Making Milk Kefir | Guide and Useful Information

Milk kefir is a probiotic fermented drink made from milk with the help of milk kefir grains. During fermentation, the living microorganisms in the grains convert lactose into lactic acid, carbonic acid, and valuable enzymes.

The result: a sparkling, slightly tart drink – natural, refreshing, and good for gut health.

Milk kefir can be enjoyed plain or used in a variety of recipes – for example, in smoothies, dressings, or overnight oats. More on that later – for now, let's go step-by-step to making your own kefir.

If you're starting with dried grains, they need to be "woken up" before the first proper fermentation:

1. Thoroughly clean the jar and the Grow Lid.

2. Add 1 g of dried milk kefir grains to the jar along with 100 ml of milk. Place the Grow Lid on the jar to allow air to circulate and ensure optimal fermentation.

3. Leave the mixture to stand at room temperature for 24 hours. Stir gently after 12 hours.

4. Pour off the liquid and rinse the kefir grains with lukewarm water.

5. Return the grains to the jar with 100 ml of fresh milk and let them rest for another 24 hours.

6. Repeat this process daily for 5–7 days. Gradually increase the amount of milk to 200 ml as the grains grow. As soon as the liquid smells sour, becomes thick, and possibly forms bubbles, the grains are active.
   
   The grains are now ready for kefir production.

Once your grains are active

1. Put the activated kefir grains into a jar and add 600 ml of milk. Place the Grow Lid on the jar to allow air to circulate and ensure optimal fermentation.

2. Leave the mixture to stand at room temperature for 24 hours.

3. Pour the finished milk kefir through the integrated sieve in the lid into another jar. Your milk kefir will have a slightly thick consistency due to fermentation and is now ready to consume. If you want to enjoy it later, you can store it in the refrigerator for about 1 week, tightly sealed with the regular lid.
   
   Tip: If you prefer it even sourer or thicker, you can let the milk kefir ferment for up to 48 hours before pouring off the grains.

4. With the kefir grains, you can immediately start a new fermentation by setting up the grains with fresh milk (600 ml). No further activation of the grains is necessary.

If you don't want to make new kefir milk right away, you can store your kefir grains in the refrigerator for 2-3 weeks. Gently wash them with lukewarm water and place them in a jar with 100 ml of milk, seal it airtight and store it in the refrigerator.

What do I do with the grains if I want to take a break?

You can store them in the refrigerator for 2-3 weeks: Simply rinse them with lukewarm water, place them in a jar with 100 ml of milk and seal airtight.

Can I also use plant-based milk?

Milk kefir can also be made with plant-based milk, such as soy, almond, oat, or coconut milk. However, it is important to note that kefir grains need animal milk for their health and reproduction. Plant-based milk only works to a limited extent – for example, in combination with dates or by regularly returning to cow's milk. Therefore, many recommend fermenting the grains regularly, at least every 2-3 cycles, back in animal milk to ensure they receive all the necessary nutrients.

For completely vegan fermentation, we recommend water kefir or the Turmeric Bug.

What is the difference between activation and production?
Activation is a one-time step to bring dried crystals back to life. After that, you can continue to use milk kefir indefinitely and produce milk kefir – without new activation.

Are you looking for delicious ways to enjoy your milk kefir or are you more interested in a plant-based, sparkling alternative? Then check out our blog posts on the topic. Here you will find creative and healthy recipes with your favorite ferment.