watery kefir

[Guest guest]

Hi all, I have finally found raw goats milk locally. However, now my kefir is

watery instead of thick and creamy (cow milk). Is that how it is with goats

milk, or do my grains just have to take a while to get accustomed to it. Thanks,

Lydia

[Guest guest]

The breed of goat makes a difference. You are probably using Swiss breeds,

which make thin kefir, but it still has body and tastes good.

Marilyn

On Wed, Sep 8, 2010 at 9:18 PM, Lydia <lsweed@...> wrote:

> Hi all, I have finally found raw goats milk locally. However, now my kefir

> is watery instead of thick and creamy (cow milk). Is that how it is with

> goats milk, or do my grains just have to take a while to get accustomed to

> it. Thanks, Lydia

>

>

>

>

[Guest guest]

----- Original Message -----

Hi! I am new to kefir, but really like it. I have been growing it for a few

weeks, it is always watery. What I buy in the store is very creamy. I use a

glass culturing dish, warm the store bought milk to room temp, use a plastic

spoon, I just spoon the grains into a new batch when they are ready. Am I doing

something wrong? Is there any difference between whole milk and lower fat

varieties?

Laurie

If your milk is creamy, it sounds to be raw and that is fine. How much milk are

you using to how much grains? When I had let my full grains stay in each jar of

milk, I would get watery kefir. So I cut down the grains and kept them at a

tablespoon and my ferments have been perfect. I would say you might be using too

much grains for the amount of milk you use.

Lyn