So I completed my first batch of homebrewed kefir today thanks to an awesomely generous student at UT. There was probably about twice as much culture for the milk I used than needed so after about a day it tastes pretty sour and has a slight yeasty smell. Not unpleasant though.
For batch number two I've divided the culture into two jars - that will also have the advantage of not having all my kefir eggs in one basket!
Basic instructions for the curious can be found here.