I learnt to make
kefir by mostly watching YouTube
videos, at first I had to get accustomed to the taste and adjust the time of fermentation (more time, more sour) less time, less sour, around 24 hours is
about right, but it's up to you; if you like it creamy then after you remove the grains leavbe the
kefir out on the counter for 12 hours or so, timing is not a big deal and don't wash the grains!
-- If you are looking to learn more
about kefir (basically everything you need to know) from the beginner's stage to the advanced stage, we couldn't recommend anything better than the
kefir video course and
kefir grains combo.