“Here you go,” my friend said, placing a glass of lilac-colored yogurt on the table. It wasn’t exactly my dream breakfast, but she (and her entire family, now that I think about it) swore by its health benefits—better digestion, loads of probiotics, and a stronger immune system. The secret? Kefir. After choking down that first glass (mixed with blueberries, thankfully), I was hooked. Within a month, I went from drinking kefir to making my own.

The perks were undeniable—less bloating, fewer breakouts on my back and arms, fewer cravings, and steadier energy. Every evening, my roommate and I would strain and rinse our precious kefir grains, collecting the lightly fizzy yogurt in a jar. We’d then soak the grains in fresh organic whole milk, cover the jar with a muslin cloth, and let it sit on the counter to ferment. A day later, we’d repeat the process, keeping our fridge stocked with an endless supply. (Vegans or dairy-sensitive folks can try coconut kefir instead.)

It was effortless—like tending to a low-maintenance pet that only needed 15 minutes of attention each night. So easy, in fact, that I can’t help but pester everyone I meet to try it—including you.

### What is kefir?
First things first: Kefir is actually a grain that ferments when soaked in milk or water. Confusingly, “kefir” refers to both the grain and the drink it produces. While most kefir is milk-based (dairy or plant-based), you can also make it with water and sugar.

It has a tangy taste but can be sweetened with fruit, honey, or cinnamon after straining. If you use whole milk, the grains feed on its natural sugars, so no extra sweetener is needed. For non-dairy milk or water kefir, you’ll need to add sugar for fermentation to occur. This process creates beneficial bacteria.

### How to make kefir
The golden rule? No metal. Since kefir is acidic, it can react with metal, leaching unwanted elements into the grains. Stick to glass, ceramic, silicone, or plastic for sieves, jars, and utensils.

What you’ll need:
– A fine-mesh sieve (holes smaller than the grains)
– A bowl to catch the strained kefir
– A glass jar for fermenting
– A spatula (non-metal) to help strain
– A container for the finished kefir

Important note: Kefir grains multiply over time—the more you use them, the more they grow. This means they’ll ferment liquids faster as their numbers increase.

Method:
1. Place the grains in a clean glass jar and cover with milk (2-3 cups per tablespoon of grains). For water or plant-based milk, add 1-2 tbsp of sugar per cup.
2. Stir gently with a non-metal spoon.
3. Cover with a breathable cloth or coffee filter, secured with a rubber band (keeps fruit flies out).
4. Let it sit in a warm (not hot) spot for 12-48 hours. Longer fermentation = tangier kefir. First-timers should aim for 24 hours to “wake up” the grains. Look for bubbles—they signal fermentation is working.Once the time is up, place a strainer over a bowl and pour the kefir through it. Gently press the grains against the strainer with a non-metal spoon or spatula to release any remaining liquid. Set the bowl of strained kefir aside—this is your finished product, ready to be stored in jars and refrigerated.

You can rinse the kefir grains with clean water if you like, though some prefer not to—experiment to see what works best for you. Return the grains to the jug and cover them with fresh milk to start the process again, leaving them to ferment for 12 to 48 hours.

Enjoy your fresh kefir within four to six days of refrigeration. After seven to ten days, it’s best to discard any leftovers.

If you’re traveling and can’t tend to the grains, strain and rinse them with filtered water, then pat them dry with a tea towel or paper towel. Store them in a small glass jar in the freezer. To revive them later, let them thaw in the fridge before restarting the fermentation process.

A word of caution:
Kefir is highly active and can explode if left in milk for more than 48 hours. In warm conditions or during summer, limit fermentation to 24 hours instead of 36–48. Always cover the jar with a breathable cloth—never seal it tightly—to allow airflow and prevent pressure buildup.