How to make our own kefir at home

How to make our own kefir at home

by Evigan Xiao 10 Sep 2017

The importance of gut health can never be overstated. After all, what’s the point of eating healthy if you’re able to fully absorb the nutrients? One common way to support the growth of friendly gut bacteria is to increase the consumption of probiotic-containing food such as kefir. Karin Reiter of Nutritious & Delicious just so happens to have a recipe for this beverage that’s simply easy to follow!



  • 1 glass jar with a good lid, sterilised with boiling water
  • 1 tbsp of kefir milk grains
  • 1 cup of full-fat milk (organic if possible, not UHT); also good with goat’s milk
  • Strainer (needs to be made form plastic not metal)
  • 1 wooden spoon (not from metal)



  1. Soak the kefir grains in the milk. Leave on the kitchen counter in a warm place but away from direct sunlight) for 12 hours.
  2. After 12-24 hours (depending on how sour you like the taste), shake the jar a little and then strain the grains (pour the milk and the grains into the strainer over a a clean sterilised glass jar).
  3. Take the leftover grains and place in a new clean, sterilised jar with new fresh milk (1tbsp of grains per 1 cup of milk).
  4. Then place the kefir which should have a consistency of yoghurt in the fridge. The longer you leave it in the fridge, the sourer it will get.


The fermentation process is what gives kefir its gut-healing reputation; you also get a good dose of protein thanks to the use of milk. If you’re new to the taste of fermented milk, the taste might take some getting used to. Considering the amount of good it does for your health however, I’d say it’s well worth it!