Make Your Own Kefir at Home – A Simple, Healthy Habit
Kefir is a naturally fermented drink that’s rich in probiotics and known for supporting gut health. Traditionally made with milk, it has a slightly tangy flavour and smooth, creamy texture. But kefir isn’t limited to dairy—there are plenty of plant-based and non-dairy options too.
Making kefir at home is surprisingly easy, cost-effective, and environmentally friendly. It cuts down on packaging waste, reduces transport emissions, and gives you full control over the ingredients you’re using. Once you’ve made it once or twice, it quickly becomes a simple, sustainable habit.
What Can You Make Kefir From?
You can make kefir using a variety of liquids:
- Dairy milk (full cream, skim, or lactose-free)
- Coconut milk or coconut water
- Fruit juices
- Filtered or mineral water
If you’re using coconut water, juice, or plain water, you’ll just need to add a little sugar to feed the culture.
What You’ll Need
- 1L glass jar with a lid
- Stainless steel pot or glass jug (to warm your liquid)
- Thermometer
- Clean cloth (a tight weave like muslin) and rubber band or string
- Kefir culture (not kefir grains - read about the difference here)
- 1L of your chosen liquid
- 1 tablespoon of sugar (only if using coconut water, juice, or plain water)
How to Make Kefir
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Clean your equipment: Wash and sterilise all tools and jars before you begin.
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Warm your liquid: Gently heat it to 30°C. If using coconut water, juice, or plain water, stir in 1 tablespoon of sugar.
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Add to the jar: Pour your liquid into the jar, leaving 2–3 cm at the top.
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Add the kefir culture: Sprinkle the culture into the jar (follow the instructions on the packet).
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Shake to mix: Put the lid on and shake well.
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Cover and ferment: Remove the lid and cover the jar with a cloth secured by a rubber band. Leave it to ferment in a warm, shaded spot (ideally 20–30°C) for 24 hours, or until it sets or becomes fizzy.
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Store: Remove the cloth, secure the lid, give the jar a shake, and refrigerate. Your kefir will keep in the fridge for up to 2 weeks.
A Few Extra Tips
- Higher-fat dairy makes a thicker, creamier kefir.
- Water-based kefirs will be thinner and more refreshing. For extra fizz, you can seal the jar during fermentation (just keep an eye on pressure build-up).
- You can reuse a small amount of kefir from your last batch—add ¼ cup to 750 ml of fresh liquid to re-culture a new batch.
- Keep it warm while fermenting using a yoghurt maker, insulated container, or simply wrapping the jar in a towel or blanket.
- Avoid juices or waters with preservatives, as these can interfere with fermentation.
- This Mad Millie kefir-making video below is also a great resource.
Stock up on your kefir-making supplies and get ready to enjoy some tasty, gut-friendly goodness.