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.

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.

Milk kefir from grains vs sachets comparison

Years ago I had milk kefir grains.  We made kefir most days, and we did this for years.  Other than the cost of the milk, it was very cheap.  

Making milk kefir from grains is very simple.  You put some kefir grains in milk, leave for a day or so, then strain the grains out and drink the liquid.  It doesn't get a lot simpler than that.  

I'm no expert when it comes to kefir, but I don't need to be.  For some reason, people try to make kefir making more expensive, and to appear more complicated, than it needs to be.  For centuries kefir was made by nomadic people, they put milk kefir grains in a goat skin or horse skin bag and added some milk.  Later they drank some of the liquid and added more milk.  Nothing was precise, and this went so well that it was kept up for generations.  

Milk kefir is demonstrated to have a lot of health benefits, so it is worth drinking if you like the taste.  I have heard a lot about kefir starter satchels, I have also seen bottled kefir for sale in supermarkets, so I did some research to compare them with kefir made from grains and thought I would share what I found. 

Milk kefir grains

I read about store bought kefir not being 'real' kefir, so I did a little research.  Supermarket kefir is a poor version that pales in comparison to the real thing, but is far more uniform than real kefir.  It is made by adding a small number of isolated cultures to milk.  This results in a drink that is very uniform and consistent.  

Real kefir made from grains contains a lot more probiotic cultures, both in terms of overall numbers as well as diversity of different cultures.  My kefir is never uniform, it is slightly different day to day, and it changes with the season.  

Store bought kefir is meant to be slightly healthier than store bought yogurt.  I found the image below on a website.  The claims they are making look good, but are rather unimpressive when compared to milk kefir made using grains.  I will explain this further down the page.

Store bought kefir vs yogurt image from https://lifewaykefir.com/kefir-vs-yogurt/

Kefir from the supermarket is expensive, and is an ongoing cost.  You buy it, drink it, and buy some more.  Kefir from grains still has an ongoing cost, but it is much lower.  You buy grains, then the ongoing cost is buying milk to make more kefir.  

Based on the anecdotal evidence above, if you want something that is the same every time then store bought is best.  If you are consuming kefir for health benefits, or if cost is an issue, then making it from milk kefir grains is the far better option.  

Milk kefir

I have also seen satchels of 'kefir starter' for sale.  These are very expensive, and I have heard they are inferior to kefir made from grains.  I was curious about them so I did a little research to compare them to grains. 

Starter sachets, contain very few species of beneficial bacteria and yeasts.  I found one product that claims to only have 5 strains and even the 'good' brands claim to only contain 7.  While this is better than most yogurts which usually have only 1 or 2 strains (some can have up to half a dozen), part of the reason people drink kefir is because it contains a lot of different probiotic cultures.  

Home made kefir using grains contains far more biota in terms of diversity of the species of microorganisms present.  While this number varies considerably, kefir has been recorded as having 41 species of bacteria and 37 yeasts (a total of 78 different species of microorganisms).  This is more than ten times the amount of species found in good starter sachets and more than six times as many as bottled kefir from the supermarket.  

Based on the above, if you want a lot of diversity in your probiotics, kefir grains is the better option.  

Milk kefir

Diversity is important, another thing to consider is the number of colony forming units.  This number is how many live microorganisms (of any kind) are in the end product.  This number is important because many will die on their way through your digestive tract.  The number of colony forming units in sachet made kefir or store bought kefir is often claimed to be a mere 1 billion to 2.5 billion colony forming units per cup.  This small number has been demonstrated to be far lower in real life than is claimed on packages.  For simplicity, let's assume that this exaggerated number is correct.  

Depending on which paper you read (including this paper and another paper), kefir made from grains is said to contain between 100 billion colony forming units per cup up to several trillion colony forming units per cup.  Even the lowest estimate is vastly more than the amount as sachet made or store bought kefir.  

Based on the above it seems if you want a lot of probiotics in your diet, using kefir grains is the better option.  

Kefir grains

Diversity of probiotics is important, as is the number of live colony forming units, another important consideration is cost.  

The supermarket sells a pack of 5 x sachets (which, after you also buy milk, is said to make up to 25L) for $53 plus the cost of milk.  Another brand which has 2 x sachets and claims to only contain 6 strains sells for a whopping $28 plus the cost of milk.  If you like the taste of satchel kefir, you need to keep buying satchels at this high price forever.  I have heard of people using sachet produced 'kefir' to inoculate milk in the hope of keeping this going long term, apparently it stops working after a few tries.

Milk kefir grains, on the other hand, can be used indefinitely to make as many batches of kefir as you want for the rest of your life.  The grains multiply over time, so you can make more kefir, or give some grains away, or eat some grains, or feed them to chickens, or bury them in the garden.  After the once off cost of grains, you buy milk, maybe a kitchen strainer every ten years, and there is no other cost.  

Financially, kefir grains are far cheaper than starter satchels or supermarket kefir both in the short term and far far cheaper in the medium and long term.  

I don't know how to photograph kefir

Taste is a personal thing.  My kefir can be rather yeasty at times, which I love, or hardly yeast at all at other times.  Satchel and store bought tend not to include yeasts so will not have much of that yeasty taste.  

My kefir tends to get a bit sour at times, perhaps more than I like.  A little honey fixes that.  I assume store bought or satchel would be far less sour as consumers prefer sweeter products.  

If you are drinking kefir because of its taste, I can't tell you which is better.  You need to try a bunch of types and make some from grains and go with the one you prefer.  

Milk Kefir and Water Kefir

If you like to drink milk kefir, it is absolutely worth making your own and seeing if you like that. Milk kefir made from grains is far healthier and far cheaper than store bought or made from satchels.  If you dislike the taste of kefir made with grains, or if you dislike that it is slightly different each batch, then stop making it and go back to buying it from the store.

I make milk kefir, and often have extra grains that I can post throughout Australia.  If you are interested, my contact details can be found on my for sale page. 

If you enjoy cultured dairy foods but prefer a milder flavour and a simpler process without kefir grains, you may also be interested in my post on making filmjölk at home. 

Milk Kefir Bottle Strainer

Years ago I got some milk kefir grains, and we made milk kefir regularly.  

Milk kefir is kind of like a thin drinking yogurt, it has been around virtually forever, and is very good for health.  Kefir contains vastly more probiotics than yogurt, it is simpler to make than yogurt, and once you have it you can keep it going for ever as long as you have access to milk.  

Back when I was first making kefir there was very little information on kefir on the internet.  From memory there was a web page by Dom Anfiteatro (which seems to no longer exist) and basically no other internet sites mentioned kefir at all.  Things have changed a lot since then. 

At that stage lots of people made kefir at home, but no one really spoke about it.  There was no kefir (or kefir flavoured milk) available at supermarkets back then, and it seemed like no one had thought of selling those dreadful starter satchels.  

This post contains affiliate links. I may earn a small commission from qualifying purchases at no extra cost to you. 

Kefir bottle strainer

I drank our milk kefir most days, and it was good.  We then moved house and bought the kefir grains with us.  Back then we had access to raw milk from a dairy, so making kefir was very cheap.  

Years later we moved house again, once again we brought the kefir grains with us.  As we no longer have access to a local dairy, milk kefir started to cost a lot more as store bought milk is expensive.  

I used to use a kitchen strainer to separate the grains from the milk.  When the kefir was thicker than normal or had a lot of curds I found it difficult to strain through the fine mesh.  I started to find that cleanup was bothersome and my strainer was starting to fall apart from old age. 

The cost of milk, combined with the hassle of clean up, plus being busy in general, meant I eventually let my kefir grains die.  I regret that, it was a mistake.  Don't ever let your kefir grains die.

Our kefir from years ago: Milk Kefir on left, Water Kefir on right

I missed kefir, so not too long ago I decided to get milk kefir grains again.  Milk kefir is very simple to make, you can't really do it wrong.  

To help with clean up, I got a silicone can strainer.  I figured this would be fast to use and simple to clean.  As an added bonus, they come in a pack of three.

Kefir can strainer

I won't be making a lot of kefir to begin with.  Perhaps a few cups or so for now.  This amount fit easily in a small jar.  

This strainer is made of silicon (or silicone, I can never remember how to spell this), and fits neatly on the end of a jar.  The holes are large enough that I thought it should strain thicker kefir much faster than the fine mesh strainers.  The holes also seemed small enough that I thought they should be able to retain most of the larger kefir grains.  

The bottle strainer was very cheap, and the jar was free.  Making kefir is simple, I don't know why people try to make it more difficult than it needs to be.  Kefir was made by generations of nomads using bags made of goat skin or horse skin, there is not need for much expense or high tech equipment when making kefir.  

Milk kefir doing its thing

I found a solid lid to keep out dust and insects

The other day I saw a kefir kit for sale at the supermarket.  This kit sells for $35 (plus postage if you cannot pick up in store).  This seemed overly expensive for what it is.  

That price only includes a jar, a strainer, some instructions, and a weird wooden spoon.  Even at this high price it does not come with any kefir grains.  My can strainer on the end of a jar should work much the same as the pre made expensive kit.  

Massively overpriced kefir making kit (not my photo)

This lid is prettier than mine (not my photo)

To get an idea if my strainer would work I looked at reviews for the kit online, but none seemed to be written by anyone who had used them for any length of time.  Some reviews speak of how their kefir tasted, or how the instructions were simple to follow, but few mentioned how well the kit worked.  How strange.

The jar I use was free, the strainer cost under two dollars including postage, I already own various spoons, and (while I don't need instructions) anyone who sells grains sends instructions or instructions can be found online for free.  My set up is similar to the kit, but cost me a tiny fraction of the price.  

I figured I would give this can strainer a try and see how it works.  Now that I have used this for a while I figured I would write a blog post explaining how it worked for me.   

Bottle strainer should be good for milk kefir

After using the strainer for a few days it was obvious that it doesn't work well enough.  It is a great idea in theory, but doesn't work well in practice.  I pushed on and kept using this to see if it got easier with time, and it didn't.  It looks like it should work a treat, and I really wanted it to work, but it isn't the best tool for the job.  

Over summer my kefir seems to get thick curds within a few hours of adding the grains to the milk.  I could probably have more milk to less grains to make it thinner, but I don't want to do that.  Much more importantly, the kefir grains also clogged up the holes and prevented any liquid from flowing through. 

The liquid would not go through the can strainer without being stirred constantly.  I tried first mixing the curds and grains through the liquid and then immediately tipping the kefir through the strainer, but it still didn't work well.  The grains almost immediately block all the holes, and the kefir would not go through the jar strainer without being stirred constantly.  What a hassle! 

Stirring got the grains off the holes and it made the liquid go through the can strainer easily while I was stirring, and it stopped going through when I stopped.  Stirring kefir while it was in the can strainer is more difficult than just using a kitchen strainer.  It worked, but was not overly practical.  Eventually I got frustrated and looked for something else to use. 

I found it a lot faster and easier to tip the kefir through a tea strainer that we already have.  The mesh is very fine, but I can stir it with my finger or a spoon, which is enough to make the kefir go through quickly.  I sit this tea strainer in a coffee mug which catches the kefir.  The fine mesh means it captures all but the tiniest of grains, retaining tiny grains has meant my grains have divided and increased faster.  

I don't love using metal with kefir, but stainless steel is meant to be ok.  The grains are only in the strainer for under a minute each day, and most of them are not in contact with the metal at any point, so they seem to be coping well and multiplying fast.  

tea strainer with very fine mesh

can strainer vs tea strainer

Cleaning the tea strainer after using it for kefir is simple and fast.  After tipping the kefir through I scoop the grains out, and then run the strainer under the tap for a few seconds.  That seems to be enough to clean it well.  This only takes a few seconds.  

I plan use the tea strainer for now, but my grains quickly multiplied to the point where they no longer fit in it and the jar I am using does not hold enough milk.  I find kefir grains multiply well in the warmer months, and not so well when it is cooler.  

Now I have been fermenting kefir for some time I use a larger jar, and spent a few dollars and get a plastic kitchen strainer with fine mesh.  These strainers are ideal for kefir, they are made from plastic, which protects the kefir grains, and are not too expensive.  

This type of strainer is perfect for milk kefir

I already have some very large jars that used to hold pickles or olives or something, so this won't cost me anything.  Instead of tipping the kefir into a mug I will use a bowl or something that we already have.  Other than a few dollars for the strainer, and buying milk, it won't cost anything to make kefir.  

Making milk kefir at home is very simple, and there is no need for it to cost a lot of money other than a once off purchase of grains, and buying the milk.  

Milk kefir bottle strainer - may work for water kefir

As mentioned, the can strainer seems like a good idea but is not well suited to straining milk kefir.  I also don't think the expensive milk kefir kits would work any better for milk kefir.  Or maybe they do work, but only if you use satchel starter instead of grains, in which case I don't know what you would be straining.  To be honest, I don't understand why you would bother making kefir using stater when grains are so much cheaper and vastly superior to satchel stater, but that is a topic for another time.  

This strainer looks like it might work well when making water kefir.  Water kefir is different to milk kefir, there are no curds or thick liquid to deal with, it is just the grains and the liquid.  Or perhaps the water kefir grains will clog the holes and it won't work, I don't know yet.  I plan to try using this can strainer with water kefir for some time and write another post on how it performs for me.