Guest guest Posted March 29, 2012 Report Share Posted March 29, 2012 Hi! I am new to kefir, but really like it. I have been growing it for a few weeks, it is always watery. What I buy in the store is very creamy. I use a glass culturing dish, warm the store bought milk to room temp, use a plastic spoon, I just spoon the grains into a new batch when they are ready. Am I doing something wrong? Is there any difference between whole milk and lower fat varieties? Thanks for any help! Laurie Quote Link to comment Share on other sites More sharing options...
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