/ / Homemade Kefir: a forgotten superfood

Homemade Kefir: a forgotten superfood

two picture of kefir in a jar on a table
Homemade kefir, a forgotten superfood and unsung hero of the past, is the future to naturally provide probiotics and rich nutrition for your family. 

In today’s culture, fermentation is limited to beer and sourdough (delicious, I get it), but there is so much more in the world of fermentation! Enter in Homemade Kefir, a forgotten superfood!

Fermentation was a way of preserving food for thousands of years. Although it was a necessity for our ancestors, fermentation unknowingly provided immense health benefits that we have since realized.

Kefir uses a fermentation process which allows good bacteria to eat the sugars and increase healthy cultures. It is a wonderful natural probiotic with amazing gut healing properties. Kefir has been know to improve digestion, heal the gut wall, and is packed with vitamin K. It also has a high protein count (over 10 grams per 8 oz glass) making it the perfect healthy snack. Kefir also contains 30%+ of your daily value of calcium and Alpha Hydroxy Acid (AHA) which is found in many anti-aging skin care products.

Many people who have dairy allergies can tolerate Kefir because of the unique cultures in it which “eats” the lactose within the milk.

Needless to say, we all need more Kefir in our life! Yes, you can find it in most grocery stores but with a hefty price tag and laden with sugars. Instead, you can make it yourself for a fraction of the cost and with increased health benefits because you control what goes in it (organic, grrass-fed milk, natural sugars, organic fruit, etc.)!

Homemade kefir is incredibly easy and can be used for SO MANY things.

Below you will find an easy how-to of making your own homemade kefir, a forgotten superfood. Stay tuned for more recipes using Kefir on the blog, and not just for your family, but for your animals too!

BUT FIRST – Don’t forget to buy your kefir grains! These are my favorite supplies:
(Buy your mason jars locally- so much cheaper than Amazon!)

Homemade Kefir

Prep Time5 mins
Fermentation1 d
Course: Breakfast, Snack
Keyword: grassfed, healthy, homemade, natural, organic, probiotic, rawmilk, whole30


  • mesh strainer
  • ½ Gallon Mason Jar
  • baking spatula


  • ½ gallon raw or low temp pasteurized milk grass-fed, organic
  • 1-2 tbsp organic kefir grains


Fermenting your milk

  • Take your fresh kefir grains and place them into your half gallon jar
    a half gallon glass jar with kefir grains at the bottom sitting on a table
  • Pour in your half gallon raw, grass-fed, organic milk
    a women pouring milk into a half gallon glass jar
  • Place loose cover on top and let the milk ferment for 24 hours in a warm place in your kitchen (if they are new grains, the first few batches may take 36 hours or if your house is below 70°).
    a jar of homemade kefir sitting on a tbale with a teacup and purple hydrangea flower
  • You will notice the whey (clear yellow liquid) begin to separate from the milk and grains. This means your milk is fermented.

Straining your grains

  • Place your mesh strainer over a bowl, glass, or blender (for easy smoothie making).
    a woman pouring kefir into a mesh strainer over a glass bowl sitting on a table
  • Carefully pour your kefir into the strainer gently massaging the grains in the strainer to allow kefir to pass through
    a mesh strainer full of kefir sitting over a glass bowl on a table
  • Continue pouring this method until all kefir is strained and you are left with your kefir grains in your strainer.
    a mesh strainer with white kefir grains sitting over glass bowl with strained kefir in it
  • Take those grains and place them back into the ½ half gallon jar with more milk to make more kefir
    Carefully rinse your grains with filtered water in your strainer then refrigerate in a sealed container up to a week until ready to make more.

Enjoy plain or mix into your favorite smoothie recipe!


    There is great debate on whether using a metal mesh strainer is acceptable with kefir because metal can react with the grains. Through my extensive research, many have used stainless steel strainers for years without any harm to their grains. If you have a nylon strainer use that. If you have a stainless steel mesh strainer, then it should work just as well (I use one!)
    If a half gallon of Kefir is too much, you can always make less. Just be mindful the more kefir grains you have, the quicker your milk will ferment when making less kefir.
    a split image with the top being a purple hydrangea flower next to a jar of kefir and below an empty jar bottom with kefir grains in it sitting on a table

    Similar Posts

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating