Fill a quart or half gallon-sized jar with fresh whole milk

Add kefir grains

Stir to incorporate

Allow it to sit at room temperature for 24-48 hours I like to only do 24 because I don’t want it to be too sour

After it has fermented the desired amount, strain the kefir into a new jar using a fine-mesh sieve to catch the kefir grains.

At this point you can either start a new batch of kefir or you can put them in the fridge for a few days until you are ready to start more kefir.