I’ve been making 3 different kinds of kefir as well as kefir soda for almost 6 months now. It’s super easy and tastes great. Kefir is a lot like yogurt but is a more powerful probiotic. We eat it almost every morning topped with fresh fruit and granola and in our smoothies. To make it you start with kefir milk grains or kefir water grains, which I can give to anyone who lives near me, then mix with milk, oats, nuts, coconut milk, fruit just about anything, that’s it. Keep it out of sunlight. There is lots of info on the internet about how to make kefir and it's benefits. I am personally amazed at how it has helped improve my stomach issues.

In the photo above I am making kefir soda (small bottles) which is a 2nd fermentation of my water kefir. And in the 3 larger jars is milk kefir, fruit kefir, and water kefir.
Milk Kefir. Mix milk kefir grains and 4 cups of milk (we do organic cows milk or coconut milk). In 12-24 hours my milk kefir needs the kefir grains strained out and then I separate the curds and whey, which gives me a yogurt type product with most of the lactose gone and the whey portion is 93 percent water, which is very rich in potassium, it can help balance and remove excess fluids in the body and remove toxins. The milk kefir is strained through a plastic sieve leaving the kefir grains which look like gummy cauliflower florets. After cleaning the jar I put the kefir grains back in with 4 Cups of milk and cover with a breathable cover (like a coffee filter). The kefir I made then can be used as is or separated into curds (a yogurt like texture) and whey (a clear fluid) which I use in smoothies. That’s it no cooking very simple. (EDIT: More on milk kefir at the bottom)
I also make pure water kefir and fruit kefir. Every day or two I need to strain the kefir grains out of my jars. And start new batches. The water kefir is strained out with a small sieve (see pic below). After washing the jar I add 1/4 Cup of dark organic sugar and 1 cup of warm water and stir until the sugar is dissolved, then add 3 more cups of water and place a breathable cover over the opening. Experiment with different sugars until you find the one you like. The longer you leave it the less sweet it becomes, as the kefir grains use/eat the sugar to stay alive.
The water kefir is delicious and ready to drink as is or you can pour it into pressure sealable bottles and make it into Kefir soda. You have to "burp" this soda daily so the bubbles don't explode, Kefir soda is ready in 3 days, remember to burp it daily as it can sit on the counter for weeks, it seems to be fine with a weekly burp if in frig.
The fruit kefir is made by adding puréed fruit to a water kefir culture. It is strained with a jelly bag, then I add the previously used fruit and kefir grain mix back into the jar and add 4 cups of water and 1/4 of light colored sugar As well as some more fresh fruit.
Here is some more info on kefir: https://www.culturesforhealth.com/learn/water-kefir/water-kefir-ingredients/
EDIT: After getting lots of questions about how we do our milk kefir we wanted to expand on what we use to make it and some of the steps.
After milk has been in large mason jar with milk kefir grains for 12-24 hours we strain out the kefir grains by pouring it through a plastic sieve. The liquid you see in pyrex container is the "kefir" and it is ready to drink as is or you can add fruit, jam, sugar etc. This is like what you buy at the store, it is liquid-y easy to drink and you can taste the fuzzy/bubbly- ness of it. The longer you leave it the more fermented aka fuzzy it will be.
We do a second strain of the kefir to separate the liquid (whey) which leaves it thicker and more yogurt like in texture. The clear liquid that is strained out can also be drank or we add it to recipes.
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