Place milk kefir grains in the bottom of a clean mason jar. Cover with 1 quart fresh milk.
Very loosely, place the lid and band on the mason jar. You do not want to tighten it because, as with all fermentation, carbon dioxide is created and needs to escape. Culture for 24 â€“ 48 hours at room temperature. For a for a thin, mild kefir you can culture for 12 hours.
Once culturing is complete, strain milk kefir into a new mason jar, cap and refrigerate. Begin reculturing a new batch of kefir, if desired or allow your kefir grains to rest in water in the refrigerator for a few days until youâ€™re ready to make kefir again.
Copyright 2019.Nourished Media, LLC. Milk Kefir https://nourishedkitchen.com/milk-kefir/ October 13, 2009