How to Make Farmer's Kefir Cheese from Milk Kefir (Easy Tvorog Recipe)

Tvorog is a traditional Eastern European farmer's cheese that can easily be made at home from milk kefir.  This simple fresh cheese requires no special equipment, uses up excess or over fermented kefir, and produces a mild, tangy cheese that works well in both sweet and savory dishes. 

I’ve been making this simple fresh cheese from milk kefir for a few years now.  If you have more milk kefir than your household can drink, making kefir farmer's cheese (or tvorog) is one of the simplest and most delicious ways to use it.

My kids like the tvorog I make, they like it more than milk kefir.  As a fermented dairy food, it contains protein and beneficial bacteria.  I generally only make very small batches, but could scale it up if I wanted to.  If you don't already make milk kefir, see my guide on making milk kefir at home. 

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Home made tvorog farmer's cheese 

What is Tvorog?

Tvorog is a fresh curd cheese that has long been part of traditional Eastern European and Russian home cooking.  It is similar to cottage cheese, and is super easy to make.  In Russian Orthodox tradition, it is closely associated with Easter, where it is used to make “Paskha,” a rich celebratory dish prepared for the Easter table after the Lenten fast.  Paskha is typically made by combining tvorog with butter, eggs, sugar, and dried fruit, then pressing it into a traditional paskha mould, often shaped like a pyramid, symbolising the tomb and the Resurrection in Orthodox Christian tradition.  I tend to make tvorog around Easter time, which my kids enjoy, but I don't tend to make paskha. 

When made from milk kefir, tvorog becomes one of the easiest forms of kefir cheese or fermented milk cheese, since the fermentation has already done most of the work. 

To be clear, this is not the most traditional way to make tvorog.  If your babushka read this she would likely shake her head in dismay.  This is, however, a very simple way to make tvorog.  The end result is quite nice.  

Purists may point out that traditional tvorog is normally made by gently heating soured milk rather than simply draining kefir.  This method produces something very similar in texture and flavour, while requiring less equipment and attention.

How to make tvorog from milk kefir

This is one of the easiest ways to make kefir cheese (tvorog) at home.  Tvorog is a simple fresh farmer's cheese traditionally made from soured milk.  This version uses milk kefir and requires only:

• milk kefir
• a sieve or colander
• cheesecloth or muslin
• a bowl
• A jar 

Simply ferment the kefir until slightly separated, drain off excess whey, strain for 24-48 hours, and refrigerate the resulting cheese.  The detailed method follows below.  

One cup of fully fermented milk kefir typically produces only a small amount of tvorog, but the exact yield depends on how long it is drained.

Equipment I Actually Recommend to Make Tvorog 

• Milk kefir (fully fermented and slightly separated)
• A tea strainer (a straining cloth such as a cheesecloth or muslin works far better)
• A sieve or colander
• A bowl to catch the whey
• Glass storage container

If you plan to make tvorog regularly, the two things that made the biggest difference for me were a fine cheesecloth and a sturdy sieve.  I generally make kefir cheese using a tea strainer.  It works, but a proper cheesecloth makes a noticeable difference because it stops losing tiny curds and makes the process easier. 

For draining, I tend to use a tea strainer.  A tea strainer is not ideal as it limits the size of batches I can make.  A fine cheesecloth or muslin cloth is far better and makes a noticeable difference.  A looser weave cloth also works, but tends to let more curds escape, especially with a softer kefir. 

How I make tvorog (farmer's cheese) at home from kefir

I add kefir grains to a cup of milk, and leave on the bench for a day or 2 until slightly over fermented.  The exact amount varies with the milk and how long it is drained, but I usually end up with a surprisingly small amount of tvorog from a jar of kefir.  I wrote simple instructions for how I make milk kefir at home.

Once the kefir has reached a good stage of fermentation, when it is starting to separate, I stir it and pour through a sieve set over a bowl so I can remove the kefir grains. 

Milk kefir starting to separate - perfect for making tvorog

I then tip this milk kefir in a thin narrow glass jar.  I have tried using wider jars and mugs, but they seem to separate less consistently.  I don't know exactly why, but narrow jars reliably produce a cleaner separation of curds and whey in my kitchen. 

I then generally add a small amount of kefir grains, only about a quarter teaspoon.  Adding kefir grains probably isn't needed for this step, but it helps me feel better about leaving it on the bench.  As kefir is already an active fermented food with an established acidic culture, I have found this method reliable.  As with any fermented dairy product, if it develops unusual colours, mould, or unpleasant odours, discard it.

I then cover with something that lets in air, and leave it on the bench for a further 24 hours to separate.

Milk kefir separating into curds and whey before making homemade tvorog

I leave this until it separates noticeably.  Normally a day is enough, but sometimes in colder weather it needs two.

I then carefully tip off as much whey as I can.  Without stirring, I carefully tip the rest into a tea strainer, and leave this on a coffee mug to drain.  As mentioned earlier, using a tea strainer isn't ideal, a cheese cloth over a bowl would work much better. 

I tend to cover with a strainer or something to keep out dust.  A cloth or tea towel would work just as well.

Draining kefir through a strainer to make farmer's cheese

I leave this to drain for a day.  Sometimes it doesn't drain enough, so I leave it for a second day for the whey to continue draining.

The liquid drains off, and the kefir becomes firmer and more like a traditional tvorog cheese.  Once it has drained sufficiently, I carefully use a spoon to loosen it from the edges, and tip it into a container.  It normally comes out in one large lump.  

I then put the finished tvorog in an airtight container in the fridge until eaten.  In my household it is usually eaten as soon as the kids notice I made it, but tvorog lasts up to five days.  

I sometimes use plastic, but prefer to use glass containers for storing homemade dairy products because they don't retain smells and are easy to clean.  Glass containers like these are excellent.

Whey drains off, and kefir becomes tvorog

How to Use Homemade Tvorog (Farmer's Cheese)

The finished tvorog is sort of like a cottage cheese that is mild, slightly tangy, and very adaptable.  It is not strong in flavour, which is part of its usefulness.

People tend to use it in simple ways:

• spread on toast with herbs from the garden

• mixed with chopped greens or soft leaves as a filling

• served with honey, fruit, or preserved berries

• or as my kids prefer, simply eaten plain, chilled

It also works well as a base for savoury mixtures, particularly with chives, dill, or young spring onions.

How Long Does Tvorog Take to Drain?

The main variable is draining time. 

A shorter drain gives a soft kefir curd cheese, closer to a thick spread.  A longer drain produces something firmer and more sliceable, closer to traditional tvorog.

In summer, I tend to shorten the draining time and use refrigeration earlier to keep the flavour clean and the texture consistent.  In cooler months, it can sit a little longer without much change beyond gradual firming.

Like most simple fermentation processes, ratios of ingredients and timelines will all shift somewhat with the seasons, it is more about observation than precision.  

Freshly made farmer's cheese 

Frequently Asked Questions

What does tvorog taste like

Tvorog has a mild, slightly tangy flavour, with a fresh dairy taste.  It is less creamy than cream cheese and usually drier than cottage cheese, with a texture that depends on how long it is drained.

Is kefir cheese the same as tvorog?

Not exactly.  Traditional tvorog is usually made by gently heating naturally soured milk until the curds separate from the whey.  Drained milk kefir produces a very similar fresh cheese with a mild tang and comparable texture. 

Is tvorog the same as cottage cheese?

No.  Tvorog and cottage cheese are similar fresh cheeses, but tvorog is usually drier, slightly tangier, and contains less free liquid.  Homemade kefir tvorog often has a texture somewhere between cottage cheese and cream cheese depending on how long it is drained.

How long does homemade tvorog last?

Stored in an airtight container in the refrigerator, homemade tvorog generally keeps for several days if your kids don't notice you made it and eat it all before that.

Can I freeze tvorog?

Yes, although the texture may become slightly crumbly after thawing.

Is tvorog healthy?

Tvorog is often described as a high-protein fresh cheese, although the exact nutritional content depends on the milk used and how long it is drained.  As tvorog is made from fermented milk kefir, it is a food rich in diverse microbial cultures.

What can I do with leftover whey?

Leftover whey rarely goes to waste.  People use it when baking bread, add small amounts to soups, or use it as part of a fermentation starter.  Some people feed whey to chickens or pigs, while others add small quantities to compost.  If you regularly make kefir cheese, finding uses for the whey becomes almost as important as using the cheese itself. 

Equipment I Would Buy If I Made Tvorog Regularly at Home

If I were making larger batches of tvorog, or even tiny batches more often, these are the tools I would consider most useful:

• Cheesecloth or muslin cloth 

• A sturdy sieve or colander 

• If you start making kefir regularly, glass fermentation jars are useful for keeping batches organised

None of these are essential, but the cheesecloth and a sieve make straining easier and reduce loss of curds. 

A few practical notes

This is one of those processes where small tools make it easier without changing the method itself.

I tend to only make tvorog around Easter, and a few times through the year.  If I were making it more regularly, or if I were making more of it, I would want to use proper tools.

A proper fine-weave cloth or reusable cheese-making cloth is worth having if you plan to make tvorog regularly, as it makes straining cleaner and reduces loss of curds.  Likewise, a sieve or colander that holds the weight of the kefir without collapsing makes the process more reliable.

Books That Helped Me Learn Fermentation

Fermentation is one of those hobbies where a good book is often more useful than buying lots of equipment, because understanding the process lets you improvise.

If you enjoy making kefir cheese and experimenting with fermented foods, these are two books I found useful:

Wild Fermentation - this is an excellent starting point for anyone interested in cultured foods, covering a range of traditional ferments including dairy, vegetables, and beverages.

The Art of Fermentation - this is a comprehensive resource for anyone interested in traditional fermented foods, including cultured dairy products such as kefir, yogurt, and other heirloom ferments.

Closing note

Milk kefir tends to accumulate in a household where it is regularly cultured, and this is one of the simplest ways I’ve found to turn excess into something useful.  It sits somewhere between food preservation and everyday cooking, and doesn’t require much more than time and a quiet corner of the kitchen.

What begins as a jar of over fermented kefir becomes a useful farmer's cheese with very little effort.  It is one of those simple kitchen habits that quietly turns surplus into something worth keeping. 

If you enjoy making cultured dairy foods at home, you might also like filmjölk, a traditional Scandinavian fermented milk that is milder than kefir, and equally simple to prepare.

How to Make Filmjölk at Home (And Why My Kids Prefer It to Kefir)

What is Filmjölk

Filmjölk (also called Tykmælk in some countries) is a mesophilic ferment similar to yogurt, that I recently started making.  If you've never tried filmjölk before, imagine a cultured milk somewhere between drinking yogurt, sour cream, and kefir.  My kids describe it as "drinkable sour cream".  

I have never tried to make regular yogurt or Greek yogurt.  Normal yogurt needs to be kept warm to do its thing, and requires controlled heat and incubation, which is less convenient at home.  Mesophilic yogurts (like kefir and filmjölk) are far easier and cheaper for people to make at home (and to keep culturing indefinitely as heirlooms) as they do their thing at room temperature with no need for heat mats or incubators and the like.  

The main thing you need to make filmjölk at home is a live starter culture.  I recommend starting with a dedicated heirloom culture rather than trying to revive supermarket products, because it gives you a reliable culture you can keep going batch after batch. 

Filmjölk tastes surprisingly different to kefir considering they are both made from milk that I leave sitting in a jar on my bench.  Luckily, they are both simple to make.  An added bonus is once you get the live starter culture, it is simple to keep making it forever. 

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Filmjölk like drinkable sour cream 

Where I Got My Filmjölk Starter Culture

I started with a live heirloom filmjölk culture rather than a freeze-dried packet.  In my experience, live cultures establish more easily and can be propagated indefinitely.  That being said, posting live culture is problematic and it is far easier to find dried starter cultures for sale.

Most beginners have the best results starting with a dedicated heirloom filmjölk culture rather than trying to propagate commercial cultured milk.  This is the starter culture I would recommend for first-time filmjölk makers. 

Best Equipment for Making Filmjölk

• Filmjölk starter culture
• Milk (any that's not plant based milk)
• Wide-mouth glass jar (much easier to clean than recycled jars)
• Optional thermometer strip (helps produce more consistent results year-round)

Equipment You Don't Need

You do not need:

• yogurt maker
• heating incubator
• expensive fermentation machine
• special containers

A glass jar is enough.  I recommend using a wide-mouth glass jar. 

Can You Make Filmjölk From Store Bought Filmjölk?

Sometimes.  If the product contains live active cultures, it can often be used to start a new batch.  However, many commercial cultured milk products are designed for flavour and consistency rather than long-term propagation.  Traditional heirloom starter cultures are generally more reliable if you intend to keep making filmjölk indefinitely.

Best Filmjölk Starter Culture for Beginners

For beginners, I recommend starting with an established heirloom culture rather than attempting to propagate commercial cultured milk products.  A dedicated starter culture tends to establish more reliably and can usually be propagated indefinitely.

Filmjölk vs Milk Kefir

Filmjölk and Kefir are both ancient cultures used to ferment milk.  They are both somewhat similar to drinking yogurt.

I first made milk kefir using kefir grains back in 2010.  We moved house with our kefir, we made it for a few years, I eventually let it die, then I missed it, got more kefir grains, and I have been making kefir ever since.  

Kefir is sour, intense, can be slightly bubbly, and is good in all the ways I expect of fermented milk.  I drink it as is, or add honey/flavouring, or make tvorog (like cottage cheese) from it.  It has been used as traditional medicine for generations, and the microorganisms in it are generally very resilient and forgiving in home fermentation.  We drink milk kefir raw, or with honey/ice cream topping, or I use it to make tvorog (similar to cottage cheese).  

If you want to try making milk kefir, you could get grains from me, or if you are not ready to start straight away you could buy a kefir starter culture like this one.

Kefir has its origins in Mt Elbrus from an area of the Caucasus mountains that sits within Russia.  I think milk kefir is unmistakably Russian, sometimes too much so for delicate western palates with a preference for bland foods.  Many Russian families I know have made kefir for generations, and it occupies much the same important place in many Russian kitchens as tea or sour cream or buckwheat.  

Filmjölk is similar to kefir in that it is also a traditional mesophilic fermented milk, but it behaves quite differently in both taste and texture.  

Old records mention it in Scandinavia in 1741, and it is far older than that, likely pre-dating the Viking era.

Filbunke is thicker than filmjölk

What is Filbunke?

In practice, the distinction between filmjölk and filbunke can be blurry when made at home.  The same culture can produce anything from a drinkable cultured milk to a spoonable custard-like ferment depending on fermentation time and conditions.

Filbunke is a lot thicker than filmjölk, I think of it as being closer in texture to yogo than it is to milk.  For me, making filbunke usually means leaving the jar of filmjölk on the bench to set for an extra day.

Filmjölk and Filbunke are not separate things, so much as different ways of using the same culture, and I believe the end consistency is the only material difference.  

I am not sure if the end product I make would technically be considered filmjölk, or filbunke, or if it is somewhere in between.  

Some Filmjölk/Filbunke/Tykmælk I made at home 

How Filmjölk is Made at Home

Compared to kefir and yogurt, there is surprisingly little practical information available about making filmjölk at home.  I don’t know if I am doing it 'right', but I can comment on what I do and how it is working for me.  

I only got Filmjölk earlier in 2026, and even though I am new to making this I don't see how it could go wrong as it is really simple.  

In my experience, live heirloom cultures tend to establish more quickly and are easier for a beginner to maintain than freeze-dried starters.  Once established, they can be propagated indefinitely by reserving a small amount from each batch. 

Filmjölk Flavor and Texture

Filmjölk has a custard like consistency, it is velvety and smooth.  

Taste wise I think that filmjölk is very different to kefir.  Filmjölk tastes buttery, my kids describe it as being almost like drinkable sour cream, they love it. 

My kids describe Filmjölk as drinkable sour cream

Microorganisms in Filmjölk

Filmjölk contains a mix of lactic acid bacteria, which can vary depending on culture, milk, and conditions.  While specific numbers vary enormously between cultures and studies, filmjölk is said to contain up to about 25 strains of microorganisms, this changes depending on the season and conditions as it is never entirely stable and it gains and loses species over time.  

While this number sounds impressive, and is hugely more than any store bought yogurt, it is a drop in the ocean when compared to milk kefir which is recorded having up to 78 different strains of microorganisms.  It is also noteworthy that filmjölk only contains bacteria, whereas kefir contains a complex symbiotic colony of bacteria and yeasts.  The lack of yeasts slightly changes how I ferment this as opposed to kefir.

When I speak about the number of strains of microorganisms, I am only talking about home made.  When made at home the traditional way, filmjölk has a higher number of species than store bought.  Many supermarket “filmjölk” products are modern probiotic dairy drinks inspired by traditional filmjölk, and have less complex flavour profiles.  I am told that most of these store bought ones often only have three or so strains, mostly including: Lactococcus lactis, Lactococcus lactis subsp. cremoris, and Leuconostoc mesenteroides, but some of the better brands may have more.  

How I Make Filmjölk at Home

I make filmjölk by adding a mesophilic starter culture to a jar of milk, and leaving it at room temperature until it thickens.  I usually make mine in simple glass jars with screw-top lids because they're easy to clean and don't retain odours.  I tend to use a jar with a wide mouth as it makes it easier to use.  

While I tend to use recycled pickle jars because they're free, a purpose-made wide mouth glass jar is easier to clean and much more convenient if you're making filmjölk regularly.  A wide-mouth jar is not essential, but it makes removing filmjölk easier, reduces trapped residue around the neck, and is much easier to clean between batches.

I usually leave it for around 12–24 hours depending on temperature (or an extra 24 hours if I want to end up with the thicker filbunke).  If you're trying to be consistent, a simple thermometer strip can help monitor temperature.  If your kitchen temperature changes through the year, a simple stick-on thermometer strip can help you see what is happening inside the jar without opening it.

Unlike kefir or kombucha, I ferment filmjölk with a lid on as I worry that it may be contaminated by kefir or other ferments in my kitchen.  Perhaps I am being over cautious, but as filmjölk only has lactic acid bacteria, it does not need the lid off and will not build dangerously high pressure.

Once set, I refrigerate it and keep aside a small amount as a starter for the next batch.  Over time, the culture stabilises and becomes pretty consistent (like any living culture they always vary a bit seasonally).

Saving a little filmjölk starter for a new batch

My Experience Making Filmjölk

I first obtained my filmjölk starter as a liquid culture early in 2026, and wasn’t entirely sure what to expect.  There is very little practical information available compared to kefir or yogurt.  Most of the information I could find was people using dry starter culture powders, and struggling to make them work.

When it arrived it smelled a bit like butter, and a bit like sour milk/kefir, but it did not smell like rancid milk.  If it ever smells rotten, or grows odd colors, throw it away.  I tasted some to try and remember what it should taste like.

Most internet sites say to use 1 or 2 tablespoons of starter per cup of milk, but I used about 1/4 cup starter to 3/4 cup milk the first time to make sure it had enough microorganisms inoculating the milk.  It set quickly at room temperature, and developed a smooth, custard-like texture.  After that I stored it in the fridge until I was ready to drink it.  

Each time I make a batch of filmjölk I keep some to make a new batch, and the cycle goes on.  I find it very simple to make. 

My kids like the taste of filmjölk as it is buttery and less harsh than kefir.  While my kids use honey and ice cream topping in kefir, they only drink filmjölk raw as it is less sour.      

For me, filmjölk behaves more predictably than milk kefir.  Each batch of filmjölk is similar to the last, whereas each batch of milk kefir seems to be noticeably different to the last.  

Fermenting filmjölk turned out to be simpler than I expected, especially compared to more active ferments like kefir.  Sloshing a little live starter into milk every now and again is not hard.  It also stores well in the fridge, so I can have a break from making it every now and again.

I have only been making filmjölk for a small amount of time, but given how simple it is and how much my kids like it I have a feeling I will be making this for years to come.  Over the small amount of time I've had it the taste changed slightly, it is less buttery now, but my kids still like the taste more than milk.  

Filmjölk is not the same as kefir

Filmjölk vs Milk Kefir at a Glance

Feature	Filmjölk	Milk Kefir
Starter	Filmjölk culture	Kefir grains
Fermentation	Bacteria	Bacteria and yeasts
Taste	Buttery and mild	Tangy, intense, and sour
Texture	Smooth and custard-like	Drinkable and variable
Carbonation	None	Sometimes slightly fizzy
Consistency	Predictable	More variable

Common Mistakes When Making Filmjölk

• Using too little starter
• Fermenting somewhere too cold or too hot (this is where thermometer strips come in handy)
• Throwing away starter accidentally
• Not putting some starter aside before mixing in flavouring or fruit
• Expecting it to taste like yogurt
• Confusing filmjölk with spoiled milk

Frequently Asked Questions

Where can I buy filmjölk starter culture in Australia?

Filmjölk starter culture can be difficult to find in Australia.  If you don't know anyone who maintains a live culture, you can check current availability of starter cultures here.

What milk works best for filmjölk?

Most types of mammal milk can be used, including full cream, low fat, and UHT milk.  Fresh milk tends to produce a richer texture, while low fat milk results in a lighter consistency.  The culture will generally adapt over time to the milk used.  Don't use plant based milk, they don't work over the long term.

Does filmjölk contain probiotics?

Filmjölk contains naturally occurring lactic acid bacteria from its starter culture.  The exact composition can vary depending on the culture and fermentation conditions.  Like most traditional fermented foods, it is valued for its live cultures rather than a fixed probiotic profile.

How long does filmjölk take to ferment?

At room temperature, filmjölk usually takes around 12 to 24 hours to set, depending on the temperature and strength of the culture.  Cooler environments take longer, while warmer conditions will speed up fermentation.

Can I reuse filmjölk to make more batches?

Yes.  A small amount of finished filmjölk can and should be used as a starter for the next batch.  Over time, cultures may weaken slightly, so it is common to refresh them periodically with a new starter culture.  

If your culture eventually weakens, you can always restart with a fresh filmjölk starter culture.

Filmjölk gets thicker the longer you ferment it 

Books That Helped Me Learn Fermentation

Filmjölk is one of the easiest fermented foods I have ever made.  Unlike yogurt, it requires no heating, and unlike kefir there are no grains to strain or maintain.  If you're curious about fermented dairy but want something simple, filmjölk is an excellent place to start.

If you're interested in fermented foods generally, I found fermentation books helpful when I first started making kefir and other cultured foods.

Wild Fermentation - if I could only recommend one fermentation book, it would be Wild Fermentation.  It covers the bigger picture of traditional fermentation, which helped me understand why things like kefir, filmjölk, sauerkraut, and sourdough work.

The Art of Fermentation - this is a comprehensive resource for anyone interested in traditional fermented foods, including cultured dairy products such as kefir, yogurt, and other heirloom ferments.

Ferment For Good: Ancient Foods for the Modern Gut: The Slowest Kind of Fast Food - is a practical introduction to traditional fermentation, covering everything from sauerkraut and kefir to kombucha and sourdough, with a focus on improving gut health through homemade fermented foods

Where to buy filmjölk starter culture in Australia

Filmjölk has quickly become one of my favourite fermented dairy cultures.  It is simple to make, requires no special equipment, and produces a smooth, buttery, cultured milk that my family enjoys. 

While I still make milk kefir regularly, filmjölk has earned a permanent place in my kitchen and is one of the easiest heirloom cultures I have worked with.

Filmjölk is still relatively uncommon in Australia, and obtaining a live starter culture can be more difficult than finding kefir grains.  

 If you want to make it at home, This is the starter culture I would recommend for first-time filmjölk makers.

At this stage I am mostly making it for my kids to enjoy.  If I have excess starter culture available, I also occasionally list it on my live cultures and plant sales page.

Making Milk Kefir at Home: Simple Instructions From Years of Experience

I have been making milk kefir from traditional heirloom grains since 2010. Over that time I've moved house several times and the kefir grains have come with me.  In my experience, keeping milk kefir going long term is remarkably simple, the biggest challenge is paying for the milk!

To avoid any doubt, milk kefir 'grains' are not grains or seeds of any kind.  Other than the common name of grains they are not similar in any way.  Milk kefir grains are complex and continuously changing mixture of colonies of beneficial bacteria and yeasts growing in a matrix of kefiran that is bobbing around in milk. 

I drink milk kefir and make my breakfast with it, my kids drink milk kefir daily, over that time I have never had any issues with safety, over the years no one has ever fallen ill from consuming my home made milk kefir.  

My milk kefir grains in strainer

What ratio of kefir grains to milk should I use 

There seems to be a lot of confusion on the internet over how much milk kefir grains to use.  

If you're completely new to milk kefir, you may want to read my beginner's guide to milk kefir grains first, where I explain what kefir grains are and how to make kefir at home.

The thing to remember when making kefir is it is not an exact science, the temperature it is kept at is not overly important, and the ratios used don't matter hugely.  As long as you don't use too few grains for the amount of milk, it will still work.

Milk kefir originally comes from nomadic tribes in the Caucasus mountains in Russia.  These people weren't measuring anything precisely, they had kefir grains in a skin bag with mare's milk or yak milk, and they kept kefir going for generations.  A lot of effort was made by the government at the time to obtain the kefir grains, which is a fascinating story.  

Most people use between a quarter of a teaspoon of grains per cup of milk, up to a quarter of a cup of grains (16 teaspoons) per cup of milk.  

I tend to use far more grains than this for no other reason than I have them.  It ferments faster and gets a little more sour.    

If using too few grains for the amount of milk, fermentation takes longer, and you may run into issues with contaminants taking over.  For this reason I suggest not going lower than one teaspoon of kefir grains per cup of milk.  If using more grains, kefir ferments faster.  

I drink kefir plain, I soak raw buckwheat in kefir overnight to consume raw the next morning, sometimes (often around Easter) I make tvorog using milk kefir.  I like kefir, and some of my kids like it too.

It seems weird that you can leave milk on the bench for days and not have any problems, the living cultures generally create conditions that discourage many unwanted microorganisms from multiplying.  As mentioned, I generally use more grains than most people, this makes it highly unlikely anything undesirable can grow in there.  

Milk kefir I cover with strainer but a cloth also works

Simple milk kefir recipe 

(Note: this can be scaled up as needed)

1) Add anywhere between 1 teaspoon to 1/4 cup of kefir grains to a large glass jar (not metal).

2) Add about a cup of milk to the jar. 

3) Do not put on a lid.  Cover the jar with a cloth or something to keep out dust/insects but lets in the air.  I use a plastic strainer.

4) Leave the jar on the bench out of direct sunlight.  Do not put in the fridge.  

5) Leave for about a day (12-48 hours) to ferment.  The longer it ferments the more sour it becomes.

6) Stir briskly, then strain out the grains.  The strained liquid is your kefir to drink, this can be stored in the fridge for a few days until ready to drink.  

7) Put the grains and a few spoonfuls of liquid kefir in a glass jar.  Repeat from step 2.

One teaspoon of my milk kefir grains

If the kefir separates into curds and whey, that is normal, and it's still fine to drink.  Once you stir (step 6) it all gets mixed together.  

If you go away on holiday you can leave your kefir grains in some milk in the fridge, I recommend putting a lid on the jar while in the fridge.  The grains can survive in the fridge like this for a few weeks.  Being in fridge makes kefir angry, the next few batches will be sour.  

Your grains will multiply.  You can eat them, they are probably better for you than the kefir liquid.  The more kefir grains you add to milk, the faster it ferments.  

The speed of fermentation varies depending on the weather, summer ferments faster than winter.  You can adjust the amount of grains used if you want it more consistent, or you can embrace the seasonal changes.  Either option is fine.  You don't need to keep kefir heated, it was made by nomads living in yurts for generations, they certainly didn't heat their kefir.

Sometimes kefir is more yeasty and the kefir gets lightly bubbly.  Other times there is less yeast activity and the kefir is flat.  Sometimes your grains will be large, other times the grains will be small.  This will all change over time, it is all normal.

Milk kefir ready to be strained

New to kefir? See my beginner's guide to milk kefir grains for step-by-step instructions and troubleshooting tips.

Common Questions

How do I know when milk kefir is ready?

Fresh kefir usually thickens slightly and develops a pleasant tangy smell.  Small pockets of whey may appear around the edges of the jar.  Kefir is ready whenever it tastes right to you. Some people prefer a mild kefir after 12 hours, while others prefer a more sour kefir fermented for longer.  The longer it ferments, the more sour it becomes.

Why did my kefir separate?  Is this a problem?

This is normal, it means your kefir has fermented a bit more than normal.  This happens in warmer weather, or when using more grains.  Just stir before straining.

I have too many kefir grains, can I eat the grains?

Yes, kefir grains are edible.  Some people eat them directly or blend them into smoothies.  Kefir grains can also be fed to poultry.  

Why does fermentation speed change?

Temperature, grain quantity, and milk type all affect fermentation speed.  Don't expect it to be uniform, it will change with the seasons.

Milk kefir grains in a jar

Where to get heirloom milk kefir grains

If you'd like to start making your own kefir, you'll need a healthy culture of milk kefir grains.  

My kefir grains have been made for a few years using A2 milk.  My grains will work in any cow, sheep milk, goat milk, or milk from any other mammal - the taste will change depending on what type of milk you use.  I've never tried them in any plant based milk.   

I sell a decent amount of kefir grains, many places only sell 1 teaspoon

My kefir grains usually multiply faster than I can use them, so I occasionally have extras available on my my for sale page along with other fermenting cultures, perennial vegetable plants, culinary herbs, and seeds I offer.  

Most sellers provide around a teaspoon of grains.  I sell closer to a quarter cup of grains, which gives beginners a larger, more active culture and makes it easier to start producing kefir immediately and helps ensure beginners are likely to succeed. 

While milk kefir is my usual cultured dairy drink, I've also been experimenting with filmjölk, a traditional Scandinavian cultured milk that has a much milder flavour and doesn't require maintaining kefir grains

How to Grow Milk Kefir Grains at Home (Beginner Guide)

What are milk kefir grains

Milk kefir grains are a living culture used to ferment milk into a tangy, drinkable yoghurt-like product. Milk kefir grains are soft, white, irregular clusters that resemble tiny cauliflower florets or small clouds (or, as my youngest son says, they look like tiny brains).  They are not related to cereal grains despite the name.

They grow and reproduce over time when kept in the right conditions and can be maintained indefinitely with regular feeding.  Being a mesophilic culture, they can ferment at room temperature and do not require heaters or incubators. 

Milk kefir grains are one of the easiest live cultures to maintain at home once you understand how to grow and feed them correctly.  I have been keeping kefir grains in my home kitchen for a number of years, and they are one of the more reliable and low-maintenance live cultures once established.  

Fermenting kefir at home using heirloom grains is generally far cheaper than buying it from a supermarket. Once established and properly maintained, kefir grains can be kept going for many years and regularly propagated.

Kefir made from live grains typically contains a wider diversity of microorganisms than most commercially produced kefir products or powdered starter cultures.

The following methods are based on my own long-term use of kefir grains in a home kitchen setting.

Milk kefir grains after straining, ready for a fresh batch of milk

What you need

To get started making kefir at home, you only need a few basic items:

• Milk kefir grains 
• Fresh milk (cow, goat, or sheep milk all work)
• A glass jar
• A breathable cover (cloth or loose lid)
• A plastic or wooden spoon
• A strainer

A note on equipment

Some of the equipment mentioned in this post may include Amazon affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. 

Glass jars (fermentation base)

Many people (including myself) simply reuse glass jars that originally contained pickles or jam.   

Fermentation jars designed for home culturing can make the process more consistent, especially if you plan to keep kefir long term.  Fermentation jars also tend to look a lot nicer than using an old pickle jar like I do, and avoid any risk of residual flavours from previous contents.

A standard wide-mouth jar is usually sufficient, but thicker glass fermentation jars are more durable if you plan to keep kefir going over the long term.

• Ball Wide Mouth Mason Jars (16oz or 32oz) - commonly used for kefir and other ferments
• Kilner Glass Fermentation Jars - heavier duty option with a more traditional fermentation design

Straining equipment

Straining is the step that most people underestimate. A good strainer makes a noticeable difference.

• OXO Good Grips Stainless Steel Fine Mesh Strainer (3-inch or 4-inch) - very commonly used for kefir and other small-batch fermenting
• Bellemain Stainless Steel Fine Mesh Strainer Set - useful if you want multiple sizes for different batches
• Plastic fine mesh strainer set - useful as it has multiple sizes and good if you do not want to use metal around your kefir grains

Plastic strainers work, and I tend to use them, but stainless steel tends to last far longer and can be easier to clean.

Optional starter kits (everything-in-one setup)

If you prefer starting with a complete set rather than collecting items individually:

• Kilner Glass Kefir Jar Set - purpose built system with strainer lid and beechwood measuring spoon
• Kefir Starter Kit (various Amazon listings) - usually includes fermentation jar, strainer, sometimes grains

These are not essential, but they can make the first few batches more consistent and provide confidence if you are new to fermentation.  

Important: when starting out, do not use 'starter culture' or any dried kefir culture, these don't work the same.  When starting out making kefir at home, you need to use kefir grains.  These are the easiest for a beginner to use, with the lowest chance of anything going wrong (which is important when dealing with food), they can live indefinitely, and usually contain significantly greater diversity of probiotic and other beneficial microorganisms and generally boast a higher number of colony forming units. 

Grain quantity affects how quickly kefir ferments.  For a more detailed discussion, see my article on how much milk kefir grain to use.

Milk kefir grains, most use between 1 teaspoon to 1/4 cup per cup of milk

Basic method - how to make milk kefir at home

1. Place the kefir grains into a clean glass jar
2. Add fresh milk (roughly 1 cup of milk per 1-16 teaspoons of grains)
3. Cover the jar with a cloth or loose lid
4. Leave at room temperature (around 18-25°C is ideal)
5. Allow to ferment for 24-48 hours depending on temperature
6. When the milk thickens and smells slightly sour, it is ready
7. Strain the grains out and transfer them to fresh milk

The finished kefir can be consumed immediately or stored in the fridge.  

Straining and handling the grains

One of the key steps in maintaining kefir is separating the grains from the finished liquid.

A fine strainer makes this much easier.  I prefer a mesh strainer that is not too fine, otherwise the thicker kefir can block it.

Useful tools for this step:

• Fine mesh strainer (plastic or stainless steel)
• Bowl or jug for catching the finished kefir
• Funnel (optional, for bottling)

A simple strainer and jar setup is usually enough, but some people prefer dedicated fermentation kits that include everything in one set.

Ongoing care

I started making milk kefir using grains in 2010.  I can confidently say that I find milk kefir simple to keep going long term, and they are one of the lowest maintenance ferments I can think of.  Kefir grains do not require much maintenance, but they do best with regular feeding.

If left too long without fresh milk, they will slow down or become inactive. In normal use, they will continue to grow and divide gradually.

If you are not using them for a short period, they can be stored in the fridge in fresh milk for around 1-2 weeks.

Temperature and seasonal effects

Fermentation speed changes with temperature:

• Warm weather: 12-24 hours
• Cool weather: 24-48 hours or longer

In cooler months, I generally leave them slightly longer before straining.

Optional upgrades once you are established

Once kefir becomes part of a routine, a few extra tools can make the process easier:

• Glass bottles for secondary fermentation (slightly fizzy kefir)
• Dedicated fermentation jars with breathable lids
• Thermometer strips for consistent jar temperature monitoring - I've never used thermometer strips, nor could I change the temperature if it was wrong, but lots of beginners seem to like them

These are not necessary, but they help if you want more consistent results.

Signs your kefir is healthy

Healthy grains will usually:

• Increase slowly in size over time
• Produce consistent thickening of milk
• Develop a clean, slightly sour smell after fermentation

If the culture weakens, it is usually due to long gaps between feeds or extreme temperatures.

Kefir Grain Reproduction and Sharing

Kefir grains naturally multiply when kept in good condition. Once established, they can be split and shared or stored as backup cultures.

This makes kefir grains a long-term renewable culture when properly maintained. 

Homemade milk kefir fermenting from live kefir grains

Common mistakes when starting out

• Leaving grains too long without feeding
• Putting grains in the fridge too often (cold can make some strains go dormant)
• Using airtight lids during primary fermentation
• Overheating in summer months

Frequently Asked Questions

Can I use UHT or long-life milk or low fat milk to make kefir?

Yes, you can use UHT milk or low fat, but the results can be slightly different.  Fresh milk generally produces thicker, more consistent kefir.  UHT milk tends to work, but the grains may take a few batches to adjust if they are used to fresh milk.  Low fat milk usually works, but will taste a little different.

How long do milk kefir grains last?

Milk kefir grains can last indefinitely if they are cared for properly.  As long as they are regularly fed with fresh milk and kept at reasonable temperatures, they will continue to grow and reproduce over time. 

Why is my kefir separating into layers?

This is usually normal.  Separation into a thicker curd layer and a watery whey layer generally means the kefir has fermented for too long or the temperature is a bit warm.  It is still safe to use.  You can simply stir it back together or shorten the fermentation time next batch.

Can kefir grains die?

Yes, but it usually takes extreme conditions as kefir grains are quite resilient and have been used for a long time in traditional fermentation.  Kefir grains can weaken or die if they are:

• left without fresh milk for too long
• exposed to very high temperatures
• repeatedly contaminated or neglected over time

In most normal home situations, they are quite resilient and can recover even after periods of stress.

How much milk should I use per batch?

A common starting ratio is about 1 cup of milk per 1 to 16 teaspoons of kefir grains.  I tend to use far more grains than this.  You can adjust this depending on how fast you want fermentation to occur.  More grains = faster fermentation.

Can I use metal utensils with kefir grains?

Yes, brief contact with stainless steel is generally fine.  Avoid fermenting kefir in reactive metals (like aluminium or copper), as acidity can affect them. Stainless steel is generally safe for short contact (such as straining) but not ideal for long fermentation.  Most modern kefir keepers use stainless steel strainers without issues.  However, many people still prefer plastic or wooden utensils for routine handling.

Why do my kefir grains look smaller or not growing?

Grain size can fluctuate seasonally depending on milk type, temperature, and feeding schedule.  Growth is usually slow and not always obvious day to day.  If fermentation is still happening normally, the grains are usually fine.

How do I store kefir grains if I need a break?

If you are not making kefir for a short period, you can store the grains in fresh milk in the fridge for a week or two.  For longer breaks, the milk should be changed occasionally to keep them healthy.  If they are in the fridge for a long time, it may take them a while to wake up and work normally again.

Milk kefir grains - look like little clouds

Is homemade milk kefir stronger than store-bought kefir?

Homemade kefir made from live grains typically contains a wider range of microorganisms compared to most commercial kefir or powdered starter cultures.  The strength and flavour also vary depending on fermentation time and conditions, which you have greater control over when fermenting at home.

Notes from growing milk kefir grains at home

In my experience, milk kefir grains are one of the most reliable live cultures for home use.  They tend to adapt well over time and can recover even after periods of neglect, provided they are returned to fresh milk.

Both the temperature, and the amount of grain used affects how quickly kefir ferments.  For a more detailed discussion, see my article on how much milk kefir grain I tend to use. 

Kefir Grain Availability

Milk kefir grains are available from time to time as part of my live cultures listing, usually in small starter portions suitable for home propagation.  Many suppliers sell very small starter portions, often around 1 teaspoon.  While these can work, I find beginners usually have more success starting with a larger quantity of healthy grains.  I include a decent amount of grains, closer to 1/4 cup of grains (or 16 teaspoons) that way the beginner is far more likely to succeed.

Milk kefir grains are one of the simplest and most forgiving fermentation cultures for beginners. With only milk, a jar, and a small quantity of healthy grains, you can maintain a continuous supply of homemade kefir for years.  Once established, the grains multiply naturally, making kefir one of the most economical fermented foods you can produce at home.

While milk kefir is my usual cultured dairy drink, I've also been experimenting with filmjölk, a traditional Scandinavian cultured milk that has a much milder flavour and doesn't require maintaining kefir grains.

Kombucha for Chickens: Probiotics for Poultry for Cheap

You should make kombucha (чайный гриб or chayniy grib) at home to drink and for your children to drink.  It is good for you, it is very cheap to make, and it is simple to maintain.  You may not know this, but you should also give some kombucha to your chickens.  Kombucha is good for chickens in many ways.  

Strangely, other than feeding chickens the old pellicles, I do not hear many reports of people giving kombucha to their hens.  Given all the health claims surrounding kombucha, and the abundance of studies on animals demonstrating kombucha's positive effects, along with all the other weird and wonderful things people feed to chickens that have any alleged health claims, I am surprised I don't hear of more people who fed kombucha to chickens.  

I tried to learn more about this, I looked at anecdotal evidence, I read studies not directly relating to kombucha that should correspond to the effects of feeding kombucha, and I read peer reviewed papers on feeding kombucha to hens.  After much reading, I also gave my hens some kombucha to see if this would be beneficial for them and save me some money.  

The results weren't overly surprising, all the evidence indicates chickens benefit from consuming kombucha. 

Kombucha fermenting in a jar

Kombucha for Poultry: Anecdotal evidence 

While anecdotal evidence should not replace peer reviewed studies, it can be useful to hear what works, or does not work, for other people in a back yard situation where things are not necessarily ideal.  I found surprisingly few references to anyone attempting to feed kombucha to hens, but the few references I found were positive.  

I found one web page providing anecdotal evidence claiming that giving kombucha to chickens resulted in cleaner eggs and firmer poo.  They think this may be because the kombucha was helping the birds' digestive systems.  

The claims made on that web page are probably true.  This web page has nothing to gain by promoting kombucha, the claims all seem logical, and it existed prior to AI being a big thing (there are far too many pages of computer generated nonsense written by AI, and far too many people blindly thinking that this is worth reading).  

Some other people give fermented feed to chickens and claim it improves their overall health.  While I am unsure if fermented feed has ever been studied, or if there are any benefits from feeding fermented feed, it is often claimed to be beneficial by backyard chicken owners.  Kombucha, being fermented tea, contains a lot of species of bacteria and yeast, many of which are used in fermenting other things.  Anecdotally we should be able to draw some comparisons between kombucha and fermented feed.  

Some people feed apple cider vinegar to chickens to 'acidify their crop', boost immunity, and build their general health.  Again I am unsure of the results of any studies into these benefits, but there is plenty anecdotal evidence suggesting that this is possibly beneficial.  Kombucha is similar to apple cider vinegar in many ways, and can be used to produce a kind of vinegar.  As apple cider vinegar and kombucha are similar in many ways, any benefits from feeding apple cider vinegar would likely also be seen through feeding kombucha.  

I found a few permaculture sites claiming kombucha to naturally de-worm their hens.  I have serious doubts over this claim, and fear it may be rhetoric by people who are simply wishing really hard.  While I don't believe that feeding kombucha to hens can be used to deworm them, kombucha will enhance their immune system (I explain this below), so it may provide some slight resistance to parasitic worms. 

To add to the anecdotal evidence, I fed some kombucha to my hens.  I added the liquid to their drinking water.  They appeared to have firmer poo for some time.  I also fed them some of the old biofilm, again it appeared to stop them doing sloppy poo for some time.  I have done this multiple times, and each time it goes well. 

Anecdotally, feeding kombucha to laying hens should prove beneficial.

Kombucha liquid and biofilm - both great for laying hens

Studies on poultry not directly on kombucha

While these studies did not address kombucha directly, the results should be applicable to feeding kombucha as it shares similarities to the things that were being studied.  

Many studies state that certain probiotics improve layer hen performance - number of eggs laid, egg quality, and the immune function of laying hens.  The probiotics in the below studies include some of the many species that are present in kombucha, so while they are not directly studying kombucha, there is a high chance the results will be applicable to feeding kombucha to chickens.  

One study demonstrates that feeding probiotics, prebiotics, and organic acids results in increased egg production, increased egg quality, and better feed conversion ratio.  Kombucha contains all of these probiotics, prebiotics, and a range of organic acids.  Some of the organic acids in kombucha are produced early, while others are not produced until around day 21 onwards.  Making kombucha using continuous brew is the simplest method, plus it ensures that a wide array of organic acids will be present in every batch.  

One study demonstrated that feeding probiotics such as Lactobacillus salivarius and Bacillus subtilis increased egg numbers, decreased damaged egg ratio, and improved feed conversion.  This study should correlate to kombucha as the probiotic species in the study are among those present in kombucha.  The study tested blood samples and indicated that these probiotics enhances the immune function of hens.  It was also noted that feeding multiple probiotic strains had a greater effect than feeding single strains.  Kombucha has been demonstrated to contain a wide variety of probiotics, with around 320 different species of bacteria and yeast being present in some samples.  Given that multiple strains provided more benefit than single strains, it is safe to assume that kombucha would perform as well as, if not better than, the few strains that were used in this study. 

There are various probiotics commercially available for poultry, many do not contain living probiotics and would be better referred to as 'parabiotics'.  There are also various organic acid supplements commercially available for poultry.  There have been multiple studies backing up claims that these improve layer efficiency.  Not surprisingly, few home growers use any of these as they are too expensive.  Making kombucha at home is far far cheaper than buying commercially available probiotics or supplements, plus it has real potential to reduce your costs.  

Based on the studies into probiotics and organic acids above, feeding kombucha to hens should prove to be beneficial. 

Studies on poultry that do directly study kombucha

There are a lot of animal studies regarding the health benefits of kombucha.  Strangely I could not find any papers testing egg laying performance in hens.  That being said, there are plenty of studies on feed conversion and growth rates etc in broiler hens and Japanese quail.  All of the studies I read indicate feeding kombucha to hens is beneficial in a variety of ways. 

One study concluded that adding kombucha to chicken's drinking water increased protein digestibility, and exhibits growth promoting effects similar to antibiotics.  I find this study fascinating as similar claims are often made about apple cider vinegar, yet I have not heard of any home grower making these claims about kombucha even though it has been demonstrated in published papers.  

Another study noted giving kombucha to hens resulted in improved feed conversion ratio in broilers, and increased protein digestibility.  They concluded the best growth promoting effect in broilers was with the addition of 6 ml fermented kombucha per 100ml water.  If I fill up the water each day, this would only cost me a few cents, yet it has the ability to reduce feed costs through improving the feed conversion ratio.  Again, I find it odd that a published paper makes this conclusion, yet I rarely hear of anyone feeding kombucha to their backyard hens.  

There do not appear to be any studies on kombucha and its impacts or lack there of on egg laying in hens.  This is odd as there are many studies demonstrating that feeding organic acids and probiotics (both of which are present in kombucha) improve laying performance and egg quality, plus there are studies on the effects of feeding kombucha and the feed conversion rates in broilers.  

Most of the studies I found were about fed conversion ratio and growth rate of broilers, and I found a few studies on growth rate of Japanese quail.  All came to the same conclusions that kombucha resulted in improved growth rates, increased live weight, and increased carcass weight.  All of this is very good, I want my hens to have good weight and good feed conversion as this lowers my feed bill.

I also find it odd that there are proven benefits associated with feeding kombucha to poultry, yet I don't hear of any permaculture institutes encouraging the feeding of kombucha to poultry.  Kombucha is so cheap and simple to make, and these benefits are well worth the effort.

All of the studies into feeding kombucha to hens indicate that it is beneficial to them.  

This ferments in my garage, and is fed to hens

How to feed kombucha to backyard hens

Now you know that feeding kombucha to hens is beneficial, the natural question to ask is how do you feed it to them.  There are a few easy and cheap ways you could give kombucha to your hens.  

First, don't buy kombucha, make your own at home.  Buying kombucha would be expensive and pointless, making it at home is simple and only costs a few cents per litre.  

One of the important parts of kombucha is the SCOBY, this is the live Symbiotic Culture of Bacteria and Yeasts.  Kombucha pellicle/biofilm contains a lot of live scoby, kombucha liquid also contains a lot of live scoby.  Feeding either works well and both are readily accepted by hens.  

I brew kombucha in my kitchen for people to drink.  I have a few jars brewing at any point in time so I normally have spare culture.  I don't have extra space in the house to brew kombucha for my chickens, so I also keep a few jars of it in the garage that I use for the chickens.  These are the same as the ones inside the house, but the ones in the garage are in large jars without taps and get refilled far less often.  

As kombucha brews, it produces a biofilm or 'pellicle' - this is the jelly fish looking thing that floats on the liquid.  When you continuous brew, each time you refill the kombucha jar it produces another layer of biofilm.  You can remove and cut up the old biofilms, and feed them to hens.  This will provide the hens with live probiotics, various organic acids, small amounts of vitamins, various antioxidants, and other beneficial nutrients.  The hens will gladly eat this if it is cut up, and some hens happily eat it if left as a disk.  

Another way to give kombucha to hens is to include the liquid in their drinking water.  60ml kombucha per liter of water has been concluded as having the greatest benefits, plus it is simple to administer.  Tipping around 180ml of kombucha into a 3L waterer and topping up with water isn't difficult.  Given that this does not need to be very accurate, I measured it the first few times to get an idea of how much they need, and tend to just eyeball the amount now.  Importantly, 180ml of home made kombucha will cost you less than 5 cents.  Even if this results in one more egg being laid each week by your flock, you will have saved money.  

Another, possible simpler, way to give kombucha to hens is to add some liquid to their feed.  If feeding pellets or grains, you can add a slosh of kombucha liquid and mix it in.  This is not uniform, some days you would add more, others less, the greedier hens would eat most while the more timid would get less (or none), but it would still be beneficial to the flock as a whole, and it will end up saving you money.  

I top this up every few weeks and it is thriving long term

Where to get kombucha to feed to hens

Don't buy kombucha from the supermarket, that would be expensive and counter productive when the aim is to reduce your costs.  Get a kombucha starter culture, then you make it at home very cheap.  

Getting a kombucha starter culture is easy.  Some people make their own starter using store bought, while this kind of works the diversity of living cultures tends to be low in store bought and people who do this regularly encounter issues.  You are better off sourcing one that has been grown at home for some time.  Ask around, someone may have some to share with you.  Alternatively, if you can't find any locally, I sell kombucha starter culture through my for sale blog page.  Don't spend much on a kombucha starter culture, they are extremely valuable, but should not be expensive.  

Once you have a starter culture, making kombucha is very simple, it takes next to no time, it never goes wrong if you use the traditional continuous brewing method, and it costs less than 15 cents to brew each litre.  You won't need to spend much to get continuous brew kombucha set up.  The starter culture should not be expensive, a large jar is generally free, and you can ladle out the liquid and remove the old biofilm as wanted.  

Once you have a large jar and a kombucha culture you make continuous brew kombucha, this is the traditional way and is the simplest way.  I wrote a blog post with simple continuous brew kombucha instructions that really can't go wrong.  After that, your feed costs are reduced, and your hens are a little healthier.  

The strainer keeps out bugs and lets in air