Kefir is extremely easy to produce. Once you get your starter grains, you never have to purchase more. Here's how I make it: 1. Place your kefir grains in about half a glass of milk (use glass not plastic) 2. Leave them sit for 24 hours at room temperature. Stir a couple times but otherwise leave them alone. Secure a clean dishcloth over the top with a rubberband so air can get in but bugs can't. 3. After 24 hours, scoop the grains out with a stainless steel spoon. Don't worry if you don't get them all. Eating grains is great for you. 4. Place the grains in a new glass with fresh milk. Repeat from the beginning. As your grains grow, you can add more milk. I'd recommend mixing the kefir with some fruit juice or making a fruit smoothy with it in the beginning until you develo a taste for it. Kefir is very sour and only becomes more so the longer you let it sit. It's extremely good for you though.

Hi, did you manage to get some milk kefir grains ?.. I live in Plainsboro. If you are still maing Kefir, please let me know if you have some extra to share Thanks

Put the word out to your friends, check "Freecycle", or a local health food store or food co-op (check the bulletin boards) and see if anyone has some REAL kefir grains, or know someone who has some, they would share with you. There are also sources on-line - I just haven't ever used one to suggest it. Skip the Yogourmet kefir. It's entirely different from the kefir you make with REAL grains. I first started using Yogourmet until I found the grains, which I've used now for about 10-years. If you do use Yogourmet kefir, you can use a portion from your first batch (1/4-1/3-cup to 2-4 cups of milk) to use as a starter for another batch or two (kinda like you do with homemade yogurt), but the bacteria quickly die and you won't get a curd. Which proves it isn't REAL kefir, just a selection of a few bacteria. But you will get several quarts for the price of one that way (always looking at the economics ;-). The amount of kefir you make will depend on how many grains you have (grains to milk ratio). I normally use 1/3-1/2 cup grains to 2-1/2 cups milk and make it every few days, or will make 2 or 3 consecutive batches if I need more to use as a substitute for buttermilk, or drained and used in recipes for cream cheese, plain yogurt, or sour cream. We use it in a smoothie every morning as well. Once you get the grains, they will start growing pretty quickly with regular use. I rest my grains in the refrigerator in a cup of milk in a pint jar with a plastic lid on the jar. If the grains have been resting in that milk for several days (or up to a week or two - if you go on vacation), when I take the grains out to use for the next batch and I just let the jar with 1-cup of milk sit out to ferment as well. There will be enough bacteria from the grains sitting in it to ferment the milk and make curds/whey. So don't toss that milk out!!! If you haven't found Dom's Kefir In-site, the link below, will give you lots of information. Good luck with your search for grains. -Grainlady Here is a link that might be useful: Dom's Kefir Insite

Hello Orchard novice Yes Please!! thank you. I would love to have a Scoby! I hope you can come to the swap. I have milk kefir grains and They are growing!! I would love to give some to you. Let me know by friday. in case you are unable to come , You can go to my Profile and leaving a message. I am local. So we can meet up.