Join Date: Mar 2006
Location: Somewhere short of crazy
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Part of the problem is that you'll be hard pressed to find anyone here who makes kefir from soy milk - or consumes soy at all for that matter. Perhaps you might want to change your title so that it focuses more on your specific concerns with the kefir (thickness, yeasty-ness, etc). That might get you a response.
It's been a *long* time since I had any milk kefir grains. What you're describing sounds pretty normal to me, but I know there have been discussions around here in the past about the grains culturing more on the yeatsy side and what to do about it. As far as it taking a shorter amount of time to culture...since you started did the grains multiply at all? Are you then using those same grains in the same amount of liquid? The more grains the faster it's going to culture.