1 liter (1 quart)

Prep Time:
2 minutes
Total Time:

12-18 hours


1 quart of your milk of choice

1 pouch of Kefir Starter


Add the milk to a quart mason jar.

Let the milk sit at room temperature so the starter will dissolve easily.

Then add the starter to the milk and stir gently.

Cover the jar with a cheesecloth and tie it with a rubber band. 

Leave it for 10 to 18 hours at 72 – 74oF to ferment completely.

When using cow milk – it will have a yogurt consistency when done.

Once ready keep it refrigerated.



Anna’s Tip: I use whole, organic, pasture-raised milk for my kefir – it’s the one that makes the consistency I like. But you can use any other vegetable milk for a much lighter consistency.

The kefir starter costs $17 on Amazon. The pack comes with 4 pouches. Always save 1/4 of a cup out of your first batch to make a second one, each pouch makes up to 7 batches.

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