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the grains with a wooden spoon and strain the kefir through a fine-mesh sieve. Return the freshly made kefir to a clean glass jar, cover, and refrigerate.
    Storing the grains: After your batch of kefir is made, you can start another batch of kefir or you can dry the grains to store for later use. For short-term storage (up to 3 weeks): Store the kefir grains in 3 cups of milk in the refrigerator until you are ready to make another batch. For longer-term storage: Dry the grains, place on a clean paper towel, and air-dry for 3 to 5 days at room temperature. Store the grains in a storage container or bag in the refrigerator for up to 6 months.
    nutrition facts* (per serving)
    100 calories, 2½ g fat, 1½ g saturated fat, 0 g trans fat, 10 mg cholesterol, 105 mg sodium, 12 g carbohydrates, 0 g fiber, 12 g sugar, 8 g protein, 10% vitamin A, 0% vitamin C, 30% calcium, 0% iron
    * Using 1% low-fat milk

rehydrating milk kefir grains
    Starting with dehydrated kefir grains takes some patience, although once the grains are rehydrated, you can continue to make kefir and do not need to repeat this process.
    Step 1: Fill a small container with 1 cup milk, then add the contents of the grain packet into the milk. Cover the container with cloth or a coffee filter and secure with a rubber band. Let the container sit on the counter or in a cupboard to culture for about 24 hours. Drain the grains (discard the milk) and start the process again.
    Step 2: After you have completed step 1 two times, increase the milk to 2 cups and repeat the above process. You will know the kefir grains are activated once the milk is thickened within 24 hours and has a pleasant but sour smell. If the milk is still not thickened within 24 hours, repeat the process.
    Step 3: Once the milk thickens within 24 hours, you know your kefir grains are rehydrated. You can now drink the milk and you can start making full batches of kefir.

choosing milk for kefir
    Any type of milk, from nonfat to whole, will work when making kefir. Choose what variety is your preference. A higher fat content will result in thicker kefir. If you can, choose a variety that is not UHT (ultra high temperature) processed for best results. UHT milk has a longer shelf life compared to traditionally pasteurized milk and
can
work for making kefir, but the best results are with milk that is not UHT treated.
    Nondairy milk, including almond milk, hemp milk, coconut milk, etc., can be utilized as well, although especially with nut milks, the results can be inconsistent.
    A word on whole milk: Two new studies recently published (in 2013) in the
European Journal of Nutrition
and
Scandinavian Journal of Primary Health Care
concluded that the consumption of whole milk does not contribute to obesity. In fact, over the 12-year period of the Scandinavian-based study, men who consumed whole milk, butter, and cream were less likely to become obese. This isn’t the green light to go crazy with butter, whole milk, and cream, but it may suggest that at least for some, higher-fat milk products might be okay. Moving back to whole milk may or may not be right for you though. For example, if you have heart disease or a strong family history of heart disease, the extra saturated fat may put you at further risk. Stay tuned for more research developing in this area.

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refrigerator plain kefir
supplies
One 1-quart glass jar with a lid
Thermometer
Coffee filter or cheesecloth
Rubber band
ingredients
4 cups low-fat or nonfat milk (see Choosing Milk for Kefir )
¼ cup kefir grains or one 5-gram packet kefir starter (powder)
    Traditional kefir is made by letting milk and kefir grains sit on the countertop to ferment. However, kefir can also be made in the refrigerator. This takes a few days longer than the countertop method, but still gets the job done! The basic difference: Refrigerator kefir needs to culture in the fridge for 5 days, while regular kefir needs just 1 day at room temperature. Serves 4 (1 cup