SUCCESS!

[Guest guest]

Success!!!

I've been happy with my kefir from the get go. But now the texture has finally

gotten smooth and creamy, and the taste is much milder! I'm terribly pleased

with my grains and with myself.

This is nothing new to most of you, but for anyone else like me, wondering why

your kefir texture comes out nowhere near smooth and creamy, I thought I'd share

my joyous eureka (a glorious " duh " moment).

I'd thought I had my ratio of kefir grains/milk in the right vicinity, according

to instructions. Apparently I was terribly mistaken. I finally DRASTICALLY

reduced the quantity of milk kefir grains I was using, started to consistently

culture for 24 hours no matter what (as Marilyn suggests) and the kefir started

to get smooth and creamy and almost as thick as yogurt. While the rest of my

family still feels it is too yeasty to drink it undisguised (they do like kefir

smoothies, kefir popsicles, and kefir mixed into frozen fruit " ice cream " ), I

really love it now, just as it is.

If I pull my grains out of the kefir WITHOUT first swishing them in the kefir (I

used to swish them to get the bigger bits of curd off), I'm left with smooth and

creamy deliciousness. I put the grains in a small bowl, pour the little bit of

whey off the top of the kefir into the bowl, and use that to swish the big bits

of curd off the grains. Then I put the grains in a clean jar with new milk,

drink the curds and whey from the bowl, and slowly savour the good, thick,

smooth kefir from the first jar. I know everyone has their own system. This is

what is working for me.

Happy culturing to you.

from one very happy andra