Kefir is a classic Indian fermented drink. It’s often compared to yogurt, but is much thinner to the point that people drink it straight from a glass! It has all the benefits of any fermented food, and you can flavor it with nearly anything–though most people prefer fruit flavors.

Ingredients

• 4 TBSP kefir grains, dry
• 1 gallon whole, organic, grass-fed, raw milk (if possible, or as close as you can get) This can be substituted with almond milk, cashew milk or other substitutes.

Equipment

• Mason jars with lids
• Tightly-woven cloth (for temporary lids)
• Heavy-duty rubber bands (to seal the cloth on the jars)
• Wooden spoon
• Plastic strainer

Directions

• Equally distribute your kefir grains among your mason jars
• Equally distribute your milk among your mason jars (always leaving a little bit of room at the top of the jar)
• Cover your jars with the tightly-woven cloth and seal with rubber bands
• Let sit at room temperature, out of direct sunlight, for 1-2 days, stirring occasionally with the wooden spoon
• When finished, strain the milk of kefir grains and serve. Grains can be re-used for another batch, but must be used immediately.