Leave at room temperature, stirring occasionally for 24 to 48 hours or until the milk thickens.
Strain through a plastic sieve into a suitable glass or ceramic container and use in any way you like.
This makes enough for 8 x 125ml glasses, or 4 x 250 ml glasses or if you're really hungry 2 x 500ml glasses.
It will ferment in cooler temperatures, but will take longer to thicken.
Kefir is a living culture and needs regular feeding and attention.
It's important that you use a glass jar, a plastic sieve and wooden utensils not metal as this is detrimental to the culturing process.
Kefir will keep in the fridge for 3-5 days. It may get fizzy. Lucky you. This is desirable.
Over time the grains will increase in size and number. The surplus will need to be removed - share with your friends.
Kefir grains can be stored in the fridge for several months. Place into a screw top glass jar and cover with milk.
If reviving from dormancy, it may take longer to ferment and you may need to make one or two batches to restore quality.