I make kefir from grains using raw goat's milk. In the past, I have just let it sit out for 24 hrs. on the counter top and the next 24-36 hours, the kefir is thick and delicious. The consistency was like a milk shake or runny yogurt.
This year, I have not been able to get thick kefir. If I let it set longer, it separates into whey and milk. If I use it before it separates, the taste is like kefir, but the consistency is like milk.
Thanks for your help!
Judy