Milk kefir is an ancient fermented milk beverage packed with many beneficial bacteria and yeasts. Milk kefir can be fermented to be a drinking yogurt, or can be strained to a consistency of cream cheese/ labneh. Milk kefir is tangy like yogurt, and can be fermented to offer a zingy fizz.  In order to make milk kefir, you will need to get hold of milk kefir culture or also referred to as milk kefir grains. These are different from milk kefir starters. Milk kefir starter is a freeze dried culture and is not perpetual like the grains. The starter also does not contain the diversity of microorganisms that the milk kefir cultures contain. Milk kefir culture/ grains are clusters (the look a little like rubbery mini cauliflowers) of bacteria and yeast which are required for the fermentation.  To ferment milk kefir you will need dairy milk (cows, goat or sheep). Raw milk can be used, but it needs to be extremely fresh otherwise the microorganism in the raw milk can multiply and compete with the milk kefir microorganisms. Pasteurized milk works just fine. If your raw milk is not working, you will need to pasteurize it.  What You Need to Get Started Making Milk Kefir 1 TBS Milk Kefir Grains Good quality dairy milk Glass Jar Elasticated Cotton Top (otherwise a cotton top with a rubber band) Stainless steel strainer Alternatively, Symbiota offers everything you need in a Milk Kefir Kit. All you need is milk. Instructions for making milk kefir: Place your milk kefir grains in a clean quart glass jar Add 3-4 Cups of fresh milk Cover with the elasticated cotton top Place your jar out of direct sunlight, at room temperature.  Leave your jar to ferment for 24-48 hours. The warmer it is the faster it will ferment. Do not ferment at temperatures higher than 26℃. Milk kefir prefers to ferment between 21℃ and 24℃. You can monitor your milk kefir temperature with a temperature sticker After 24-48 hours, you will stain your milk through a stainless steel strainer, reserving the culture for the next ferment.  Your strained milk kefir is ready to drink as it, put through a second stage ferment, turn into cheese, ice-cream, butter, cheesecake and many more yummy recipes! The milk will ferment, turning from a drinking yogurt to finally separating into curds and whey as the beneficial bacteria and yeasts get to work. You want to stop the ferment by straining out the culture slightly before it turns to curds and whey as this is an indication the ferment has gone slightly too far. You can still eat it at this stage, but your culture is getting hungry and needs fresh milk. You can also strain this curds and whey using a straining bag/ nut milk bag/ cheese bag to make labneh.  Generally, milk kefir grains will multiply over time. You want to maintain the ration of 1-2 tablespoons of culture to 750-1000ml of milk. This will generally produce lovely fermented milk kefir in 24 hours at 22℃. With proper care, you will have your milk kefir culture forever.  Tips for Success Type of Milk: Animal or dairy milk like cow’s milk works best, but you can experiment with coconut milk or other non-dairy options for variety. Plant-based milks are not reliably successful. Temperature: Room temperature is ideal for fermentation. Avoid overly cold or hot environments. Glass Jars: Always use clean glass jars to prevent contamination and maintain the flavor. If using soap to clean, thoroughly rinse off the soap otherwise this will disrupt the culture Storage: Store finished kefir in the refrigerator to halt fermentation. Why Choose Milk Kefir? Milk kefir is known to contain over 100 different microorganisms and 60+ probiotic bacteria. These beneficial bacteria improve gut health, aid digestion, and support overall wellness. Making your own milk kefir at home ensures you’re getting the freshest, most potent probiotics without the extra cost of store-bought options. Using Milk Kefir in Recipes Once your milk kefir is ready, the possibilities are endless. Use it as a base for smoothies, a tangy addition to salad dressings, or even as an ingredient in homemade ice cream or cheesecake. Kefir’s versatility makes it a valuable addition to your kitchen. FAQ About Milk Kefir Can I use raw milk? Yes, raw milk kefir is a popular choice among enthusiasts. It’s rich in natural enzymes and nutrients. What if my kefir separates into curds and whey? This is normal and indicates the fermentation process is working. The easiest way to strain your culture is to use a large stainless steel straining sieve and tap the strainer against the heal of your hand (over a bowl) like sifting flour. This will allow for the curds and whey to fall through while retaining the milk kefir culture for the next ferment. Can I use non-dairy milk? While we cannot guarantee this, some people have had success with home made coconut milks and soy milks. You will need to alternate between dairy and plant based milks to maintain the strength of the kefir culture. A better alternative culture for plant-based milks is water kefir culture.  How do I clean my grains? You do not need to clean your grains, but if you feel like you should then rinse them with fresh milk, not water, to preserve their beneficial bacteria. Making milk kefir at home is simple, affordable, and rewarding. Whether you’re using raw milk, pasteurized milk, or coconut milk, the fermentation process transforms fresh milk into a probiotic-rich beverage perfect for gut health. Everyone can make milk kefir, it is safe and easy!