Add milk to kefir grains in your mason jar. Keep at room temperature away from windows, garbage cans, and other ferments which may contaminate your kefir with other bacteria.

Add a small holed sprouting lid, cheese cloth etc…so that it can breathe while keeping insects, especially fruit flies, out of your batch

Ferment for 12-48 hours. Timing is dependent on many factors such as temperature, kefir grain health, type of milk used. The best indicator that your milk kefir is complete is that it will become somewhat thickened or solidified. It may or may not have a tangy fizziness, but if it is not solidified by 48 hours, strain milk out, discard milk and rinse kefir grains with fresh water and try again with fresh milk in a warmer spot.

If you acquired dehydrated kefir grains, you will have to go through a longer process of rehydrating your grains which takes 4-7 days of soaking grains in milk every day and straining out the milk and re-soaking until kefir solidifies.

There should be no off putting odours to your completed kefir.

Once milk kefir is complete strain into another glass vessel and add fresh milk to your grains to start the process again or store in a refrigerator with a lid on to slow down fermentation.