Guest guest Posted January 26, 2012 Report Share Posted January 26, 2012 When I strained my kefir this morning, it was syrupy. Everything was the same; I use 1/2 c. white sugar and about 1/16 t. of blackstrap molasses, about 1/2 c. grains to a jar that holds about 3 qts. I think the label said it holds 89 oz. I cover it with a coffee filter and let it ferment for 2 days. No difference in taste, just texture. I rinsed the grains well, and started another batch. Why are they doing this? I've never had any problems before, and I've been using the grains for over a year. Liz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2012 Report Share Posted January 27, 2012 Not sure how to answer your situation; however, I NEVER rinse my water kefir grains. Perhaps that is your solution. Sherre Vacek > > When I strained my kefir this morning, it was syrupy. Everything was the same; I use 1/2 c. white sugar and about 1/16 t. of blackstrap molasses, about 1/2 c. grains to a jar that holds about 3 qts. I think the label said it holds 89 oz. I cover it with a coffee filter and let it ferment for 2 days. > No difference in taste, just texture. I rinsed the grains well, and started another batch. Why are they doing this? I've never had any problems before, and I've been using the grains for over a year. > Liz > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2012 Report Share Posted January 27, 2012 Thanks for all the replies. My MKGs are in the freezer until the goats freshen; I haven't made milk kefir since early November. I probably won't thaw and use them before June. I only have the 1 strainer for both, but it was washed between batches and soaked in the dishwater. Never a problem. I usually don't rinse my WKG between fermentations, but of course I rinsed them thoroughly this time and will the next time, too. It looks like whatever it was attacked this 1 jar. I have 3 going. Liz > > > > When I strained my kefir this morning, it was syrupy. Everything was the same; I use 1/2 c. white sugar and about 1/16 t. of blackstrap molasses, about 1/2 c. grains to a jar that holds about 3 qts. I think the label said it holds 89 oz. I cover it with a coffee filter and let it ferment for 2 days. > > No difference in taste, just texture. I rinsed the grains well, and started another batch. Why are they doing this? I've never had any problems before, and I've been using the grains for over a year. > > Liz > > > Quote Link to comment Share on other sites More sharing options...
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