I make a batch of kefir daily. A tablespoon of grains some whole homogenized milk temperature 25C and every morning I have a new batch. A tablespoon of grains from the previous batch seeds the new batch.
22 April 2016 Kefir
I had three batches of kefir fermenting and getting too much ahead. The three jars were strained and the grain all mixed in one jar, milk added for food, and stored in the refrigerator until needed for a new batch. This will be my seed grains for all future batches. It appears about half a liter per day will meet my requirements. The grains will be a mixture of some from a local supplier and some from a commercial supplier.
15 April 2016 Kefir From Grains
A tablespoon of kefir grains was purchased for $5.00 from a seller off KIJIJI in Kitchener. Apparently these grains are older than God, and will be used for my future seed to make kefir. Milk was added and they were fermented at 25 C for about 20 hours when separation of whey began. The whey was siphoned off and the solid material (kefir) strained to make a drink. The whey was drank. The grains were removed and used to start another batch. Pictures depict the simple process.