In a clean glass jar, put 1 tbsp of milk kefir grains.
Cover grains with raw milk to the shoulder, leaving a little room for expansion.
Let sit for 24 hours until you can see bubbles near the glass, or whey pockets beginning to form.
Strain into pitcher using nylon strainer and wooden spoon.
Put grains back into the jar you made the kefir in. It is not necessary to wash after each batch. I do tend to wipe the top of the container down to the shoulder so it doesn't look messy.
Pour finished kefir from pitcher into 4 8oz jars or 2 16oz jars.
Move finished kefir to fridge.
Pour a new quart of milk into the jar you made the kefir in. Repeat the process!