Guest guest Posted February 19, 2005 Report Share Posted February 19, 2005 Will, I usually use about 1 tablespoons of grains per 2 cups of milk. If you didn't use enough grains per ratio of milk, just let the milk set longer. 24 hours is not a hard and fast rule for making kefir - at least not here. Sometimes, if the grains have been in storage (refrigerated), they take a little longer to produce kefir. It's like they need to wake up from their semi dormant state. I've already had kefir take 3 days to finish because our house was cooler than normal, so keep that in mind too. Kefir can take longer in the winter months compared to the summer months. Just be patient and wait until you see the familiar separation and/or smell, and keep stirring/shaking or swirling the container while you're waiting. You can learn tons of info from Dom's Kefir site at: http://users.chariot.net.au/%7Edna/Makekefir.html#Storing For now though, you can either strain off the grains and start over, or you can just let them be and wait for the kefir to finish. If you have any questions I will be around all day - just give me a call. Janet Quote Link to comment Share on other sites More sharing options...
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