slimy milk kefir

[Guest guest]

Hi all. My milk kefir has been fabulous (for months and months and months) until

recently. It started to get a bit slimy, and it tastes slightly like that " happy

cow " processed cheese. Suggestions?

My modus operandi has been to transfer the grains to a clean jar with fresh milk

about every 24 hours. I use various brands of organic milk, and I've had the

same issue with the past two gallons, using the two brands I most frequently

purchase. More thoughts? Suggestions?

Thank you,

andra

[Guest guest]

>

> Hi all. My milk kefir has been fabulous (for months and months and months)

until recently. It started to get a bit slimy, and it tastes slightly like that

" happy cow " processed cheese. Suggestions?

>

> My modus operandi has been to transfer the grains to a clean jar with fresh

milk about every 24 hours. I use various brands of organic milk, and I've had

the same issue with the past two gallons, using the two brands I most frequently

purchase. More thoughts? Suggestions?

>

> Thank you,

> andra

When it got cold earlier in the winter, my kefir had an 'off' taste and was

turning out thinner. Some of the grains were taking on a ribbon shape too. Our

kitchen is about 65 degrees during the day, and about 60 at night. I moved my

kefir jar to the office, on my desk, because it's about the warmest spot in the

house, and I removed the ribbon-shaped grains. The kefir was good as usual the

first time I strained it after moving it to a warmer spot.

I don't know if the temperature might be an issue for you. The other thing it

might be is your grains/milk ratio. Your grains may have grown to the point

there are too many grains for the amount of milk. I use a tsp of grains per cup

of milk, and some people use even less than that. Some use more grains. You

might need to experiment a bit with your grains/milk ratio. Cheers,