I absolutely love a good milkshake or ice cream (let’s be honest, who doesn’t?)  But often, these products are jam-packed with refined sugars and difficult-to-digest lactose. That’s where kefir comes in.

Ke-what you ask? Well, this tasty drink is thick, tangy and oh-so-creamy.  Not to mention, it’s full of probiotic goodness. Milk kefir is a lot like yoghurt, except it’s cultured with special kefir grains that ferment, changing the protein structures in the milk, making it easier to digest. Even the fussiest eaters will love the creamy, tangy taste of this stuff. I love adding some to smoothies for an added probiotic boost!

Sound intriguing?  Here’s the easiest way to whip up a batch at home…



  • 1 cup of whole fat milk
  • 1 teaspoon of active kefir grains

Makes 1 cup


  • 1 pint-sized glass jar
  • Paper towel, napkin or cheesecloth
  • Rubber band
  • Small strainer
  • Storage container with a lid         



  1. Combine and Ferment:  Simply combine the milk and kefir grains in your glass jar and secure the cheesecloth or paper towel over the top with a rubber band.  Leave the milk to ferment for about 12 to 48 hours, checking it every few hours if you can.  Fermenting should be done at room temperature, but make sure to keep the jar out of direct sunlight! The kefir is ready when it’s nice and thick and tangy (it’s okay to give it a taste!). This usually takes around 24 hours.  

  2. Strain the Grain: Filter the kefir mixture through your strainer and into the container you wish to store it in.  Make sure to catch all those grains!  Nobody likes clumpy yoghurt! You can drink the kefir straight away, or pop a lid on the container and store it in the fridge for up to a week.

  3. Do it all Again!: Kefir grains can be used again and again and again, so don’t let them go to waste! Stir the grains you just used into a new batch of milk and let them start fermenting again.  You can make a new batch every 24 hours if you like. This is an awesome idea if you plan on replacing the milk in your diet entirely with kefir.

  • If you want a dairy free option, you can try making kefir with coconut milk.  However, the process might take a little longer.  If the grains aren’t working as well, try putting them back in animal milk for a bit to refresh the proteins. 
  • Make sure to use a glass jar only, not plastic or metal.  Prolonged exposure to metal can weaken the grains.  Brief exposure to a strainer or spoon is fine.
  • You can use kefir in smoothies, on your cereal, in chia puddings, in baking or even in creamy curries and pasta dishes!  Looks like it’s time to get creative…