Kefir III

I've been drinking a cup of kefir first thing in the morning for about 2 weeks. It taste a bit thicker and creamier then regular milk and a bit sour, but ok for my adventurous taste buds.*chuckles*
Now I've mastered the way to make them (I think), to make a perfect kefir, specially at warm tropical climate, just put 1 TB of kefir grain for 500ml of fresh milk (low fat milk, powder milk work fine) into a glass or plastic (non-PC) container or jar.
Cover the container with a lid (just lightly close it because the fermentation proses produce CO2 gas: you don't want your container suddenly explode, right?)
Place jar or bottle or container onto a slightly dark and cool place a.k.a onto the corner of cupboard for 12-18 hours (max).
Your kefir is ready when you see on the bottom of the container that the milk is clearly separated into whey and curds.
Shake it to mix the whey and curds into homogeneous liquid. Then is time for first milking!
Strain the milk to separate kefir grain from the milk curd (the slightly yellow things in the strainer are your kefir grains) put the grain back into a clean container with fresh milk for next fermentation, DONE.
You may enjoy your kefir right away (I like mine slightly cool) or store your kefir in a glass container in the refrigerator and you can add each newly make batches in it. Just shake it slowly to mix it.
Easy and simple.
Note:
If you let them sit too long, as suggested 24 hours, it will become cheese and whey and uneatable, this maybe because of tropical climate which is usually between 28-31' make the grain become active.
To slow them down, after 18 hours fermentation, just put the bottle and all into the fridge. They will still continue to fermentation but much slower.
If you wish to suspend the fermentation for a few weeks, just put them (kefir grain + milk)into the refrigerator.
NEVER PUT THEM INTO THE FRIDGE, THE GRAIN WILL DIE AT 0'