I've received my spoonful of grains a few days ago, did the "just cover the grain" transition for 3 days, then started adding a bit more milk (likely too much, 3 cups, after reading some more I guess I have to put less than that, which I'm doing for the present batch). Some curd starts forming ok, but the smell and taste is much more like cheese than anything else. I'm worried I'm doing something wrong. So far I've only tried commercial kefir so I can't tell if that's right.
I read Dom's pages, but if someone could enlighten me or give me a specific page that would be great, I've spent hours looking around for an answer.
PS: It's quite warm at the moment (23 Celsius / 74 fahr), could this be interfering with the process?