Kefir Grains - Information & Instructions

Credit: Emma Christensen, the kitchn

Kefir is a whole food with massive probiotic content similar to yogurt. Unlike yogurt, it is unbelievably easy to make.

  1. Put the grains in the bottom of a mason jar.

  2. Add whole milk (preferably raw, pastured)

  3. Mix thoroughly with a spoon

  4. Cover with a cheesecloth or paper towel secured with a rubber band.


In just 2-3 days your Kefir will be ready. Note that you can make kefir time and time again and over time the grains will multiply. Separate the grains until you just have one teaspoon left and discard the excess, share it with a friend or start making two jars at a time!

How to Enjoy Kefir


We like to use milk kefir in smoothies or granola. Basically, use it like you would yogurt. A lightly fermented kefir (one day or so) makes a drink. Just sweeten and/or flavor and enjoy!

Convert to Water Kefir


These grains are milk kefir grains but if your diet does not include dairy, it’s easy to convert these grains into what is known as “water kefir” which has similar probiotic benefits but sucrose/fructose is fermented instead of the lactose found in milk. Here’s how to transform your kefir grains to “water kefir” if you wish:


  1. Dissolve ¼ cup sugar in 1 quart of water. Add ⅛ teaspoon unrefined sea salt. If using white or refined sugar, optionally add ½ teaspoon molasses, as well.

  2. Add active milk kefir grains to the sugar-water solution.

  3. Ferment for 4-5 days at room temperature.

  4. Separate the grains from the sugar water and add them to a fresh batch of sugar water. Ferment at room temperature for 12-24 hours less than the previous batch.

  5. Repeat step 4, shortening the brew time by 12-24 hours each batch, until the culturing period is 48 hours or less.

  6. At this point, the grains have been converted into water kefir grains. Continue culturing for 24-48 hours per batch.