To get started with your first batch, you will do things a bit different for a couple days to get your new grains to "wake up" and start doing their job of culturing the milk.

Dump the kefir grains and milk that I gave you into a quart jar, and add a few inches of milk. Stir, cover with paper towel or napkin or coffee filter and rim, and set on the counter for 24 hours.

After 24 hours, if it looks like the grains cultured the milk (it is thickened or you can see it start to separate), then you are ready to move forward with straining the grains and starting your first official batch of kefir (see next section).

If after 24 hours, the milk is still pretty runny and it doesn't look like the grains cultured the milk at all, strain the grains off, throw that milk away, put the grains back in the jar, add a few more inches of milk, stir, cover with paper towel or napkin or coffee filter and rim or rubber band, and set on the counter for 24 hours again.

It may take once more to get the new grains to wake up. Once you can tell that it is culturing the milk, then you are ready to move to the instructions for making your first official batch of kefir (see next section).