Step 1

In glass jar add 1 teaspoon kefir grains and 1 cup milk. Cover with cotton napkin and rubber band. Store at room temperature away from direct sunlight for 12-48 hours, or until you start to see separation.

Step 2

After the kefir has fermented, use a bowl or jar, and fine strainer to separate to the grains from the kefir. Use a spatula, if needed, to stir and press the kefir into the strainer.

Step 3

Once all you have left in the strainer are the kefir grains, cover and refrigerate the strained kefir. Start a new batch of kefir using left over  kefir grains. Kefir grains reproduce; measure your grains and continue to use the ratio of 1 teaspoon kefir per 1 cup of milk.