Kefir can be made from any milk: goat, cow, ox, sheep...even coconut milk, which is very healthy for you.

Kefir is made with kefir grains. They look a bit like squishy cauliflower. The grains contain the bacteria/yeast mixture clumped together with casein (milk proteins) and complex sugars that ferment the milk, incorporating their friendly organisms to create the delicious cultured beverage.

The grains are then removed with a strainer before you drink the kefir and added to a new batch of milk.

Kefir grains will reproduce and make baby grains so that you will have a never ending supply (and ever growing) once your acquire some grains.

1. Place about 1/4 cups kefir grains in a clean, quart sized glass jar.

2. Add milk to bring the level up to about 3/4 full.

3. Give the jar a loose fitting lid. If you want your kefir slightly carbonated with a sour taste, you can tighten the lid. But do not forget about your kefir or your glass could explode.

4. Let the kefir grains and milk sit for about 24 hours, until milk has thickened. If at 24 hours, your kefir is still very milk-like, you use less milk or add more grains.

If your kefir has separated so that you have white at the top and whey on the bottom, your kefir has sat too long. You want to remove some kefir grains or add more milk.

5. When your kefir is to your liking, strain out the kefir grains from the kefir. Use either a plastic strainer, tightly woven cheesecloth, or muslin to strain out the kefir grains. Use a plastic spoon, wooden spoon, or rubber spatula to stir the grains to help with straining. NEVER use any kind of metal, even stainless steel, on kefir grains.

6. Clean out your glass jar and put the kefir grains back in. Refill with milk.

7. Enjoy a fresh glass of kefir! Store the rest in the refrigerator.

To acquire kefir grains, you can contact me and I will sell you some, if I have some on hand.

Kefir grains are:
$4.99 for 1/4 cup plus shipping (which changes depending on the current cost of postage).