This is how I make my kefir,
First place grains into a clean jar -do not rinse them first the thick kefir surrounding them gets fermentation going quicker.
Then fill a quart jar 3/4 with cold goat milk (I use goat milk but I hear store milk works just as well too)
Leave the jar with milk and grains at room Temp for 24-36 hours -occasionally shake jar, loosen lid to let gas escape then tighten again. The milk will thicken into a yogurt like consistency, this will be a mild kefir. If you wait until there is whey separation the kefir will be tangy, zesty and fizzy.
Now it is time to strain the kefir into clean jar. I use a green fish net (you are not supposed to use a metal strainer as it can weaken your grains). I set the fish net over the mouth of a clean jar and pour the fermented kefir through the net. If you have whey separation, shake or stir then pour it through the net. You will need a spoon to stir the kefir and help it drain. When it is strained you will have grains in your net to start the next batch and a jar of yummy bubbly kefir.
Now you just go back and repeat the process.
Does this help?
ETA: To make cheese, let the strained kefir sit in the fridge a few days then drain in cheesecloth like labneh. For more info check out Dom’s Kefir InSite http://users.sa.chariot.net.au/~dna/kefir_cheese.html