Re: Newbie ferment update.

March 5, 2012

>>I have been following the thread on someone having issues with their kefir

being too active, and I think I have worked this out for myself, at least, where

it works:<<

I am the one to which you refer and here's my update as of today. I am making 2

qt since last weekend because my grains had grown to double at that point. (I

started out with 1/4 c.) Actually, now this morning, I think they are triple.

But I don't know how to deal with that. It's too fast. Anyway. My grains look

healthier - you know, those sharp edges they had from cutting that 3 " blob

apart. Now they are taking on a healthy, softer shape. Also my kefir has been

getting no heat except for the first few hours of pouring cold milk onto the

grains so the milk will warm. Then I turn the heat off and keep it covered by

the boxes. So my current jars sat for 2 days in my 50-ish degree house and what

I saw today was: one jar was separated into curds and whey. The other jar was

thick, creamy scrumptious-looking milk. So I'm scratching my head now; and I

scratched my head when I looked at both of them. I noted, too, that the jar with

thick cream was the jar that had the extra grains that grew. Tho, the ONE thing

I did notice that was the same between the two was they both smelled sour. That

was the first for these grains because what I got every day before was a sweet

smell. But there would still be a tang to the kefir every day when eaten.

So my assessment after today is, I don't think we need to be concerned about

" fast " ferments or " full " ferments. Just only THAT IT ferments.

So, thats MY progress so far. I haven't killed these grains yet, the grains are

growing and the kefir is doing its thing just fine. :-)

Lyn

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