Begin by adding around 2 tablespoons of kefir grains and 1 quart of raw milk (pasteurized milk works too) to a clean glass jar. This is a loose recommendation as this recipe is very flexible. Be sure to leave an inch or two of head space as the kefir will expand a little as it ferments.

Stir or shake the milk and grains together. The general recommendation is to use non-metal utensils when working with kefir. Personally, I always ferment in glass jars. But have used metallic utensil at different times when stirring or straining my kefir grains.

Cover the jar with a loosely tightened plastic lid or clean breathable cloth secured with a rubber band. Keep the jar out of direct sunlight or in a cool dark area while fermenting. Allow it to ferment for 12-48 hours. Timing will depend on the time of year and how warm or cold your kitchen is.

Once your kefir is ready it will be thick all the way through and have a tangy taste. If left to ferment too long, it will start to separate into curds and whey. It is still perfectly good to use it will just have a stronger flavor to it.

To strain the kefir, place a strainer (preferable plastic) over a clean jar or bowl. Pour the kefir into the strainer and use a wooden spoon to gently stir the grains around until they kefir drains through. You will be left with just the kefir grain in your strainer. I often strain mine directly into the vitamix blender as I most often make smoothies with it.

Finally, start the process all over again by adding your strained kefir grains to a clean jar, adding more milk on top and allowing to ferment. A lot of sources say to rinse your kefir grains in water before starting a new batch. I have found this step unnecessary. Store the strained kefir in the refrigerator.