Water kefir

-Cover jar with something breathable, like a tightly woven cloth or coffee filter, and secure with a rubber band. The kefir grains don't need oxygen to survive but there are bacteria strains within milk and kefir grains that thrive in oxygen-rich environments, so airflow is key.

-Let the jar with the kefir grains and milk sit at room temperature for approximately 24 hours. If it’s hotter where you live, the fermentation process will probably be quicker, or slower if it's cold.

You’ll know the kefir is done when the consistency has thickened, the milk tastes sour, and slight swirls of white and yellow start to appear in the mixture—this is the curds and whey just beginning to separate.

Step 2: Strain your kefir

-Pour the mixture through a strainer, catching the liquid in a bowl, and use a wooden spoon to push the grains against the strainer and catch all the excess liquid. You’ll be left with just the grains in the strainer, which will look less like yogurt and more like cottage cheese.

-Pour the kefir from the bowl into another glass jar or bottle and cover wi