Milk and kefir

[Guest guest]

Two questions here folks.

First, got my kefir going and it is doing well. The first dozen or so batches

were really tart but this morning it is very mild and more to my liking. Any

idea why that is? I'm culturing it on the kitchen counter in temps of 65-75

depending on how much cooking is going on.

I wasn't able to follow all the discussions on the milk diet and would

appreciate a point in the right direction. We now have goat milk enough to play

with

and I'd like to try something new.

Thanks,

Belinda