You get the kefir grains. Put milk or whatever your main thing is into it. Put it on the shelf. I think it’s either 12 or 24 hours later, dump the first batch. I think you dump the 2nd batch too. [it’s getting the grains used to whatever they’re processing].
By the third one you’re making kefir every day. And the grains themselves start to grow.
Before you know it you’re splitting them up to make other batches of other things. Giving them away to people.
I kept it up for about a year. I was even making my own soda with it. [make fizzy water out of it instead of fizzy milk].
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