Help! Kefir culturing out of control..

So recently two factors have come into play that are causing my kefir to accelerate totally out of control. First, I started using non-homogenized milk. Second, the temperature has begun to warm up. With those two changes, my kefir is changing so quick that I have had to resort to cutting down to one TINY little grain per a quart of milk. And it's STILL going too quick.

My problem is that: 1) I can't just 'add more milk,' because I'm already drinking a quart a day and more importantly I am going to go broke if I have to buy more organic milk, and 2) I can't reduce the kefir grains because I am already down to ONE TINY GRAIN barely bigger than a pencil eraser.

So does anyone have any tricks to make the kefir culture slower? I thought about putting it in the fridge, but then it would probably never culture?