Milk kefir is caused by a fermentation process that is represented by lactic acid bacteria such as: Lactococcus lactis and Lactobacillus acidophilus, yeasts such as Candida utilis, Kluyveromyces marxianus (aka Candida kefyr) and Kluyveromyces lactis and some of the few acetic acid bacteria.

A fermentation process usually takes between 24 to 48 hours and the result is a (thick) liquid, slightly acidic drink. It can have an alcohol content between 0.8º and 2º. Therefore, kefir is not suitable for dry alcoholics.

During the fermentation process, various milk proteins and the milk sugar content (lactose) can be broken down. For people with lactose intolerance (milk sugar - intolerance) can be tolerated.

Take a lockable jar with a snap lock and pour the original kefir grains into it. Pour milk at room temperature. Then close and put in a warm (light-protected) place, cover and let stand for 24 hours.

The next day, take another vessel and put a plastic sieve on it. Carefully pour the whole thing in and then shake it back and forth until the kefir grains become visible again.

Carefully rinse the kefir grains with lukewarm water. Then take a clean glass and start over.

24 hours of fermentation time = liquid - creamy, mild taste / 48 hours of fermentation time = thick - sour taste

The original kefir grains for milk kefir can be placed in plenty of long-life milk - for about 14 days. This is put in the refrigerator, where the milk kefir hibernates or where it rests. Here you should always use closable vessels.

After the 14-day break, the milk should be poured off, the milk kefir should be rinsed off with lukewarm water and the whole thing should be prepared again as described in point 4 Please also throw away the resulting kefir milk. The first approaches to the "hibernation" can take a little longer because the tuber has to adapt again.

Have fun and good luck!