Print this Recipe
How To Make Bone Building Shrubs


Milk kefir is a cultured, fermented beverage that aids in digestion. Typically, kefir is made with traditional cow’s milk however, it can also be made with dairy alternatives such as coconut milk or rice milk. And sometimes, even water!

Kefir was first discovered when eastern nomadic travelers carried milk in their pouches for long periods of time at room temperature and noticed it would occasionally be bubbly in appearance.

This creamy but tart beverage is fermented and thus can be consumed by those with a lactose intolerance. Some compare milk kefir to that of drinkable yogurt.

Course Drinks
Cuisine Russian
Keyword fermented, kefir
Prep Time 2 days
Calories 151 kcal


  • 1-2 tsp kefir grains active (the best is to get it from a friend who is already making kefir!)
  • 1 cup milk cow or goat milk (go for full-fat, preferably)


  1. Combine the kefir grains and your milk in a glass jar.

  2. Cover the jar with a cheesecloth and secure it with a rubber band. Store at room temperature (70 degrees Fahrenheit) and away from sunlight.

  3. Let it ferment for 12-48 hours. When your milk is thick and tastes tangy, it’s ready.

  4. Strain your kefir grains and place into a new batch of milk.

  5. Store your finished kefir in the refrigerator and enjoy!

Recipe Notes

The milk will ferment quicker in warmer temperatures and slower at cooler temperatures, so keep this in mind. Also, if your milk hasn't fermented after 48 hours, strain out the grains and try again. This sometimes happens with new grains or using grains that have been in the refrigerator or dried. 

Nutrition Facts
Amount Per Serving
Calories 151 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 25mg8%
Sodium 107mg5%
Potassium 322mg9%
Carbohydrates 11g4%
Sugar 12g13%
Protein 7g14%
Vitamin A 395IU8%
Calcium 276mg28%
* Percent Daily Values are based on a 2000 calorie diet.