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Thanks J. Will try it at room temp. What about my grain ratio - too many perhaps? Like two or three little grape sized clumps for a pint-sizer jar? Maybe, like many other ferments, bigger (overall) quantities are more reliable.
Olly398-
We tend to use more grains, until the quantity is a significant part of the jar and then bin some.
Also it is good to shake and wash the grains as they can get too much of a coating that stops them contacting the milk. If you break up the grains you get a larger surface area so more area for milk and grain to contact each other.
dancing james
We use goats milk for kefir
Best done for a day or so at room temp in a container that allows air in, then strained into an airtight jar for a few days.