So far, I am using the kefir mostly like yogurt. To do that I let it incubate until it’s quite thick. Then I thoroughly wash my hands and I scoop out the “grains” and put them in a clean mason jar adding fresh milk. I let the strained kefir drain over a bowl for several hours or even overnight and then it’s ready to use. The new batch in the milk will sit out for 4-6 hours or until I see the grains floating but not long enough to get thick.