Here is how I make my kefir.

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Pour 2 or 3 cups of skim milk or whole milk into a quart mason jar. Add 4 to 6 tablespoons of kefir grains.

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Fill your quart jar with more milk and stir. Screw on a plastic lid, and place on your kitchen counter for 24 hours.

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After 24 hours, you can see it’s thinner than yogurt.

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Now, separate the kefir grains from the kefir.

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Pour your kefir through a stainless steel mesh strainer. Reserve your kefir grains in a separate jar for your next batch.

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Your remaining liquid is your kefir. It’s good in soups, smoothies, or substituted for yogurt or buttermilk in your favorite baking recipes.