Put the active kefir grains (1-2 Tbsp.) into up to 4 cups of fresh milk.
Cover with a coffee filter or butter muslin secured by a rubber band or jar ring or lightly place plastic lid on top without screwing it on.
Place in a warm spot, 68°-85°F, to culture.
Culture until milk is slightly thickened and aroma is pleasant. This generally takes 24-48 hours, but can take less time in warmer temperatures, so keep an eye on your grains.
After the milk changes texture and culturing is complete, separate the kefir grains from the finished kefir by pouring into a fine mesh plastic strainer over a glass bowl.
Push and stir the kefir with a rubber spatula (not using any metal bowls or utensils).
Keep pushing through the strainer until just the rubbery grains are left in the bottom.
Place the kefir grains in a new clean glass jar and pour another 4 c. of milk over them and let them start working their magic again. In another day or two you will have another batch finished!
Store the finished kefir in the refrigerator.
Your grains will start to multiply, so when you have too many, just separate them and share a couple tablespoons with a friend! Share the kefir love!! You can actually eat them too if you want, but I don’t prefer that. Eewww! Just share them or freeze them in a little milk to preserve for another day.
To make kefir taste delicious, I add a spoonful of homemade jam and a couple drops or stevia to sweeten it up a little. Fruit syrups work great too. Or pour some into your favorite smoothie to power pack it with probiotics.
If you ever need to take a break from making kefir because you’re not consuming it within a week or so, then just put the grains in with new milk and put them in the refrigerator. You can store them there for 7-10 days without bringing them back out into the warmth to start feeding again.
If your milk starts to separate into curds & whey, it’s beginning to be over done so quickly put through a strainer.