Make Your Own Kefir

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What is kefir? Kefir is sometimes known as liquid yogurt. It has many health benefits since the homemade kefir is loaded with all types of beneficial bacteria. This beneficial bacteria known as “Probiotics” helps our immune system fight off bad bacteria, viruses and bad yeast. These “bad bugs” can upset our body and cause us to get sick or keep us from reaching our optimum health. Kefir has been around for hundreds of years. It is basically fermented milk or if made with young coconuts, fermented coconut. Our ancestors ate a lot of kefir and fermented foods but in modern times especially in America we no longer consume good quality fermented foods. Most of the fermented foods we consume have been pasteurized (sanitized). This is done by law with the idea that it stops disease. Right or wrong what pasteurization has left us with is a food product with very low therapeutic health benefits. Pasteurization along with food companies adding in sugar, artificial sugars, food preservatives, food coloring, etc. You may now see the problem with commercially produced poor quality foods that may taste good but have very little health benefits. Making your own Kefir is easy once you get it down. To make a months supply would take about a half an hour. It could also be a great family project. Kids love making things. So give it a try, your body will be glad you did.

Steps to Making High Quality Kefir 

1. Into a container (preferably glass with an airtight lid), mix entire foil package of “Kefir Starter”.( Kefir starter is the Probiotices, the good bacteria that starts the kefir fermenting. This can be purchased from my office) into one quart of organic milk or young coconut water that has been heated to skin temperature (about 92 degrees)

*IMPORTANT* If using goat’s milk, use two cups milk and entire package of “Kefir Starter” for the initial batch. After that you may make as much as you want depending on how much liquid is transferred from the previous batch.

2. Whisk and stir well. Put the lid on the container.

3. It is important to ferment at 72-75 degrees for 18 to 24 hours. It will thicken (slightly clumpy) and have a distinct sour aroma. The sour aroma means you have a good batch of kefir. You can also add in non-alcoholic flavorings like vanilla or natural flavors like fresh lemon juice or lime juice.

4. Once thickened, shake or stir vigorously and refrigerate. Kefir still ferments in the refrigerator, but the process is slower. You are ready to use. You can put it in your smoothies or  cup of sparkling water. You should have half a cup of fermented food at each meal. Kefir in the morning and fermented vegtables at lunch and supper.( For instructions on how to make fermented vegetables see my article called “Step by Step on How to make cultured (fermented) vegetables. This is posted on my website www.

Transfer Instructions (Best to make transfer within 3 days)

Before you finish drinking your initial batch of kefir begin the second day by:Taking out some (see below for ratio) of the initial batch and combining with freshly warmed organic milk or coconut milk or goat’s milk. You may repeat this approximately seven times before you will need another foil of “Kefir Starter”. The particular brand of “Kefir Starter” I carry is unique because it contains strong, viable lactobacillus bacteria and two trains of beneficial yeast that are hardy, making the transfer process possible. This will only be found with this brand of “Kefir Starter” and is the reason I carry it.

Making transfers using the following proportions:

1 quart use 6 tablespoons of previous batch

½ gallon use 2/3 cups or previous batch

1 gallon use 1 cup of previous batch 

Note;These transfer rations also apply to goat’s milk & coconut water do not add more than recommended amounts of previous batch. This will result in a taste more sour than you may prefer.

Making Kefir Cheese 

1. Make Kefir as instructed, but let the freshly made kefir remain at room temperature for several hours longer. The curds (milk protein) will separate from the whey.

2. Line a strainer with cheesecloth. Place strainer over a bowl and pour the curds and whey mixture through the strainer. The strainer will catch the “cheese” or curds. The whey will go into the bowl. Place the strainer and bowl into your refrigerator and let it drain for several more hours. Store in covered container for up to 5 days.

*WARNING* Once Kefir is placed into the refrigerator and cooled, the fermentation process is inhibited. You cannot then bring it back out to room temperature to turn into cheese.

Uses for Kefir Cheese 

1. This cheese is excellent tossed into salads. It is also delicious when  flavored (e.g. chopped onions, garlic, sea salt, fresh herbs) and served with an assortment of raw vegetables.

Uses for Whey

It recommends soaking all your grains before cooking them. This makes them more digestible and releases the Phytic Acid. Several tablespoons of the Microflora-rich whey can be added to your soaking water.

In Europe whey is sold as a delicious beverage. Try to sweeten it with Liquid Stevia Concentrate, flavored with non-alcoholic flavorings like vanilla, or fresh lemon or lime juice.Young Coconut Kefir has quickly become a favorite health drink! (See my article on How to make coconut kefir. General instructions are below) Young Coconut Kefir is an important probiotic, alkalizing and mineral-rich fermented food. In fact, you’ll soon find out that with its abundance of exceptionally powerful and beneficial microflora. It will help you establish a very healthy gut. Remember 85% of your immune system is in the gut (your intestinal tract). Drinking kefir on regular bases will improve your health greatly. The commercial kefir that is available at most stores has, unfortunately been pasteurized. The pasteurization kills most of the beneficial probiotices, leaving a kefir product with no real therapeutic value. Once you start making your own kefir you will find that it is really not that hard and the health benefits are great.

Nutritional Benefits of Young coconut Kefir

Stops cravings for sugar, aids in the digestion of all foods, while toning and cleansing the intestines and the liver, eases aches and joint pains, clears up skin problems like brown liver spots, skin tags, moles, etc. improves vision, makes hair and nails healthier because of its high mineral content (potassium, natural sodium, and chloride), and cleanses the endocrine system (adrenals, thyroid, pituitary, ovaries).


Young coconuts, a cleaver, a potato peeler and Kefir Starter, or Veggie Culture Starter


1. Carefully select young healthy green or shucked coconuts, checking for any mold, discoloration or difference in texture.

2. Lay the coconut on its side. Cut several thin slices from the bottom.

3. A circle appears (often a white or browning) and you will find a soft spot which you can penetrate reach the sterile, sweet coconut water. Sometimes a hard knot makes it more difficult to cut through the coconut. Usually the hole is in or beside the knot.



4. Set the coconut down into sink, so the “cone shaped” head nestles firmly into the drain. Poke down through the soft spot, creating a hole in the coconut shell.

5. Widen the hole with a carrot peeler, so water can easily pour out.

6. Each coconut contains 1 to 1.5 cups of water.

7. Ideally coconut water should be 92 F (or 31 C). Microflora prefers this temperature, so pour the coconut water into a saucepan and heat carefully. Use a cooking thermometer if desired to check the temperature or wash your hands well and dip your finger into the coconut water to test for the right temperature. At 92 F, you won’t feel either hot or cold. It should be around the same temperature as an infant’s formula, just below body temperature.

BE CAREFUL NOT TO OVER HEAT above 100 degrees. Much of the enzymes and vitamins are destroyed, and at this temperature the micoflora will also die.

8. Add 1 foil pack of” Kefir starter”. Kefir starter contains Lactobacillus and beneficial yeast.

9. Pour coconut water with starter into a glass container with tight fitting lid. Use 3 to 4 coconuts to fill 1 to 1.5 quart jar.

10. Put lid onto the glass container and shake vigorously.

11. Ferment at 70 F -75 F for 36 hours. Insulate to maintain this temperature.

Coconut Kefir FAQ’s

A. Shucked coconuts should be white in color and the outside should be slightly moist and not muddy.

B.The coconut water is bad if it is pink, in this case, discard.

C. Coconut water kefir does not thicken like milk kefir. It is ready when it becomes cloudy and an effervescent layer forms on the top. The taste is slightly tart and tangy, while some of the original sweetness remains

D. Ferment the meat of the coconut by soaking it in coconut kefir for 24 hours.




For more information on how to get healthy and stay healthy, go to Dr Foley is an Advance Nutritionist/ Chiropractic physician that specializes in nutritional rehabilitation of chronic and hard to manage health conditions. He has practiced over 24 years, lecturing weekly on how to get rid of belly fat, Hypothyroid, Hashimoto’s Autoimmune, Gluten Sensitivity and many other health topics. You can listen to Dr. Foley every Sunday at 2:00 PM central time on his radio show “The Natural Health Care Show” on 99.7 FM Nashville, TN or on the Internet “live” at www. Past shows are available on his website. Dr Foley takes a natural approach that is safe and effective. All health care programs are tailor made for the individual person. You can contact  Dr. Foley at 5602 Nolensville Pike Nashville, TN 37211 Office Phone: (615) 333-0021 or or or Twitter @Drfoleybrian


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