Separation after straining?

[Guest guest]

Hi everyone,

Another newbie here. I relieved my grains last week and immediately set out to

make both dairy and water kefir. Things have been going great. My question is,

once the dairy kefir is strained is there still supposed to be separation? I

dont know what's normal for dairy kefir as I have never made it before this and

know no one who makes it. The whey separates to the top and the thick stuff

drops to the bottom. It's not a lot but there is a layer of whey. I just want to

know if this is normal or if I'm doing something wrong.

Thanks

[Guest guest]

That is normal and it will keep a long time room temp that way as the

whey seems to provide even more protection from any mold. If and when

you separate the whey off purposefully to use the cheesy part

separately, the whey has several good uses on its own ... e.g., put

Lavender Oil in and sponge it on yourself/your pets for wonderful skin

care ph, etc.... for fleas for them if lavender is strong enough .. &

smells good too. And in baking. Lots of recipes on the net for the

same. Joyce Simmerman