2 cups fresh whole milk, non-homogenized and preferably raw

1/2 cup organic but not ultra-pasteurized cream (opt)

                                                           Kefir grains (at least 2 Tblsp)

    Place milk and optional cream in a clean, quart-size mason jar. Add kefir grains, stir gently and cover loosely with a clean cloth or cheesecloth secured with a rubber band. Place in a draft-free place for 12 hours or up to 2 days. Usually it is ready within 12 hours. About halfway through the time you can stir the grains to redistribute. Taste the kefir and when it achieves a tartness to your liking, the kefir is ready. It may become thick and effervescent, depending on the temperature, incubation time and the amount of grains you use. Pour the kefir through a strainer into another jar to remove the grains. Store covered in the refrigerator. Use the grains to make another batch of kefir, or store them by placing them in enough milk to cover and refrigerating for up to two weeks. Remember, the more often you use the grains the more powerful they will be. Unused grains will eventually die off and no longer be effective. Eventually your grains will multiply and you will have enough to give away to someone else so they can also enjoy kefir.

    Kefir grains can be obtained from online or mail-order sources but the best place to get them is from a friend who is already making kefir. You can also purchase powdered grains at health food stores but they will not reproduce. You must continue to buy new powder each time you make kefir. Kefir is a powerful probiotic. Drink it straight or use it in smoothie recipes like the one found on the In Season page.

    Kefir smoothie