Homemade Kefir

July 22, 2020
Serves: 4 Cooks In: 2 days
  1. Method Ensure your equipment, hands and work surface are clean and free from possible contamination by raw animal, pet or grubby-vegetable matter.
  2. Place the kefir grains into your kilner jar and add a pint of whole milk, leaving about roughly about 2 cm head room.
  3. Close the lid then Leave the jar on the worktop out of direct sunlight for approx. 18-24 hours to ferment, this will vary depending on the milk and temperature of the kitchen.
  4. You’ve got kefir when the milk has set, and you’ll be able to tell this by tilting the jar.
  5. Strain the kefir through the metal sieve, removing the grains, and then pour it back into a clean airtight jar. I like to add a few slices of lemon peel, then pop it into the fridge to ferment for another 24 hours. This is called the second ferment.
  6. Place your grains into a little jar with about 100 ml of milk then keep them in the fridge. They will keep for about 1 week until you will need to change the milk.
  7. After the second ferment is finished you have your delicious kefir. You can drink it as is or pour on top of cereal. It’s totally delicious. Enjoy!


  • ½ tsp of Kefir grains
  • 1 pint whole milk
  • 500 ml kilner jar with lid
  • Fine metal sieve
  • Lemon peel