What you’ll need to make kefir:
1/2 gallon or 1 gallon jar
mesh strainer
12 cups raw whole milk
1-2 tsp kefir grains
paper towel
elastic band
Spoon
Put the kefir grains and milk into a mason far. Us a spoon to incorporate the kefir grains. Cover the jar with a paper towel, securing with a rubber band. Leave on the counter for one to one and a half days. It should look like the milk is now gelatinous, similar to yogurt and pulls away from the sides slightly. Pour the mixture through a mesh strainer into a bowl, using a wooden spoon to gently stir and help the liquid into the bowl. Once only kefir grains are left in the strainer you can either start a new batch or store them in a jar in the fridge for a few weeks with a little bit of milk to “feed” them in the fridge. Kefir should store in the fridge for a few weeks. 
The first picture (with our dog Walter!) is how the kefir should look when it’s ready. You can see it pulling away from the glass jar slightly and it should jiggle like jello. This next picture is when it’s starting to go too long and they whey begins to separate. It’s still fine at this point but when you start to see whey, you know you need to “harvest” quickly to have the right consistency.
