Re: Re: What temperature should added milk be?

[Guest guest]

<<Yes, I'd like to know this, as well as what the temp. of the milk should be

when you initially add it to the grains. Should you make it room temp. before

you give it fresh milk every day?

>>

,

I've just been pouring it straight from the refigerator and they seem to be

doing well.

I'm still learning but I hope that helps.

Beth

[Guest guest]

Milk kefir is so easy! Just pour the milk right from the fridge and strain

when it's ready to your liking. The stuff is unbelievably flexible.

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

From: " moomaof2 " <MooSteer@...>

Sent: Friday, October 01, 2010 6:30 PM

< >

Subject: Re: What temperature should added milk be?

[Guest guest]

Great! Thank you, guys.

Now I just need to figure out how to get my kefir to get thick.

Jan

>>>>>

Me too Jan! I have more kefir than I can drink right now.

Jenn

[Guest guest]

The slimy kefiran produced by the grains is what gives the kefir the nice

viscosity that we like. It's called a 'ropy mouth feel.' I've been making

kefir for a month and a half now, and it has only been the last week that I

started noticing the product looking like what you read/see/hear about --

thick kefir with pockets of whey throughout the milk.

I think it just took time for the grains to adapt to my situation. Mine

would go through stages of first just milk, then curds attaching to the

grains on top of watery milk, then curds and whey. It never seemed to get

thick, and I didn't like the texture of curds and whey. Then I tried using

a much smaller quantity of grains per cup of milk which produced a very nice

refreshing fizzy kefir. It was thin and not too sour, and really nice, but I

still wanted thick kefir. I stored the extra grains (since I started using

just a little bit of the grains). To store, I put them in a small amount of

milk left at room temperature, and checked regularly so that I could change

out the very sour curds and whey for milk before it got too sour. This was

on the recommendation of Lizzie (on this list) who stores grains this way

for up to three weeks before changing out the milk. I have to change much

more often because my house is very warm.

After a while I started to notice that the stored kefir started making that

really nice, thick kefir with pockets of whey. And the grains grow like

gangbusters.

So Jan and Jenn, give it time and just keep at it. You'll get there too!

[Guest guest]

I never had really yummy thick kefir until I used raw milk.

[Guest guest]

So Jan and Jenn, give it time and just keep at it. You'll get there too!

>>>>

Thank you

jenn