Re: Grains floating in second batch of Kefir

[Guest guest]

Hi ,

That's fine. Be sure to taste it every time before adding milk for the next

batch. You are going to find out that it tastes a lot better if you use

plenty of milk. You might want to use a whole quart next time.

Marilyn

On Jan 8, 2008 6:10 PM, <cyanginski@...> wrote:

> I started my first batch of Kefir last evening and by this morning (at

> 12 hours) it was congealed as described so I strained as directed and

> added grains and 2 cups milk to a clean glass container. First batch

> did smell yeasty but I am sure that it was how it was supposed to be as

> it tasted fine, a bit sour but not off putting. I have been agitating

> the container a few times during the day today and noticed a few

> minutes ago that some of the grains are floating on top. Is this okay?

>

> Thanks,

>

>

>

>

[Guest guest]

I do a 24-hour culture, with the grains massing on top, white mixed with

kefir product, with separated whey at the bottom of the jar.

-

wrote:

>

> I started my first batch of Kefir last evening and by this morning (at

> 12 hours) it was congealed as described so I strained as directed and

> added grains and 2 cups milk to a clean glass container. First batch

> did smell yeasty but I am sure that it was how it was supposed to be as

> it tasted fine, a bit sour but not off putting. I have been agitating

> the container a few times during the day today and noticed a few

> minutes ago that some of the grains are floating on top. Is this okay?

>

> Thanks,

>

>

>

[Guest guest]

I adjust my milk/kefir grain ratio so that I strain before separation. It

makes a less sour drink.

Marilyn

On Jan 8, 2008 11:27 PM, Auker <davauk@...> wrote:

> I do a 24-hour culture, with the grains massing on top, white mixed with

> kefir product, with separated whey at the bottom of the jar.

>

> -

>

>

[Guest guest]

I'm thinking of thicker, so I let it separate, then pour the whey

off...and I guess I like the sourness, haven't had any I didn't love (I

drink it with concentrated frozen orange juice and frozen blackberries,

or maple syrup and vanilla extract, so it's sweet/sour...yum!).

> I adjust my milk/kefir grain ratio so that I strain before separation. It

> makes a less sour drink.

>

> Marilyn

>

> On Jan 8, 2008 11:27 PM, Auker <davauk@...

> <mailto:davauk%40hevanet.com>> wrote:

>

> > I do a 24-hour culture, with the grains massing on top, white mixed with

> > kefir product, with separated whey at the bottom of the jar.

> >

> > -

> >

> >

[Guest guest]

Ok so I went to bed before seeing your reply and just checking again

now.. second batch using 2 cups was not as thick as first batch but

seemed good. I was planning on drinking it in the mornings, is it okay

to strain then keep in fridge or should I keep on counter after

straining?

Thanks,