I've been making kefir for a while now. It is FAR more funky than store bought kefir. Intensely funky, almost like a mix between cottage cheese and plain yogurt, with its own additional unique flavor. It's an acquired taste. I usually make a smoothie with it.
I only make small amounts, about 12-16oz and usually drink it every other day. On the 48 hour schedule I find it to be at my ideal level of fermentation. However, with summer temperatures fast approaching where I live, I think i'll soon be on something closer to a 24 hour schedule. I've noticed that the grains have been reproducing more quickly as well.
Another thing to note is that I was having moderate digestion issues prior to making/drinking kefir, and though I can't necessarily isolate all the variables, I am almost certain that it has helped tremendously in this regard.