Easy Homemade Creamy Milk Kefir Yogurt Recipe: Learn how to make creamy milk kefir at home with just two ingredients for delicious smoothies and more.

Making homemade milk kefir is so easy but so rewarding. This is something I do daily in my European farmhouse kitchen. My husband and I love having kefir smoothies for breakfast, so always having a steady supply feels like a real luxury.

a strainer with milk kefir yogurt in a jar and bowl

Why You’ll Love This Recipe

Creamy and versatile

Kefir yogurt recipe has this amazing creamy texture that works in so many ways: smoothies, salad dressings, or even just eating it plain. It’s thicker than regular drinkable yogurt, but not as heavy as Greek yogurt, so it’s right in the middle. Using whole milk makes it super smooth and rich, and the best part? You can make it just how you like it, whether you want it thicker or lighter. Making it yourself every day is such a little joy.

The joy of tradition

Making kefir yogurt recipe at home feels like bringing a little piece of food history into your kitchen. The fermentation process is so simple, but there’s something special about watching those milk kefir grains do their thing in a glass jar. It’s like creating something real and alive right on your counter. And honestly, having this creamy, tangy fermented drink ready anytime you need it? Such a win, especially for quick breakfasts or healthy snacks.

Probiotic benefits

Kefir yogurt recipe is packed with live cultures that your gut will thank you for. It’s an easy way to get a probiotic rich drink at home without always running to the grocery store. These beneficial bacteria do more than just help with digestion. They’re great for your overall gut health and might even help you feel a little more balanced. It’s a simple, homemade option that can leave you feeling good inside and out.

What You’ll Need

Kefir grains
Whole milk (preferably raw)

Instructions

Add milk kefir grains to a large jar (size depends on how much milk kefir you want to make)
Fill with milk, leaving about 1 inch head room at the top.
Stir, cover with a lid and allow to sit for 24-48 hours. The exact time will depend on the room temperature in your kitchen, and the activity & maturity of your grains.
When the kefir reaches your desired consistency, strain through a metal strainer into a large bowl.
Transfer the kefir grains left in your strainer into a fresh jar, and fill with milk.
Store your finished kefir in the fridge until ready to use.

milk kefir grain on top of a yogurt bowl

FAQ

Yes, you can definitely use milk alternatives like coconut milk or goat milk to make kefir. Just keep in mind that the texture and flavor may be a little different than what you’d get with traditional dairy milk. For the creamiest, tangiest kefir, organic milk or whole cow’s milk is your best bet, thanks to its higher fat content. If you go with goat milk, it might have a stronger flavor, so it’s a good idea to experiment with your first batch to see if you like it. Fresh grains are perfect for experimenting with different types of milk, as they adjust well to various environments. Just make sure you’re using the right amount of grains for the amount of milk you’re fermenting.

You can use a yogurt starter culture to ferment your milk, but it’s not quite the same as using true kefir grains. But what if you’re just looking for an easier option? A yogurt starter culture can work, though it won’t give you quite the same flavor.

If your kefir turns out too tangy, you can easily tone it down by fermenting it for less time. The longer you let it ferment, the tangier it gets because of the lactic acid buildup. If you want a milder flavor, try fermenting it for just 12 hours. Using fresh grains can also help you get a softer taste, especially with your first batch. If you’re not happy with how strong the flavor is, just ferment it for less time next time. And if you want something even lighter, water kefir might be worth trying, but it’s made a bit differently than traditional milk kefir.

Tips

1. Let the kefir do its thing:

Once you add your milk kefir grains to whole milk or raw milk, just let it sit at room temperature for 12-48 hours. During that time, the grains work their magic, turning the milk into a tangy, probiotic-rich fermented drink. The longer you let it sit, the thicker and more flavorful it gets. Plus, the live cultures are great for your gut health.

2. Keep it warm, not hot:

Make sure your kefir sits in a warm spot, but not too hot. Room temperature is perfect for the fermentation process. If it’s too cold, your kefir will take forever to set. If it’s too warm, it could over-ferment and get too tangy. Finding that sweet spot keeps the flavor just right, and those live bacteria will be happy and working their magic.

3. Get the right amount of grains:

It’s all about balance with your milk kefir grains. You don’t need a ton, just the right amount for the milk you’re using. If you’ve got a big family or a bunch of friends coming over, just make a larger batch by adding more grains and milk. Don’t go overboard with the grains though because it can mess with the texture and flavor. Keep it simple and you’ll get that creamy kefir everyone loves, every time.

4. Strain and store it:

Once your kefir is all set and looking good, strain it through a plastic strainer into a clean bowl to get rid of the grains.
Don’t toss those grains; they’re good to go for your next batch! This process is one of the easiest ferments you’ll ever make, there’s nothing complicated about it. After straining, just store the kefir in the fridge.

5. Drink it, mix it, enjoy it:

The fun doesn’t stop once your kefir’s done fermenting! You can drink it straight, toss it in a smoothie with some fresh fruit, or even use it to make a creamy salad dressing. The health benefits of kefir are endless, and it’s way better than anything you’ll find at the store.

Storage

Once your kefir is ready, pop it in the fridge. Just pour it into an airtight container, and it’ll stay fresh for about a week. Keeping it cold helps maintain those live bacteria, so your creamy kefir stays smooth and tasty. If you’ve made a big batch, it’s a good idea to use smaller jars so you’re not constantly opening the same one. This way, your fermented milk drink is always ready for a quick pour, a smoothie, or even a salad dressing.

You can freeze kefir, but it’s not the best option if you’re after that smooth, creamy texture. Freezing can make it separate, and it might change the texture a bit. If you do decide to freeze it, just make sure it’s in an airtight container or small jar with a little room at the top for expansion.

And thawing it won’t give you that fresh, creamy texture, but it’ll still work for recipes where texture isn’t the main focus. For best results, it’s always best to enjoy your fresh kefir right away.

Easy Homemade Creamy Milk Kefir Yogurt Recipe

Easy Homemade Creamy Milk Kefir Yogurt Recipe: Learn how to make creamy milk kefir at home with just two ingredients for delicious smoothies and more.

Ingredients

Kefir grains
Whole milk (preferably raw)

Instructions

Add milk kefir grains to a large jar (size depends on how much milk kefir you want to make)
Fill with milk, leaving about 1 inch head room at the top.
Stir, cover with a lid and allow to sit for 24-48 hours. The exact time will depend on the room temperature in your kitchen, and the activity & maturity of your grains.
When the kefir reaches your desired consistency, strain through a metal strainer into a large bowl.
Transfer the kefir grains left in your strainer into a fresh jar, and fill with milk.
Store your finished kefir in the fridge until ready to use.

Notes

Tips

Let the kefir do its thing: Once you add your milk kefir grains to whole milk or raw milk, just let it sit at room temperature for 12-48 hours. During that time, the grains work their magic, turning the milk into a tangy, probiotic-rich fermented drink. The longer you let it sit, the thicker and more flavorful it gets. Plus, the live cultures are great for your gut health.
Keep it warm, not hot: Make sure your kefir sits in a warm spot, but not too hot. Room temperature is perfect for the fermentation process. If it’s too cold, your kefir will take forever to set. If it’s too warm, it could over-ferment and get too tangy. Finding that sweet spot keeps the flavor just right, and those live bacteria will be happy and working their magic.
Get the right amount of grains: It’s all about balance with your milk kefir grains. You don’t need a ton, just the right amount for the milk you’re using. If you’ve got a big family or a bunch of friends coming over, just make a larger batch by adding more grains and milk. Don’t go overboard with the grains though because it can mess with the texture and flavor. Keep it simple and you’ll get that creamy kefir everyone loves, every time.
Strain and store it: Once your kefir is all set and looking good, strain it through a plastic strainer into a clean bowl to get rid of the grains.
Don't toss those grains; they're good to go for your next batch! This process is one of the easiest ferments you’ll ever make, there’s nothing complicated about it. After straining, just store the kefir in the fridge.

Storage

Refrigeration: Once your kefir is ready, pop it in the fridge. Just pour it into an airtight container, and it’ll stay fresh for about a week. Keeping it cold helps maintain those live bacteria, so your creamy kefir stays smooth and tasty. If you’ve made a big batch, it’s a good idea to use smaller jars so you’re not constantly opening the same one. This way, your fermented milk drink is always ready for a quick pour, a smoothie, or even a salad dressing.

Freezing: You can freeze kefir, but it’s not the best option if you’re after that smooth, creamy texture. Freezing can make it separate, and it might change the texture a bit. If you do decide to freeze it, just make sure it’s in an airtight container or small jar with a little room at the top for expansion.

Drink it, mix it, enjoy it: The fun doesn’t stop once your kefir’s done fermenting! You can drink it straight, toss it in a smoothie with some fresh fruit, or even use it to make a creamy salad dressing. The health benefits of kefir are endless, and it’s way better than anything you’ll find at the store.

And thawing it won’t give you that fresh, creamy texture, but it’ll still work for recipes where texture isn’t the main focus. For best results, it’s always best to enjoy your fresh kefir right away.