Your Complete Guide for the grains you ordered
What You've Received
Your milk kefir grains have arrived in a small glass jar with fresh kefir to keep them active during transit. These living grains are a symbiotic culture of bacteria and yeast that will transform milk into creamy, tangy, probiotic-rich kefir.
Unlike yogurt, milk kefir ferments at room temperature and creates a drink that's packed with diverse beneficial bacteria, lower in lactose, and wonderfully versatile.
What You'll Need
- Your milk kefir grains (just arrived!)
- 500ml fresh milk per batch (full cream milk works best, but any milk is fine)
- A clean glass jar (at least 750ml capacity)
- A lid or breathable cover
- A strainer (plastic or stainless steel mesh)
- A spoon for stirring
Your First Batch: Getting Started
1. Add Everything to Your Jar
Pour the entire contents of your package (grains + liquid) into a clean jar.
2. Add Milk
Pour in approximately 500ml of fresh milk. The grains work with any milk—full cream, low-fat, goat, sheep, or even UHT.
3. Cover and Ferment
Cover with a lid (yes, a sealed lid is fine!) and leave at room temperature, away from direct sunlight. Your kitchen bench is perfect.
4. Stir Occasionally
Give it a gentle stir once or twice a day to help the fermentation along and prevent the grains from clustering at the top.
5. Taste and Strain (24-48 hours)
After 24 hours, start tasting. When it reaches your preferred tanginess, strain the grains out using your mesh strainer. The thickened, tangy liquid is your kefir—bottle it and refrigerate.
6. Start Again
Place your strained grains back into the jar with fresh milk and repeat. It's that simple!
Fermentation Times
- 24 hours = Mild, slightly tangy, more lactose remaining
- 48 hours = Classic kefir tang, creamy texture, less lactose
- 72 hours = Very tangy, separated curds and whey, minimal lactose
Temperature matters:
- Warm weather (25°C+) = faster fermentation (24 hours)
- Cool weather (15-20°C) = slower fermentation (up to 3 days)
- Below 15°C = grains may slow down
- Below 8c = grains may sleep or go dormant
Ongoing Care
Daily Routine
Simply strain and repeat. Your grains are resilient and forgiving—if you forget them for an extra day, they'll be fine.
Your Grains Will Multiply
This is normal and wonderful! As they grow, you can:
- Make larger batches (maintain a 1:10 ratio of grains to milk)
- Share with friends (they make excellent gifts)
- Blend into smoothies (they're probiotic-rich and edible)
- Feed to pets (dogs especially love them)
- Compost the extras (they're so good for the compost)
Taking a Break
Short break (up to 3 weeks):
Strain your grains, place in a jar, cover with plenty of fresh milk, and refrigerate. They'll slow right down.
Long break (months):
Strain grains, place in a small jar or zip-lock bag with just enough kefir to keep them moist, and freeze. When you're ready to restart, thaw at room temperature and give them 2-3 batches to wake up fully.
Refreshing Your Kefir
Your finished kefir will keep in the fridge for at least 6 weeks. It may separate slightly—this is normal. Just give it a shake before drinking.
Troubleshooting
"My kefir separated into curds and whey"
You've over-fermented! It's still safe to eat—just strain out the grains sooner next time. The curds make excellent cream cheese.
"My grains are floating at the top"
Completely normal. Stir them down once or twice daily, or don't—they'll still ferment the milk.
"It's taking longer than 48 hours"
Your kitchen might be cool, or your grains are still adjusting. Be patient—they'll speed up over a few batches.
"My kefir is too sour"
Strain sooner! Check at 24 hours and find your sweet spot.
"The grains aren't growing"
New grains can take 2-4 weeks to settle in and start multiplying. Make sure you're using full cream milk if possible—they thrive on the fat.
"My grains smell yeasty or strange"
This can happen if they're stressed. Rinse them gently in milk (not water), then continue with fresh milk. They should recover within a few batches.
It's Normal If...
- Your kefir varies in thickness from batch to batch
- The grains look slightly yellow or creamy (from the milk fat)
- Your kefir smells pleasantly yeasty and tangy
- The fermentation time changes with the seasons
- Your grains multiply at different rates
Ways to Enjoy Your Milk Kefir
Drink It
- Plain and chilled
- Blended with honey and cinnamon
- Mixed with fresh fruit juice
- As a tangy lassi with mango and cardamom
Breakfast
- Pour over granola or muesli
- Blend into smoothies
- Use as yogurt in parfaits
- Mix with chia seeds overnight
Cooking & Baking
- Substitute for buttermilk in pancakes and scones
- Use in salad dressings instead of yogurt
- Make kefir cream cheese (strain through cheesecloth for 24 hours)
- Add to marinades for tender meat
Second Ferment
After straining, bottle your kefir with fruit, vanilla, or spices and leave at room temperature for 6-12 hours for extra fizz and flavor. Then refrigerate.
The Science Bit
Milk kefir grains contain 30-50 different strains of beneficial bacteria and yeasts—far more diverse than yogurt. As they ferment, they:
- Reduce lactose content by 20-80% (depending on fermentation time)
- Pre-digest milk proteins, making them easier to absorb
- Produce B vitamins, vitamin K2, and bioavailable minerals
- Create beneficial acids and enzymes for gut health
Regular consumption of milk kefir may support digestion, immunity, and overall wellbeing.
Need More Help?
Take a look:
- Video tutorials HERE
- Recipe collection HERE
- Troubleshooting forum group FERM FAM on Facebook
- Workshops and classes - HERE
- Buy our Milk Kefir Pouches - one - or as a Subscription Box
Or simply reply to your order confirmation email—I personally answer every question.
Remember
Fermentation is both art and science. Your kefir will develop its own rhythm and character. Trust your senses—if it smells and tastes good, it is good.
Welcome to the wonderful world of fermentation!
Sharon Flynn
