1. Into a container (preferably glass with an airtight lid), mix entire foil
package of room temperature kefir and one quart of milk or
young coconut water that has been heated to skin temperature
(about 92 degrees).
2.Whisk and stir well. Put the lid on the container
3. It is important to Ferment at 72-75 F for 18 to 24 hours.
It will thicken (slightly clumpy) and have a distinct sour aroma.
4. Once thickened, shake or stir vigorously and refrigerate
Kefir still ferments in the refrigerator, but the process is slower