I got some kefir grains from a lovely mama here, I set out right away to make my first batch. I added the grains to about 3 cups of milk in a glass jar, sealed the top, put it on the counter and after 24 hours....nothing! So I left it out another 12...still nothing. I opened it up and it smells like yeast, not sour milk, but it really smells like yeast, that smell you get when you are waiting for dough to rise in your kitchen. So I did some web searching and found another method of kefir making that involves warming the milk in the over at 110 for 30 min. I did that and the next day I had some separating of curds and whey...still smells like yeast. I stirred it up and strained out the grains but it doesn't look like kefir, not thick at all (I was buying Heliose) nor taste like it either.
So based on my book here, what do you think I'm doing wrong??? I really want this to work!

ETA: I started a new batch yesterday afternoon by adding grains to 2 cups of milk in a glass jar and putting it on the counter...its been 15 hours and nothing again! I am using local, really fresh organic milk if that info is needed!

Grains might have gone dormant.

I would cover it with something so it has air - mine are covered with a piece of cloth rubber banded on - and leave for however long it takes. It might take a few batches of bad kefir before it'll get good. I just recently brought mine back like this.

Also, what amount of grains do you have? 2c of milk might still be too much.

there has got to be more info on Dom's Kefir page (http://users.sa.chariot.net.au/%7Edna/kefirpage.html).

i use those wide mouth quart jars and fill them to the 2.5 c mark (i think) with milk regardless of the amt of grains. with fewer grains, it takes longer to get full separation. the composition of the critters WILL change with temperature so you will notice a difference when the seasons (temperatures) change. be sure you cover the whole jar with a cloth to prevent B vitamin degradation from light (or stick them in a cupboard). it wil also vary in thickness - mine is generally thicker in winter than in summer. if you want it thicker, strain it through a clean linen or cotton cloth (or 3 layers of cheesecloth).

when i use only 1 tbsp of grains in about 2 c. of milk, it will take about 2 full days to get full separation. as the grains increase, it takes much less time.

i never heat my milk. that's why i started doing kefir - it was easier and less exact than yogurt.

Okay...so it shouldn't be a thick as the store bought kind?? How do I knwo if its right? Whats the smell like and such. I have been using 2lbs of grains if that helps at all...I'll pull the lit off the jar now and replace with a cloth.

it's "done" fermenting when the curds are at the top ofthe jar and the clear whey is at the bottom. really, there isn't anything more to it than that. it doesn't go bad as far as i know. have you looked at the "Got Kefir?" thread yet?

thanks! mine hasn't done that either time so good to know! I did go through the kefir thread a little bit...its huge!

So guess what this morning my kefir was done...the first batch certainly never looked this this one did and it tastes okay too! Thanks for all the help...now if I only could convince dh I'm not going to poison myself and the children by doing this I'll be set!
Thanks for all the help!!!!