1.Pour the kefir grains and milk from the starter jar into a clean glass jar.

Add enough full cream milk to make about 1 cup total.

2.Cover loosely with a lid or cloth and leave at room temperature for 18–24 hours.

3.Once the milk thickens slightly and smells pleasantly tangy, strain the kefir using a plastic or stainless steel strainer.

The liquid kefir is ready to drink. Refrigerate if desired.

4.Put the grains back into a clean jar, add fresh milk, and repeat the process daily.

Day 1 - 2 cup of milk (0.5L)

Day 10 - 1L of milk

Tips:

-Avoid very hot places or direct sunlight.

-The grains will slowly grow and multiply over time.

-If not using immediately, store the grains in milk in the fridge.