Guest guest Posted July 31, 2008 Report Share Posted July 31, 2008 Hi , Already they need more milk than you are giving them. Try doubling the milk. If it separates before 24 hours, give them even more milk for the next batch. Marilyn On Thu, Jul 31, 2008 at 9:20 AM, redrosalady <redrosalady@...> wrote: > I just got my kefir grains Monday. I put them in some milk and let it > sit 24 hours. It had curds on top. I poured that out because it said > the first few batches wouldn't be o.k. since they had traveled in the > mail. The 2nd batch separated in about 12 hours into curds and whey. I > tasted it and it tasted like buttermilk. Is that right? Should I stir > the curds and whey together and taste it that way? I want to catch it > before it separates . Also, it smells like Elmer's Glue. If the > normal taste is like buttermilk I will definetly have to add something > to it! Somebody get me on track please! I am befuddled lol..... > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2008 Report Share Posted July 31, 2008 Ok, will do. Thanks. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2009 Report Share Posted June 18, 2009 Okay, I am having some problems. I keep reading and re-reading Marilyn's instructions but something is not right.... I use pasturized whole milk and my kefir is completely separating in about 12-14 hours. My kitchen temp runs about 78-80 depending on if I have to cook inside it occassionally get warmer. I have already separated my grains twice and have only had them since the end of May. Occassionally I have used half reconstitued powdered milk with my whole since I did not have time to drive to town for more milk. My kefir is also pretty thin and has to be shaken or blended to throughly mix the curds and whey. Could someone enlighten me and help me to figure out my problem. Thanks, Tonnia from Texas -------------------------------------- Page 1 #7 is the instruction you are having trouble with. How do I know? Because you don't say how it tastes. But I'll tell you. It is too sour. That's the very reason it is separating. Milk that becomes too acidic (read: sour) separates. That's also why it is thin. I'd get rid of half the kefir grains and try again. When you can get it to taste right, the consistency will be good. Marilyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2009 Report Share Posted June 21, 2009 > > Okay, I am having some problems. I keep reading and re-reading Marilyn's instructions but something is not right.... > I use pasturized whole milk and my kefir is completely separating in about 12-14 hours. My kitchen temp runs about 78-80 depending on if I have to cook inside it occassionally get warmer. I have already separated my grains twice and have only had them since the end of May. Occassionally I have used half reconstitued powdered milk with my whole since I did not have time to drive to town for more milk. My kefir is also pretty thin and has to be shaken or blended to throughly mix the curds and whey. Could someone enlighten me and help me to figure out my problem. > Thanks, > Tonnia from Texas > > > -------------------------------------- > > Page 1 #7 is the instruction you are having trouble with. How do I know? Because you don't say how it tastes. But I'll tell you. It is too sour. That's the very reason it is separating. Milk that becomes too acidic (read: sour) separates. That's also why it is thin. I'd get rid of half the kefir grains and try again. When you can get it to taste right, the consistency will be good. > > Marilyn > Yes Marilyn it tastes too sour. I just gave some grains to a friend yesterday. So now I am starting over. This batch only stood about 12 hours and the kefir had a very mild taste. I think I would have drank it fermented longer but I pulled it too early. I will try it longer today. My kitchen gets pretty warm during the day so I may have to pull grains frequently. I have given grains to two friends so far so maybe I will be able to start sharing more as the word gets around. Thanks for your reply. Thank, Tonnia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2010 Report Share Posted January 26, 2010 , Kefir grains are amazingly resilient. A few rinses in tap water might throw them off a little, but they will recover quickly. Bill Re: New To Kefir Dear Marilyn and Bill Thank you for your kind welcome and reply. I'm afraid I have one more question. I have briefly rinsed my grains about five times under chlorinated tap water, will that have been enough to kill them? When I put fresh milk with them it still gets thicker and more acidic so I assumed they were still alive. Thank you in advance. ------------------------------------- They are still alive. If there was anything lost, it will grow back, too. Marilyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2010 Report Share Posted January 26, 2010 Thank you, I will look after them like family from now on. No nasty tap water or dirty jars!! From: bdickhaus@... Date: Tue, 26 Jan 2010 21:19:25 -0500 Subject: New To Kefir , Kefir grains are amazingly resilient. A few rinses in tap water might throw them off a little, but they will recover quickly. Bill ------------------------------------- They are still alive. If there was anything lost, it will grow back, too. Marilyn _________________________________________________________________ Send us your Hotmail stories and be featured in our newsletter http://clk.atdmt.com/UKM/go/195013117/direct/01/ Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.