Congratulations, it sounds like you have the real deal, but they must be very small kefir grains, which will continue to grow the more frequently you make kefir with them. As they grow they will become a gelatinous (rubbery) "glob" that looks a little like a cauliflower. The grains grow for a never-ending source of kefir grains, which is the beauty of kefir grains over making yogurt. Kefir is also healthier for you than yogurt.

You don't say how many grains you have - would they fill a teaspoon, tablespoon, or 1/4 cup...? The ratio of grains to the amount of milk you are fermenting will also determine how long you need to ferment your grains in the milk to make kefir. I use approx. 1/3-1/2 c. of grains to 2-3 cups of milk in a quart jar. When they get as large as a quarter, I'll pull them apart into 2-3 pieces. Sometimes they will separate themselves at the weakest point the larger they get. Just make sure you wash AND rinse your hands thoroughly before you handle your grains. Any remaining soap residue on your clean hands can transfer to and affect your grains.

The more frequently you make kefir, the quicker your grains grow. So if you only have a small amount of grains (say enough to fill a teaspoon or tablespoon, you will want to use a small amount of milk - up to 1 cup until you get some growth, then use more milk. I usually make 2, sometimes 3, consecutive batches (make a batch, take the grains out and immediately start the next batch), then rest my grains in 1-cup of milk in a pint jar in the refrigerator until I need to make kefir again (within 7-10 days). I make this much once or twice a week, depending on my needs. The one cup of milk I rested the grains in will have enough good bacteria in it from the grains that it will also make kefir sitting at room temperature, even after the grains are removed.

The grains float to the top of the kefir and I use a plastic slotted spoon to gently scoop them out. That will help to keep the curd (the solid part) whole. This is important if I want to drain the whey out of the curd and use the curd as a substitute in a recipe for sour cream or cream cheese.

If you shake the kefir, the curds will break down and you will have a liquid, which I use as a substitute in recipes calling for buttermilk. Once the curd is liquified, it will remain a liquid.

Kefir curds are smaller than yogurt curds (which makes kefir easier to digest than yogurt), and the curds are more delicate than yogurt curds and easily destroyed (mixing, shaking, etc.)

Only ferment it to the point you like the results (thickness or taste). The longer you ferment it, the more tart the kefir will be. The warmer the ambient temperature, the quicker the kefir will ferment and the more tart it will be. I might ferment it for 8-12 hours in the summer when the ambient temperature is much warmer, but 18-24 hours (or longer) in the winter. I personally like the kefir best made in the winter in my cold kitchen (which is a little cooler than your temperatures), because it is less tart and smoother.

I use kefir every morning in a smoothie (1 part kefir to 2 parts fruit juice - orange/pineapple is a favorite, but we use a variety of 100% fruit juices), plus some flaxmeal, hi-maize resistant starch, and a powdered supplement we take, and I mix it in a Hamilton Beach Drink (Malt) Mixer.

When I get extra grains, I also ferment coconut milk (especially good by itself, topped with homemade granola for breakfast or snack, or mixed with orange/pineapple juice for our morning smoothie). I buy coconut milk powder (Wilderness Family Naturals - on line at http://www.wildernessfamilynaturals.com) and reconstitute it in water like making powdered milk, but you can use coconut milk in a can as well. I'll make one to two cups of coconut milk at a time using 2-4 marble-size kefir grains. I rest the grains in cows milk between batches, but continue to use these grains for coconut milk.

I'll also take some of my extra grains and ferment grape juice. The grains won't continue to grow, so after a few batches of grape juice they will fizzle-out.

I'm going to assume you read Dom's Kefir Insite web site. It's the best one for information about kefir. You will get your own rhythm for fermenting kefir. The more you make it, the quicker your grains will grow. But you will also need to find ways to use it. I was an avid yogurt maker for 30-years until I got my kefir grains (about 10-years ago). Now I make kefir all the time and only make yogurt a few times a year.

The link below will give you some ideas what to do with the whey if you drain your curd. Along with lacto fermentation of vegetables and soaking grains using whey, I use it in the summer to make whey lemonade, which is a wonderful thirst quencher when working outdoors. Better than sports drinks!

-Grainlady

Here is a link that might be useful: Prairie Homestead - 16-ways to use whey

Thank you so much, Grainlady! You are a wealth of information!

Right now, I can't really tell the difference between the grains and the curds, as they all look alike. I just assumed everything left in the strainer was grains. I didn't push anything through the holes. Just let it sit about 20 minutes. It all flattened out and covered the bottom.

The proportion was one thing I was wondering about. I strained and re-started the grains with fresh milk before I did much reading online, since it had been 48 hours since the original jar was given to me, and I was afraid to delay any longer. So all I did was put the grains back in, and fill the jar with 2% milk to the top. I'd say I have 1/4 to 1/3 cup of grains. The container is about a pint, 16 ounces. She gave it to me in plastic, but it looks like I should move it to glass when I change it. I have an old open mouthed wine carafe I'm going to use, which is easy to pour out of. It hasn't held wine in probably 10 years, though I will sterilize it first.

I just checked the existing container, and it looks like it is curdled already?! Though it's only been 10 hours, and as I said, my kitchen is cold. Or maybe that is just the grains floating on top. I just drank the remainder of what I strained yesterday, so don't "need" it til later, anyway. I'm glad my cold kitchen is not a deterrent. This is so much easier than making yogurt.

I did read Dom's site. I copied much info to a file.

I made a simple smoothie with frozen blueberries, mixed up with a little milk, using my stick blender. Then I added the kefir and blended very briefly. I had read to be gentle with it. If I am just going to drink it down, though, is there any reason not to blend it?

I do drink a powdered whey protein shake after I exercise, I was planning to use the kefir in there too.

I have a lot of recipes that call for buttermilk, like scones, and I never have it around. This will be a great solution! All I need to do mix it up well before adding it to the recipe, right? Same volume?

Your other ideas are great! Down the road, I hope to try them. I love coconut. And I work outside in the summer all the time (I'm an avid gardener, plus I am outside selling my artwork at art fairs all summer long). Thanks so much!

-The grains will feel rubbery compared to the curd. You may need to take a large spoonful out of the top of the kefir when it's the consistency you like, and "fish around" with clean fingers to retrieve your grains by feeling for them. You don't need to strain the entire contents of the jar. In fact, I never strain my kefir to retrieve the grains (except the top portion of the kefir through the slotted spoon); straining them is just an option, and since the grains are essentially on the top, that's all the kefir you need to disturb (especially if you want to drain the curd - like you drain yogurt to make yogurt cheese, a thick curd similar to Greek Yogurt, or to use as sour cream or cream cheese.) Once you've disturbed the curd (stirring or straining), it will generally liquify the curd.

-To get the next batch going quickly, add a little kefir (1-3 tablespoons) from the last batch, along with the grains.

-The grains always rise to the top once the milk begins to ferment, so you may notice them at the top forming globs of kefir curd around them early in the process. It takes a while for that cold milk from the refrigerator to reach room temperature to begin fermenting, so you can warm it a little (enough to take the chill off of it) in the microwave BEFORE adding the grains. I use powdered milk for making kefir (and all our milk needs), and will mix it with warm water to get things going a little quicker. Occasionally I'll want a nice thick and rich curd, and I'll add some whipping cream or half and half along with the milk. I can also make the curd richer by using double-strength powdered milk.

-Your grains may have been stressed and that's why they are small or soft, but will probably recover nicely once you make several consecutive batches. Try using 1-cup of milk with a 12-24-hour fermentation for several consecutive batches before you rest them in the refrigerator, and see if they grow in size and are easier to recognize.

-Only fill your container about 2/3 to 3/4 full for fermenting. You need to leave some headroom for fermenting gasses to expand. I like to use a quart canning jar with a plastic lid on it. Canning jars are made with tempered glass and the glass is thicker than most glass, so it takes a little more abuse. Once I take the grains out of the kefir, I wash the jar off and replace the lid and they go into the refrigerator. I generally have 2-4 jars in the refrigerator at any one time.

-I like my kefir to be fizzy so I keep the plastic screw-top lid on tight. If you don't want the carbonation from the small amount of alcohol it produces, just leave the lid on loosely for the alcohol gases to escape.

-If you think about it, give your jar a swirl occasionally while it's fermenting to redistribute the good bacteria throughout the milk. After I give it a swirl, I'll open the lid to allow the trapped gas to escape, then tighten the lid again.

-I wash the canning jars and the lids I use for making kefir in hot soapy water, by hand, and rinse thoroughly. Then I scald them with boiling water. Allow to air-dry, or use a clean towel to dry them. You can transfer bad bacteria from used kitchen towels to the jar, so avoid cross-contamination.

-I've read where rinse aids in dishwasher products remain on the glass after washing in a dishwasher, and it can affect cultures, so I never wash my canning jars in the dishwasher for both kefir or sourdough starters, or for fermenting vegetables. But there are probably people who always wash their containers in the dishwasher, so I can't prove or disprove this theory, I'd just rather not take a chance and kill my cultures.

-I use equal amounts of kefir for buttermilk. I also culture reconstituted powdered milk (or you can use store-bought milk) with buttermilk from the store (OR reconstituted powdered buttermilk, OR some leftover "homemade" buttermilk) to make a homemade version. I use this method when I need large quantities of buttermilk.

How to: To a quart canning jar add 1/2 c. buttermilk and fill the jar with milk. Cover (I use a plastic lid). I ferment it in the oven with the light on (as far from the light as possible - around 80-85-degrees F) so it keeps warm until the milk clabbers (10-18-hours). If you use a 1 part buttermilk to 3 parts milk, you can leave it on the counter to clabber.

-Grainlady

When you say, "Try using 1-cup of milk with a 12-24-hour fermentation for several consecutive batches", you mean use less milk, and ferment it for a shorter time? The first time I did it was for 48 hours, but I wanted to make sure it had enough for that first time.

I found I had some canning jars around, but they are jelly sized, like pint. Until I can get some bigger ones I will stick with the wine carafe. I'll know next time to leave some headroom. The person who gave it to me put a coffee filter over the top, and fastened it with a rubber band. I think I would like it fizzy.

When I bake with buttermilk, I never need a whole carton, it is usually more like half a cup, and then the rest someone has to drink. If I can just substitute the kefir, that would be so simple.

Thanks again!

Grainlady, I hope you can answer a question for me. I am highly allergic to dairy (not just a lactose intolerance), and have read that there are "water kefir" grains. Are they a separate organism, or just the same grains somehow modified to exist in water? Would love to reap some of the health benefits, but not sure how to proceed.

salix-

Yes, there are water kefir grains. In fact, I have some of the crystals but have never activated them, so can't give you a personal account. Water kefir grains are available on-line. You can also ferment coconut water with water kefir grains.

Some people have converted milk kefir grains to water kefir grains, but I understand you won't get the same results.

Another fermented non-dairy drink you could make is kombucha. I made it for awhile - until the price of sugar went up.

Yet one more option is rejuvelac and I've linked below to a recipe. I used to make rejuvelac. Now I grow wheatgrass and we drink wheatgrass juice.

-Grainlady

Here is a link that might be useful: Rejuvelac recipe

It was due to strain again this morning. For the time being, I think I will strain, so I can see what I have. This time, the chunks look bigger. I will feel around (with freshly washed hands!) and see if I can distinguish the grains from the rest. It still looks like cottage cheese, but chunkier.

I read somewhere that if you leave the strain culture out at room temperature, for at least a few hours, it would be beneficial, and the taste will be smoother. Technically, is there a need to refrigerate? Will mold bacteria colonize it if left out (covered)?

I just sterilized the pint jars I had, and will divide it up between those until I can get a larger jar. I am thinking that the wine carafe, though easy to pour from, has a too-narrow neck, and the cultures will get stuck.

Grainlady, thank you very much for your helpful information and also for the link.