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1.
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Heat the milk in a sauce pan and bring to a slight simmer, stirring often so that it doesnt scald.
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2.
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Remove from the heat and let cool to below 117 degrees F.
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3.
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In a bowl, combine the culture with 1 cup of the milk and whisk together.
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Then whisk in the remaining milk.
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4.
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Lade the mixture into glass jars with sealable lids.
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Seal the lids loosely, not airtight.
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5.
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Place the jar on a mantle or another ledge of your choosing and watch the change slowly begin to happen.
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Time and temperature affect thickness and flavor of kefir.
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In warmer temperatures it may be ready to drink in 18 hours; in cooler temperatures it will take longer.
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Left too long at room temperature, it will turn cheesy and sour, so finding the right amount of time is key.
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It should be creamy, like a drinkable yogurt, thicker than milk, with a sour perfume.
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Shake it well and refrigerate it once it has reached this pivotal state to slow down the culture.
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It can be stored in the refrigerator for 12 months, and longer in the freezer.
