Re: Re: milk kefir changed drastically

[Guest guest]

Oh. Thanks

Al

milk kefir changed drastically

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> I don't know what's going on. I noticed that my kefir grains were not

producing kefiran anymore, though they were still producing kefir. I followed

someone's advice previously given to me that when kefir grains were out of whack

use full fat yogurt instead of milk for a few days. I did that. Then I decided

that maybe my ratio of grains to milk was off, so I split my grains between

three jars instead of one and started giving them whole milk again. That was

two days ago. I changed the milk last night and noticed that one of the jars'

grains seemed like maybe they were producing kefiran again, and the kefir seemed

thick and had some bubbles in it. It has been less than 24 hours since that

milk change, and the kefir in that jar has turned into something completely

different than I have ever seen.

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> The kefir doesn't really look like kefir. It is this really thick texture,

full of bubbles that don't come to the surface and pop because the kefir is so

thick. It doesn't smell like kefir but maybe like warm milk? I tasted it, and

it is really fizzy on the tongue and has a tart but almost sweet-tart taste.

When I poured it out of the jar, it almost oozed out in glops and because of all

the bubbles, it seemed like it was expanding in the bowl as it sat. There are

no curds separating from whey. I almost want to say it is slimy, but it's not.

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> I'm not sure what to do with these grains, but I don't want to throw them out

if I don't have to...though it's not like I don't have other grains. I just

rinsed them off and put them in a jar with more milk. I put the jar out on the

porch instead of on the fridge with my other jars of fermenting kefir because I

wasn't sure if the other kefir would get contaminated.

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> Does anyone have any idea what this is? Has it turned into something else

somehow? Is it safe to eat this kefir?

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> Thanks,

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> Lori

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[Guest guest]

How do you know there is kefiran in there? Does it float to the top and the

whey sinks to the bottom or what? Can you see it?

Al

Re: milk kefir changed drastically

Mine have changed too. I have noticed less kefiran, and the grains are

firmer and more compact, more rough, 'cauliflowery' in texture, breaking apart

fairly easily when I gently press a piece between my fingers whereas at their

best, they were slimy, smooth, springy and more resilient. I would have to pull

them apart to get them to separate.

When I squeeze them gently I can see there is still a small amount of kefiran

being produced but it's not like it was before (no I do not usually squeeze my

grains). They still work and make great kefir, but I'm going to watch. I wonder

if this is because of the change of seasons. As long as they keep making good

kefir I'll keep using them, but I am happy to know I have a backup in the

freezer.

[Guest guest]

hi Tania,

 

How do you freeze your grains?

 

Thank you

________________________________

From: <jdpro@...>

Sent: Tuesday, April 24, 2012 7:42 PM

Subject: Re: milk kefir changed drastically

 

Mine have changed too. I have noticed less kefiran, and the grains are firmer

and more compact, more rough, 'cauliflowery' in texture, breaking apart fairly

easily when I gently press a piece between my fingers whereas at their best,

they were slimy, smooth, springy and more resilient. I would have to pull them

apart to get them to separate.

When I squeeze them gently I can see there is still a small amount of kefiran

being produced but it's not like it was before (no I do not usually squeeze my

grains). They still work and make great kefir, but I'm going to watch. I wonder

if this is because of the change of seasons. As long as they keep making good

kefir I'll keep using them, but I am happy to know I have a backup in the

freezer.

[Guest guest]

Since you describe it as slimy I take it that it's not a good thi g right?

Al

Re: milk kefir changed drastically

Isn't the kefiran that mucus like coating on the grains? If you strain the

kefir the kefiran is what is still sticking to the grains from what I have read.

It's stringy/slimy opaque and you can touch it and lift your finger and it

sticks as you lift.

Happy cultures!

Karin

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> How do you know there is kefiran in there? Does it float to the top and the

whey sinks to the bottom or what? Can you see it?

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> Al

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