The easiest way to obtain Kefir grains is online or if you are lucky, from a friend.
You only need a tablespoon of grains to culture a litre of milk over 24 hrs. Once settled, your kefir grains will start to multiply from every batch. The excess grains make great chicken food.
Place your grains in a clean glass jar, fill it up with fresh milk. Use a piece of kitchen towel or a clean cloth and secure it with a rubber band. This will allow the gases to release while keeping out contaminates such as dust or flys.
It can take anywhere from 12-36 hrs before your batch is ready depending on the temperature. The warmer the quicker! You will know it is ready when it has thickened and it might even have separated into curds and whey. Although many people find that it tastes too sour if left to ferment to this stage.
Once it is ready, strain the kefir through a sieve to remove the grains. Plastic is recommended as metal is thought to have a negative effect on the grains.
Now you have kefir grains to start a new batch and kefir to use in smoothies, cooking, cheese making etc. The kefir grains should last generations once they are fed and looked at regularly.
If you are going on holidays or want to take a break from them, you can store then in the fridge to allow then to go dormant, just feeding them every few weeks.
We use ours mostly in a banana, honey and egg kefir smoothie. Very nourishing!