im making my kefir at home now and its coming along lovely. however, i would like a bit of a thicker, creamier consistency. i am using whole, unpasteurized cow's milk thus far tho i will soon run out and be forced to go for store-bought pasteurized (tho unhomogeonized) whole cow's milk. i am so far going with pretty much a 24 hour ferment at room temperature, followed by straining out the kefir 'grains' and then storing the strained kefir drink another 12 hours at room temp. its nicely tart and has some definate coagulation but i would like a bit more yogurt-like consistency. any hounds experienced with this?