When i made the kefir, I let it sit for 24 hours instead of twelve- it took that long for it to reach that yogurt drink consistency, and it was delicious! My toddler drank it plain, but he likes plain yogurt. I found it perfect for savory applications- a delicious cucumber onion salad with mint, salt, lemon juice and olive oil, for instance. I'm used to making yogurt without a yogurt maker, so not having to try to maintain the perfect temperature made kefir making very enjoyable. I'm going to try the reculturable one next. Thanks Ricki!