Are you doing it with the white Tibetian mushrooms?

I was doing it few years back and noticed that when you have fewer, smaller mushrooms, it takes more time (2-3 days) to do it and taste was smoother and lighter. As they grow more, kefir gets stronger very quick (1-2 days) and more sour. I found out about this from my Iranian friend and he was using regular, store bought milk. 🥛