How to make Kefir. (larry stein)

Take 1 quart milk, room temp.
Add ¼ cup Kefir grains
Cover and wait for 18-36 hours
The longer you wait the more tart the final kefir.  You decide how you like it.
Strain the grains
Refrigerate the kefir
Start a new batch
Drink kefir
Repeat

Your 1st Kefir
You can buy a starter grains from eBay or obtain them from a friend.
You’ll need to bulk up the grains before you can make a large volume of kefir.
Use about 1C milk per Tablespoon of grains.
Let sit for 24 hours
Strain the grains
Repeat a couple times.
After that you can make a quart and go from there.

It won’t take long to build up a good batch of grains
Cautions when using grains
You can rinse the grains with distilled, RO, or cooled boiled water.
Do not rinse with chlorinated water.  This may damage or kill the grains.  You can rinse with milk.
Many sites will tell you to never use metal with the grains.  This was true in 1910 but with stainless steel there’s not problem.  You don’t need special “Kefir Strainers”.  You can use a slotted spoon or your hands.  I use a stainless tea strainer.
If you want to take a break from making kefir then put the grains in a small Tupperware and cover with milk and store in the fridge.  Drain and repeat every few days.