Dairy Kefir and Kefir Cream

Kefir is one of the most powerful foods you can eat. It contains anywhere from 30-50 beneficial microorganisms that inhabit your gut and create colonies of helpful microflora. These little “good” bugs (not all bugs are created equal) literally become your immune system as they fight to protect you by killing invading pathogens (bad bacteria and viruses). There is no way we can protect ourselves from all malicious invaders from the outside. It is inevitable that some will get it.

The question is, what will happen to them if they enter your body? Will you have a terrain that is inviting for pathogens to set up camp and thrive or one full of beneficial flora that will quickly neutralize or kill any uninvited invaders? Consuming kefir on a regular basis will not only boost your immunity, but also help you to digest your food and feel better overall. The word Kefir in Turkish means “to feel good”.

This recipe gives you instructions for making either the Kefir drink from milk or making Kefir cream which resembles sour cream.

Dairy Kefir and Kefir Cream
Serves: 4
  • 1 quart whole milk (or cream), preferably raw – you can use any kind of animal milk including cow, goat, sheep, yak or other
  • 1 tablespoon - ½ Cup kefir grains or 1 package kefir powder (grains are preferable)
  1. Place milk in a 1-quart jar and bring to room temperature.
  2. Stir in kefir grains or kefir culture powder.
  3. You may cover it tightly with a lid or loosely with a towel. If you prefer a fizzy, effervescent Kefir, then you will want to cover the jar tightly.
  4. Leave out at room temperature overnight or until kefir reaches desired sourness. It usually takes about 24 hours when using the grains.
  5. If you are using kefir grains, strain them out with a strainer, place back in culturing jar, add more milk and repeat the process.
Eat, compost or give the grains away if you have more than you can use. Wash out the kefir making jar every few batches. Your grains will grow. The more grains you have in the jar, the faster your kefir will make. Eat, compost or give the grains away if you have more than you can use. If you want to store the grains for later use, rinse grains with water and place them in a jar in the refrigerator in ½ cup milk until next use. It's best to use within a few weeks. If not, kefir grains may be frozen for several months before losing their culturing power.



  1. culturesforhealth.com
  2. Marilyn Kefirlady in Ohio kefirlady.com

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