Makes 6 one cup servings

Kefir is made from gelatinous, creamy white particles known as "grains," which are a mixture of bacteria and yeast that clump together. Once the milk has fermented, the grains are removed, saved for the next batch, and stored in the fridge in a glass jar with clean water. Each week, the kefir grains will multiply, and soon you'll be sharing them with friends.

Ingredients

• 1 quart non-homogenized whole milk - raw, unpasteurized is ideal
• 1 Tbsp or more kefir grains 

Procedure

1. Pour the milk into a clean glass bowl or a wide-mouth quart-size mason jar, then add the kefir grains. Stir and cover loosely with a cloth or, for a mason jar, with a coffee filter or paper towel secured with a rubber band.
2. Place in a warm place (65º to 76º) for 12 hours to 2 days. The more grains you have, the faster the milk will ferment.
3. Stir occasionally to redistribute the grains. When it begins to thicken and you can taste the kefir's tang, pour it through a fine strainer into another bowl or a glass jar to remove the grains.
   
4. Save your grains in a glass jar covered with water in the fridge. Make a new batch within two weeks or freeze your kefir grains for future use.

Tip: Thick kefir can also be drained in a cheesecloth lined sieve which makes a delicious fresh spreadable cheese.