I just ordered some Kefir grains and should be getting them this week. Could I get any advice on making my own kefir? Also does anybody have any idea's of what I can add to it to make it taste better. Right now I just add some Sweetner to the Store Bought and It makes it taste much better to me.

Well one thing you want to remember is that you don't leave it sitting for more than 48 hours.. or it'll turn into cheese. 18-40 hours would probably be best, just test the taste and thickness in between until you get it just right. It should be a little thicker than milk. Also another thing, don't forget to leave a small bit behind from your first batch, to use it to make your next batch and so on. Your kefir should last forever as long as you keep some behind. As for flavoring ideas, there's some free recipes out there you can look up, I found some really interesting ones. I add fruit to mine, you can also use PURE grade A Maple Syrup, which is also really healthy sweetner.

what exactly is kefir?

piper and Bev,

There IS a way to drag it out...I use it to throttle my kefir speed lest I wind up awash in the stuff. I HATE to stop the "production line" because kefir grains that are rested in water get ticked off and make crummy stuff for a week. If you;re going on vacation, you have no choice.

Anyhoo,
If you put your grains into cold fresh milk and REFRIGERATE it, you can let it lay for as long as 4 days. THen when you take it out and let it go to room temperature, it will complete in 8-12 hours. Gotta watch it because it goes REALLY FAST.

Piper,

Basically it's get a container that will be your "fermenter"
Get a big plastic strainer/collander with a handle to strain the done kefir (grains back into the fermenter with more fresh milk (use wole milk or 2%...less fat is tart and grainy alas.) Make sure the strainer is sturdy enough to withstand some "bangiong" to separate kefir from grains.
Get a gallon bottle or plastic container to hold the DONE kefir. And a BIG plastic funnel...2 actuallt...one with the hole cut bigger to transfer the grains back to the fermenter.

Never rinse the kefir. If you want to STOP production put the grains in a jar of water that has sat out uncovered for 24 hours uncovered...let the chlorine dissipate. It kills the buggies otherwise.
Piper, the HARDEST thing to learn is when it's done it's DONE...it won't wait unless you want to make cheese. It's done when the FIRST bit of whey appears at the BOTTOM of the fermenter...ignore the cottage cheesy look on top. DON'T stir kefir until you are ready to strain...then whip the bejesus out of it with a plastic chopstick to separate tiny curds from the grains. Grains are cream colored, curds are WHITE-WHITE...You don't want to see these. They are a preamble to cheese. It has a habit of gettin gone just as you wasnt to go to sleep...you MUST do the straining or yo'lll wake up to a tart separated mess the next day.

It's subtle but you'll catch on fast. Most people I give grains to are up to speed in a month and giving away grains on their own.

NEVER use milk that MIGHT be off...that's one of the few ways to really ruin the grains. Use only FRESH milk. Check the sell by and keep it icy cold. I buy by the gallon and make 40 ounces of kefir at a time. Costs about $ 2.29 a gallon for the 2%.

Whole milk makes the most wonderfully creamy stuff...but I use 2% to keep my stent clean. :D