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Place milk and kefir grains in a glass, ceramic, or food-grade plastic container.
Cover the container with a breathable lid, such as cloth or paper towel.
Allow the kefir to ferment at a temperature between 65º - 82ºF (18º - 28ºC) for the best results.
Stir the kefir a few times during the fermentation process to redistribute the milk to the grains.
After the fermentation is complete, strain the kefir to remove the grains.
If desired, add additional ingredients or flavors to the strained kefir and let it sit for 12-48 hours before consuming.
Store the kefir in a glass, ceramic, or food-grade plastic container.
Refrigerate the kefir to slow down the fermentation process.