In a clean quart-size mason jar, combine organic whole milk and the kefir grains. Cover with cheesecloth and secure with a rubber band or apply the ring over the cheesecloth to keep it in place. We want air to freely flow through but not bugs or anything else.

Let the milk & kefir grains mixture sit at room temperature (65-80 degrees F) on your countertop or in a cabinet, for 24 to 48 hours. Keep out of direct sunlight but a countertop is just fine.  Remember, the warmer your room the quicker the milk will ferment. The finished product should be tangy with a thicker consistency. When the time is complete, strain out the Kefir grains with a non-metal mesh strainer and set aside for your next batch. The grains are “alive” will be used as your starter over-and-over.  Kefir tastes very similar to yogurt. So just as plain yogurt tastes, so should Kefir. Consume plain or you can add raw fruit. After the 24 to 48 hours, if there were to be any discoloration or spoiled odor to your finished product, remove the Kefir grains and discard the milk. Although this is a rare occurrence, it can happen, so if it were to happen to yours, you will need to begin again and start the process over.

Optional;  Adding Fruit–   To flavor or enhance your Kefir with fruit, take a small amount of product of Kefir and add it to your blender with some fruit. Blend thoroughly. Do not use the whole batch of Kefir, just a small amount. After blending, mix the two together by gently stirring or shaking by rocking the mason jar back and forth. Just as with yogurt, you don’t want to vigorously shake your mixture or it reduces the probiotic content from your finished product. By using just a little Kefir for blending, you are preserving the batch as a whole and maintaining the probiotic-rich benefits.

You are now ready anytime for making another batch of Kefir.