How to Make Milk Kefir
Join 5,000+ Irish brewers using our 4 Pillars of Mastery. This Success Formula ensures safe, creamy, and delicious Milk Kefir every time.
The Mastery Guide: How to Make Milk Kefir
New to fermentation? See how it's done.
► Watch the Step-by-Step VideoPillar 1: The Essential Kit & Ingredients
Milk Kefir is the most efficient way to transform simple dairy into a probiotic powerhouse. While the process is simple, adding grains to milk and waiting, mastery lies in understanding the variables of temperature, ratios, and milk quality.
To maintain the health of your living milk kefir cultures, avoid reactive metals and prioritize high fat nutrients.
Ready to start your own brew?
Shop Fresh Milk Kefir Grains →The Fermentation Kit List
- Glass Jar: 500ml to 1L capacity.
- Breathable Cover: Muslin cloth, coffee filter, or heavy duty kitchen paper.
- Non Metallic Sieve: Essential. Metal can react with the acidic environment and harm the grains.
- Plastic/Wooden Spoon: For gentle stirring.
| Milk Type | Mastery Rating | NutriBrew Recommendation |
|---|---|---|
| Organic Whole Milk | ⭐⭐⭐⭐⭐ | Best for grain health. High fat and lactose provide optimal fuel for thick, creamy kefir. |
| Raw Dairy Milk | ⭐⭐⭐⭐ | Superior nutrition, but requires experience to manage competition from natural raw bacteria. |
| Goat’s Milk | ⭐⭐⭐ | Produces a thinner, effervescent drink. Great for those with mild A1 protein sensitivities. |
| Skimmed Milk | ⭐⭐ | Yields thin, watery results. Grains must be revitalized in whole milk every few batches. |
| Coconut/Soya Milk | ⭐ | Experimental. Grains will eventually starve without animal lactose; use with caution. |
Mastery Note: Always use Whole Milk for your first 5 batches. The high fat content acts as a “recovery buffer” for grains after their journey to you. Click to learn how to add more flavour.
Pillar 2: Precision Ratios
Using the correct ratio ensures the milk acidifies fast enough to prevent spoilage while allowing the grains to multiply.
| Batch Size | Milk Volume | Grains | Time |
|---|---|---|---|
| Small Batch | 250ml | 5g (1 tsp) | 24 Hours |
| Standard Batch | 500ml | 10g (2 tsp) | 24 Hours |
| Family Batch | 1 Litre | 20g (1.5 tbsp) | 24 Hours |
Pillar 3: The Fermentation Cycle
In Ireland, room temperature fluctuates. Monitoring the texture is more important than watching the clock.
- Combine: Place your grains in the jar and pour in fresh milk.
- Cover: Secure your breathable cover with a rubber band to allow gas exchange while keeping fruit flies out.
- Ferment: Place in a spot away from direct sunlight (20°C – 22°C is optimal).
- Stir: Gently stir or shake the jar once or twice during the 24 hour period to ensure grains find fresh lactose.
- Identify the Finish: Your kefir is ready when the milk has thickened and you see small “pockets” of clear whey forming at the bottom or sides of the jar.
The Settling Phase: New grains are sensitive. Expect your first 3–5 batches to be slightly inconsistent as the cultures acclimate to your local milk and environment.
Visual Guide: Perfecting Your Fermentation
Watching the fermentation process is the best way to master the “feel” of home brewing. This step-by-step video walks you through the entire NutriBrew cycle: from properly adding your grains to a glass jar and selecting the right milk, to identifying the subtle changes in texture over 24 hours. See exactly how to strain and harvest your kefir to ensure a perfect, creamy result every time.
Pillar 4: Harvesting & Storage
Once fermented, you must separate the “producers” (grains) from the “product” (kefir).
The Harvest
- Strain: Pour the jar contents through your plastic sieve into a clean bowl.
- Reset: Do not rinse the grains. Rinsing with water can damage the protective “Kefiran” coating. Place the grains immediately back into a clean jar with fresh milk.
- Storage: Your finished kefir can be enjoyed immediately or stored in the fridge for up to 2 weeks.
Taking a Break
If you need to pause your production, place the grains in a jar with 250ml of milk and store them in the refrigerator. This slows their metabolism, allowing them to remain healthy for up to 7–10 days without a fresh feed.
Still have questions about your first batch?
Fermentation is a living process, and it’s natural to wonder if your Milk Kefir grains are behaving correctly. If you’re noticing separation into curds and whey, wondering about sourness, or just want to double-check your ratios, visit our Comprehensive Milk Kefir FAQ & Troubleshooting Hub. We’ve answered every question from Ireland’s community of 5,000+ brewers to ensure your success.