No answers, sorry! I've never had kefir, but have heard it's a fermented drink and thus has some health benefits. There was a young woman selling bottles of kefir at the farmer's market last week. If she's there tomorrow I'll ask her about it. So basically, you're making kefir at home and it's thick but not sour, and you want it to be sour. Interesting....

I've been making kefir for about 3 years. In 24 hours, I doubt your grains have visibly multiplied. What you are seeing is more likely small curds, sort of like cottage cheese. If you remove the grains, put a lid on the kefir and give it a few hardy shakes, those curds will break up and your kefir will be thicker. Also, in cool weather, I culture the kefir for 24 hours, removing the grains to another jar and add milk before I go to bed. The cultured kefir goes into the fridge and in the morning I put it in a blender bottle and give a few good shakes and it is nice and thick. In hot weather, I culture the kefir for about 18 hours.

What volume of grains are you using to what volume of milk?

You mentioned Donna Schwenk, and she has a wonderful website, and videos. and I would trust her grains.

Are you putting too much milk in? I let mine sit until the milk gets to the consistency that I want. Also flipping the jar gently, (not shake vigorously) also mixes the milk and grains.

I don't drink it, I don't like the taste, even when I've added vanilla, cinnamon, orange, etc. I put it on my cereals, and then add regular milk. It does make wonderful pancakes, and I also put it in biscuits.

I'm glad you got some, and not bought the stuff from the store, it's not the real kefir at all. It's just a sweetened yogurt drink.

If you have Freecycle, Craigslist, etc, you might throw out a request on there. I've given some away, and also sold grains on Kijiji. You might try looking and maybe another source for grains might work for you as well.

I actually keep mine in the frig now, as I can't use it up as quickly as it makes it.

All input is greatly appreciated, and I shall try some of the suggestions. In 24 hours, Donna, there are large lumps of grains at the top, not baby ones. So if I remove the grains, as you suggest, and then give a few shakes, how does that thicken the kefir if the grains are no longer in there? Also, isn't there supposed to be a kind of fizz that develops? Jasdip, I'm putting a healthy tablespoon of grains to three cups of milk as advised. Thanks again for all 101 help.

Dandy, I can only go by my experience. My grains do not make new ones overnight; the existing grains grow slowly and need to be separated eventually.

I just remembered something. When I first started making kefir, the first couple of batches weren't quite "right" either. The gentleman who gave me the grains used only organic milk and he told me that I should use the same. I did not. If you are using a milk other than the grains were used to, it may take a few culturings to get them acclimated.

I do not seal a lid over the kefir when culturing. I use a wide mouth canning jar and purchased plastic lids, which I have cut most of the top away. I cut a circle to fit inside the lid out of plastic canvas with the large holes. The kefir may bubble a bit on top and in hot weather some will seep out over the lid (I put a saucer underneath to catch any overage). When I prepare my kefir to drink during my commute, I put it in a blender bottle with any flavorings I want and shake away. Upon opening the bottle, there is a definite fizz, like when you open a soda. The blender bottle gives me a smoother kefir than if I just shook it in a jar. That little stainless steel "springy thing" really makes a difference.

"Old Church Creamery" sent a young man to the farmers' market this time. I asked about home made kefir not being sour enough, and he said sourness takes time to develop, recommended you let it "work" longer until it's the flavor you want. Hope that helps.

He said they make their kefir on the mild side. I bought a pint and LOVED it -- sort of like a runny milkshake consistency, tastes sort of like plain yogurt but more milky. Very refreshing. Ingredients are listed as: Vat Pasteurized Whole Milk*, Active Lactic bacteria, Yeasts.

*elsewhere on the bottle is says Grade A milk from Jersey cows, Non-Homogenized, Creamline. Oh and their website says this product is made from grass-fed cows only. They recently partnered with a local dairy (so that's why they are at our farmers market now).

Donna, whether to use a lid or not is another problem. I've read so much I'm giddy, and half say close tightly (Donna Schwenk) and the other half say use a coffee filter and rubber band so it will get air. I have tried both ways but still don't know which is preferred. I am using whole milk, and shall keep trying.

Nickel: I really don't require sour, but understood that's the way it should be, plus some fizz. Without either, this morning I poured one of my first attempts with orange peels on my cereal, and it was delicious.

Thanks again for all replies which help.

The top should be loose, or with a coffee filter and elastic. They need to breathe.

3 cups of milk sounds like a lot. I'd cut down on the milk.

These are my grains

Jasdip: My mouth dropped open when I saw your gorgeous grains! I have been totally wrong thinking my baby grains were it, and apologize to Donna. Obviously I've not cultured long enough but, by gosh, am determined to get it right. Thanks once more for all your help, and for all other entries.

Donna: What is a blender bottle?

This is great information. Thank you! I hadn't thought of making my own. However, I do buy it and it is not sweetened. The neighbourhood store has two different brands. I shop in my own neighbourhood (Canada), seldom go to the big supermarket. I recently and shopping in a huge store in the U.S. and it took me ages to find a PLAIN yogurt, much less kefir. I don't know if I'd have the same problem in a major supermarket here.

DandyRandy, no apology necessary. After Jasdip posted a picture of her grains, I thought about posting mine, but that would be pointless. They look the same.

A blender bottle is just a shaker with a ball inside that breaks up lumps, like the cottage cheese type stuff you see in yours. People use them for shakes and such. Here is a picture of one type. Mine has a stainless steel springy thing. This one is plastic (available at BB&B for $4.99). Not necessary, but it makes my kefir routine easier.

DandyRandy, would you please post a picture of your grains? 24 hours should be plenty of time to get a nice thick kefir, especially if you are blending those curds in.