If you’ve ever opened your fridge and wished you could skip the grocery store for one more day, you’re not alone. That’s where cultured milk products come in—and why I’m such a fan of making them at home.

Culturing milk isn’t just for fancy cheese shops or foodies on Instagram.

It’s an age-old skill that’s simple, rewarding, and budget-friendly. It also fits beautifully into a homesteading lifestyle, whether you live on a few acres or in a town apartment with a single cow or goat (or none at all).

Let’s talk about what cultured milk actually is. When you culture milk, you’re introducing beneficial bacteria—either by adding a starter or by fermenting raw milk naturally. These good bacteria go to work, thickening the milk and giving it that signature tang, while making it easier to digest and rich in probiotics.

So what happens to the milk during this process? One of the key changes is what happens to the lactose—the natural sugar in milk that so many people have trouble digesting. The good bacteria in cultured dairy feed on lactose, breaking it down into simpler forms like lactic acid. That’s why yogurt, kefir, and other cultured dairy products are often much easier on the stomach, even for people who are sensitive to lactose. This transformation also gives cultured milk that delightful tang and helps preserve it naturally.

Now, let’s talk about raw milk. If you have access to it from either cows or goats, raw milk is a dream for culturing. It’s already full of beneficial bacteria, enzymes, and nutrients that haven’t been altered by pasteurization. That means it can ferment more naturally and often with a better texture and flavor than store-bought milk. Of course, clean handling is essential, but if you’re lucky enough to have cows or goats (like my good friend does,where I get my milk!), culturing raw milk is one of the best ways to enjoy its full benefits.

Some of the most common cultured milk products you can make at home include:

Yogurt – smooth, tangy, and endlessly customizable. It’s made by heating milk to around 180°F, letting it cool to about 110°F, and then adding a yogurt starter. After a few hours in a warm spot, it thickens and develops that familiar tang. You can sweeten it, flavor it, or strain it for Greek-style yogurt. If you have a yogurt maker, you won’t have to heat the milk.
Kefir – pourable, probiotic-rich, and one of the easiest to make. Just add kefir grains to milk, cover it with a breathable lid, and leave it at room temperature for 12–24 hours. Strain out the grains and it’s ready to drink or flavor. (If you’re using live grains, you’ll need to “wake it up” first. (see below)
Sour cream – add a sour cream starter or kefir grains to cream and let it ferment for 12–24 hours. The result is a rich, tangy topping that makes everything better, from baked potatoes to tacos.
Clabber – this old-fashioned favorite forms when raw milk is left to sour naturally at room temperature. It thickens into a spoonable, custard-like texture and can be used in baking or eaten with a bit of honey.
Crème fraîche – similar to sour cream but milder and richer. Combine heavy cream with a bit of cultured buttermilk, cover, and let sit at room temperature for 12–24 hours. It thickens into a silky, luxurious cream perfect for dolloping over soups, fruit, or scones. Or eat it straight from the jar, like I do!
Butter – while not technically cultured (unless you want it to be!), making butter from cream is one of the most satisfying dairy tasks. You can shake cream in a jar or churn it in a mixer until it separates into butter and buttermilk. Salt it if you’d like, and don’t forget to save the buttermilk for baking.

Each of these has its own benefits, flavor, and method—and once you’ve made one, it’s hard to go back to store-bought.

Cultured milk also helps us reduce waste. If we have extra milk, or if something’s close to its use-by date, culturing is a beautiful way to extend its life and its usefulness. These fermented dairy products store well in the fridge and are full of nourishment—especially important when feeding a family.
*Photo by eliftekkaya*

Personally, I love kefir because it’s so forgiving. It doesn’t require heating the milk or fancy timing. You just add the kefir grains to milk, cover it, and leave it out for a day. It thickens and tangles up with all kinds of gut-healthy goodness. Plus, you can flavor it however you want. Remy’s favorite kefir smoothie is a blend of cultured milk, frozen berries, a touch of honey, and a dash of vanilla. She calls it her "pink power potion."

For those who are sensitive to lactose, culturing milk can be a game-changer. The fermentation process breaks down much of the lactose, making it easier to digest. Some folks who can’t tolerate plain milk do just fine with yogurt or kefir.

Whether you're using raw milk or store-bought, you can start today. You’ll need a clean jar, some starter (or kefir grains), and milk. That’s it. You don’t even need electricity.

If you’d like to try culturing milk at home, I’ve put together a free guide all about using and caring for kefir grains. It walks you through daily care, storage, and how to flavor your kefir, plus a few of our favorite family recipes.

Making cultured milk at home is more than just a food choice—it’s an act of intention. It connects us to generations before who knew how to use what they had. It invites us to slow down, tend the good bacteria, and nourish our bodies with living foods.

So if you’re curious about starting, I hope you’ll try it. You’ll be amazed at how easy it becomes—and how much better it tastes when it comes from your own kitchen.

For Milk Kefir Grains:

Rehydrate:

Place the kefir grains in a glass jar and add a small amount of milk (start with less than you normally use).
Cover and Wait:

Cover the jar with a clean cloth or lid, and let it sit at room temperature (68-78°F) for 24 hours.

Check for Activity:
After 24 hours, check if the milk has thickened or curdled, indicating the grains are active.
Repeat and Increase:
If the milk hasn't thickened, repeat the process with fresh milk every 24 hours until the grains are active and the milk ferments properly.
Gradually Increase Milk:
As the grains become more active, you can gradually increase the amount of milk you use.
Strain and Rinse:
After the milk ferments, strain the kefir and rinse the grains with lukewarm water before storing them in fresh milk.

Tips for Success:

Use Clean Equipment:
Ensure your jars, strainers, and other equipment are clean and sanitized.
Don't Over-Ferment:
If the milk or water ferments too quickly, it may indicate the grains are too active or the temperature is too high.
Temperature Matters:
Keep the grains at a consistent room temperature (68-78°F) for optimal activity.
Patience is Key:
It may take a few days or even a week for the grains to fully rehydrate and become active again.
Store Properly:
When not in use, store kefir grains in a glass jar with a small amount of milk or sugar water in the refrigerator.

Download Kefir Grains Care

Culturing Milk at Home

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Culturing Milk at Home

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