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Curdled milk, how to make kefir at home? Quick and easy recipe

Hey, loved ones! Curdled milk, also known as sour milk, has wide-ranging health benefits. However, you can rarely find it in the store, and few people remember that you can easily and quickly make it for yourself at home. So I invite you to my recipe for homemade curdled milk from store milk.

Curdled milk from store milk, how to make it at home? A simple step-by-step recipe:


  • Milk (fresh, microfiltered or pasteurized)
  • 1-2 tablespoons of natural yogurt (with active bacterial cultures) or cream, or ready-made curdled milk from the store


  1. Milk preparation: Use fresh, whole milk. It can be cow’s milk, goat’s milk, sheep’s milk or plant-based milk (e.g., soy, almond).
  2. Heating the milk: Pour the milk into a pot and heat it over medium heat until it reaches a temperature of about 40-45°C (about 110-115°F). Do not bring to a boil.
  3. Add yogurt as inoculum: When the milk reaches the right temperature, add 1-2 tablespoons of natural yogurt as inoculum. The yogurt should contain active bacterial cultures that will help the fermentation process.
  4. Stirring: Gently mix the milk and yogurt with a wooden spoon to evenly distribute the bacteria cultures.
  5. Fermentation: Transfer the milk to a clean glass jar or other container for fermentation. Cap the jar, but don’t overtighten it so that the gas produced during fermentation has a chance to escape.
  6. Incubation: Place the jar of milk in a warm place (such as a greenhouse or a turned-off oven) for about 8-12 hours. The incubation temperature should be maintained at about 40-45°C (about 110-115°F).
  7. Check readiness: After the incubation time has elapsed, check if the milk has thickened and has a characteristic sour taste. If yes, the curdled milk is ready. If not, leave it for a little longer.
  8. Refrigeration and storage: Once the fermentation stage is reached, store the curdled milk in the refrigerator. Cold temperatures will stop the fermentation process.
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You can use the finished curdled milk in a variety of kitchen recipes, such as cottage cheese, sauces, or as a base for smoothies, desserts and smoothies. Cheers, enjoy!

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