How to make kefir

Milk Kefir grains can be purchased online.

When your cultures arrive in the mail, they must be revived over a period of three days.

If you ordered a tsp of grains, you will pour one cup of milk, straight out of the refrigerator, over the grains.

Cover the jar with cloth and a rubber band to keep flies and dust out. Do not cover with cheese cloth, the holes are too big, and allow fruit flies in.

Leave kefir to sit in the jar for forty eight hours, and stir three to four times a day.

Strain kefir with fine metal mesh.

Repeat steps two more times, and your kefir should be ready.

Add kefir to a pint jar and pour milk over until it reaches the bottom lip.

Cover with cloth and rubber band and let sit for 18-48 hours depending on how thick you want it an the temperature in which you keep your home.

You can stir mid way through the brewing process, but remember not to use metal utensils.

Once the brew is done, strain into another glad jar with an airtight lid.

Secure lid and store in the refrigerator or use right away.

The more batches you make, the bigger your kefir grains will grow. You can then move to bigger jars, separate, or sell some of your kefir grains.

If you would like to take a break you can store the kefir in an airtight jar with a bit of milk in the refrigerator and change it weekly. If you're on vacation it will store up to two weeks.