Guest guest Posted June 14, 2009 Report Share Posted June 14, 2009 Sometimes my kefir has come out nice and creamy, but more often it is as thin as milk. I have not figure out what factors might influence its consistency. Do you know how to produce the thicker kind? I'm using about a quart of milk to 2-3 Tablespoons grains. I leave it on the counter for about 24 hours. Thanks, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 15, 2009 Report Share Posted June 15, 2009 , I like to use the 1 TBL of grains for 1 cup of milk. In the summer I have to use a little less than that because it ferments more quickly in warmer temperatures.(I'm starting to believe that the level of humidity affects the fermentation also.) At 24 hours my kefir looks like jello, with no separation what-so-ever and it is delicious! I just quickly stir and it is creamy and thick, like a drinkable yogurt. It has taken me several months to figure out how to get it just right for our tastes. Hang in there! Texas > Sometimes my kefir has come out nice and creamy, but more often it is as thin as milk. I have not figure out what factors might influence its consistency. Do you know how to produce the thicker kind? > > I'm using about a quart of milk to 2-3 Tablespoons grains. I leave it on the counter for about 24 hours. > > Thanks, > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 15, 2009 Report Share Posted June 15, 2009 I use whole milk and 2% milk alternatively. The whole milk is always creamier and thicker, though the 2% is still nice and thick, compared to what I got from raw goat's milk the other day. I use a lot more grains than I probably should--up to 1/3 cup of grains for about 2 or 3 cups of milk. If the kefir is still runny like milk, I let it go longer. It sounds like you aren't using enough grains. The lowest recommended amount I've heard is about 1 tablespoon per cup. You're using about half that. Try doubling your grain amount or cutting down on the milk until your grains grow bigger. You also didn't say what kind of milk you use. Cow's milk is thicker than goat's milk. Marilyn said so, and it has proved true in my case. Good luck! > > Sometimes my kefir has come out nice and creamy, but more often it is as thin as milk. I have not figure out what factors might influence its consistency. Do you know how to produce the thicker kind? > > I'm using about a quart of milk to 2-3 Tablespoons grains. I leave it on the counter for about 24 hours. > > Thanks, > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 15, 2009 Report Share Posted June 15, 2009 Thanks for all your replies. I'm using raw, whole milk (cow's). I leave it at room temp. Somewhere else I had read the more grains per quart you put into it, the more rapidly the kefir made, which could contribute to my separation problem. The thin texture and the separation issue seem like they go together but I'm not sure. Mine is separating before it gets thick, which leads me to change the milk because somewhere I read it needs a new feeding of milk if it has separated. So much to play with -- and I get frustrated after a certain number of experiments. These are sleepy grains. I've just been waking them back up since five days ago. The reason I froze them was that I'd been trying to experiment with one factor and another factor to come up with a inconsistently good kefir. One day it would be really delicious and perfect, then it would start changing. It would become thin or off-tasting; or it would be bad to separate. I need this to work!!!! Thanks, in Tennessee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2009 Report Share Posted June 17, 2009 Okay -- so separating is a result of too high a ratio of grains to milk? In the meantime I have further complicated things by sticking the jar into the fridge. My house has gotten so, so, so hot and humid (Tennessee summer). Then I took it out of the fridge and it had thick jello parts suspended in thin parts. I left it on the counter a few more hours. When I tried straining it, the kefir would not turn loose and fall through the strainer; it clung to the grains. What strained off, is it whey? It has a percentage of solids in it, but most of it is thinner than anything. So I should keep working with these grains and not replace them? I don't want to add too much > > > too much what? Milk? > > > > cuz it starts to separate and I hate that. > > > It separates because there isn't ENOUGH milk and it got sour too soon. > > Marilyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2009 Report Share Posted June 18, 2009 , I've been doing Milk Kefir for a little while. I have found that it doesn't need to be a chore at all. Relax and enjoy the process. Things don't need to be so UP TIGHT. I use a half gallon mason jar, put in 1000ml of raw milk, and let it sit for 24 -> 48 hours, depending on my schedule, not the Kefir. I shake the jar vigorously for a minute of so, and have no problem with straining issues. That is it. I store that batch in the fridge, which is consumed in about a week to ten days. If I want a sweet drink, I'll add some natural type of flavoring. By the way, I don't measure the grains, period. They multiple fine, and when they overpopulate, I eat them, toss them...what ever. Also I don't watch water boil either. Sam I don't want to add too much > > > > > > too much what? Milk? > > > > > > > cuz it starts to separate and I hate that. > > > > > > It separates because there isn't ENOUGH milk and it got sour too soon. > > > > Marilyn > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2009 Report Share Posted June 18, 2009 , I use a stainless steel mesh type of strainer (3 cup capacity)that I purchased from a local grocery store. (about $3.00 dollars) I set in on top of a large/deep plastic bowl (12 cup capacity). Kefir grains are hearty, shaking them up does no harm. The whey mixes with the grains and turns that thick mass back to thin liquid. It passes through the fine mesh with no problem, and the grains looked liked you rinsed them. Sam I don't want to add too much > > > > > > > > > too much what? Milk? > > > > > > > > > > cuz it starts to separate and I hate that. > > > > > > > > > It separates because there isn't ENOUGH milk and it got sour too soon. > > > > > > Marilyn > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2009 Report Share Posted June 19, 2009 , That's great, you like you Kefir, your way. And I like mine my way, extra sour/thick and creamy. The more sour/creamy the better.I have reviewed many web sites with a posting about Kefir, hundreds of them. Some people even let their Kefir sit out an extra 24 hours after initial fermentation in order to allow the little critters to produce more vitamins. Since I like sour, no problem, and according to my research, secondary fermentation produces a heathery product. Also my Kefir is so thick and creamy, I literally have to stir it up just to get it to pour. It is almost the consistency of yogurt. Sam > > I just have to have that I personally don't like it when the kefir > separates, and I wouldn't want my kefir to turn back into a thin > liquid. I like my kefir to be nice, thick, and creamy with no > separation. I have found the only way to achieve this is to change the > milk every 24 hours, no longer, and to make sure daily that I have the > right amount of grains for the amount of milk. > > > Texas > > > , > > I use a stainless steel mesh type of strainer (3 cup capacity)that I > purchased from a local grocery store. (about $3.00 dollars) > I set in on top of a large/deep plastic bowl (12 cup capacity). > Kefir grains are hearty, shaking them up does no harm. The whey mixes > with the grains and turns that thick mass back to thin liquid. It passes > through the fine mesh with no problem, and the grains looked liked you > rinsed them. > > Sam > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2009 Report Share Posted June 19, 2009 Kandy, Thank you for your kind words. Many thanks to lin who has set up this user group. I enjoy the loads of useful information found here. Sam > > From: eatonsam <eatonsam@...> > Subject: Re: how to get thick kefir > > Date: Thursday, June 18, 2009, 12:19 PM > > , > > I use a stainless steel mesh type of strainer (3 cup capacity)that I purchased from a local grocery store. (about $3.00 dollars) > I set in on top of a large/deep plastic bowl (12 cup capacity). > Kefir grains are hearty, shaking them up does no harm. The whey mixes with the grains and turns that thick mass back to thin liquid. It passes through the fine mesh with no problem, and the grains looked liked you rinsed them. > > Sam > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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