So now that we all know why kefir is awesome, I will tell you how to make it.
You’re gonna need some kefir grains (kefir grains are the bacteria that you put in the milk to ferment it and make kefir). You can get them online–I got mine from the kefir lady for $15. Or if you live in the Kansas City area, may I humbly suggest that you get them from me for free. (If you live outside Kansas City I’m sorry–I’m afraid that if I attempt to mail my kefir grains I will kill them, plus, I don’t have that many kefir grains).
Once you have kefir grains you’ll need to start feeding them as soon as possible. And how you do feed them? With milk, of course! Lactose! Nom nom. Use pasteurized, VAT pasteurized, or raw milk to feed your grains (do NOT use ultra-pasteurized milk). Fill a glass jar with a ratio of about 1:5 kefir grains to milk. Don’t seal the jar shut–the fermentation process needs air.
Let your milk ferment for 24 hours…
When your kefir is properly fermented, strain it with a stainless steel or plastic strainer–don’t use metal, it’s bad for your kefir grains!
In all honesty, I think raw kefir with no additions tastes weird and I don’t usually drink it without adding something. Also remember that if you over ferment your kefir it’s going to have a much stronger (sour) taste. So I usually strain my fresh kefir straight into a blender and blend with bananas or other awesome fruits. You can get crazy with it and add cinnamon, honey, vanilla, or other flavors.
Now go enjoy your bacteria-ful drink.