I make kefir regularly. I add it to our smoothies to make sure my family is getting the good bacteria, vitamin K, etc, that are found in fermented foods.
Kefir “grains” or culture (they are called grains only because of the texture)
stainless steel or plastic strainer
plastic or wooden spoon
Add Kefir culture to the milk. Let it sit out at room temperature for about 24 hours.
Pour through strainer and stir with wooden or plastic spoon until all the kefir is separated from the “grains”/culture . The kefir is then ready to eat. You can start another batch by adding milk to the start, and repeating the process.
If you don’t know someone who can share some kefir culture or “start” with you, buy it on line. Then, as it grows, you can share with your friends!
My friend Peggy wanted to learn how to make kefir. You can watch us go through the process in this video.