After that initial batch, you can use 1/4 cup of the previous batch to culture another quart. This can continue for several batches – basically until you determine it is no longer making kefir. That’s when you open the other packet of kefir culture, which you’ve carefully stowed away in your refrigerator, and start over again. And if dairy kefir isn’t your thing, you can also use this culture to make coconut milk or coconut water kefir. Or, use one packet to start up some milk kefir and another to make coconut milk kefir for those who are dairy-free in your family. Now, don’t get me wrong, I’m as much a kefir purest as the next guy and readily admit to feeling that this isn’t as “authentic” as making it with the grains. Founded or not, I’m kind of a traditionalist when it comes to cultures. But if it’s a question of some form of kefir or no kefir at all, I’ll always go with some form of kefir. So, until the temperatures die down, I think I’ll stick with this super simple method for making kefir. It’s a good dose of probiotics and enzymes in our fresh goat milk, but without the treacherous keeping of a mother culture in these crazy temperatures.