Guest guest Posted March 18, 2012 Report Share Posted March 18, 2012 Hi,I made my first batch of kefir. Have let is set in the counter for an additional 24 hours as recommended (now at 16 hours into that 24). It has a cottage cheese looking substance at the top which wasn't there at the beginning. What is it and what do I do with it, just stir it in? Strain it off? The second batch looks different (it is also 16 hours into the process). I didn't look at the first batch in the middle of the process but this one has a large amount of clear-ish liquid at the bottom. The first batch didn't have this but rather had pockets of clear-ish liquid. Will this batch end up that way too? I did rinse the grains this time (as someone suggested I do) which I didn't do with the first batch. I hope I haven't ruined my grains. Maybe I am just being a worry-wart? I used some of the original batch in a cooked potato dish this morning. It called for 1 cup milk so I did 1/2 c kefir and 1/2 c milk. You couldn't taste it. Does it run the beneficial properties to cook it? TIA!RenaIf God brings you to it, He will bring you through it. Happy moments, praise God. Difficult moments, seek God. Quiet moments, worship God. Painful moments, trust God. Every moment, thank God. Quote Link to comment Share on other sites More sharing options...
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