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["Place milk kefir grains in the bottom of a clean mason jar. Cover with 1 quart fresh milk.", "Very loosely, place the lid and band on the mason jar. You do not want to tighten it because, as with all fermentation, carbon dioxide is created and needs to escape. Culture for 24 - 48 hours at room temperature. For a for a thin, mild kefir you can culture for 12 hours.", "Once culturing is complete, strain milk kefir into a new mason jar, cap and refrigerate. Begin re-culturing a new batch of kefir, if desired or allow your kefir grains to rest in water in the refrigerator for a few days until you're ready to make kefir again.", """Cultures for Health suggests that it may take a batch or two for the milk kefir grains to adapt)"" and for the grains to grow.", "Optional second ferment:", "After the first 24 hours I strain and add a half an organic lemon to it and let it set for an other 24 hours. Then chill.", "Or I add a bunch of organic fresh or frozen berries and let sit for 24 hours then chill.", "You can combine the lemon and berries or add whatever fruit u most enjoy.", "But it must be organic.", "If you desire a smooth texture you can blend it. Yes the lemon rind at all!"]
