Kefir Recipes

Spectacular Kefir Drink

Make kefir with the freshest milk possible and add as many of the following ingredients as desired:

  • 1 tsp. of unrefined flax seed oil
  • Lecithin, which aids fat digestion, to taste
  • Fiber, such as Nutri-Flax
  • Probiotics (friendly bacteria)
  • Natural flavorings or herbs such as stevia, nutmeg, cinnamon, non-alcoholic vanilla or natural fruit flavoring
  • Fresh or frozen organic fruits, strawberries, raspberries, bananas, kiwi, mango etc.

Blend together for a delicious, nutritious breakfast, lunch, or snack and enjoy!

Cool Kefir Dressing (No Oil)

  • 2 cups fresh Kefir
  • 1 heaping tbs. fresh parsley, chopped
  • 1 heaping tbs. fresh chives, minced
  • 1 heaping tbs. fresh lemon zest, finely chopped
  • 1 heaping tbs. fresh garlic, finely chopped
  • 1 tsp. sea salt
  • 1/4 tsp. Herbamare™
  • 1/2 tsp. xanthan gum
  1. Combine all ingredients (except xanthan gum) and blend thoroughly.
  2. Slowly add xanthan gum and continue to blend until mixture thickens.
  3. Full flavor will develop after 6 to 8 hours.

Note: Dairy products combine best with nonstarchy vegetables and acid fruits. Don’t hesitate to add a little Flax Seed Oil to this recipe.

  • BoCo

    I just started making milk kefir with raw milk and have been very successful. However I don’t like white milk and I sure don’t like milk kefir but it has such great health benefits that I really want to be able to consume it everyday. I have been able to do an ice cream and smoothie but still not all that keen on the flavor. Can anyone tell me the comparable benefits of water kefir, which I have yet to try to make. I think I would like it better. Thank you.

  • Peter
  • I am a college kid and kefir was suggested to me by my moms doctor friend but i have no clue were to get some or even how it works. i have read about it but it makes no sense to me. Does it reproduce? Can someone help me out plz.

    • Peter

      Hope the above helps.

  • Paula Marlowe

    I was given some Kefir grains and they are doing quite well. One article said that you can split and share 7 times. I don’t know which generation mine is? Is this true and how am I supposed to know if it is past it’s prime?

    • I don’t know about that. The way I do it is that if I got too many then it is time to give some away. Even if there are small grains in there they will grow anyways.

  • Barbara

    Can I divide(cut in half) the grains?

    • I’m not totally sure what you mean. I don’t think I would divide an individual grain, but if you have a number of grains and want to divide them into 2 batches, you should have no problem at all with dividing them. I hope that answers your question.

  • We really like to make smoothies with our kefir. Here is a simple recipe.

    ~ 1 pint Kefir
    ~ 1 cup frozen fruit
    ~ 2 tablespoons Maple Syrup (or Honey)

    Clare from the goat division from

    • Carina Chaves

      I’ve read that because honey has anti-bacterial properties, it’s not ideal to use in kefir.

  • Rachel

    I have some grains to spare if anyone needs them email me.

    • Rachel

      Do you still have some grains? I am interested.

    • Barbara

      Where do you live and do you still have grains to share?

    • Doris Patterson

      I would like some grains. I never tried them before, not very knowledgeable, all new to me

    • Dan G

      hello, trying to find some Kefir grains in Ocean City, NJ. Can anyone help?

  • Julie

    I’ve made many batches of kefir now, but the last couple have turned out thick, like yogurt. That’s not bad, we like the consistency, but how in the world do I find the kefir grains in it? It’s pretty much impossible to strain it through cheesecloth, and finding the grains is extremely difficult. If anyone has tips on keeping it thin I would really appreciate it.

    • Blanca

      Time and temperature are two important factors that determine how thick and tasty your kefir will be. In the warmer months kefir may be ready to drink in 18 hours. If you let it sit out too long at room temperature, it will become thick and eventually start turning into cheese and whey. If your kefir is “lumpy” and too sour, you are definitely leaving it out too long. It should be creamy and “drinkable”…a little thicker than milk. At this point, shake it well and place the kefir into your refrigerator. It will thicken a little more since it is continuing to culture, but at a much slower pace. Making kefir is an art, not an exact science. With each batch you make, adjust the time until you get it just the way you like it. Each area of the country and each kitchen seem to be a little different. Donna finds that her kefir always cultures faster for her in California than in Atlanta.

      Body Ecology’s starter culture is just that…a starter. After you start your first batch of kefir (in milk or the liquid from the young coconut), you can use a small amount of that first batch to make your second batch. How much to use is included in the instructions found in each package of starter. If you transfer too much kefir from one batch to the next, you’ll create a product that cultures too fast and tastes too sour. You can make about 7 such “transfers” from one batch to the next. After that, the yeast start to get crowded out by the more aggressive lactobacillus.

  • Beverly

    I live north of Toronto, Canada and would like to get some milk grains to make kefir. If anyone has extra available, please email me and I would be more than happy to pay for shipping, etc.

    The information on this website is really exciting! (I have a sleep disorder and have been taking medication for 20 years. I would like to try kefir to see if I can be rid of the medication. As well, I have a “sensitive” stomach and I am hopeful that kefir will remedy that.)

    • Leona Barnes

      Hi Beverly…i live in Nova Scotia and i found a place in Boulder , Colorado that ships me my kefir starter …They charge $20.00 for the box (of 6) and $10.00 for shipping …i’ve searched other places and found this to be the best by far …they’re Green and …..They’re a great company and i will support people who give really good customer service…hope i was able to help…Leona.

    • Renee

      kefir lady will send you grains to Canada in the mail. check out her website. That’s where I got my grains and they work great.

    • Toronto advisor has many people who will share kefir grains. Most are free, but some folks ask for help with postage if the grains are mailed. I am on their registry and have shared grains with dozens of people.

  • Lauren

    I was wondering if Someone could help me, I bought Grains off Ebay and My milk Kefir comes out…Slimy, serious non-Newtonian style. the flavors okay but I can’t get past the texture, I only let it sit for about 12 hours, I have checked on it at 5 and the textures there no flavor though. Any Ideas?

    Also the Water Grains and not doing anything, I set them in de-chlorinated Turbanido sugar water with two raisins and….nothing happens, Its been a week?

    • Teresa

      Please go on YOU TUBE and learn about water kefir and milk kefir how to do.

    • Go to Dom’s kefir site and learn about kefir. Of course he’ll try to sell you grains, but he lives in Australia. You can go to Toronto Advisor-a kefir registry. Many people will give away grains and ask that you pay for postage.

  • Audrey

    I have been making water kefir for about a month and now have 3 jars going at the same time. Can I use some of these grains to now make milk kefir? Are the grains okay to use with water and milk? Or should I get new grains that have been used to make milk kefir all along?

    • Hi Audrey,

      The grains are different and you’ll need to get milk grains. Mine haven’t grown enough yet for me to share, but I would look here and see if anyone has them. They don’t grow as fast as water grains. I have 2 jars myself of water kefir too!
      Maybe someone would like to trade water for milk grains???

  • Shiba

    Where can I get the grains?
    I live in Montreal, Canada

    • Jane

      If you are even near Windsor ontario, I have some to share.

      • june

        hi Jane, If you have grains to spare Iwould love to try making my own kefir. Thanks alot [email protected]

      • Janna

        Hi, Jane. I live in Detroit & would love to get some grains. We are so close! I don’t know if you would send them, or I could come to get them.

    • mario

      Hi, Shiba, Tau Markets has them and if you can make it to Brossard there is a bulk healthfood store at Portobello mall that has them too.

  • Linda

    My daughter has Crohns desease, she has been having kefir twice a day for weeks and takes her medication as well. In fact she’s stopped taking two of her medications because she doesn’t need them any more

    • lorraine

      Hi Linda that is fantastic is it still helping your daughter, my neighbours 12 year old son has just found out he has extensive Crohns disease i was going to tell her about kefir then i read your post. i will definately let her know now . i hope your daughter keeps on feeling better .

    • Dennis Medina

      Google Ruben Jordan and read his story regarding Chrohns and Kefir.

  • Micheline

    Is kefir still as effective (good bacterias) once baked or cooked?

    • Ken In Manila

      No, cooking kills all beneficial bacteria and yeast just like baking bread kills sourdough yeast. The grains/kefir cooked can still provide flavor so cooking is still fine.