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Place kefir grains into a clean glass jar.
Pour goat milk over the grains, leaving about an inch of space at the top.
Loosely cover the jar with cheesecloth or a clean paper towel, then secure it with a rubber band.
Let it ferment at room temperature (65–75°F or 18–24°C) for 18–24 hours.
Strain the fermented milk with a plastic or nylon strainer, transferring the kefir into a clean container. The liquid collected is your kefir.
Refrigerate and enjoy for up to 7–10 days. Save the grains to start your next batch.