Easy recipe for homemade kefir fermented on the counter for 24 hours to maximize beneficial microbial strains for gut healing.
Pour the raw milk into a clean glass mason jar leaving about 1 inch at the top. You can use cold milk right out of the refrigerator if this is more convenient. Gently stir kefir grains or one packet of kefir starter powder into the raw milk.
Screw on the lid and leave on the counter at room temperature for 24 hours. Over this time, you will see the milk slightly separate and thicken.
The kefir should be ready after 24 hours of fermentation time. If powder culture was used, you can use the kefir as is. If live kefir grains were used, gently strain them out to use again with the next batch of raw kefir.
You do not need to rinse live kefir grains before using again. Rinsing them slightly weakens them in my experience.
Homemade kefir will last many weeks in the refrigerator, but its flavor will get stronger over time.