Milk Kefir

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 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.