Time and temperature are two important factors that determine how thick and tasty your kefir will be. In the warmer months kefir may be ready to drink in 18 hours. If you let it sit out too long at room temperature, it will become thick and eventually start turning into cheese and whey. If your kefir is "lumpy" and too sour, you are leaving it out too long. It should be creamy and "drinkable"...a little thicker than milk. At this point, shake it well and place the kefir into your refrigerator. It will thicken slightly since it is continuing to culture, but at a much slower pace.
Making kefir is an art, not an exact science. With each batch you make, adjust the time until you get it just the way you like it. Body Ecology's starter culture is just that...a starter. After you start your first batch of kefir, you can use a small amount of that first batch to make your second batch. How much to use is included in the instructions found in the package. If you transfer too much kefir from one batch to the next, you'll create a product that cultures too fast and tastes too sour.
