The jar in the picture contains leftover homemade Easy Kefir.

In order to make a new batch of Easy Kefir, all we need to do is grab some dairy milk from the fridge, pour it into this jar, stir well, screw the lid on, and leave it to ferment on the kitchen counter for 18-24 hours. 

That's all. We love it when things are simple.

• No need to warm up the milk. 
• No need for kefir grains.
• Fermentation may take a little longer in colder weather.
• Fermentation will be stronger and faster the more leftover kefir there is in your jar (but don't overdo). The leftover kefir acts as a starter.
• Reculture up to a week or so since the previous batch.
• Stir well, including the jar walls. There's lots of leftover kefir there that acts as a starter.
• The new kefir should come out similar to your previous one in both flavor and texture. Overall, it should taste nicely sour, gently fizzy, and with a consistency of drinkable yogurt.

Not comfortable eyeballing the quantities? No problem. Here are our Easy Kefir instructions including measurements.