I was really attracted to the promise of ease of preparation. Well, it's not working yet after 4 batches or rather the results are inconsistent. While "waking-up" the grains the milk thickened once, but from the very beginning after fermenting for 24 hours the smell has been very yeasty and the taste not too pleasant. The grains have grown, so I assume they should be able to produce a tasty kefir. So, here are some questions:
1. Is there a ratio of kefir grain to milk? 1 tblsp. grains to 1 cup of milk is mentioned in different sources as a good initial feeding of the grains. Thereafter I read that you can use 2-6 cups of milk. To 1 tblsp. of grains or to the amount the grains have grown into?
I realize now, that the last two times I did not remove the grains from the foamy coagulated substance they were surrounded with and used the whole mass to inoculate the next batch. Mistake?
2. Milk is not curdling. And even though it smells and tastes yeasty and funky, could it be used for something? Besides composting. I do not have a cow and milk in California has become expensive due to the drought. I hate throwing it away.
3.For the latest batch I removed the grains with a spoon and had about 1 1/2 tblsp. The rest of the "foam" I pushed through the sieve into the milk and that thickened it considerably. After one hour in the fridge the whey is separating from the milky top.
4. Is there anything that can be done to get a better balance between yeast and bacteria? The overpowering yeasty results I had so far are not inviting a desire to drink them.
This might be easier, but as a baker, I like formulas. I hope to figure this fluctuating process out, since I love drinking Kefir!