Re: Beginner's kefi luck gone...

[Guest guest]

My limited experience is that different batches of kefir come out differently quite often. Not the majority of the time, but often enough. Since you are cleansing it is very possible that your kefir is reacting to what you are needing for your cleansing or health in general, and thereby producing different chemical reaction within itself for your benefit as needed. This may seem far fetched to some, but my experience of the world around me confirms this over and over in so many ways. Love and appreciate your kefir, and trust your intuition, as only you can know what is right for you.

On the other hand maybe you would prefer the taste of a shorter batch of kefir. I have read that if you don't shake your kefir after initially starting it it will be milder and less likely to seperate. That is also my experience. Also, the grains stay on the bottom that way, which I've had confirmed by one of our kefir masters is the way it should be, contrary to many people's experiences.

There, and good morning,

Tonio

Is it normal for the whey to float on top of the curds after straining the grains out?

This is the first time this has happened. All the other times the whey was at the bottom or someplace in the middle.

Also, this strange batch smells more sour than yeasty, unlike the first batch, which smelled yeasty.

It seems the only batch of kefir that came out perfect was the first one.

Thanks in advance,

Polemeropoulos

-undergoing the “cleansing” process and wondering whether I am cleansing or drinking bad kefir… if you know what I mean.

[Guest guest]

>Is it normal for the whey to float on top of the curds after straining the

grains out?

>Also, this strange batch smells more sour than yeasty, unlike the first

batch

While kefir is working the yeasts in it are making small amounts of alcohol

and carbon dioxide. The CO2 tends to hold the grains and curds at the top

with whey staying below.

When you take the grains out, you stop making CO2, and it slowly escapes so

the curds slowly sink to the bottom leaving the whey on top.

The yeast works best at warmer temperatures, while the bacteria keep

working at cooler temps, so if you put it in the fridge it will be less

yeasty and more sour.

Tom

[Guest guest]

Hello ,

I've been making kefir daily for a while now & I can honestly say

that it does change. I usually give the jar at least one or two

gentle shakes during fermentation. I never know what layers I " ll

see, what will form where, etc. I always ferment for the same amount

of time, in the same place, but I sometimes use fresh raw goat's

milk, sometimes fresh raw cow's milk and sometimes when I'm really

low, I will combine them! Each milk usually has a consistent taste

but the texture is different for whatever reason. Around here, I've

found that the cow milk separates into layers and usually the whey is

on the bottom, but not 100% of the time. I wish it would be at the

top so I could get it out easier when I make kefir cheese. I've

noticed it is usually with the cow milk that the grains end up on

top. Why?? not sure. Anyone got any ideas?

Sunday I decided to experimented and left cow milk fermenting for two

days in my cabinet. It was so thick yesterday that I had to use a

spoon. Boy was it good!!! Very creamy! And BTW the grains were

*locked* into a top layer of creamed kefir that was extra tasty (but

hard to strain).

By far, my favorite is goat's milk kefir. It seems to be thicker and

smoother without having to use my blender to smooth it out. It

doesn't really ever separate into distinct layers, but I can see

where the curds, whey and grains are, even tho they're not really in

layers per se. It also tastes less yeasty and more like butter-

sweeter I would say. But don't get me wrong cow milk kefir is divine

too. It just seems to be consistently tarter and more liquid - it

does smell slightly stronger as well.

Don't know how much all that helps, but at least it gives you

someting to complare to.

Wren ---

heading for the frig for some kefir now - all this made me very

thirsty... Mmmm

> Is it normal for the whey to float on top of the curds after

straining the grains out?

> This is the first time this has happened. All the other times the

whey was at the bottom or someplace in the middle.

> Also, this strange batch smells more sour than yeasty, unlike the

first batch, which smelled yeasty.

>

> It seems the only batch of kefir that came out perfect was the

first one.

>

> Thanks in advance,

> Polemeropoulos

> -undergoing the " cleansing " process and wondering whether I am

cleansing or drinking bad kefir... if you know what I mean.