We all know kefir has many health benefits and, though in Europe and American countries, the kefir drink is easily available at local grocery stores, but in India it is not so. The good news is kefir is very easy to make, both with milk and water, for those who are lactose intolerant or vegan, and once you begin making it at home you can use the previous batch to make the next. Here’s how.
Once you obtain the grains, leave them in a glass jar overnight, at room temperature, with a little bit of milk. This will reactivate the bacteria that will ferment the milk. Refrigerate them for 5-6 hours and they are ready to be used.
Fill a clean jar with milk. Start with 200-250ml of milk with the tablespoon of culture you receive
Close the lid of the jar loosely and place in a dry place, out of direct sunlight and at room temperature for approximately 10=12 hours, depending on how strong you would like your kefir (and also depending on what is the temperature). The longer it is left fermenting, the sharper and stronger the taste, and the thicker it will be.
Please note, the thicker it becomes, the difficult it will be to strain the kefir from the grains.
Remove the grains from the kefir drink with a colander or strainer with not-so-fine holes and return to their original glass jar.
This process can be repeated as many times as you want, but make sure to clean out the grains regularly. This can be done by straining the grains from the jar, cleaning it out and placing them back with fresh milk.
Here us a useful YouTube video that illustrates the above steps.