The following specific recipe comes from Nourishing Traditions by Sallon Fallon Morrell
2 cups whole raw milk
1/2 cup good quality cream (optional)
1 tablespoon kefir grains or 1 package kefir powder
If using kefir grains, place them in a fine strainer and rinse with filtered water. Place milk and optional cream in a clean, wide-mouth, quart-size mason jar. If milk is cold, place jar in a pan of simmering water until milk reaches room temperature. Add kefir grains or powder to milk, stir well and cover loosely with a cloth. Place in a warm place (65-76 degrees) for 12 hours to 2 days.
If using the powder, the kefir is ready when it thickens, usually within 24 hours.
If using grains, stir vigorously occasionally to redistribute the grains. Every time you stir, taste the kefir. When it achieves a tartness to your liking, the kefir is ready. The kefir may also become thick and effervescent, depending on the temperature, incubation time and the amount of curds you use.
Pour the kefir through a strainer into another jar to remove the grains. Store in refrigerator. Use the grains to make another batch of kefir, or prepare them for storage by rinsing them well with water and placing in a small jar with about 1/2 cup filtered water. They may be stored in the refrigerator several weeks or in the freezer for several months. If they are left too long in storage, they will lose their culturing power.
Makes 2 cups