Just thought this might be interesting for some milk kefir makers out there.
Kefir is normally made by having a walnut-shaped blob floating in the milk. The semi-connected blob is loosely called kefir grains (pardon the pun). Here are my simple steps.
1. Start off with kefir grains
2. Have a finished batch of kefir
3. Just give those kefir grains away
4. Keep your kefir in a Nalgene or some other non-BPA food-grade plastic or glass lidded bottle
5. Shake vigorously (or not)
6. Pour 90% out and enjoy that 90%
7. Pour in fresh, cold milk in with the remaining 10% (I consume ~900ml every day)
8. Put lid on bottle. (you don't have to seal it if you don't have fruit fly problems)
9. Let it sit for a day at 20C or higher for more rapid results.
10. Repeat steps 4-9 every day for as long as you like.
HTH
Brian
