It's really thick today! I forgot to look for a non-metal strainer at WM yesterday.

There was some "cheese" on the lid this morning so I "baby" tasted it. Very tart, almost like what sourdough starter might taste like? I haven't gotten the courage up to strain and try the Kefir yet. :blush I know. I need to. But first need to figure out how to strain it. It's thick and cream and clumpy! I think that's good!
Now after I strain it, I don't rinse the grains (gelatinous globs)? I just put them in the jar and pour milk to fill the jar 3/4 and then begin again? When can I begin sharing my grains? How much do I give as a "starter" to someone else?
Thanks! This is so neat but I am such a baby! No courage!