The link that Miss Prissy posted reminded me that I left an important step out when I posted before: After pouring off the kefir (straining the grains), you must rinse the grains with clean, cool water before using them again or storing them in the refrigerator. You also kind of have to adjust the amount in between batches, because the grains multiply with every batch of kefir they make.
I will say that, for me, yogurt tastes better than kefir, but some people love the stuff plain. If you like plain yogurt (I don't), you wlil probably like plain kefir. If I make it into a smoothie with fruit and stevia (or any sweetener), it's pretty good. I started making it for my dogs, and will also give it to the birds, now. It's supposed to have more live cultures than yogurt, is what I was told.
You can also use the grains to culture lowfat or skim milk, but you will have fewer active cultures and it may take longer. It's the fat that really makes the culture work.
Belinda
