A tasty fermented yoghurt type drink that is both nutritious and easy to make. It makes fabulous smoothies and can be used in place of buttermilk for all sorts of recipes.
Course Breakfast
Cuisine Caucasian
Keywords cultured, fermented, health drink, kefir, milk
Prep Time 10 minutes
Fermenting Time 1 day
Total Time 10 minutes
Servings 8 125ml glasses
Author Choclette via CT


  • 4 tbsp kefir grains
  • 1 litre milk


  1. Place kefir grains in a wide necked glass jar (with close fitting top)
  2. Pour in the milk and stir.
  3. Leave at room temperature, stirring occasionally for 24 to 48 hours or until the milk thickens.

  4. Strain through a plastic sieve into a suitable glass or ceramic container and use in any way you like.

  5. Return the grains to a clean jar and start the process again.
  6. Under most circumstances washing the grains is not recommended.

Recipe Notes

This makes enough for 8 x 125ml glasses, or 4 x 250 ml glasses or if you're really hungry 2 x 500ml glasses.

It will ferment in cooler temperatures, but will take longer to thicken.

Kefir is a living culture and needs regular feeding and attention.

It's important that you use a glass jar, a plastic sieve and wooden utensils not metal as this is detrimental to the culturing process.

Kefir will keep in the fridge for 3-5 days. It may get fizzy. Lucky you. This is desirable.

Over time the grains will increase in size and number. The surplus will need to be removed - share with your friends.

Kefir grains can be stored in the fridge for several months. Place into a screw top glass jar and cover with milk.

If reviving from dormancy, it may take longer to ferment and you may need to make one or two batches to restore quality.