Pour the milk into the jar.
Add the kefir grains.
Mix.
Cover and let it breathe: Cover the container with a cloth held in place by an elastic band; Or, for Kefirko users, partially screw on the top cover.
Leave the jar to ferment at room temperature for 24 to 48 hours. The milk will thicken and develop a sour taste.
Filter through the sieve to separate the kefir grains from the liquid.
