To make kefir from grains, place the kefir grains in a clean glass jar, and add 7 to 8 ounces of milk per tablespoon of grain. Cover the jar loosely with a lid, place the jar out of direct sunlight, and allow the jar to remain at room temperature for 12 to 24 hours. When the milk is slightly thickened and aromatic, strain it through a colander into a bowl, and save the grains to make additional kefir.
When making kefir from animal milk, such as cow or goat milk, reuse the grains as many times as desired to make additional batches of kefir. When making kefir from soy, coconut or other plant sources, discard the kefir grains when they loses their effectiveness, and use fresh grains to make the kefir.
To make kefir from starter, pour the packet of starter into a 1 quart jar of milk, water or juice, and stir the mixture until the starter dissolves. Cover the jar loosely, and allow the kefir to ferment for 12 to 16 hours.
Store the kefir in the refrigerator after it ferments, and use a small portion of the finished kefir to make the next batch. When the transferred kefir is no longer effective, use a fresh packet of starter.