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Home-made milk kefir


  • 1 cup of whole fat milk
  • 1 teaspoon of active kefir grains


  • Put the milk and grains into a jar.
  • Use a cheesecloth to cover the jar and make sure it's secured with something and stays in place (rubber band, the rim of a mason jar lid). 
  • Let the mixture ferment for up to 48 hours tops at room temperature. Keep it hidden from sunlight. You'll know it's ready when it becomes thick and the taste is a bit sour. Note that it's beneficial for the milk to ferment at warm temperature (not hot and not too warm). 
  • When you think it's ready, you can go ahead and strain. You can wash the grains thoroughly and re-use.
  • You can keep the ready product in the refrigerator up to 7 days.