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.