First you start out with these little grains. They look like slimy heads of cauliflower. The cool thing about these grains is they grow over time while making the kefir and you can split them to share with others, like Amanda did for me. It's like a weird science version of friendship bread.
Put the grains in milk. I think you can use any kind, I use organic whole cows milk. Let the milk and grains sit out on the counter for a day or two until the milk becomes thick. The length of time varies. Kefir makes faster in the summer because it's hotter, longer in the winter cause it colder. More milk takes longer, but more grains produce quicker. Also, I don't know this for sure, but I think kefir needs air, so leave it uncovered a bit or lay a breathable fabric/paper over the top. It seems that I was having trouble making the kefir when I closed the lid.
Once your kefir milk is thick, strain out the grains. You can start a new batch of kefir with the grains or put them in water and keep in the fridge until you’re ready to make more. Drink the kefir straight (it's very sour and tastes like spoiled milk) or add some honey or maple syrup.Kefir grains are a combination of bacteria and yeasts. Fermenting the milk with the grains makes this kefir drink. As you might have noticed, Kefir seems a lot like yogurt, but kefir is fermented with more and different strains of friendly of bacteria, in addition to yeast, which means the final product has more of the beneficial microorganisms, or "probiotics,". Probiotics can control the growth of harmful bacteria and some even manufacture vitamins in the gut – thus a healthier immune system! There is a lot of research being done on kefir, the results seem promising and include lowering cholesterol & blood pressure, even curing cancer! Do a Google search for a wealth of knowledge and reasons to drink this gross shit. :)
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