Simple Milk Kefir

This is a good recipe to start with, and I suggest you follow it until your grains start to grow, which they will do very quickly if done properly without any breaks.

Dairy kefir has a very sour taste after the first fermentation, that does not appeal to everyone. A second fermentation (described overleaf) will help with mellowing the sour flavour and I also sometimes add a few drops of stevia when I drink or eat it, which will neutralise the sourness. Stevia is a natural sweetener