Guest guest Posted February 28, 2012 Report Share Posted February 28, 2012 I received my milk grains Thursday and adapted them to my milk for two changing's like the shipper said to do. I use fresh pasteurized milk from the Jersey Dairy near me. It has the cream on top of the milk. My concern is: the kefir grains seem to be turning the cream to butter but not turning the milk into kefir. It made 1 quart but now seems to be struggling to make the second quart. Is the fat in the milk killing my grains by suffocation?? Should I skim the cream off and not use the whole milk? The person I got the grains from said they were grown in 2% milk. Would whole milk with the cream be to rich? Told you I was new to kefir, now I'm telling you I need all the help i can get. Thanks, Lou in Florida Quote Link to comment Share on other sites More sharing options...
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