1cupmilkYou can also use vegetable milks like coconut milk.
Add the kefir grains to a glass container and pour the milk in with them. Stir them together.
Cover the container to keep bugs and dust out. You can cover it with a cloth and rubber band. If you instead seal your jar with a tight lid, your kefir will become more carbonated.
Let your milk ferment with the grains at room temperature for about 24 hours. You can check on your kefir periodically to see if the whey is separating from the milk kefir, and shake the jar if you remember to help the process along.
When you start to see small pockets of whey, the kefir is probably ready, but you can taste it at the different stages to find the stage that you prefer.
Stir together your kefir and grains and pour them through a strainer (stainless or plastic) into another glass container to strain out your kefir grains. If your kefir is thick, you can try to help the process along by stirring the kefir and grains in the strainer or tapping the strainer against your container.
Put your grains back into their jar and add some more milk to repeat the process. You can now drink your strained kefir or use it in a recipe.