Re: Kefir newbie - dealing with thick kefir

[Guest guest]

,

 

For straining you may also want to get a strainer that has slightly larger

meshing than what you are using.  I know that when I started I was using a

strainer that I now use for my water kefir grains and the holes in the mesh were

way too small.  I started using a strainer with larger gaps in the mesh and have

since not had the issue.  I also gently swirl my container for about 5-10

seconds to get everything mixed back together before I strain.  This way there

are not as many clumps when I pour it into the strainer.

 

Good luck,

 

 

[Guest guest]

I am addding to a subject because when I try to post, the suject line

disappears. It did it again with this post so I hope it goes threw.

What's happening is I am killing my kefir grains. I went past the 24

hours by 10 hours twice in a row. I rinsed the grains with distilled

water because they were in chunks of curds and water on the bottom.

YUCK! I won't do this again but I did buy some kefir at the store

tonight and thought I would bring the temp down to room temp and put

the grains in the kefir for a period of time. Trying to get the

grains healthy again? I don't know if I killed my grains but I

didn't get instructions with my grains and I am going threw a lot

with my health. No excuses. I am a bad kefir Mother. I hope I

can get them back to making thick kefir again soon.

Oh what is the chunks in the grains? Cirds and whey? Will it hurt me

to eat it? Should I take out the grains and shake it smooth? Does

it mean that there is too much grains for the amount of milk? Should

I shorten the time to 12 hours? I just don't know what I am doing

and I am afaid to drink my kefir. I love it when I get it from the

store but I am just not sure if I am doing this right.

Please help,

----------------------------

If your kefir has a clean tart smell to it, go ahead and give it a taste. You

really don't know what is going on without tasting it.

Marilyn

[Guest guest]

Hi ,

You aren't killling your grains by leaving them only a few hours too

long. They'll be fine, the culture is very resiliant.

Try this method:

1) Measure out 1 Tablespoon of grains per 1 cup of milk into your

ferementation jar.

2) Add at least 1 tsp heavy cream per cup to your milk. In my

experience, this will help the grains and make your kefir creamier.

3) Put the left over grains in fresh milk with a little extra cream,

cover and refrigerate.

4) Cover your fermentation jar with a coffee filter kept on with a

rubber band and put the jar somewhere where it won't get direct

sunshine. The best temp is between 65 and 75 degree Fahrenheit.

Cooler temps take longer to ferment, warmer takes a shorter time.

If you're home during the day, make your kefir just before bed time,

then watch it during the day so you know how long the ratio of grains

to milk takes (so you can adjust it next time).

If you are out of the house for most of the day, make it just before

you leave. That way, you'll be around when it's ready.

Swirl the jar around a few times every several hours if you like, or

stir it up really well. In my experience this makes the kefir

creamier.

When is it ready?

If your fermenting kefir is thick and creamy, then watch for pockets

of whey several minutes after stirring. You'll see little 1 " or so

pockets throughout the kefir when it's ready for a final stir and

drain.

If your kefir is thinner, then watch for a line of tiny bubbles

ringing the jar below the surface of the kefir. When it's at least

an inch below the surface, your kefir is ready to stir and drain.

The further below the surface, the more fermentation is taking

place. Don't let it get more than half way down the jar, because

after that level, it quickly turns to curds and whey.

All of this is based on how I do my kefir. I use 1/2 gallon and 1

gallon glass jars, so I can keep the depth to surface ratio about

2:1. In other words, I like the surface diameter to be half of the

depth. I've tried it in a pyrex bowl, but didn't care for the

results; the milk tastes a bit spoiled to me when the surface area is

larger than the depth.

Hope this helps,

Dee

> What's happening is I am killing my kefir grains. I went past the

24

> hours by 10 hours twice in a row.

I love it when I get it from the

> store but I am just not sure if I am doing this right.

>

> Please help,

>

>