Live Kefir Grains (1/2 tsp)
into a pint-sized mason jar of
Milk (2 cups)
Cover it with a plastic lid, coffee filter, or a tight (woven) cloth like a tea towel secured with a rubber band around the lip of the jar.
Set on a counter away from the light. The ideal room temperature is 75 degrees F (24 degrees C), if it’s colder it will take longer to ferment. It will take 12-36 hours depending on the grains’ strength, temperature, and your personal taste. It is usually ready within 24 hours.
Strain the Live Kefir Grains through a fine-meshed strainer into a mason jar, cover with a lid, and store in the refrigerator. It is ready to drink or use. Reserve the Kefir grains!
You can use the strained grains to start the same process over again to make the next batch of Kefir. If you need to take a break from Kefir making, place the grains in a small mason jar, fully cover grains with milk, and seal with the mason jar lid. Label your jar and store it in the refrigerator. It will last for about 6-10 days before you’ll have to reactivate them.