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Prep Time:

10 Minutes

Cook Time:

18-24 Hours



About the Recipe

35-50mls per day roughly


  • 1 pint milk (organic whole cow, or goat milk, or raw milk if possible)

  • You will also need

    500ml clip-top jar with gasket for fermenting (or a jar, cover (such as organic cheesecloths and rubber band),

    a sieve, jug/bowl, storage bottle or a straining funnel and wide-necked bottle

The RFFDMSUK team have not yet tested this process themselves however many members have been making their own kefir for several years now so we wanted to share this with everyone.


Put ½ tsp kefir grains in the jar. Add the milk, leaving about 2cm head room if using a clip top jar, or at least 5cm for a cloth-covered jar.

Set aside at room temperature for 18-24 hrs to ferment. It’s turned to kefir when the milk has thickened. It may have set and separated, with pockets of whey forming – this is quite normal.

If you can’t strain it straight away, put it in the fridge to stop it fermenting rapidly further, the flavour can get quite strong – you can strain it anytime over the next 48 hrs.

Strain the kefir through the sieve or straining funnel into the jug or bottle. The grains are quite robust and will withstand gentle stirring.

You can serve it straight away, refrigerate it, or leave it at room temperature for a few hours to make it taste stronger. Storing it in the fridge will slow down the fermentation by the microbes and it should remain pleasantly useable for 7-10 days. You may choose to freeze into moulds for ease too.

In order to make some more kefir, rinse out the jar, return the grains (don’t wash them, there’s no need), and start again from the beginning.

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