Introducing Kefir to Your Baby: When, Why & How

Kefir is a traditional fermented drink made by culturing milk with kefir grains (a mix of beneficial bacteria and yeast).

The result is a tangy, slightly fizzy drink that’s rich in:

• Probiotics

• Enzymes

• Easily digestible fats

• B vitamins and bioavailable minerals

Unlike yogurt, kefir has a thinner consistency and typically contains a much broader spectrum of probiotic strains.

It’s been used for centuries in many cultures as a daily staple—for digestion, immune support, and nutrient absorption.

I like to introduce kefir around 8 months of age, after baby has done well with other dairy fats—like ghee and butter.

These healthy fats help prepare the digestive system and give you an early indication that your baby can tolerate dairy in small amounts. Once they’ve shown no reactions to ghee or butter, kefir is a beautiful next step.

Introducing fermented foods early on—like kefir—can help:

✔️ Seed the gut with beneficial bacteria

✔️ Support digestion and bowel regularity

✔️ Introduce flavour complexity without sweetness

✔️ Build tolerance for dairy in a gentler, more traditional way

It’s not a “must” for every baby, but for many families who value ancestral nutrition, it’s a staple.

Start slowly and simply.

• Use plain, full-fat milk kefir—ideally from organic, grass-fed sources.

• Offer 1–2 small spoonful at first, and observe how your baby responds.

• You can serve it on its own by spoon or from an open cup.

If you’d like to mix it with other foods, just make sure you let purées or cooked foods cool completely first—too much heat will destroy the beneficial probiotics.

One of my favourite ways to serve kefir is in a baby-friendly smoothie—blended with gentle fruits like banana or mango for a naturally sweet, gut-loving combo.

➡️ Always follow the 3–4 day rule when introducing any new food, and watch for signs of tolerance before increasing quantity.

Making kefir at home is simple and affordable. All you need are kefir grains and milk.

✨ How to Make Milk Kefir at Home:

You’ll need:

• 1 tbsp milk kefir grains

• 1 cup whole milk (preferably organic and not ultra-pasteurised)

• A clean glass jar

• A breathable cloth or coffee filter + rubber band

• A stainless steel strainer (avoid metal)

Steps:

• Place kefir grains in a glass jar.

• Add 1 cup of milk. Stir gently.

• Cover with cloth and secure with a rubber band. Let sit at room temp (20–24°C) for 24 hours.

• After 24 hours, strain out the grains and store the liquid kefir in the fridge.

• Reuse the grains for your next batch (your grains will keep multiplying with each batch. You can give the excess to a friend or discard)

The result is a tangy, probiotic-rich drink that can be offered to your baby in tiny amounts, or used in family recipes.

Kefir may not be the first food you think of when starting solids—but it’s one I love introducing around the 8-month mark. When offered after ghee and butter, and introduced with care, it can become an amazing part of your baby’s real food journey.

If you’re not sure where to begin with food order, nutrient balance, or how to actually support your baby’s digestion from the start—that’s exactly what I guide you through inside The Baby Meal Map.

👉 [Click here to learn more about the course]

And feel free to email me with questions—this is what I love helping with 💛