Nutrition per serving may change if servings are adjusted.
4 cups whole milk
4 teaspoons active milk kefir grains (see Tip)
In a clean quart-size jar, combine milk and kefir grains. Cover with cheesecloth and secure with a rubber band.
Let the mixture rest at room temperature (65-80°F), out of direct sunlight, for 24 to 48 hours. The warmer the temperature, the quicker the milk will ferment. The milk should be thick and have a pleasantly tangy flavor. If any discoloration or unpleasant odor occurs, strain out the grains and discard the milk.
Strain out the kefir grains, using a nonmetal strainer, and save for making another batch of kefir.
Tip: Be sure you are working with active milk kefir grains. Most stores sell dried kefir grains that can take up to a week to rehydrate before using for the first time. Refer to package instructions to activate the kefir grains.
To make ahead: Store the kefir for up to 2 weeks in the refrigerator. If separation occurs, shake before drinking or using.
Milk kefir grains are a symbiotic mix of different beneficial bacteria and yeasts. The grains are not fermented...they ferment the milk. Once you strain the grains from the fermented milk, you don't "save the grains for later," you need to add milk to them and start the process again...........,