>>>Do you ferment 24 hours or more? Colder or warmer?<<<
i dont like my kefir strong (very sour), i get a bad reaction from it. I take out the grains shortly after it separates into the curds and whey, then i put it in the fridge, but the time really depends on how many grains to milk ratio, so its hard to say. When i have a lot of grains it doesnt take long at all. When you finish fermenting is it kind of slimy? Sometimes when i use store bought milk i will start producing a slimy kefir, and if i drink it i will start getting a sore throat the next day and will have stuffy sinus. So if your kefir is slimy i might try getting raw milk somewhere. And also i temporarily messed my grains up by getting them too warm and it takes a little time to pull them out of it. My house temperature is probably on average 75. As far as the smell, mine doesnt really smell like yeast.