My cultures are suppose to hydrate for 5 to 7 days, but they are already really reacting with milk! I strained them into a quart container and am letting them work on a quart of milk. The cup of kefir strained tastes very much like buttermilk. I've added a small spoonful of maple syrup and plan to have it with lunch tomorrow.
One day, the barely-hydrated kefir grains turned the milk into curds and whey before I even got home. Active! I see no sign of them growing though.
A little bit Ginger. A little bit Mary Ann.