Blimey, once these grains start to grow, they really duplicate. I have way to much Kefir to drink or make into smoothies so cheese it is.
After doing the first strain and keeping the liquid for drinking in the fridge, the grains are usually transferred into a new jar, milk added, left on the counter top and off they go. My excess grains are now in the freezer.
After straining, instead of the liquid going in the fridge, it is left on the counter top to carry on working for a second ferment. Anywhere from 6 to 12 hours depending on temperature.
It will seperate into curds and whey. Sieved through a nylon sieve and a clean hankerchief, the whey is stored in the fridge where it will happily stay for a while but is best used as soon as possible.
The curds are left to strain for another 24 hours in the fridge. Flavour how you like, either savoury or sweet. I added salt to taste, fresh thyme and a little black pepper: