Guest guest Posted July 4, 2012 Report Share Posted July 4, 2012 For the past few days my kefir is making wayyyy faster than 24 hours. I made 2 batches of kefir in ONE DAY a couple days ago. Is it OK to put it in the fridge when you see it's starting to separate toward the bottom so it doesn't make soooo fast? Or does this shock the grains too much? This morning when I got up my kefir I had left to ferment another 24 hours AFTER I strained the grains out, had almost 2 " of whey in the bottom of it. Until the past few days it's never separated like that. This heat is really making it go fast! Now since the kefir I left out for an extra 24 hours, does this mean since it separated like this, that all the lactose is already gone even though it was a full 24 hours? Has me wondering because this evening would be 24 hours for it, not this morning. Also my actual kefir was like clotted milk on top this morning when more whey in it at the bottom. Smell was different to. Am I going to need to put it in the fridge some to slow it down some? I have changed from putting it inside the cabinet to just sitting it out on the cabinet where it's cooler but it's still making too fast in this heat. Oh and my grains have doubled in size/volume wise in the past 3 days. So worried this heat it going to mess them up since they're making so fast and I can't get at them to put them in fresh milk over night. Rose in Hattiesburg,MS. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2012 Report Share Posted July 4, 2012 Hi Rose, It doesn’t hurt the grains if it cultures too fast. Mine are going faster too, and growing like gangbusters. Take some of the grains out. I have had to reduce my grains to milk ratio in order to keep it from separating too much. Otherwise, you could put it in the refrigerator part of the time if you like. From: Rose Sent: Wednesday, July 04, 2012 12:40 PM Subject: Re: More Questions whey For the past few days my kefir is making wayyyy faster than 24 hours. I made 2 batches of kefir in ONE DAY a couple days ago. Is it OK to put it in the fridge when you see it's starting to separate toward the bottom so it doesn't make soooo fast? Or does this shock the grains too much? This morning when I got up my kefir I had left to ferment another 24 hours AFTER I strained the grains out, had almost 2 " of whey in the bottom of it. Until the past few days it's never separated like that. This heat is really making it go fast! Now since the kefir I left out for an extra 24 hours, does this mean since it separated like this, that all the lactose is already gone even though it was a full 24 hours? Has me wondering because this evening would be 24 hours for it, not this morning. Also my actual kefir was like clotted milk on top this morning when more whey in it at the bottom. Smell was different to. Am I going to need to put it in the fridge some to slow it down some? I have changed from putting it inside the cabinet to just sitting it out on the cabinet where it's cooler but it's still making too fast in this heat. Oh and my grains have doubled in size/volume wise in the past 3 days. So worried this heat it going to mess them up since they're making so fast and I can't get at them to put them in fresh milk over night. Rose in Hattiesburg,MS. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2012 Report Share Posted July 4, 2012 You can out in the fridge fine, it only slows them down. You can take a separate jar and put 1 Tbs per 1/2 gallon or 1 Tsp per qt and fill with milk. This could be your daily kefir. The rest, put all the rest of your grains in the a separate jar and fill with milk with your breathable cover and refrigerate. After a week, take the jar out to culture. So you will go slow on one jar and daily on the other. As the grains grow in your daily jar, only keep the minimum amount in there and throw the extra grains in the other jar in the fridge. I don't know exactly what is in the whey as far as lactose. Only thing I know is lactose is reduced during second ferment. I don't know is it does it when it separates like that while culturing. Al Re: More Questions whey For the past few days my kefir is making wayyyy faster than 24 hours. I made 2 batches of kefir in ONE DAY a couple days ago. Is it OK to put it in the fridge when you see it's starting to separate toward the bottom so it doesn't make soooo fast? Or does this shock the grains too much? This morning when I got up my kefir I had left to ferment another 24 hours AFTER I strained the grains out, had almost 2 " of whey in the bottom of it. Until the past few days it's never separated like that. This heat is really making it go fast! Now since the kefir I left out for an extra 24 hours, does this mean since it separated like this, that all the lactose is already gone even though it was a full 24 hours? Has me wondering because this evening would be 24 hours for it, not this morning. Also my actual kefir was like clotted milk on top this morning when more whey in it at the bottom. Smell was different to. Am I going to need to put it in the fridge some to slow it down some? I have changed from putting it inside the cabinet to just sitting it out on the cabinet where it's cooler but it's still making too fast in this heat. Oh and my grains have doubled in size/volume wise in the past 3 days. So worried this heat it going to mess them up since they're making so fast and I can't get at them to put them in fresh milk over night. Rose in Hattiesburg,MS. Quote Link to comment Share on other sites More sharing options...
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