nromal kefir odor

[Guest guest]

Just started making kefir in the past week using the organic, grassfed raw milk

we've been using for the past year.

Obtained our grains from a woman who's been keeping a continuous culture going

on her counter using raw, organic milk for the past two years.

Her kefir, and now ours, has a yeasty odor (similar to that of the beginning of

the breadmaking process when you add the dried baker's yeast to warm water with

the sweetener) and slightly vinegary.

Is this a normal/desired odor? If not, what is the " ideal " odor?

Thanks! We're thrilled to be enhancing our probiotic intake!