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A bottle filled with refreshing and probiotic-rich kefir, showcasing its effervescence and creamy texture. The tangy, cultured beverage is ready to be enjoyed as a wholesome and nutritious drink. On the side there are some kefir grains in a glass bowl
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5 from 6 votes

Homemade Delicious Creamy Yogurt Kiefer

A step-by-step guide to making homemade kefir. This fermented milk drink contains beneficial probiotics and is easy to make with only two ingredients!
Prep Time10 minutes
Course: beverages
Cuisine: Turkish
Keyword: homemade kefir, kefir recipe
Author: Lama

Equipment

  • glass jar
  • wooden spoon

Ingredients

Instructions

  • First you want to make sure the glass jar you are using is sterile. Swoosh hot water around the inside of the jar. Jar should cool before adding any milk or keifer.
  • Once the jar has cooled add 1 tablespoon of ready kefir grains and 1 cup of organic whole milk. This will make one cup of keifer yogurt. Once you have more kefir grains you can add more. So the ratio is 1:1. For example I have 3 tablespoons of keifer, therefore I add 3 cups of organic whole milk. If you have more than use more jars.
    The smooth, creamy kefir flows gracefully, creating a visual symphony of probiotic goodness, promising a refreshing and wholesome beverage
  • Mix using a wooden spoon. Cover with a paper towel (cut to fit the lid size). You can use a rubber band around the paper towel to keep it in place or secure with a lid instead.
    A refreshing sight of kefir in a glass bottle mixed with a wooden spoon: The cultured beverage with a creamy texture fills a clear container, showcasing its probiotic goodness, promising a tangy and nutritious drink in every pour.
  • Place the jar on the counter for 24 to 48 hours until it becomes firm and yogurt has formed.
    Milk and kefir grains in a glass jar with a paper towel on top and closed with a lid.
  • Strain the milk using a plastic strainer.
    Kefir milk strained and kefir grains are collected to be used in making new batches of kefir.
  • Store the yogurt in the fridge for one to two weeks. Re-use the Kefir grains to make more yogurt!
    A refreshing bottle of homemade kefir, featuring the effervescent liquid teeming with probiotics, enclosed in clear glass, promising a tangy and nourishing beverage.

Video

Notes

HOW TO STORE GRAINS?
You either make more yogurt by following the same steps or you store them this way: Store every 3 tablespoons in 1 cup organic full fat milk in the refrigerator for up to 7 days in a glass jar with a lid. Replace the milk after 7 days to keep the grains alive since they feed off of the sugar and lactose in the milk. If you are going on a long vacation (for 15 days or 20 days) and you have lots of grains, since they do grow, then place them in a gallon of organic milk (half full - depending on how many grains you have). the more grains the more milk.  So if you have a cup or 2 of grains,  I would add them to a whole gallon.  If you have 6 tablespoons, I would add them to half of a gallon.
 
Tip 1: Kiefer grains multiply gradually with use. Once you have strained the grains, transfer them into a new jar and repeat the whole process to make another batch of kefir.
Tip 2: If you use raw milk straight from the farm the amount of probiotics almost triples and quadruples.
Tip 3: Adding garlic to the yogurt is very delicious but from what I know it can kill the probiotics in it. I personally refrain from adding or eating garlic around the time I consume kefir yogurt.
Tip 4: Make sure to make your kefir in a glass jar because metal can weaken the grains.