Kefir Grains

How do you get the kefir "Grains?". I have just recently started culturing and my end product looks and feels just like a creme cheese.It's good to eat;and when I strain it,I leave some in the jar and just add more milk which gets active soon.
Is this OK??


Harold, the procedure you describe is for commercial Kefir and is good for 7 or 8 cultures. The Kefir grains look like Cauliflower and will go forever if you take care of them. I pour my Kefir into a strainer and roll it around with a plastic spoon until the Kefir is all drained out and the grains are left behind, the grains are then placed back into the jar and new milk added for a new batch. The grains will grow to more that you need with time, they can be eaten or shared with others.
Note: If you let it culture for too long it might be too thick to strain, in this case you'll have to add a little milk in order to strain the Kefir away from the grains.

thanks 4 the info. l have just a couple more questions .l read that you are suppose to use a sterling silver mesh strainer and a wooden spoon. but before l found out this info l have use a wire mesh that was rust free that l got a walmart l didnt use dish soap to wash just rinsed the mesh w/ water cause l read to be careful not to get dish soap in the . and the plastic spoon l did the same way..after l got to thinking l wondered if l might have exposed the to germs .l found alot of info at doms (google it)aslo it said to store in glass jars not allow any metal to touch the kerfi after strained all my glass jars have the canning lids which is some type of metal l assume. lm just interested in your ideas on this and to u think lm grains are still safe since l only rinse my mesh and spoon? today l found the sterling silver mesh at target department store.do you think l should get new grains ? l have a friend that got his from germany. thanks for all the advice