How to Make Your Own Kefir

Purchase a Kefir starter from your health food store.  Get organic milk (raw is best).  Heat a ½ gallon of milk to about 90 degrees.  It should feel neither hot nor cold to the touch—don’t overheat.  Stir in a packet of Kefir starter or 2/3 cups of Kefir.  (You can use the Kefir as starter about 7 times.)  Sterilize jars in hot water then pour the mixture into them.  Place jars in an insulated cooler with a warm water bottle.  The temperature is best between 72 and 78 degrees.  It should be ready in 18-24 hours.  Refrigerate to keep from fermenting further—unless you want to make cheese from it.