Wash and rinse glass container thoroughly.
Put kefir grains in the bottom. Add milk.
Secure a cloth or paper towel over jar opening with an elastic band.
Leave jar at room temperature for 24 – 48 hours (or in the fridge for 5 days.) The warmer the weather, the quicker it will ferment.
Give the jar a gentle whirl every now and then.
When you deem the kefir to be ready, strain into a clean jar.
Use grains to start a new batch.
Refrigerate kefir or leave out for a second fermentation.