Guest guest Posted August 5, 2008 Report Share Posted August 5, 2008 I'm glad that you asked this b/c I was going to ask the same question today! I have been making kefir for about 6 months, but I recently obtained some new grains (after losing mine to vacation). Anyway, my kefir is VERY thin (like milk). It does not even thicken up after a few days in the fridge. Am I letting it " kefir " too long? Thanks! " mandi.nardella " <mandi.nardella@...> wrote: I just started with my new Kefir Grains on Saturday and I seem to be prodcing watery, sour kefir. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2008 Report Share Posted August 5, 2008 If your kefir is too sour, they are not getting enough milk. When you get the taste right, the consistency will be much better. Either give them more milk or remove some kefir grains from the jar. Marilyn On Tue, Aug 5, 2008 at 12:18 PM, mandi.nardella <mandi.nardella@...>wrote: > I just started with my new Kefir Grains on Saturday and I seem to be > prodcing watery, sour kefir. I see small little white chunks in the > kefir and I am wondering if all of this is normal? > > I have never had homemade Kefir and I am wondering if the store bought > is thicker and creamier because of the processing. > > Im just not sure if what I am making is good Kefir and if I can consume > it. I do not want to get sick. > > Should the Kefir be thicker? > > Please let me know what to look for in good Kefir or how to make mine > better. > > Thank you so much! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2008 Report Share Posted August 5, 2008 I have heard conflicting info. HOw many times should you agitate the jar and how tight should you put the lid on? Could any of these steps change the consistency or is it strictly the amount of milk? I have been adding 1/2 cup each day, I hope tonight I come out with some good Kefir! > > > I just started with my new Kefir Grains on Saturday and I seem to be > > prodcing watery, sour kefir. I see small little white chunks in the > > kefir and I am wondering if all of this is normal? > > > > I have never had homemade Kefir and I am wondering if the store bought > > is thicker and creamier because of the processing. > > > > Im just not sure if what I am making is good Kefir and if I can consume > > it. I do not want to get sick. > > > > Should the Kefir be thicker? > > > > Please let me know what to look for in good Kefir or how to make mine > > better. > > > > Thank you so much! > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2008 Report Share Posted August 5, 2008 I don't agitate the jar. It makes it chunky. But sour is sour and there is not enough milk in the jar if your kefir is sour. You go by taste. But maybe if you didn't agitate the jar you wouldn't need so much milk. I did an experiment once and put a few kefir grains in a gallon hand crank butter churn. I gave the churn a spin every time I walked by. The kefir got done quickly with very few kefir grains. It was all the agitation. I didn't like the consistency of the kefir so I didn't do that any more. Marilyn On Tue, Aug 5, 2008 at 2:14 PM, mandi.nardella <mandi.nardella@...>wrote: > I have heard conflicting info. HOw many times should you agitate the > jar and how tight should you put the lid on? Could any of these > steps change the consistency or is it strictly the amount of milk? > > I have been adding 1/2 cup each day, I hope tonight I come out with > some good Kefir! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2008 Report Share Posted August 6, 2008 Thank you so much Marilyn! I will stop agitating the jar. Someone mentioned bubbles. Should I be seeing bubbles? Also I just got the grains from you last week and started on Saturday. How long would you expect for them to take to wake back up? > > > I have heard conflicting info. HOw many times should you agitate the > > jar and how tight should you put the lid on? Could any of these > > steps change the consistency or is it strictly the amount of milk? > > > > I have been adding 1/2 cup each day, I hope tonight I come out with > > some good Kefir! > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2008 Report Share Posted August 6, 2008 On Wed, Aug 6, 2008 at 10:58 AM, mandi.nardella <mandi.nardella@...>wrote: > Thank you so much Marilyn! I will stop agitating the jar. > > Someone mentioned bubbles. Should I be seeing bubbles? Also I just > got the grains from you last week and started on Saturday. How long > would you expect for them to take to wake back up? > They are not asleep. The very first batch should be good. Marilyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2010 Report Share Posted September 9, 2010 I have been using raw cow milk one week and then goat milk the next week for 2 months of making kefir. It's our only option for milk and that's the way the schedule has to work since we can only pick up milk every other week from both of these sources. Anyway, I did notice for the first time last week - goat milk week - that my kefir was very thin and watery. I still dumped it in with all my other kefir in the fridge, but I wondered the same thing...if the goat milk produces a different result? > Hi all, I have finally found raw goats milk locally. However, now my kefir > is watery instead of thick and creamy (cow milk). Is that how it is with > goats milk, or do my grains just have to take a while to get accustomed to > it. Thanks, Lydia > > > > Quote Link to comment Share on other sites More sharing options...
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