another newbie has strange consistency

[Guest guest]

Hello all,

I just woke up my grains...I'm on the second batch of 4 c. milk. My last batch

had a strange consistency, runny and clumpy. Should I just mix it? Should I

let it go for longer than 24 hours? Thanks!

Jocelyn.

[Guest guest]

Hi again,

Update the next day: so I left out the runny clumpy kefir at room temperature,

as instructed to " ripen " it (get rid of the lactose) and now I believe it has

separated into curds and whey completely.

Did I leave the grains in the milk too long (just exactly 24 hrs)? It's not

particularly hot here, in the 50s.

As I said, this was the third batch batch from my brand new grains, 2 c. the

first time, 3 c. the second time. This was the 4 c. batch.

Thanks for your help! Jocelyn.

>

> Hello all,

>

> I just woke up my grains...I'm on the second batch of 4 c. milk. My last

batch had a strange consistency, runny and clumpy. Should I just mix it?

Should I let it go for longer than 24 hours? Thanks!

>

> Jocelyn.

>

[Guest guest]

Jocelyn,

How much grains are you you using to how much milk? What is the temp. inside

your house where you culture your kefir as outside doesn't matter? Just because

the kefir separates into curds and whey, doesn't mean it's bad. Just stir it up

and consume as you would normally. I like mine in a smoothie: 2 cups kefir, 1

1/2 bananas (frozen if you like), 1 cup berries, 2 TBS hemp protein powder, 1

TBS shredded coconut, 1-2 Tsp raw cacao powder and about 2 cups fresh spinach.

I mix all this up in my vitamit and it's delicious.

Al

Re: another newbie has strange consistency

Hi again,

Update the next day: so I left out the runny clumpy kefir at room temperature,

as instructed to " ripen " it (get rid of the lactose) and now I believe it has

separated into curds and whey completely.

Did I leave the grains in the milk too long (just exactly 24 hrs)? It's not

particularly hot here, in the 50s.

As I said, this was the third batch batch from my brand new grains, 2 c. the

first time, 3 c. the second time. This was the 4 c. batch.

Thanks for your help! Jocelyn.

>

> Hello all,

>

> I just woke up my grains...I'm on the second batch of 4 c. milk. My last

batch had a strange consistency, runny and clumpy. Should I just mix it?

Should I let it go for longer than 24 hours? Thanks!

>

> Jocelyn.

>

[Guest guest]

" Just because the kefir separates into curds and whey, doesn't mean it's bad.

Just stir it up and consume as you would normally. "

Thanks Al. Sounds good. Does the probiotic content change when it becomes

curds/whey?

Jocelyn

>

> Hi again,

>

>

>

> Update the next day: so I left out the runny clumpy kefir at room

temperature, as instructed to " ripen " it (get rid of the lactose) and now I

believe it has separated into curds and whey completely.

>

>

>

> Did I leave the grains in the milk too long (just exactly 24 hrs)? It's not

particularly hot here, in the 50s.

>

>

>

> As I said, this was the third batch batch from my brand new grains, 2 c. the

first time, 3 c. the second time. This was the 4 c. batch.

>

>

>

> Thanks for your help! Jocelyn.

>

[Guest guest]

I think I've read that the longer kefir is around, like going from mild kefir to

tart kefir to kefir cheese, the more beneficial bacteria there are.

Al

Re: another newbie has strange consistency

" Just because the kefir separates into curds and whey, doesn't mean it's bad.

Just stir it up and consume as you would normally. "

Thanks Al. Sounds good. Does the probiotic content change when it becomes

curds/whey?

Jocelyn

>

> Hi again,

>

>

>

> Update the next day: so I left out the runny clumpy kefir at room

temperature, as instructed to " ripen " it (get rid of the lactose) and now I

believe it has separated into curds and whey completely.

>

>

>

> Did I leave the grains in the milk too long (just exactly 24 hrs)? It's not

particularly hot here, in the 50s.

>

>

>

> As I said, this was the third batch batch from my brand new grains, 2 c. the

first time, 3 c. the second time. This was the 4 c. batch.

>

>

>

> Thanks for your help! Jocelyn.

>