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If you’ve ever wanted to try your hand at fermentation, making raw milk kefir at home is one of the easiest (and most rewarding) places to start. It’s creamy, tangy, packed with probiotics—and honestly, kind of addicting once you get into the rhythm.
Here’s exactly how I make homemade milk kefir using real kefir grains, plus my favorite ways to use it daily.
Think of kefir as yogurt’s tangier, easier-to-make cousin. It’s a fermented dairy drink that’s made with kefir grains—little clusters of good bacteria and yeast that work their magic at room temp. No heating, no fancy equipment. Just raw milk + grains = probiotic gold.
It’s loaded with gut-friendly probiotics, protein, calcium, and B vitamins. Plus, it’s usually easier to digest than regular milk, which is a big win if you’re sensitive to lactose.
Why I Use Raw Milk for Kefir
Raw milk is my go-to for kefir because it keeps all the good stuff intact. Unlike pasteurized milk, it hasn’t been heated, so it still has its natural enzymes, healthy bacteria, and heat-sensitive vitamins like B12 and C.
Raw milk also just tastes better—richer, fresher, and creamier. And that dreamy cream layer on top? I skim it off before making kefir and save it for homemade ice cream, creamy soups, or a spoonful over fruit. Once the cream’s scooped, the remaining milk is perfect for fermenting into raw milk kefir.
Step-by-Step: How I Make Raw Milk Kefir at Home
Step 1: Add Kefir Grains to Your Jar
Add kefir grains to a clean glass jar—about 1–2 tablespoons per quart of milk. You can get kefir grains from a friend, or you can even buy them here.
Step 2: Pour in the Raw Milk
Use cold or room-temp raw milk (not hot). I skim the cream first for other recipes, but that’s optional. Whole milk works best for creamy kefir.
Step 3: Cover the Jar Loosely
I just set the jar lid on top (don’t screw it on) to keep anything form falling in while it ferments. A coffee filter and rubber band, or even a cloth works great. You want the raw milk kefir to be able to breathe.
Step 4: Let It Ferment
Let your kefir sit on the counter for about 24 hours. It’ll thicken and might separate slightly. Totally normal.
Step 5: Strain the Fermented Kefir
After your kefir has had a chance to ferment, it’s time to strain it. Use a plastic mesh strainer or stainless steel strainer to catch the grains. I stir gently with a spatula to help it along.
How to Store and Maintain Your Kefir Culture
After straining, I rinse my grains with water (just a quick rinse—nothing too aggressive). Then I pop them into a clean jar, pour in fresh raw milk, and start the next batch of raw milk kefir.
After milk kefir has fermented and been strained, you can store it in the fridge for around a month.
If you decide to take a break from making kefir, you can store your kefir grains in the fridge. Just put them in a jar and add just enough milk to cover them. They can hang out in your fridge for a month or so until you are ready to start making kefir again.
Kefir grains will grow, so feel free to share with a friend. The more kefir grains you add to your fermented milk, the stronger flavor you will get and the faster it will ferment.
Easy Ways to Use Your Homemade Kefir
Once your raw milk kefir’s ready, here are a few of our favorite ways to enjoy it:
Smoothies: Blend it with frozen mango, banana, berries—you name it. Add honey and vanilla for a treat that tastes like a fancy tropical dessert.
Salad Dressings: Use your homemade kefir instead of buttermilk in ranch or Caesar. So good.
Baking: Sub it for buttermilk in pancakes, muffins, biscuits, whatever. It adds the best tang and tenderness.
Overnight Oats: Mix with oats, chia seeds, and fruit for an easy, gut-loving breakfast.
Frozen Treats: Make probiotic popsicles or use it with skimmed cream to whip up a batch of homemade ice cream.
Once you start using homemade kefir regularly, it’s hard to go without it. It’s one of those simple swaps that make a big impact.
Creamy, tangy, and full of gut-friendly probiotics, this homemade raw milk kefir is easy to make and endlessly useful—from smoothies to salad dressings and more.
Ingredients
Scale
1–2 tablespoons kefir grains
1 quart raw milk (cream skimmed off)
Instructions
Add kefir grains to a clean glass jar—about 1–2 tablespoons per quart of milk.
Pour in milk. I use raw milk (after skimming the cream), but any whole milk will work. Just don’t use hot milk!
Cover loosely. I set the lid on top (don’t screw it on). A coffee filter and rubber band or a cloth works great. You want it to breathe.
Let it sit on the counter for 24 hours. It’ll thicken and might separate slightly. Totally normal.
Strain it. Use a plastic or stainless steel strainer to catch the grains. I stir gently with a spatula to help it along.
Rinse and repeat. After straining out the kefir grains, you can rinse them off and start over with Step 1 to make your next batch of raw milk kefir.
Notes
After your kefir has fermented and been strained, you can store it in the fridge for a month or so.
Nutrition
Serving Size:1 cup
Calories:150
Fat:8g
Carbohydrates:12g
Protein:8g
FAQs About Raw Milk Kefir
What is raw milk kefir?
Raw milk kefir is a fermented dairy drink made by combining raw milk with kefir grains. It’s rich in probiotics and easier to digest than regular milk.
Is it safe to make kefir with raw milk?
Yes—raw milk is ideal for kefir because the fermentation process actually supports good bacteria growth and suppresses pathogens. Just make sure your milk is fresh and your tools are clean.
How long does raw milk kefir take to ferment?
Typically 24 hours at room temperature. In warmer temps, it may ferment faster.
How long does homemade raw milk kefir last?
Once fermented and stored in the fridge, it stays good for up to a month.
