Re: My first batch of kirfir

[Guest guest]

Hi Jimi,

Were you drinking straight up after straining it? If so, put in the fridge

and it will thicken up nicely.

On Wed, Mar 28, 2012 at 11:11 AM, Mahdi <jrocket05@...> wrote:

> Hello everyone.........Yesterday I made my first batch of milk kifir but

> the kirfir was still thin like milk. It had the kirfir taste but not the

> thickness of kirfir. Up until now, I only had lifeway store bought kirfir

> and I am looking forward to having my own organic supply. Any help or

> recommendations would be greatly appreciated......Jimi

>

>

>

>

> ------------------------------------

>

>

[Guest guest]

Did you wait for the pockets of whey to form? How long did you allow it to

ferment? How much grains to how much milk?

I found if the grains were stressed - change in milk, they got " rested " in

the fridge for a bit, whatever, the first few batches took longer to

ferment and but once they recovered the grains would ferment the milk in

24hrs or less.

Oh and the texture will always be different than store bought. Which for

me was odd at first but now I like it much better. I think store bought

adds " stabilizers " and gar gum and things like that, but I could be wrong I

haven't bought any for quite awhile now.

Jaxi

On Wed, Mar 28, 2012 at 10:11 AM, Mahdi <jrocket05@...> wrote:

> Hello everyone.........Yesterday I made my first batch of milk kifir but

> the kirfir was still thin like milk. It had the kirfir taste but not the

> thickness of kirfir. Up until now, I only had lifeway store bought kirfir

> and I am looking forward to having my own organic supply. Any help or

> recommendations would be greatly appreciated......Jimi

>

>

>

>

> ------------------------------------

>

>

[Guest guest]

Hi Jimi

I would say just give it some time. See what it is like over the next week. It

will probably become thick if it is at least tasting like kefir. You are

part-way there.

Sometimes mine is very watery and what I think I have discovered the problem to

be is too many grains in the jar. So I am eating them as they grow and multiply

beyond a tablespoon per jar. They taste like cheese to me and to my pershnickity

Dad. I actually got him to taste some, tho he only ate a bite. There were two

bites there.

I am really liking this kefir journey now that my newest grains are growing. Tho

I have trouble keeping consumption in pace with production. Instead of the 4 qts

I make now, maybe I jst might try to cut back and keep one 2 qt jar for making

kefir and then one 1 qt jar just to increase the grains for eating, since I like

eating them.

I use a tablespoon of grains now for my two-quart sized jars and that seems to

be just right.

My first batch of kirfir

Hello everyone.........Yesterday I made my first batch of milk kifir but the

kirfir was still thin like milk. It had the kirfir taste but not the thickness

of kirfir. Up until now, I only had lifeway store bought kirfir and I am looking

forward to having my own organic supply. Any help or recommendations would be

greatly appreciated......Jimi

[Guest guest]

A few of my batches have turned out watery, too. I have an old plastic and nylon

mesh strainer that was sold years ago to strain yogurt to make yogurt cheese and

I used it for the watery kefir. After standing over night it became a nice

thick consistency though also a smaller amount. The smaller amount was good

since I had more than I could keep up with. Most of the time I use soy milk but

this last week I used some half and half - that made a delicious thick sour

cream. Can't so that too often - too many calories!

Joan

Hello everyone.........Yesterday I made my first batch of milk kifir but the

kirfir was still thin like milk. It had the kirfir taste but not the thickness

of kirfir. Up until now, I only had lifeway store bought kirfir and I am looking

forward to having my own organic supply. Any help or recommendations would be

greatly appreciated......Jimi

[Guest guest]

That reminds me, too, that my watery kefir thickened when I put it into my flip

top, tight sealing jar and left it for a couple days. The secondry ferment seems

to never skip a beat. That second ferment seems to always be the same, no matter

what condition the kefir is that is put into it.

I don't put mine into the fridge yet. Both kefir and secondary ferments stay at

room temp.

Lyn

>Were you drinking straight up after straining it? If so, put in the fridge

>and it will thicken up nicely.

On Wed, Mar 28, 2012 at 11:11 AM, Mahdi < jrocket05@... > wrote:

> Hello everyone.........Yesterday I made my first batch of milk kifir but

> the kirfir was still thin like milk. It had the kirfir taste but not the

> thickness of kirfir. Up until now, I only had lifeway store bought kirfir

> and I am looking forward to having my own organic supply. Any help or

> recommendations would be greatly appreciated......Jimi

>

>

>

>

> ------------------------------------

>

>

[Guest guest]

I used to buy Lifeway store bought kefir before making my own at home. It is

totally different in taste and texture making it at home compared to the store

bought. In fact, Lifeway isn't really " kefir " I don't think...I think it's a

yogurt drink that they add some probiotics to.

So, I wouldn't really compare your kefir to Lifeway kefir anyway. What you are

making now is far better for you, both in nutrition and the amount and variety

of probiotics...and just the fact that it's natural. But, like everyone

said...you may need to give it a little more time to ferment or adjust the

amount of grains to milk to get it the way you prefer.

Let us know how it goes.