In a clean quart-size jar, combine milk and kefir grains. Cover with cheesecloth and secure with a rubber band.Advertisement
Let the mixture rest at room temperature (65-80 degrees 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.
1 high-fat dairy