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PdfPlace the kefir grains in the glass jar, add the milk and close lid gently (do not close too tightly).
Place jar in room temperature and away from direct sunlight. This is found to be the best environment for kefir fermentation.
Leave for between 12 hours to 2 days. After 12 hours, you will have a mild tasting milk kefir. After 24 hours, it will be more tart. After 48 hours, it will have a more creamy taste.
Use the sieve and spoon to separate the milk from the grains. Pour the kefir milk into a sterile glass bottle and refrigerate.
You can either allow the grains to rest for a few days, covered in a little cold water or milk and placed in the fridge, or start another batch again. Rest the grains every few weeks to get the best from them.
Your grains will last a lifetime, if you look after them!
Note: Do not allow the grains to come into contact with metal as it will damage them. One shot of kefir milk per day will have a significant impact on your digestive health.