I make Kefir from grains regularly. I usually only ferment it for 12 hrs. Good stuff to drink straight, warm or cold, or used in fruit smoothies. I often do secondary fermentations after the grains are removed too. I tried it as a starter for lactic coagulated chevre twice.
Once I cultured two quarts of goat milk with 1/3 cup buttermilk and 1/6 cup finished kefir. at 80 degrees F for 18 hrs. Then drained through buttermuslin for 18 hrs at room temp. salted. (failed to record amount of salt) Formed into 2 logs and coated one with herbs. My tasting notes are recorded as " excellent throughout. became slightly lemony at 10 days. Wonderful, firm, creamy at three weeks when last of it was eaten"
Next time I cultured 1 1/2 gal. goat milk with 1 1/2 pt 12 hr kefir and 1 1/2 pt 24 hr kefir and 1/2 cup buttermilk. 85 deg F for 24 hours. Drained 24 hrs. mixed in 1 1/2 tbsp salt. Rolled into 3 logs, left one plain, one with Greek spices, one with Sicilian spices. tasting notes: " a little tart at the outset. cut kefir by more than half next time. at 3 weeks far too sour. edible, but not to enjoyable on its own. ok on a salad." I remember this one tasing like vinegar.
Fun experiments. I would use kefiran as chevre adjunct culture again in the future, but in very small amounts, and I would eat it young.