Trying to figure out thiskefir thing

[Guest guest]

Happily received MKG from lin Thursday. Followed the directions and put in 8

oz of water. 12 hours later, I had cheesy stuff floating on whey.

Strained it and increased milk to a quart. 6 hours later, I had cheesy stuff

floating on whey.

Was told I just needed to add more milk. So this morning, I cut the amount of

grains in half. I now have 1 tablespoon of grains in a quart of milk. Ten hours

have gone by and the cheesy stuff is forming thick on top. The milk underneath

tastes nothing like kefir.

I was also told the milk would thicken after I strained the grains out. All that

happens is the cheesey stuff forms on top. The milk never thickens.

It doesn't taste bad or spoiled, but it tastes nothing like any kefir I have

ever had.

Any suggestions? I don't mind giving time or milk or whatever, but I also would

like to know that I will eventually have actual kefir rather than thick curds,

whey and weird tasting milk that never thickens.

Thank you!

Dana Hanley

[Guest guest]

Not sure how its supppose to taste. My gets thick and cheesy on top I just stir

strain and make my smoothie.  I think that is a natural thing.  NOt sure I

have just started milk kefir a few months ago.  I've had no problems other than

the growth rate of my kefir.

Hope this helps

 

God Bless America

________________________________

From: Dana <gottsegnet@...>

Sent: Wednesday, January 25, 2012 8:45 PM

Subject: Trying to figure out thiskefir thing

 

Happily received MKG from lin Thursday. Followed the directions and put in 8

oz of water. 12 hours later, I had cheesy stuff floating on whey.

Strained it and increased milk to a quart. 6 hours later, I had cheesy stuff

floating on whey.

Was told I just needed to add more milk. So this morning, I cut the amount of

grains in half. I now have 1 tablespoon of grains in a quart of milk. Ten hours

have gone by and the cheesy stuff is forming thick on top. The milk underneath

tastes nothing like kefir.

I was also told the milk would thicken after I strained the grains out. All that

happens is the cheesey stuff forms on top. The milk never thickens.

It doesn't taste bad or spoiled, but it tastes nothing like any kefir I have

ever had.

Any suggestions? I don't mind giving time or milk or whatever, but I also would

like to know that I will eventually have actual kefir rather than thick curds,

whey and weird tasting milk that never thickens.

Thank you!

Dana Hanley

[Guest guest]

Just my 2 cents: There are several things that you might need to correct--

Usually you have to let the kefir " sit " for *at least *24 hours or longer,

especially in cool weather. This allows it to ferment (thicken). Also,

you seem to be using a very small amount of kefir grains to milk. My kefir

will thicken to the consistency of Greek yogurt in 24 hours IF--

1) the house temp is about 78 degrees to 82 degrees

2) I have used whole, organic milk

3) my ratio of kefir grains to milk is about 3 TABLEspoons grains to 1/2

quart of milk

After 24 hours and just before I strain I have to stir the kefir to mix

the whey [watery clear lliguid] and thick " top " with the kefir itself;

otherwise it stays separated.

In this cooler weather, when our house is anywhere from 65 to 70 degrees, I

find I have to let the kefir (with ^^ above ratios) set for 36 to 48 hours.

It will thicken nicely.

If I am using 2% milk or lower, then I get runny, thinner kefir. The only

way to avoid this is to add some organic heavy cream to the kefir mix

before covering and allowing to ferment.

Suggestion: try reducing the amount of milk by 1/2 and letting the mixture

set for 24-36 hours. You should have a good, solid mass (perhaps with a

sight film on top and some runny clear stuff [whey] in the jar. The

finished product should be tart, sour, thick, possibly fizzy, and smell

slightly yeasty. Your grains will have increased in size. And then, don't

worry about washing or rinsing them in water. Just plunk the grains into a

new jar and start again.

Kim

[Guest guest]

Hi Dana,

On Wed, Jan 25, 2012 at 9:45 PM, Dana <gottsegnet@...> wrote:

> Happily received MKG from lin Thursday. Followed the directions and

> put in 8 oz of water. 12 hours later, I had cheesy stuff floating on whey.

>

I don't know why you put in 8 ounces of water. It was supposed to be 2 cups

of milk.

>

> Strained it and increased milk to a quart. 6 hours later, I had cheesy

> stuff floating on whey.

>

Happy kefir grains float. It wasn't done yet.

>

> Was told I just needed to add more milk. So this morning, I cut the amount

> of grains in half. I now have 1 tablespoon of grains in a quart of milk.

That is too much milk for the amount of kefir grains.

> Ten hours have gone by and the cheesy stuff is forming thick on top. The

> milk underneath tastes nothing like kefir.

>

That's because it isn't nearly done. Half done kefir is the worse tasting

stuff!

>

> I was also told the milk would thicken after I strained the grains out.

> All that happens is the cheesey stuff forms on top. The milk never thickens.

>

It is not done.

>

> It doesn't taste bad or spoiled, but it tastes nothing like any kefir I

> have ever had.

>

it is not done.

Marilyn

>

> Any suggestions? I don't mind giving time or milk or whatever, but I also

> would like to know that I will eventually have actual kefir rather than

> thick curds, whey and weird tasting milk that never thickens.

>

> Thank you!

>

> Dana Hanley

>

>

>

>

[Guest guest]

Hi Dana,

Personally, I've found the 1 Tbs of mkg to 1 quart of milk to be too much

grains. I found for my grains that 2 Tsp for 1 Qt. and 1 Tbs for 1/2 gallon.

Al

Trying to figure out thiskefir thing

Happily received MKG from lin Thursday. Followed the directions and

put in 8 oz of water. 12 hours later, I had cheesy stuff floating on whey.

Strained it and increased milk to a quart. 6 hours later, I had cheesy stuff

floating on whey.

Was told I just needed to add more milk. So this morning, I cut the amount of

grains in half. I now have 1 tablespoon of grains in a quart of milk. Ten hours

have gone by and the cheesy stuff is forming thick on top. The milk underneath

tastes nothing like kefir.

I was also told the milk would thicken after I strained the grains out. All that

happens is the cheesey stuff forms on top. The milk never thickens.

It doesn't taste bad or spoiled, but it tastes nothing like any kefir I have

ever had.

Any suggestions? I don't mind giving time or milk or whatever, but I also would

like to know that I will eventually have actual kefir rather than thick curds,

whey and weird tasting milk that never thickens.

Thank you!

Dana Hanley

[Guest guest]

???

My family is ish, but I never heard of such thrift.  

Do you not count the tiny little WK Grains to make sure you do not use too much?

Being Facetious!

I do not claim to know anything.  Please understand that premise.

I add 3 Cups of Milk to my 1 Cup of MK Grains. (Not measured, but if there is a

Cup of MKG in a Quart jar Duh!)

After 4-5 Hours (here in Central Florida) I stir and strain out the MKG with a

Tea strainer and ingest the liquid.

I then repeat the process.

I make three batches per day; the last remains over night of course, I am not

obsessed.

I am not into counting and measuring, witchcraft or superstition,  only

enjoying and sharing.

You may file this under FWIW (For What it's Worth) if anything.

Best regards to all,

RC Sutterfield  rcsutterfield@...

________________________________

From: " ouched63188@... " <ouched63188@...>

Sent: Thursday, January 26, 2012 4:07 PM

Subject: Re: Trying to figure out thiskefir thing

 

Hi Dana,

Personally, I've found the 1 Tbs of mkg to 1 quart of milk to be too much

grains. I found for my grains that 2 Tsp for 1 Qt. and 1 Tbs for 1/2 gallon.

Al

Trying to figure out thiskefir thing

Happily received MKG from lin Thursday. Followed the directions and put in 8

oz of water. 12 hours later, I had cheesy stuff floating on whey.

Strained it and increased milk to a quart. 6 hours later, I had cheesy stuff

floating on whey.

Was told I just needed to add more milk. So this morning, I cut the amount of

grains in half. I now have 1 tablespoon of grains in a quart of milk. Ten hours

have gone by and the cheesy stuff is forming thick on top. The milk underneath

tastes nothing like kefir.

I was also told the milk would thicken after I strained the grains out. All that

happens is the cheesey stuff forms on top. The milk never thickens.

It doesn't taste bad or spoiled, but it tastes nothing like any kefir I have

ever had.

Any suggestions? I don't mind giving time or milk or whatever, but I also would

like to know that I will eventually have actual kefir rather than thick curds,

whey and weird tasting milk that never thickens.

Thank you!

Dana Hanley

[Guest guest]

So you are saying that using measuring spoons is witchcraft and

superstition??? Are you serious??? No, most people do not do their

kefir 3 times a day, but usually will do it once every 24-48 hours. The

2 Tsp per 1 qt of milk and 1 TBS per 1/2 gallon of milk will make a

thick kefir every 24-48 hours depending on what the room temperature.

Yes, using a cup of kefir grains and very little milk will culture very

quickly if that is what you want to do, but most people don't have the

time to do that 3 times per day.

Al

Re: Trying to figure out thiskefir thing

Hi Dana,

Personally, I've found the 1 Tbs of mkg to 1 quart of milk to be too much

grains. I found for my grains that 2 Tsp for 1 Qt. and 1 Tbs for 1/2 gallon.

Al

[Guest guest]

Culturing the MKG to obtainthe " right " kefir taste and consistency is an

individual thing, but to obtain very thick, strong kefir I haven't had much

success with small amounts of MKG and large amounts of milk. In my house a

teaspoon of MKG to a quart of milk might possibly culture the milk to a

thin, runny, extremely mild tasting kefir (think of the commercial Lifeway

brand).

I do believe the OP (original poster) should be adding MORE kefir grains to

LESS milk--especially in the beginning, while starting to get her MKG off

to a fabulous start. Once she sees the MKG flourishing, and she has tasted

the finished product--and knows what strong, homemade kefir tastes

like--then she can afford to experiment with fewer grains, because she will

have a surplus of grains to " play with "

Kim.

[Guest guest]

Ouch Ed or Ouched!,

Amazing, you know what most people do? ... or what is correct?

I have heard " Most People " eat three times a day: just a rumor perhaps, but

conceivable, and they seem to find the time somehow.

I am relieved to know a Quart of milk minus the space for the Kefir will

Culture;  did anyone doubt?

I was offering a contrast, a variance, and another way to compare methods FYE

(For Your Edification) to show you the versatility of God's creation and

likewise our insignificance. 

If I created a " Tempest in a Teacup " I am sorry Willie (Shakespeare that is), I

did not intend to cause you a kefir My Grain.

Pontification may have been refined from an Art to a Science, but I am not good

at it even as a hobby.

Regards everyone, Enjoy this wonderful gift not the man made rules.

rc  rcsutterfield@...

________________________________

From: " ouched63188@... " <ouched63188@...>

Sent: Friday, January 27, 2012 1:05 PM

Subject: Re: Trying to figure out thiskefir thing

 

So you are saying that using measuring spoons is witchcraft and

superstition??? Are you serious??? No, most people do not do their

kefir 3 times a day, but usually will do it once every 24-48 hours. The

2 Tsp per 1 qt of milk and 1 TBS per 1/2 gallon of milk will make a

thick kefir every 24-48 hours depending on what the room temperature.

Yes, using a cup of kefir grains and very little milk will culture very

quickly if that is what you want to do, but most people don't have the

time to do that 3 times per day.

Al

Re: Trying to figure out thiskefir thing

Hi Dana,

Personally, I've found the 1 Tbs of mkg to 1 quart of milk to be too much

grains. I found for my grains that 2 Tsp for 1 Qt. and 1 Tbs for 1/2 gallon.

Al

[Guest guest]

I haven't been on this forum very long but I don't remember anyone else saying

that they strain kefir 3 times per day, so most people would not be far from

accurate. Also, all the directions from cultures for health and other

directions that I have seen on the internet talk about 12, 24, or 48 hours for

culturing, not using large amounts of grains and small amounts of milk. Not

saying its wrong, but more labor intensive.

What I was questioning is your opinion that measuring quantities was

superstitious or witchcraft. Why do you believe that?

Al

Re: Trying to figure out thiskefir thing

Hi Dana,

Personally, I've found the 1 Tbs of mkg to 1 quart of milk to be too much

grains. I found for my grains that 2 Tsp for 1 Qt. and 1 Tbs for 1/2 gallon.

Al