1. Put kefir grains in milk.
2. Wait maybe 24 hours at room temperature, depending on preference. I regularly do 48 with no problems.
3. Remove grains and eat.
2. Wait maybe 24 hours at room temperature, depending on preference. I regularly do 48 with no problems.
3. Remove grains and eat.
Since they're essentially a symbiotic culture of bacteria and yeast (SCOBY), they won't "stop working" as long as the grains are regularly replenished with milk, or kept in the fridge to slow down the fermentation process.