I've had fun with it so far. Probably about a month since I got my teaspoon of grains and they've definitely multiplied and gotten bigger...... I feel like I'm nurturing these grains in a very different way than I feel like I'm raising yeast .... I guess it's like kids, you get to watch them grow
They are a large heaping tablespoon now, several large grains 1-2 cm in diameter with a bunch of smaller grains.
I found the first few milk changes had very weird tastes ..... some of which I'm sure was related to the fact I didn't know what "real" kefir tasted like, some of which is probably related to the grain's development and adjusting to a new environment. Now I'm getting fairly consistent flavor, ripening 2 cups of milk in 24 hours for a mildly flavored kefir and 36 hours for a more tart one. I've found that at 36 hours I'm getting a marked curd separation from whey, and I don't like the texture as much (mmmm chunky). So I try to remember to throw the jar in the fridge at 24 hours if I'm not going to separate the grains right away.
What I was wondering .... those of you who make kefir regularly ...... do you rinse your grains before transferring them to a new batch? Sometimes they are completely encased in curd ........ if they separate cleanly, I just transfer them but if I can't isolate them by rolling them around in the strainer I'll rinse them with cold water.