timeframe: 1–2 days

Kefir is an effervescent milk beverage that can be used as a starter for yogurt and cheese.


  • 1 tablespoon kefir grains (SCOBY)
  • 1 quart whole milk


  • mason jars
  • strainer
  • silicone spatula
  • optional: canning funnel 


  1. Fill mason jar with milk and kefir grains, leaving 1-2 inches of room at the top of the jar.
  2. Cover with a lid. For a more carbonated drink, use a tight-fitting lid.
  3. Leave at room temperature for 1-2 days. Agitate jar periodically to expose grains to milk.
  4. Strain the finished kefir into a clean jar, using a silicone spatula to help separate the grains from the thickened milk.
  5. Return the kefir grains to the empty jar. Feed with fresh milk.
  6. Repeat steps from beginning to produce another batch of kefir. Or store the fed grains in the refrigerator for up to a month before reviving them.

    Refrigerated grains will eventually perish in the highly acidic environment they create in their milk. 

  7. Enjoy your kefir as a refreshing probiotic beverage, or use in alternate recipes including crème fraîche, yogurt, or kefir products.


Kefir fermenting in a jarKefir fermenting on the countertop.

The kefir grains will multiply with every batch, and only a tablespoon is needed for fermentation. Eat, compost, share, or experiment with the extra grains!

Kefir grains can also ferment anything from coconut milk to flavored soft drinks. Be creative, and let us know about your home food lab creations! 

A kefir scoby ready to get to work!A kefir scoby ready to get to work!