|My Kefir Grains|
1. In a glass jar or pitcher, mix kefir grains with raw milk (non-homogenized regular milk can also be used, but raw milk makes a much more nutritious kefir). The amount of milk you use depends on how many grains you have. When you first order grains, you’ll most likely only be using 2-4 cups of milk at a time. But don’t worry - kefir grains grow fast! After a couple batches, you’ll be able to easily make 2 quarts at a time.2. Cover the glass container tightly and set out at room temperature (if you have a cold kitchen in the winter, you may need to find a slightly warmer place, like on top of the fridge).3. For a milder, thinner kefir, leave out overnight and refrigerate in the morning. The kefir will continue to culture (much more slowly) in the fridge.4. For a stronger, thicker kefir, leave out for 18-24 hours before refrigerating. The longer you leave out the kefir, the more probiotic cultures it contains, and the less lactose and casein. So if you are really trying to get those probiotics, or if you are very sensitive to lactose or casein, leaving it out a little longer may be the best option for you.5. Strain out the grains (see below for how to handle the grains). Store kefir in the refrigerator. Voila! A great, homemade probiotic drink.