Paul I note what you say about the grains and about the cheese-making. I am certainly not ready for that but would be interested to know what I'd have to do - for the future.
Di, you'll find the grains haven't actually tripled yet, although they will have grown- the kefiran that surrounds them just makes it look a lot!
Give it a week, though.... :)
Actually, there's nothing wrong with Tamara's suggestion of making cheese with it, if you're ready for that- and it's also perfectly acceptable to eat the grains if you feel you're getting too many- just mix them in with the kefir.
That had been fermenting for 24 hours but it was well on the way to that state after 12 hours. These are the grains that had just arrived in the post! I seem to have a very vigorous batch as the quantity of grains tripled in that time. Why isn't the World over-run with kefir?
That takes me back to when I was making it last year, mine only went that far once, and like your went down the sink, I stopped it befor it seperated, as I continued, so it was more milky, I was the only one in our house who would drink it, I havent made any for a few months, I knocked it over and it smashed on the kitchen floor, I did give my friend some grains, but havent got round to asking her if she's still doing it, and get a few grains back, Paul did offer to send me some more out, when i apologised on the kefir thread for killing mine. Good Luck with it and I hope you get the taste for it. Janet
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