trying to figure out this kefir thing

[Guest guest]

Dana,  I'm a rookie at this, but I feel that I am pleased with my product. 

I use (gasp!) just milk I buy at WalMart, nothing special - the stuff we've

always bought.  If I were to rinse my grains (I don't) between batches, I'd only

have 1 tsp that I drop into a 1 quart jar after straining.  I add about 3 cups

of milk - stopping before the shoulder of the jar to give it room to grow.  I

put it in the cupboard & close the door.  I don't rock it or anything for 24

hours.  In the the morning, the grains are clumped on the surface & there are

pockets of whey forming in the bottom of the jar, no more than 1/2 inch.  I stir

it all together & strain through an old tupperware colander.  The grains are not

really growing in size.  They are probably multiplying, but so small that they

are not strained out.  Occasionally, I notice a volume increase & I drop a few

grains into my smoothie.  If I am using whole milk, the finished product is

thick, but not like manufactured yogurt.  The smell is pleasant - I'm not a fan

of cultured dairy products, but I find this is great for a strawberry smoothie

each morning.  Good luck - don't give up!

LaDonna