1. Place kefir grains in glass jar (1 pint- 1 quart size) and fill up the jar with the appropriate level of milk. You are looking to give them a ration of 1 part kefir grains to 7 parts milk. If you have a tablespoon or two of grains start with a pint jar, if you have a 1/4 cup or more you should be fine in a quart size jar. Never store in metal containers or leave metal utensils in the container long term.

 2. Cover top loosely with a clean towel or paper towel. Secure with a rubberband or use the ring of a mason jar if you are using one. I like using a cloth that covers the entire jar, I feel that a darker environment is more beneficial for the kefir and more in line with the traditional completely enclosed sheep skin bag. You want to prevent any flies/bugs from contaminating  it but not have an airtight seal. As it ferments it will release CO₂ and will become fizzy and build pressure in jar if you use a lid with an airtight seal.
3. Place out of direct sunlight or in cabinet for 12-48 hours.
4. Strain every 12-48 hours based on taste preference. A stainless steel or plastic strainer is safe to use for straining.