Re: What about cheesing kefir?

What about my homemade kefir from fresh grains?

I always rinse them because I found a thickier kefir being produced if I make it partially in the firdge, and now I'm wondering whether that thickness is sour milk.

After made I stored it about two weeks, and now it has a "cheesy" flavor.

I stored another batch before, about two months or more, and it ended up cheesy consistency but vinegary flavor. I didn't like it but it was certainly something others eat (like strawberry double fermented kefir, that tastes to beer or cider, but in my head is rotten strawberry. Certainly liked by others)

So is that flavor like starting to become cheese safe?

Was that extra thickening bad?

My kefir grew so much that another reason I make it partially in the fridge is because it foams soo fast hehe.

Now, I can tell fresh kefir by the whey going above and the creamy part to the bottom. As far as the creamy part floats, it tastes great.

I assume that means the kefir died. I know there will be no benefit from living bacteria, but what about all the other chemicals left behind?

Is it bad? good?

Thanks.