By Dr Ernst
July 21, 2016

Kefir is a classic Indian fermented drink. It’s often compared to yogurt, but is much thinner to the point that people drink it straight from a glass! It has all the benefits of any fermented food, and you can flavor it with nearly anything–though most people prefer fruit flavors.


  • 4 TBSP kefir grains, dry
  • 1 gallon whole, organic, grass-fed, raw milk (if possible, or as close as you can get) This can be substituted with almond milk, cashew milk or other substitutes.


  • Mason jars with lids
  • Tightly-woven cloth (for temporary lids)
  • Heavy-duty rubber bands (to seal the cloth on the jars)
  • Wooden spoon
  • Plastic strainer


  • Equally distribute your kefir grains among your mason jars
  • Equally distribute your milk among your mason jars (always leaving a little bit of room at the top of the jar)
  • Cover your jars with the tightly-woven cloth and seal with rubber bands
  • Let sit at room temperature, out of direct sunlight, for 1-2 days, stirring occasionally with the wooden spoon
  • When finished, strain the milk of kefir grains and serve. Grains can be re-used for another batch, but must be used immediately.
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