Get a non-metal food grade container and add your kefir grains.
Add animal milk to cover.
"Cover" means: enough to submerge the grains. It may also mean "plus whatever amount of milk you want to use".
Let it sit at room temperature until it separates.
Taste it and if you like it and it doesn't taste like milk, then you are done.
You can put the kefir into the refrigerator now (up to 10 days) or continue to step 4.
Separate the grains from the liquid.
Using the solids (the kefir grains) return to step 1.
Using the liquid (the Kefir), pour the kefir into a non-metal food grade bowl.
Drink the kefir
Store it in the refrigerator. I usually keep it for however long the expiration date was on the original milk (I don't know how long it will stay good for).
Get a non-metal food grade container and add your kefir grains.
Add animal milk to cover.
"Cover" means: enough to submerge the grains. It may also mean "plus whatever amount of milk you want to use".
Let it sit at room temperature until it separates.
Taste it and if you like it and it doesn't taste like milk, then you are done.
You can put the kefir into the refrigerator now (up to 10 days) or continue to step 4.
Separate the grains from the liquid.
Using the solids (the kefir grains) return to step 1.
Using the liquid (the Kefir), pour the kefir into a non-metal food grade bowl. Continue to step 5
Add any type of flavoring you wish. In some cultures they add salt. I enjoy adding Agave (about 3/4 cup to 1/2 gallon). The ratio is up to you. Some people like to add fruit. Anything you want.
Leave the Kefir liquid on the counter until it begins to separate (4-8 hours usually)
Drink the kefir or put the entire thing into the refrigerator to chill... then drink it.
Store it in the refrigerator. I usually keep it for however long the expiration date was on the original milk.