Milk kefir grains have been cultivated for hundreds (and likely thousands) of years in the mountainous region of the Balkans, and milk kefir recipes have been handed down for generations. Rich in beneficial bacteria, yeast, and fermentation acids, this tangy treat is held in high esteem for its unique “feel good” qualities.
“Keif,” the root of the word kefir, means “to feel good” in Turkish—and it’s little wonder that families were known to hand down these cauliflower-shaped grains as part of a woman’s dowry. No home would be complete without its pet beneficial “bugs”!
The more science uncovers the vast ecosystem of microbes that play a crucial role in digestion and immune function, the more obvious it becomes that our ancestors were Trusting their guts all along. Fermentation isn’t simply a means of preserving food for leaner times—it’s a nutritional strategy that helps diversify your diet, your kitchen skills, and (yes) your microbial world. As Bactosapiens with hundreds of organisms living inside of and on our bodies, we really are “bacteria powered!”
Commercial kefir products are often sweetened and thickened to create a uniform texture and flavor. And because large-scale manufacturing has limitations, store-bought versions may offer less microbial diversity than a well-maintained home ferment. High-quality local brands can be great—but why not make it yourself?
At home, it’s easy to make a fresh pint of milk kefir a day—more or less—with kefir grains and your favorite milk. Perfecting your personal milk kefir recipe not only helps you dial in taste and texture, it also reconnects you to our deeper human heritage.
If you want the fast version:
Milk + grains + 12–36 hours + strain + repeat.
That’s the whole magic trick.
Like all fermented foods, milk kefir has a pleasant tang. Many describe it as “yogurty” or “cheesy,” but neither totally captures the dynamic, lightly effervescent savoriness of kefir.
Taste depends on:
Milk kefir is sometimes called the “champagne of milk” because it can develop gentle fizz and a lively flavor.
It also naturally separates into:
That separation is normal—and it opens the door to making kefir cheese, sour cream-style spreads, dressings, dips, and more.
Milk kefir grains are not grains at all—like many fermentation starters, the name is based on shape. These cauliflower-like clusters are formed by a symbiosis of bacteria and yeast living in a polysaccharide matrix.
Some stories say the grains were a gift from Allah. Others speculate they may be related to “manna” referenced in religious texts. The origin is hard to pinpoint, but here’s the practical truth:
Milk kefir grains are a living starter culture you can reuse indefinitely—as long as you keep feeding them fresh milk.
Bonus fact: kefir likely first came into being when milk was stored in “leather” bags made from sheep stomachs. The bacteria naturally present in the stomach walls populated the milk and turned it into a delicious drink.
Milk kefir has more spelling variations than alternate names:
Kephir, Kiaphur, Kefyr, Knapon, Kepi, Kippe
What do you know milk kefir as? Drop us an email!
Click Here for a Coconut Milk Kefir Recipe
This milk kefir recipe is as easy to make as placing the grains in milk and simply waiting 12-36 hours (depending on taste preference and brewing conditions), strain & repeat! Mellow the tangy flavor by adding fruit, honey and spices, whatever you decide your flavored milk kefir recipe should be. Plus it whips into a satisfying smoothie – check out the recipes below but first, here’s how to make milk kefir at home. The following kefir recipe is for a ratio of 1 tablespoon of grains per 2 cups of milk. Scale up or down as needed.
Kombucha Kamp’s Milk Kefir Grains are fresh, hydrated, and NEVER dried or frozen. This ensures that every single batch is delicious and that your culture is as strong as possible.
(23 votes, average: 3.61 out of 5)
Loading…
– Yield: about 1 Pint
– Calories per 8oz Serving: about 90
– Prep Time: 5 minutes
– Cook Time: 24 hours
– Total Time: 24 hours 5 minutes
The texture of milk kefir varies from thin to thick depending on cream content, type of milk, brewing conditions and the like. Taste frequently throughout the process to determine the flavor you prefer best, then strain the kefir through a strainer or cheesecloth to recapture the grains. Agitate the jar from time to time to ensure even fermentation of the the milk. If a clear layer appears at the bottom of the jar, that is whey. Most prefer to harvest milk kefir prior to this separation, or you can simply give it a stir and then flavor. After removing the grains, you may add flavors for a second fermentation or drink straight.
Repeat & enjoy!
If you want the “which is better” answer:
Trust YOUR gut. Different bodies, different preferences.
Milk kefir grains can be more delicate than Kombucha/jun cultures. When they arrive (or when you switch milks), they may need a few cycles to stabilize. If the first batch is weird, thin, or not fermenting strongly—don’t panic.
Keep refreshing the milk and they usually bounce back.
Use whole pasteurized milk for the re-nurturing phase.
If there’s no action after a few days, you can “nudge” with:
If it’s still not fermenting after a week of refreshes, that’s when you email us.
Milk kefir typically does well in the 65–75°F (18–24°C) zone, with 72°F (22°C) often ideal.
Warmer = faster fermentation
Cooler = slower fermentation
👉 Check out our comprehensive guide to Fermentation Temperature here
Raw milk contains its own microbes that can compete with kefir organisms at first. Grains may change shape during adaptation. Be gentle and give them time.
Great option—often thinner texture than cow milk, but ferments beautifully.
Milk kefir grains can ferment some non-dairy milks, but they prefer lactose. Many people do:
If grains shrink or fermentation slows, recharge them in dairy milk for 24–48 hours.
Milk kefir is generally “ready” when:
If it separates heavily into curds + whey and smells aggressively sour, it’s likely over-fermented—but still useful for cooking, smoothies, and cultured dairy recipes.
You can store kefir in the fridge for a long time, but it will continue to sour slowly because it’s alive. Most people prefer it within 5–10 days for best flavor.
The longer grains “sleep,” the longer revival may take.
Milk kefir is nutrient-dense by nature of the substrate (milk), and fermentation changes how components behave—often improving digestibility for many people compared to straight pasteurized milk. (Ref: https://pubmed.ncbi.nlm.nih.gov/28222814/)
If you want deep-dive “benefits,” we recommend reading this alongside our broader fermentation education and gut-health resources (and of course, listening to your body).
Many people drink kefir straight. If it’s too tangy, blend it in a smoothie or flavor it in the fridge for a day. There are a million different ways to incorporate this gut-healthy ferment into your routine… you’ve simply got to find a way that tastes best for you!
All flavor ideas below are for ~16 oz kefir. Adjust as needed.
Piña Colada
Strawberry Mint
Orange Dreamsicle
Horchata
Cacao + Maca
Greenie
Rose-C
Go-Go-Goji
Pro tip: flavoring usually works best after straining (so you don’t gum up the grains).
Coconut milk kefir is a popular dairy-free hack, but remember: milk kefir grains still need dairy milk periodically to stay robust.
Milk kefir is the ORIGINAL kefir! It is a fermented drink made by adding milk kefir grains to dairy milk and allowing it to ferment for a couple of days depending on brewing temperature and taste preference. The resulting drink is a tangy, drinkable “yogurt” that makes a terrific base for smoothies or to enjoy on it’s own. You can also ferment a wide range of dairy and non-dairy milks with the grains.
Start small if you’re new, then scale based on how you feel. There’s no universal dose—taste + tolerance + consistency matter most.
Powdered milk kefir starters are less diverse than living grains because some of the organisms die in the dehydration process. Plus powder never creates living grains that can replicate on their own. On the other hand, living grains are robust and hardy with terrific microbial diversity when well maintained.
Milk kefir grains are infinitely reusable provided they are healthy and active. If they go dormant, it may take a few cycles for them to fully revive. The interim kefir tends to be thinner than usual but will thicken up again once the grains are fully nourished.
Typically 12–36 hours, depending on temperature and ratio.
Avoid if you see obvious mold, or if the smell is sharply chemical (acetone/nail polish remover). Sour is normal; “solvent” is not.
No. Rinsing isn’t necessary and can stress the grains. If you do rinse, rinse in milk—not water.
Organic whole, pasteurized milk is our recommendation as it is affordable and easy to source. Whole milk is important because fat is a vital nutrient for the grains (and humans!). Raw milk, other types of dairy milks, and non-dairy milks may also be used to achieve different flavors and health benefits. But these other types of milk may require an adaptation period or special care for the grains to thrive over time.
The traditional way to pronounce “kefir” is “kuh-FEAR” with the emphasis on the second syllable. There are two other common pronunciations we hear in the United States. We say KEE-fur because words in English don’t typically stress the last syllable for nouns. KEFF-er is an alternate pronunciation because it is common for short vowel sounds to be represented by a single vowel. “Tomato” -“tomahto” as we say!
Milk kefir is essentially cultured milk so it has a tangy flavor. In order to preserve the milk and prevent mold or other organisms from colonizing it, the healthy bacteria and yeast produce acids that give it a mildly tangy flavor. Many traditional terms for fermentation acknowledge this process by using “sour” as a verb. Some describe it as cheesy, yogurty or similar to creme fraiche – all of those are fermented dairy products so it would be appropriate to say that it tastes like fermented dairy! You can also flavor milk kefir, which opens up a wide range of options.
Milk kefir is the “original kefir”. Made from milk, the fermentation process enhances the nutrient profile. Water kefir is a polysaccharide that thrives on sucrose. The process of making water and milk kefir is similar and both of the cultures are known as “grains”. However, that is where their similarity ends. Each comprise a unique and different.
All fermented foods provide nutrients in a living form. At Kombucha Kamp, we recommend consuming a variety of fermented foods and drinks to provide a wide range of real nutrition for a good gut. If the body has what it needs to thrive, as a result it can keep you healthy!
Traditionally fermented kefir and yogurt are both more nutrient dense and have a greater microbial diversity than their commercially produced counterparts. However, since kefir doesn’t require heat to induce fermentation, a greater diversity of organisms are typically able to proliferate compared to yogurt.
Milk kefir grains originate in the Caucasus Mountains which are located on the isthmus between the Black and Caspian Seas and co-located in the countries of Georgia, Azerbaijan and Russia. They are purported to have been a gift from the Prophet Mohammed to the Orthodox believers and the culturing methods were kept a secret for hundreds of years. Originally fermented in bags made from animal stomachs, they hung near the door and passerbys would give it a tap to stir the mixture and for good luck. Kefir grains were so highly prized that they were handed down as part of a woman’s dowry to ensure the health and vitality of the family.
Fermentation cultures have nearly as many different names as they have strains of organisms! Here are some of milk kefir’s other names:
The Grains of The Prophet Muhammad, The Drink of the Prophet, Snow Lotus, Keefir, Kephir, Kefyras, Knapon, Kepi, Kippe, Mudu Kekiya, Búlgaros, Tara, Yogurt Plant, Yogurt Mushroom, Tibetanischer Pilz (German), Alga Galodium and Yoghurt de Pajaritos.
Milk kefir grains may look like small white balls that are stuck together to form what looks like cauliflower. The polysaccharide is the structure that houses the bacteria and yeast. Grains vary in color from white to slight yellow. Avoid grains that are pink or have other colors as they may be contaminated.
Milk kefir grains can change shape in response to the type of milk being used. For example, if the grains are moved from pasteurized milk to raw milk, they often take on a looser and thinner texture. Temperature will also change the shape of milk kefir grains. Storing them in the refrigerator causes the grains to shrink and eventually fall apart.
Too many kefir grains simply causes the milk to convert more quickly. This is evidenced by the formation of whey (clear liquid) which separates from the white part of the milk. If you have too many grains, pop them in a smoothie, give them to friends, feed them to pets or increase the size of your batch!
Yes! Milk kefir grains are very prolific provided they have the right environment to thrive. They prefer 65-75°F (18-24°C) (on the warmer side for reproducing usually), and to be fed every 24 hours. A pinch of white sugar can help speed the process along especially at cooler temps.
Milk kefir grains plump and reproduce rapidly when they are fed consistently (they love daily feeding) and maintained at the proper temperature. If they are stored in the fridge between uses, expect them to need some time to “wake up” from the colder temps. Dehydrated grains, while they can be used to make milk kefir, will likely never reproduce again.
Milk kefir grains prefer to feed every 24-48 hours. It may be possible to leave them at room temperature for 3-4 days once in awhile. However, if not fed regularly, the grains will disintegrate as the organisms will literally eat the nutrients holding them together.
Yes! Drop your extra grains into your smoothie or pop right in your mouth like a sour probiotic gummy bear!
Typically it is not recommended to rinse fermentation cultures unless they show signs of imbalance (ie excess yeast) as doing so may expose them to chlorine or rinse away some of the vital organisms resulting in a weaker culture. If rinsing is needed, we’d advise doing so gently in milk rather than with water.
No! They guys are always hungry so keep them happy and well fed and they will yield a lifetime supply!
Fermentation cultures are complex systems of numerous organisms which makes them impervious to mold when cared for correctly. Incidental and brief contact with the sink or floor is unlikely to contaminate them. However, if you have plenty, then it’s okay to let them go.
Although researchers have tried, none have been successful in replicating the kefir grain in a lab. This is likely due to the unique and complex microbial diversity they house in their polysaccharide structure.
You know the old saying…”once you go water kefir, you can never go back”? That’s because if you ferment the milk kefir grains without lactose, it will kill off the organisms that thrive on that substrate. So over time, you may be able to encourage the grains to proliferate on straight sugar (or other sugar source) but they can’t then be used to make milk kefir again. And they would not be the same as other water kefir grains.
You probably have all of the supplies you need lurking in your kitchen cupboard.
When it comes to putting nutrients in your body, it definitely makes a difference if those food sources are contaminated with pesticides. So ideally, organic ingredients are our first choice. Of course, if all that is available is conventional milk, rest assured that the fermentation process will also help reduce any potential toxins present in the milk. Knowing the source of your ingredients is the surest way to maintain peace of mind.
Milk kefir ferments best in glass, 304/316 stainless steel, or fermentation safe porcelain. Food grade plastic may also be used but constant or frequent exposure to the acidity of the kefir may cause it to degrade over time.
The grains need to be fed frequently because if not they will disintegrate. We recommend 24-48 hours for the first fermentation. The kefir will separate into curds and whey. We have found the best flavor is right before the separation occurs. The time needed will vary based on your environment.
Milk kefir prefers temperatures of 65-75°F (18-24°C). Using a thermometer strip will help keep track of the temperature and sometimes they will need a heat source especially in colder months to help them ferment and proliferate.
Ferment times may vary depending on temperature, milk-to-grain ratio, and overall health of the grains.
GRAINS | MILK | TEMPERATURE | FERMENT |
1 TBSP | 2 CUPS | over 78°F / 25°C | 1-2 days |
1 TBSP | 2 CUPS | 76-78°F / 24-25°C | 2-3 days |
1 TBSP | 2 CUPS | 70-75°F / 21-23°C | 3-4 days |
1 TBSP | 2 CUPS | 65-70°F / 18-21°C | 4-5 days |
1 TBSP | 2 CUPS | below 65°F / 18°C | 5+ days |
You can use either a lid or cloth cover to ferment the milk kefir. We’ve done it both ways and don’t detect a noticeable difference between the two. Most important is to just keep bugs out.
Yes! While high temperature pasteurization may render beneficial enzymes and some vitamins naturally present inactive, it doesn’t damage the lactose aka milk sugar which is what the grains feed on. We recommend organic if possible or sourcing from a local dairy to ensure the highest quality milk kefir.
While you can use raw milk to make kefir, the live bacteria present may compete with the bacteria in the kefir grains. This can cause issues with flavor or consistency, especially at first. The grains will adapt over time to work with raw milk, just like other milks. However, because raw milk is often expensive to purchase, we recommend using high quality pasteurized milk instead. The milk kefir grains will add back the good bacteria to make it digestible.
It may be possible to use low fat milk once or twice to make kefir, but eventually the grains starve from lack of, well, fat! Low fat milk kefir is thinner and not as delicious in our opinion. If you decide to make low fat kefir, rest the grains in full fat milk or cream between batches or every other batch to refresh them.
Yes you can use a variety of nut milks. However, just as like with any change, the grains will require a period of adaptation. It may be possible for them to be able to survive on nut milk exclusively. Or, you may choose to refresh them in whole cows milk in between batches of almond milk kefir. This will give the grains new life and generally works better.
Kefir never stops fermenting, even after you remove the grains! As long as no mold shows on top of the liquid, it’s safe to drink. But the milk kefir can still get too sour to enjoy. Most people find that more than a few days at room temperature is long enough to reach that point. Storing milk kefir in the refrigerator usually allows it to remain drinkable for 1-3 weeks. If it’s been there longer, take a look and maybe a sniff. As long as it appears safe, you can take a small sip and see how it tastes. 🙂
Yes milk kefir has a variety of live bacteria and yeast that are considered probiotic. The actual types and amounts will vary based on the grains and process. Traditionally, cultures used to make homemade kefir have more strains than commercial versions.
Kefir is not a medical treatment. However, many people have found it helps balance digestion and gut issues. But drinking kefir and the influx of bacteria and yeast for the first time may actually inspire some stomach reaction. That’s because all the good bugs are making room for themselves, which can inspire activity. So take it easy!
Milk kefir may contain trace amounts of alcohol, just as all fermented beverages do, but the amount is usually low, around .2% – .8% and not intoxicating.
Milk kefir grains feed on lactose also known as milk sugar. Many people believe they are lactose intolerant because they can have an allergic reaction to consuming pasteurized milk. Often they are actually pasteurization intolerant because when the organisms in raw milk are permitted to proliferate, they break down the lactose which reduces the impact on the body.
Yes! Kefir is an excellent source of protein. One cup of milk kefir can contain between 4 and 12 grams of protein. Whole milk provides the most protein in milk kefir.
No! “Grain” is a term of convenience for the milk kefir polysaccharide rather than a literal description. Therefore it is naturally gluten free!
Milk kefir is delicious to drink but if you have extra or are looking for a buttermilk substitute that isn’t simply acidulated milk, then you can use your milk kefir in place of buttermilk in any recipe. Check out our recipe for Milk Kefir Pancakes. The natural souring that occurs adds lift and a tangy irresistible flavor!
After removing the grains from the kefir, fold a piece of cheesecloth and line it inside a strainer. Place the strainer in a pitcher or bowl and pour the milk kefir into the strainer. Allow the kefir to drain overnight, separating the clear liquid whey below. This may be left overnight covered or in the refrigerator. Once fully strained, the kefir cheese will be thick and can be stored for many weeks in the refrigerator in a closed container. You can also flavor kefir cheese. Grab your grains from Kombucha Kamp and receive a free copy of our “Lacto Fermented Sodas Guide” which includes a kefir cheese recipe along with many more tips for working with both milk & water kefir grains plus bonus recipes!
Yes! Dogs love kefir. But just like people, it’s best to take it slow. Try just a couple of teaspoons in one meal a day for a couple of days to see how they react. If all is well, alternate every other day or more as desired.
Milk kefir grains are like people in that they do not like it if you ignore them! They thrive when they are fed consistently. However, if you need to take a break, then store them in the fridge in some milk and change it out every 7 days to keep them fresh.
Milk kefir grains can be stored in the refrigerator. Cover the grains in milk and use a lid if available. By changing out the milk every 7 days, it is possible to keep the grains viable for many weeks. How long they will last depends on the temperature of the refrigerator and the health of the grains.
Dehydrating milk kefir grains can sometimes work. As long as dehydrated grains produce kefir that does not mold, it is safe to drink. However, in most cases the kefir made by dehydrated grains is not as active or delicious. Additionally, dehydrated kefir grains generally do not reproduce anymore.
Freezing kefir grains can sometimes work. The same as dehydrated grains, the kefir they make may not taste great and they may not reproduce. Add a small amount of milk to the grains prior to freezing and do so in a plastic bag or container. Defrost milk kefir grains in the refrigerator prior to use.
Milk kefir is one of the simplest “daily ferments” on the planet—fast, forgiving, and endlessly customizable once you learn your rhythm.
If Kombucha is the slow, patient art of first fermentation… milk kefir is the quick daily ritual: strain, feed, repeat. It’s a living reminder that the best kitchen skills aren’t complicated—they’re consistent.
If your first batch isn’t perfect, don’t take it personally. Grains adapt. Kitchens have moods. Fermentation is alive.
And once you’ve dialed in your milk kefir routine, you’ll start seeing why people treated these grains like family heirlooms: they don’t just make a drink… they cultivate a practice.
Next steps:
Want to explore more? Head back to the Kombucha Kamp Content Library.
family-owned
over 5,000 
100,000+ happy 
exceptional 
only fresh living 
lots of free articles, 
