Where does kefir grains come from. And how do you make kefir grain.?!

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Kefir (pronounced /k??f??r/ k?-FEER) (alternately kefīrs, keefir, kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros), purportedly[citation needed] from either the Turkish "keyif" (joy/pleasure) or "k?pür" ((milk) froth, foam), is a fermented milk drink that originated with shepherds of the North Caucasus region, who discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage. It is prepared by inoculating cow, goat, or sheep's milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed. Dairy-free alternatives are available, such as coconut milk kefir and soy milk kefir.
Marco Polo mentions kefir in recounting his travels.
Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids, and sugars. This symbiotic matrix forms "grains" that resemble cauliflower. Many different bacteria and yeasts are found in the kefir grains, which are a complex and highly variable community of lactic acid bacteria and yeasts.
Kefir grains contain a water soluble polysaccharide known as kefiran that imparts a rope-like texture and feeling in one's mouth. Kefir grains appear white to yellow and are usually the size of a walnut, but may be as small as a grain of rice.
Kefir grains preparation is described in the papers by M. Motaghi et al. (1997) and Semih ?tles and ?zlem ?a??nd? (2003) : A goat-hide bag, which was washed with sterile water, was filled with pasteurized milk and the intestinal flora of a sheep. It was shaken every hour and was kept for 2 days at a temperature of about 25°C. During 12 weeks, each time the milk coagulated, three quarters of it was replaced with fresh milk. When a polysaccharide layer developed on the surface of the hide it was removed and propagated in pasteurized cow's milk where kefir grains developed. These were grown with fresh milk daily. The historical source of kefir grains is not really known today, despite the paper of M. Motaghi et al. has precise description of how to prepare kefir drinks from kefir grains in Iran.

http://en.wikipedia.org/wiki/Kefir