Allow Kefir culture to stand in a covered glass jar for 24 hours at room temp or slightly above. Keep covered with a cloth- it is an aerobic process. If the ratio of culture to milk is just right it will appear to be fairly solid and the clear (yellowish) whey will have separated. Strain it through a strainer until all the is left are the elastic grains. Replace grains into fresh jar with fresh milk. Cover the grains 200. If after 24 hours, it looks like it is ready and you are not ready to eat it, refrigerate to slow the culture for up to 2-3 days.