Kefir is simple to make. Take kefir grains that are room temperature and put them in a glass jar. Pour milk over them. You don’t need to heat the milk. Place the jar in a dry warm place away from the sun. Let it sit for at least 12 to 24 hours. Kefir will look like yogurt when it is ready. Pour the kefir through a strainer to save the kefir grains. You take the grains and repeat the process. If you get tired of making kefir, all you need to do is take the grains and put them in the refrigerator. They can last for a few months.
Kefir grains multiply. If your kefir cultures rapidly and forms pockets of whey before the 12-24 hour time periods is over, it is time to separate the grains. Just remove some grains and place in a plastic bag. Refrigerate the grains when not in use. Share your grains with a friend and keep up the kefir tradition.
*If you desire a sweet kefir flavor, culture for a shorter time span. If you prefer a tart kefir, culture for a longer time span.
Visit these great websites for more information about kefir:
Dom’s Kefir Making Webite includes pictures and video clips for making kefir. He also includes a variety of ways to use kefir.
Real Kefir Grains provides some history of kefir and recipes for cooking with kefir.