Kefir is extremely easy to produce. Once you get your starter grains, you never have to purchase more. Here's how I make it: 1. Place your kefir grains in about half a glass of milk (use glass not plastic) 2. Leave them sit for 24 hours at room temperature. Stir a couple times but otherwise leave them alone. Secure a clean dishcloth over the top with a rubberband so air can get in but bugs can't. 3. After 24 hours, scoop the grains out with a stainless steel spoon. Don't worry if you don't get them all. Eating grains is great for you. 4. Place the grains in a new glass with fresh milk. Repeat from the beginning. As your grains grow, you can add more milk. I'd recommend mixing the kefir with some fruit juice or making a fruit smoothy with it in the beginning until you develo a taste for it. Kefir is very sour and only becomes more so the longer you let it sit. It's extremely good for you though.

Hi, did you manage to get some milk kefir grains ?.. I live in Plainsboro. If you are still maing Kefir, please let me know if you have some extra to share Thanks

I wouldn't add any sugar or butter, although I understand the grains like a little milk fat. Meanwhile, mine are happy fermenting in fat-free reconstituted powdered milk. I do occasionally add a bit of half and half if I happen to have some around after I read that information. Raw goat milk probably has the fat in it since I doubt it's been processed through a separator. If I have some milk in the refrigerator I think is about to "turn" on me, that's when I make a point of making kefir. It's going to sour anyway during the fermentation stage. I try to use the freshest milk I have when I rest them in the refrigerator, especially if I know it's going to be several days, or up to a week, before I make kefir again. What will help your grains grow is making consecutive batches - non-stop kefiring. Once your grains are acclimated, you can add them to milk and ferment for 6-8 hours and then take the grains out and add them to another batch. Leave the first batch sit for 12-24 hours TOTAL (until you achieve the thickness you like). There is more than enough good bacteria in the first batch to make nice thick kefir even without the grains in it. If you do that for a several days you should see enough growth to divide the grains within a week or two. You may also need to put the grains in more than one cup of milk as they grow. I use 2-1/2 c. of milk per quart jar + 1/4 - 1/3 c. kefir grains. What is the temperature where you are placing your kefir for fermenting? As our home gets colder (mid- to lower-60-degrees F), it takes the kefir longer to ferment, but it's also sweeter-tasting and less tart than in the summer when the house is much warmer. The kefir also ferments much quicker in the warmer temperatures. If the fermenting temperature is too warm, the kefir gets very grainy and separates, instead of a nice smooth curd. I divide the grains when they get to the size of a quarter. How to: with clean fingers (make sure there isn't any soap residue on your hands after washing them), pull them apart into 2 or 3 portions. They easily pull apart where they are the weakest. -Grainlady

Nicole, I've only been doing Kefir smoothies for a couple of weeks, but now I don't get gas as bad as I did before, and I can 'go' more regularly, which is super good for old folks like me. I find that if I use it to replace a meal, such as breakfast or lunch, I feel fuller longer and have lost a couple of pounds without even trying. My cardiologist and I were discussing it before I started useing it to be sure there would be no adverse affects with my heart meds.. and he said it should help me lower my cholesterol too.. but if I ever need to take any antibiotics, then I have to stop doing the kefir smoothies for the duration.. He also said it just may help regulate my BP as well.. and so for me to keep a journal and let him know so he can make changes as necessary, especially if I am going to continue using the grains... I made a small drink this evening using a bit of kefir milk and honey... it was soooo good.. It's like using Activia but less costly and tastes way better imho... I keep my Kefir in a glass jar in the refrig, but then when I want Kefir milk I just take it out and add a quart or so of whole milk.. or skim milk.. but I really prefer the whole milk better.. tastes better.. and leave the jar on the counter for 18 to 24 hours.. and then strain the grains out of the milk.... but cannot use any metal strainers as it adversly affects the grains.. My friend said to wash the grains about once a month using spring water, and NOT city water. The chemicals in the city water will harm the grains.. She told me the grains will multiply so I can share them or make cheese with them.... Carol, I haven't used anything but cows milk, so I really don't know about rice or almond milk... I do know she uses coconut milk on occasion just to do something different.. so maybe they would be okay.. Carolyn