Our milk kefir grains are working well and increasing in size:
I am still only making about 1/2 pint per day as I am the only one drinking it every day! Remember the fermented tomatoes (with added garlic and fresh basil)? We had some the other night served over buttery parmesan pasta.
It was nice though a little salty. This might ease off after a few more weeks in the fridge. I might though, try doing it with brine rather than salt directly in the mix.