Homemade Kefir (with Second Fermentation)

Ingredients

• 1 teaspoon Kefir grains (Live kefir grains, fresh or rehydrated)
• 1.5 cups Organic grass‑fed milk (raw if possible) (Preferably raw, otherwise pasteurized whole milk)
• 0.5 cup Mixed fruit (e.g., blueberries, kiwi, banana, orange) (Fresh or frozen, optional for second fermentation)
• 1 teaspoon Honey (optional) (Adds sweetness after fermentation)
• 1 teaspoon Blackstrap molasses (optional) (Alternative sweetener with mineral boost)
• 1 teaspoon Dried lavender buds (optional) (Flavor infusion for second fermentation)

Instructions

1. Gather equipment and ingredients

   Clean the mason jar, plastic strainer, and spoon. Measure out 1 tsp kefir grains and 1½ cups milk.

   Time: PT5M

2. Add grains to the jar

   Place the kefir grains into the bottom of the jar.

   Time: PT2M

3. Add milk

   Pour the milk over the grains, leaving a small headspace.

   Time: PT2M

4. Cover loosely

   Place the lid on loosely or cover with cloth so carbon dioxide can escape.

   Time: PT1M

5. Primary fermentation

   Leave the jar at 70‑78 °F (21‑26 °C) for 18‑24 hours. The kefir will thicken to a jello‑like consistency.

   Time: PT24H

   Temperature: 70-78°F

6. Strain the kefir

   Using the plastic strainer, pour the fermented kefir into a clean container, catching the grains.

   Time: PT5M

7. Store grains for next batch

   Return the grains to a clean jar, add fresh milk, and refrigerate if you won’t start a new batch immediately.

   Time: PT2M

8. Optional second fermentation – flavor boost

   Add ½ cup fruit (or herbs like lavender) to the strained kefir, seal the jar tightly, and let sit another 24 hours at room temperature.

   Time: PT24H

   Temperature: 70-78°F

9. Refrigerate

   After the second ferment (or after step 6 if you skip it), place the kefir in the refrigerator to chill.

   Time: PT5M

   Temperature: 4°C

10. Serve

    Pour chilled kefir into a glass. Sweeten with honey or molasses if desired and enjoy.

    Time: PT1M

    Temperature: 4°C

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

12 g

Fat

8 g

Fiber

0 g

Ingredient Substitutions

• Instead of Organic grass‑fed milk (raw if possible): Goat milk, Full‑fat cow’s milk
• Instead of Mixed fruit (e.g., blueberries, kiwi, banana, orange): Any single fruit of choice
• Instead of Honey (optional): Maple syrup, Agave nectar
• Instead of Blackstrap molasses (optional): Honey, Date syrup
• Instead of Dried lavender buds (optional): Dried rose petals, Mint leaves

Equipment Needed

• 1‑quart glass mason jar
• Plastic strainer
• Loose‑fitting lid or cloth cover
• Non‑metal spoon or wooden spatula
• Small bowl (optional, for fruit) (optional)
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Primary fermentation timing (18‑24 h) is essential for proper texture and lactose conversion.
• Avoid any metal contact with kefir grains during mixing or straining.
• Do not let grains sit in finished kefir longer than 24 h to prevent starving them.
• If doing a second fermentation, seal the jar tightly to build carbonation.

Chef Tips from the Video

• Raw milk gives a richer flavor and more nutrients, but pasteurized whole milk works fine.
• Stir gently – vigorous agitation can damage the delicate grains.
• Use a clear glass jar so you can watch the fermentation progress.
• Experiment with herbs (lavender, mint) or spices (cinnamon) for unique flavor profiles.

Troubleshooting

Storage

Refrigerator: Up to 7 days chilled.

Freezer: Freeze in airtight containers for up to 2 months.

Room temperature: Only during active fermentation; do not store at room temperature after fermenting.

Make-Ahead Tips

• Keep a small batch of grains in milk in the fridge for quick daily kefir.
• Pre‑portion fruit or herbs in zip‑top bags for fast second ferment additions.
• Freeze excess kefir for smoothies or frozen desserts.