Guest guest Posted May 24, 2006 Report Share Posted May 24, 2006 I find I like to use a good half cup of grains to make a qt of kefir. Seems to work well for me. Do remember the curd seems to be different in the warmer weather. Mine is getting done at lighting speed the last two days! Kimi ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ www.Jremedies.com Therefore, my beloved brethren, be ye steadfast, unmovable, always abounding in the work of the Lord, forasmuch as ye know that your labor is not in vain in the Lord. 1 Corinthians 15:58/KJV Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2007 Report Share Posted December 17, 2007 I thought at one point there may have been mold growth in my Kefir. I forgot it with the raw milk in the cupboard for several days. There was nothing really until i started straining and after i came to check the strain i saw greyish lines rippled here and there along the top layer of Kefir that was straining. You know how it can be chunky and kind of clog up the the basket taking it a while to strain. I never saw any on the top of the batch in the jar, just later after dumping all of the Kefir and grains into the basket. I did not think anything about it really. I have been using my grains since then and recently saw mention of mold growth in ones Kefir on another group. The posters said toss it out as mold spores could be in the grains contaminating all future batches. Anyone have any ideas about this? Maybe i will search for a Kefir making group and see if they know - while i am wiaitng for replies from you all Thank you in advance Quote Link to comment Share on other sites More sharing options...
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