewhere that the next batch of kefir can be made, using a tablespoon of the old kefir. This is supposed to work if you run out of kefir granules.

Is this correct?

Thanks

Kefir granules

Submitted by Tammy on Sun, 2008-06-22 22:29.

I have no idea! I have only made kefir with grains, and they don't run out -- they grow and increase with use. :)

Kefir

Submitted by Anonymous on Thu, 2008-07-24 10:42.

I believe what you have is the powdered, freeze dried product. I bought some from a website. The directions state you can use a TB to make up to sevan more batches. This makes kefir but these will not grow like the live grains.

Kendra

It looks like cottage cheese.

Submitted by Anonymous on Sun, 2008-06-22 14:59.

I have done as instructed for 2 batches after getting my kefir grains and after I have strained off the whey I am left with something that looks like cottage cheese-not yughurt. I have to carefully pick out the kefir grains, rather yukky!
The finished result tastes very sour and I don't know if I have the correct result.

If your kefir is too

Submitted by Tammy on Sun, 2008-06-22 22:31.

If your kefir is too sour-tasting, try culturing it for just 12 hours instead of 24. Also, when you strain the kefir, don't remove the whey -- only the grains. The rest, including any whey which has separated, can be stirred together and that is your kefir! :)

How loose of a lid??

Submitted by Anonymous on Fri, 2008-06-27 13:24.

I am wanting to try making Kefir when I can find a source for grains. If I use a regular canning jar with the metal lid and rim would I just lay the lid on and tighten just a bit without screwing it tightly. Thanks!

Yes, you can tighten the

Submitted by Tammy on Fri, 2008-06-27 19:49.

Yes, you can tighten the metal ring just a little, or, if there's no danger of it getting knocked over, just lay the canning lid on top. That's what I do. I keep my jar on top of the fridge and it usually has just a canning lid lying on top. :)

Room temperature

Submitted by Anonymous on Tue, 2008-07-01 11:18.

I am just new to kefir making. I received my grains a tow weeks ago. I am using raw organic cows milk. I left it out one day for all day, nothing. Decided okay read more. Left out this time 24 hours, checked not thick yet. So maybe they went on vacation in those two weeks and need refreshed to even out. The kefir is not thick and smells of yeast. Any suggestions? what should the room temperature be. I live in Northwest Indiana and it has been cool here. Today it will reach 82.
Michelle

Kefir suggestion

Submitted by Anonymous on Sat, 2008-07-26 15:16.

I place my kiefer with 1 cup milk into a mason jar and replace the lid with a paper towel to allow some air (a thin towel works also). Then place the jar in a warm area. I have placed mine on my deck out of direct sunlight. Not suggested for extremely hot temperatures. The air and warmth helps the kefir to culture.

Included is a great smoothie recipe I use that my kids love ...

1 cup cultured kefir
1/2 cup fat-free vanilla yogurt
1 cup frozen strawberries (may substitute with other favorite frozen fruit
3 tbsp Natrataste or other sugar substitute (more or less to taste)

Blend all ingredients until smooth. Enjoy.

Hope these suggestions help!!