Newbie - kefir not thickening

[Guest guest]

I just got grains so am in the beginning of the learning process... I dumped

my first batch (grains had been frozen) and drank my 2nd batch which was

thick and somewhat congealed. It seemed to be working. But, since then

(the last few days), I'm doing the same thing, but after 24 hrs or even

longer the milk doesn't seem to be thickening much at all. It smells like

its sour-ing, but it still looks like milk (maybe a tiny bit thicker than

milk). The grains are floating at the top (not sure if they should be).

Any thoughts, anyone?

Thanks, Audrey

[Guest guest]

It could be the hot weather. I use big jar, only fill halfway for aeration, then

put ice pak on top then cover with lunchbag 4 insulation. My aim is 2 prevent

unwanted bacterial growth under lid where condensation occurs. Also drain

grains well betw batches if contamination has occurred, so that next addition of

milk recovers the good quality,

eco

> longer the milk doesn't seem to be thickening much at all. It smells like

> its sour-ing, but it still looks like milk (maybe a tiny bit thicker than

> milk). The grains are floating at the top (not sure if they should be).

[Guest guest]

Thanks for the reply, Eco! I will try the ice. When you say " drain the

grains well " do you mean get as much of the milk off them as possible, or do

you rinse them with water?

Also, a few other questions...

Is it possible that the kefir could go bad and make me sick if I don't do

something right? How would I know?

If I leave the kefir grains in the milk longer (like two or three days) it

seems to turn to curds and whey. Is this drinkable?

Can I put finished kefir in the fridge for storage? How long will it last?

Thanks, Audrey

>

>

>

>

[Guest guest]

I guess u could rinse w water or milk but if its just sour, it will b corrected

when u just drain and feed grains w fresh milk. It could only b harmful if

something harmful fell in the jar. A sour acid taste causes saparation and is

normal and is not dangerous. Sour kefir or whey is useful in mashed potatoes.

Whey can b drawn fr bottom w baster. Taste the thick white part on top. The

sourness is not in there but is confined 2 the whey. I have revived kefir which

has sat too long and become sour to drinkability by mixing in a sweet fruit

syrup. There is always a way 2 use it. Dog or cat will enjoy overly sour kefir

as is. Yes if its finished and u want to use it later it goes in frig as u would

keep store-bought kefir.

eco

> I will try the ice. When you say " drain the

> grains well " do you mean get as much of the milk off them as possible, or do

> you rinse them with water?

> Is it possible that the kefir could go bad and make me sick if I don't do

> something right? How would I know?

> If I leave the kefir grains in the milk longer (like two or three days) it

> seems to turn to curds and whey. Is this drinkable?

> Can I put finished kefir in the fridge for storage? How long will it last?

[Guest guest]

Washing the grains removes the bacteria.

 

d'Entremont

 

" Dreams are illustrations from the book your soul is writing about you. "

-Marsha Norman

________________________________

From: eco <econurbs@...>

Sent: Fri, August 20, 2010 11:54:33 AM

Subject: Re: Newbie - kefir not thickening

 

I guess u could rinse w water or milk but if its just sour, it will b corrected

when u just drain and feed grains w fresh milk. It could only b harmful if

something harmful fell in the jar. A sour acid taste causes saparation and is

normal and is not dangerous. Sour kefir or whey is useful in mashed potatoes.

Whey can b drawn fr bottom w baster. Taste the thick white part on top. The

sourness is not in there but is confined 2 the whey. I have revived kefir which

has sat too long and become sour to drinkability by mixing in a sweet fruit

syrup. There is always a way 2 use it. Dog or cat will enjoy overly sour kefir

as is. Yes if its finished and u want to use it later it goes in frig as u would

keep store-bought kefir.

eco

> I will try the ice. When you say " drain the

> grains well " do you mean get as much of the milk off them as possible, or do

> you rinse them with water?

> Is it possible that the kefir could go bad and make me sick if I don't do

> something right? How would I know?

> If I leave the kefir grains in the milk longer (like two or three days) it

> seems to turn to curds and whey. Is this drinkable?

> Can I put finished kefir in the fridge for storage? How long will it last?

[Guest guest]

I was able to obtain grains last week(thanks Suzanne!) and was having the same

exact problem using whole milk. Then I added some half and half last night and

voila! I had beautiful creamy thick kefir this morning. I think my problem had

to do with the amount of milk fat in the milk I was using. All other times it

was a very thin yogurt unless it fermented to the point of separating into curds

and whey.

Hope this helps.

[Guest guest]

How could washing or rinsing grains, which r colonies of bacteria, reduce or

harm the effectiveness of the bacteria? When we drink the kefir we r removing

bacteria of course,

eco

> Washing the grains removes the bacteria.

 

> > guess u could rinse w water or milk but if its just sour, it will b

[Guest guest]

That info came from Marilyn, the list Mom, when someone said that they were

rinsing.

 

d'Entremont

 

" Dreams are illustrations from the book your soul is writing about you. "

-Marsha Norman

________________________________

From: eco <econurbs@...>

Sent: Sun, August 22, 2010 7:36:31 PM

Subject: Re: Newbie - kefir not thickening

 

How could washing or rinsing grains, which r colonies of bacteria, reduce or

harm the effectiveness of the bacteria? When we drink the kefir we r removing

bacteria of course,

eco

> Washing the grains removes the bacteria.

 

> > guess u could rinse w water or milk but if its just sour, it will b