It made me

happy!

How I did it: It is extremely simple... You just plop the culture into milk, leave it for 10- 24 hours, strain & start the process over again.
The time it takes to make the kefir depends on temperature. It is ready when there is a thick creamyish crust on top  I don't put mine in the fridge unless its really really warm weather.
 You can use any sort of milk- even coconut milk.

If you need a starter & can get to shepherds bush, W London - I'll give you some. Read how I did it… 2 years ago

It made me

How I did it: My friend gave me the milk cultures, which she had gotten from a farm in Georgia. You can get any kind of milk from the grocery store- I know on some websites it tells you that it has to be raw milk, and maybe that is true for some cultures but it wasn't for mine. You need a little strainer to set the cultures in and a bowl underneath it so that the cultures are slightly submerged in the milk. The little contraption has to be set out at room temperature. Note: if you put it in the fridge nothing will happen! The whole process takes about 24 hours, as long as 36 if your cultures are in shock from any sort of transition.

Et voila! Enjoy. The cultures have to constantly be in milk, but if you want to take a break just put them in a little container with a little milk and they will still be good. Mine sat in "storage" for a week before I bought the milk to start it. Read how I did it… 3 years ago