Making Kefir

I have begun drinking kefir, for the probiotics. From my research I have learned that kefir contains a more diverse range of probiotics (often 10-30+ strains) and beneficial yeasts, while yogurt typically contains only 2-5 bacteria strains. It's recommended by the "Steak & Butter Gal" and many other high profile carnivore diet fans, so I'm giving it a try. I'm a fan of yogurt, so I'm hoping I will like kefir, as well. 

I bought dried kefir starter yesterday and put it into the recommended amount of whole milk (about 2 cups) in a clean jar. If I had more cream, I would have added cream to it for the extra fat content. It's not necessary to heat the milk first, as it is with yogurt, and it makes at room temperature. Both of these make it much easier to make than yogurt. I set it on the counter, in a clean jar with paper towel on top. I poked a few little holes in the paper towel, so it could get even more air. It needs to breathe. I set it out of the way, to make for 12-14 hours. Some people that like it extremely tart, leave it for 36 hours but I don't think I will do that. Not until I get used to the taste, anyway. I think I'll start at 12 hours when it is developed but still mild tasting, just to give me and my gut time to adjust to it.  

Kefir develops "grains" with time, that are used to make more kefir. They get strained out of the finished product before use and kept in a little milk in the fridge. (It is recommended to use a plastic strainer, as metal will degrade the kefir strength over time.) These are used as starter for the next one. Apparently these grains grow with time and can be given away to friends who want to start their own kefir at home. 

I'm looking forward to tasting it tonight, after 12 hours, when it should be ready. I might leave it a bit longer, as it's very cold in the house in the winter mornings. I'll see how it goes.