:QUOTE [quotetype:personal] Kefir grains are not a starter. They are a living partner that asks only for daily milk. :INFO What Kefir Grains Actually Are Kefir grains are symbiotic colonies of bacteria and yeast held together in a matrix of polysaccharides. They look like irregular cauliflower florets. Unlike yogurt starters, they do not get used up — they grow with each batch and can be kept indefinitely. Drop them in milk, leave 24 hours at room temperature, and the milk transforms into a lightly effervescent, tangy kefir. Strain out the grains and repeat. :COUNTER.half 24 Hours | :COUNTER.half 1 Tablespoon :PATH Add Grains to Milk Place kefir grains in a clean glass jar and pour fresh whole milk over them. | :INFO Add Grains to Milk Place 1 tablespoon of active kefir grains into a clean glass jar. Pour 1 to 2 cups of whole milk over the grains. Cover with a cloth or a lid left slightly loose — kefir produces CO2 and needs to breathe a little. Do not use a hermetically sealed lid for the first fermentation. :PATH Ferment at Room Temperature Leave at 68 to 75 F for 18 to 24 hours without disturbing. | :INFO Ferment at Room Temperature Leave at room temperature — ideally 68 to 75°F. At 18 hours the milk will have thickened and smell pleasantly sour. At 24 hours it will be fully fermented. In warmer weather, check at 18 hours. Over-fermented kefir separates into curds and whey — still safe and delicious, but some prefer to strain earlier for a smoother result. :PATH Strain Out the Grains Pour through a plastic strainer to separate grains from finished kefir. | :INFO Strain Out the Grains Pour the fermented kefir through a plastic mesh strainer into a clean jar or bowl. Use plastic, not metal — prolonged metal contact can stress the grains over time. Stir gently if needed to move thick kefir through. The grains collected in the strainer are ready to start the next batch immediately. Add fresh milk and repeat. :CHECKLIST What You Need [ ] Active kefir grains (sourced from a local fermenter or online) [ ] Whole milk — higher fat makes thicker, richer kefir [ ] Clean glass jars [ ] Plastic mesh strainer — not metal :NOTE Grains Need Regular Use to Stay Healthy Kefir grains that are not fed daily weaken. If you need to pause, cover the grains with fresh milk and refrigerate for up to 2 weeks. When resuming, the first one or two batches may taste off — this is normal. Discard those and continue until flavor normalizes. Grains can also be dehydrated and stored long-term in a sealed bag. :QUOTE [quotetype:personal] The grains keep living as long as you keep feeding them. That is the deal. :LINK https://www.culturesforhealth.com/learn/milk-kefir/introduction-to-milk-kefir/ Cultures for Health — Complete Guide to Milk Kefir