Milk Kefir questions

[Punchy Kaby]

I got my kefir grains last week and have been re-hydrating them. Yesterday they turned into curds and whey for the first time, so I know they are working. Today I strained the kefir when it got a little thick, but not curds. Then i put the strained kefir into a glass jar with a tight lid to sit for another day or two to ripen and it has separated. Is this normal? BTW I am using 2% organic milk from trader joes.

Also, the water kefir grains I just got are rapidly multiplying, but the milk grains are not. Should the milk grains be multiplying?

How much Kefir did you start drinking? Did you start slowly or jump right in? How much kefir do you consume each day?

[tngirl11]

Yes, it's normal for it to separate. If you don't want that to happen, don't let it sit for quite as long. When my grains get to be about the size of a large marble, I can usually just pour the milk in and let it sit for about 12 to 24 hours. I stick it in the fridge as soon as it thickens. I don't strain it though. I just stir it with a plastic spoon since I like it smooth. The milk kefir grains should start to multiply, but sometimes it takes a little while for them to get going. They need to be well-fed. I'm wondering if they multiply faster if you use whole milk. I'm not sure, but that's what I use, and they seem to grow pretty quickly.
I probably consume about a half cup or so of kefir a day, just because that's about how much I use in a smoothie with frozen berries and honey. I didn't ever think about starting off slowly. My mom makes kefir and adds honey and vanilla then eats it like yogurt. So she eats quite a bit. We've never had any problems from it. It might depend on the condition of your gut though. I know one person who said she had some intestinal distress when she started, but she was starting off cold turkey from a not-so-great diet. Oh, I also use kefir in my baked goods, so I guess I eat a bit more of it that way too.