How to make Homemade Kefir

How to make homemade kefir

How to make your own Homemade Kefir 

I have to say, that I’m thrilled you are here right now and want to learn how to make homemade kefir! One of my passions in life, is sharing with others how they can feel better by adopting healthy habits. Daily drinking homemade kefir is a healthy habit your body will love! Kefir is a secret weapon, a liquid gold for your gut. Your whole body will thank you for incorporating this drink into your everyday diet. 

90% of our immunity is based on gut health. If we don’t have a healthy gut, our whole body suffers; our mental health too.

Typically, about 50 stains of “healthy” bacteria are found in kefir. This is amazing because each strain imparts unique health benefits to our body. Standard yogurt only provides about two stains of “healthy”bacteria unless labeled otherwise. This is why homemade kefir is far more superior to anything you can buy in the store.

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 A Healthy Gut equals Happy Humans………90% of Serotonin is produced in our gut as well. When your gut is unhealthy it affects your body’s ability to do it’s job.

What you will need:

  1. Glass quart jar.
  2. Sprouting Lid or coffee filter and rubber band.
  3. Kefir grains.
  4. Organic Grass-fed whole milk that is non-homogenized or raw (my preference).
  5. Mesh strainer.
  6. Wooden spoon.

How to make homemade kefir

How to make homemade Kefir:

  1. Place 1 Tbsp. of kefir grains in your glass quart jar. As your grains multiply you can work up to 1/4 cup per 4 cups of milk.
  2. Add 4 cups of milk.
  3. Cover jar with sprout lid or coffee filter.
  4. Ferment for 12-48 hours at room temperature (out of direct sunlight).
  5. Pour the kefir through a fine mesh strainer into another clean glass jar. Use a wood spoon to help it strain faster.  
  6. Chill in the fridge for best taste (keeps in the fridge for up to two weeks).
  7. Start the process over, or rest you grains. To rest your grains, put them in a clean glass jar. Cover them with milk, place and airtight lid on the jar, and put them in the fridge (your grains can rest for 6 days in the fridge before they will die).
  8. Enjoy plain, or blend up and make a smoothie with fresh fruit.

Some basic Homemade Kefir making guidelines:

  • These grains are live organisms, they must be properly cared for and tended to.
  • It is really hard to mess it up.
  • You can ferment it to personal taste. I like mine quite tart and tangy.
  • The longer the ferment, the more probiotics.
  • There is less calories in probiotic drink than in milk. The grains eat up the sugar in the dairy.

Lastly, I hope you enjoy the taste & health benefits! As your grains multiply, share the “healthy gut love” with friends and family so they too can experience abundant health!



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How to make homemade kefir

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