i had got some grains and tried making kefir a year ago, but found it too funky for me. well, i bought a bottle of organic pastures kefir recently and found, mixed with juice, i liked it. plus my preg induced constipation disappeared! yay! well, i only get deliveries every three weeks, so that quart didn't last long and i decided to try making some more. i put the last spoonful or so of kefir in a quart of slightly soured raw milk and let it sit out for 24 hours. i tasted it yesterday, it was totally gross. is it because i used slightly sour milk? or should i culture it for less time? it was very runny, whereas the stuff i bought was kind of chunky.