How To Make Milk Kefir




• 5g Organic Milk Kefir Grains 
• 250ml of milk (we recommend organic, goat or jersey cow milk like A2 milk) 

Optional extra ingredients 

• 15g of milk kefir growth premix or 5 g of pure colostrum powder

You will also need a glass jar or a Kefirko Kefir maker (available on our website) for fermenting

1. Bring 250ml of milk to boil and cool to room temperature (boiling of milk is not essential to the fermentation process but will eliminates any potential contaminants in milk)

2. When milk has cooled to room temperature, pour into a jar.  If you are adding the growth premix or colostrum, you can add these ingredients at this point and mix well

3. Add the 5g of milk kefir grains.  Cover with lid and seal tightly.   (A tight lid produces a lightly effervescent beverage. To eliminate effervescence, just rest the lid on the jar rather than tightly closing the lid.)

4. Leave on the counter out of the direct sunlight or in a cupboard (preferably at 20 to 24 degrees celsius) for 12 to 48 hours (in hot weather, if ferments faster) - taste it as you go to get a feel for what 1 day milk kefir and 2 days milk kefir tastes like.  The longer you leave to ferment, the more tart and thick the milk kefir will be. 

5. Shake the bottle regularly during fermentation.* After shaking, release any CO2 gas buildup by opening the lid, then tighten the lid once again.

6. After 12 to 48 hours (depending on your tastes), strain the milk kefir through a mesh strainer (or the in-built strainer if you have a Kefirko kefir maker), pouring the milk kefir into another container.  If using a  strainer, it helps to push the milk kefir through by stirring with a wooden spoon to leave only the milk grains behind

7. You may drink the kefir as is, or as per below, you may further ripen the kefir.
8. To make a new batch of kefir, add these retrieved grains to fresh milk and repeat the process.

*Shaking the fermenting kefir prevents the formation of yeasts and acetobacter colonies from forming on the surface. If colonies form they will appear as a light-brown wavy film. Skim this off, discard the film and use the kefir. 

Ripened Kefir (optional)
Once you’ve strained out the kefir grains, we recommend ripening the kefir at room
temperature for a day or two prior to consuming it. Ripening kefir will eliminate some lactose from the beverage and increase some of the B group vitamins.  As the kefir ripens, the thick creamy kefir floats above the watery whey. Shake or stir to blend the ingredients. Once it has ripened, refrigerate it.


We recommend starting with a tablespoon and working up to consuming one cup per day 

Grains need to be kept refrigerated by placing in fresh milk (for up to 2 week in fridge or up to two years in freezer) when you are not fermenting.  Milk kefir can be stored in fridge for up to two weeks.  Please note that the grains will take a few batches before returning to original