Guest guest Posted March 30, 2012 Report Share Posted March 30, 2012 It's fine. The longer you let the first ferment go usuaully the thicker it ends up. Not a big deal ... just sift it through a strainer ... I find for mine that alone if often enough to get it back to a more fluid state, but still nice and thick. Oh and I have never needed to use a spoon or anything like that. I just dump in the strainer - which sits over the bowl .... then I shake the whole thing back and forth until the kefir settles through the slats into the bowl. Then I use a spoon to move the grains to the fermenting container. I grab all the larger grains. Sometimes I will have some wee small grains and some curds still in the top strainer part - not much maybe a spoonful or two. I usually just spoon those right to my mouth ... yummy good and nothing goes to waste - or I tip the strainer over at that point and add it to the strained kefir. Jaxi On Fri, Mar 30, 2012 at 10:29 AM, Mahdi <jrocket05@...> wrote: > Hello everyone.....My first batch of kirfir was really thin like milk. So, > I followed your instructions which made my second batch perfect. My third > batch look more like paste. Does this mean I didn't add enough milk? Are my > grains still okay? I let my grains ferment for about 24 hrs, sometimes a > little longer. > > Thanks, Jimi > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2012 Report Share Posted March 30, 2012 As the days go by, your grains are getting used to the milk you are using. That is why the first day the kefir was watery and additional days was much thicker. It's probably time to increase the amount of milk to grains you have. I usually use 2 Tsp of grains for 1 Qt. of milk and 1 Tbs of grains for 1/2 gallon mason jars to ferment for 48 hours. Al Pasty Kirfir Hello everyone.....My first batch of kirfir was really thin like milk. So, I followed your instructions which made my second batch perfect. My third batch look more like paste. Does this mean I didn't add enough milk? Are my grains still okay? I let my grains ferment for about 24 hrs, sometimes a little longer. Thanks, Jimi Quote Link to comment Share on other sites More sharing options...
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