https://www.liveeatlearn.com/homemade-milk-kefir/
Start new batch: Rinse out the large jar that you fermented the grains in, then add the grains back into it. Add 4 cups of fresh milk to start the process over. Store fresh kefir: Transfer the finished kefir that collected in the wide bowl and transfer it to a sealable jar. Store in the fridge for around 2 weeks.

https://www.bonappetit.com/story/how-to-make-kefir
Step 2: Strain your kefir. - Pour the mixture through a strainer, catching the liquid in a bowl, and use a wooden spoon to push the grains against the strainer and catch all the excess liquid. You

https://www.thepioneerwoman.com/food-cooking/recipes/a92174/how-to-make-milk-kefir/
Place your kefir grain in your jar. Pour your milk on top. Cover securely and let sit in a warm spot in your kitchen until cultured just how you like it, 12-24 hours, or more. Remove the kefir grain with a spoon, or strain into a new jar. Store kefir in the refrigerator.

https://www.thekitchn.com/how-to-make-milk-kefir-cooking-lessons-from-the-kitchn-202022
Strain the kefir into the container, catching the grains in the strainer. Transfer the grains to fresh milk: Stir the grains into a fresh batch of milk and allow to ferment again. This way, you can make a fresh batch of kefir roughly every 24 hours. To take a break from making kefir, place the grains in fresh milk, cover tightly, and refrigerate.

https://www.bbcgoodfood.com/recipes/homemade-kefir?IGNORE_GEO_REDIRECT_GLOBAL=true&v=596719948
Add the milk, leaving about 2cm head room if using a clip top jar, or at least 5cm for a cloth-covered jar. STEP 2. Set aside at room temperature for 18-24 hrs to ferment. It's turned to kefir when the milk has thickened. It may have set and separated, with pockets of whey forming - this is quite normal. STEP 3.

https://wholefully.com/how-to-make-kefir/
For each tablespoon of kefir grains you want to reactivate, add 1/4 cup milk to a glass jar with the grains. Put on a lid (secured, but not too tight) and let it sit in a cozy part of your house. Every 12 hours, come back, strain the grains out of the milk, and then put the grains back into the jar and add fresh milk.

https://www.twopeasandtheirpod.com/how-to-make-kefir/
Instructions. Put kefir grains, about 2 teaspoons of grains, into a clean glass jar with about 3 cups fresh milk. Make sure you leave about 1-inch of room at the top of the jar. Place a plastic lid on top of the jar, but do not tighten it. You want the lid to be loose on top of the jar.

https://culturesforhealth.com/blogs/learn/milk-kefir-how-to-make-milk-kefir
MILK KEFIR RECIPE. Transfer the active milk kefir grains into up to 4 cups of fresh milk. Cover with a coffee filter or butter muslin secured by a rubber band or jarring. Place milk kefir culture in a warm spot, 68°-85°F, to culture. Culture until milk is slightly thickened and the aroma is pleasant.

https://www.fermentingforfoodies.com/easy-homemade-milk-kefir/
Leave the container out at room temperature for a minimum of 4 hours and up to 24 hours depending on how strong you want the kefir to be. The longer you leave it the more sparkling and sour it will become. We like to culture for 6 to 8 hours. To slow down the fermentation, store the kefir in the fridge.

https://tastegreatfoodie.com/homemade-delicious-creamy-yogurt-kefir/
Swoosh hot water around the inside of the jar. Jar should cool before adding any milk or kefir. Once the jar has cooled, add 1 tablespoon of ready kefir grains and 1 cup of organic whole milk. This will make one cup of keifer yogurt. Once you have more kefir grains you can add more. So the ratio is 1:1.

https://myfermentedfoods.com/how-make-kefir/
Like most other fermented beverages, homemade kefir does contain a small amount of alcohol. Alcohol is released during the process of fermentation. However, the percentage of alcohol in it is negligible. It contains just 0.5-0.75% alcohol, which is almost the same amount found in overripe fruits. There are also some options of commercial kefir

https://diynatural.com/how-to-make-kefir/
2 tablespoons kefir grains ( purchase starter grains here) 2 cups milk, preferably raw milk from pasture raised cows ( find raw milk here) 2 clean glass mason jars ( purchase mason jars here) lid or cloth for your jar. spoon or spatula ( like this) small mesh strainer ( like this) Directions: 1. Add about 2 Tbsp kefir grains to a clean glass jar.

https://www.thepetitecook.com/homemade-kefir/
Cover the jar with the lid, but do not close it all the way, to allow the kefir to "breath". Alternatively, cover the jar with a cheesecloth and secure with a band. Allow the kefir to sit at room temperature (ideally between 19-24 degrees) for about 24 hours. Once the 24 hours have passed, gently stir the kefir.

https://www.littlehomeinthemaking.com/how-to-make-milk-kefir-at-home/
Place your active kefir grains in a clean, pint-sized glass jar. Add 2 cups of milk and stir with a wooden or plastic spoon. Cover your jar with either a lid, or a doubled-piece of cheesecloth secured with a rubber band. Let the milk ferment on your counter, in a slightly warm spot, for 12-48 hours.

https://homesteadlady.com/milk-kefir/
Put a lid on your jar and let it sit overnight. Taste test for optimal flavor. Strain out the kefir grains and put them back into the jar. Recover with milk to be used the next day. Store your strained kefir milk in a jar with a lid in the refrigerator to slow down further fermentation. Or, use in your favorite recipe.

https://www.culturedfoodlife.com/how-to-make-kefir/
Storing kefir grains for a week. Place your kefir grains in milk. If you have 1 tablespoon of grains, store them in at least 2 cups of milk, 3 is better. I like to make sure that they have plenty of food to eat. If you have more grains, add more milk accordingly. Then you place this in the refrigerator.

https://www.medicalnewstoday.com/articles/318353
Kefir is a type of fermented dairy product. People make it by adding bacteria and yeast cultures to milk. The cultures feed on natural sugars in the milk. This allows them to multiply, creating a

https://thefrugalite.com/homemade-kefir/
To make kefir, you simply take a small number of these kefira (around two teaspoons) and place them in a quart jar of fresh whole milk. Within 24 - 48 hours, the kefira will begin to digest the lactose in the milk and culture it, leaving a rich tangy liquid that is absolutely chock full of beneficial gut bacteria.

https://www.simplyandnaturally.com/how-to-make-kefir-using-kefir-grains/
2 cups whole milk, nonhomogenized and preferably raw. 1 tablespoon kefir grains. Place kefir grains in a fine strainer and rise with filtered water. Place milk in a clean wide-mouth, quart size mason jar. Add kefir grains, stir well and cover loosely with a cloth. Place in a warm place (65-76 F or 18,5-24,5 C degrees) for 12 hours to 2 days.

https://www.wikihow.life/Make-Kefir
2. Pour 2 1/2 cups of milk into the jar. Again, the amount of milk you use in relation to the kefir is a matter of preference, but 2 1/2 cups is a good place to start. Don't fill the far all the way to the top, since the mixture needs room to breathe during the fermentation process; you should keep it about 2/3 full. 3.

https://www.littlehomeinthemaking.com/kefir-second-fermentation-flavoring-kefir/
Instructions. Add 2 cups of kefir to a medium sized glass jar with a lid. Add your fruit of choice to the jar, and stir to submerge the fruit into the kefir. Place the lid on the jar and set in a warm spot on your counter out of direct sunlight. Ferment for 4-12 hours, or up to 24 hours if your home is very cold.

https://hip2keto.com/recipes/how-to-make-kefir/
Directions. 1. Place kefir grains in a quart-sized mason jar. Add 4 cups of milk to the mason jar with the kefir grains. 2. Cover the mason jar with a coffee filter (I usually use two) and secure it with a rubber band. 3. Leave the jar with the milk and kefir grains on the counter at room temperature to allow it to ferment.

https://probioticscouncil.org/how-to-make-kefir/
Make sure it is at room temperature or slightly warm. Also, leave 2 inches of headspace on top of the jar. Mix ½ cup sugar in the water until it dissolves completely. Add the grains and cover with a cloth. Other instructions are same as milk kefir. The water will start fizzing slightly, indicating water kefir is done.