Guest guest Posted April 12, 2012 Report Share Posted April 12, 2012 Hi Moni, It sounds like you are not culturing your kefir long enough. The cream rises to the top and that is where the grains sit. I like the cream as that is the best part. I think the really thick cream that sticks to the rim of the jar tastes like cream cheese, but thinner. You need to watch the glass jar to see little pockets of whey all over in the inside of the jar. That is when it is time to strain it. Then to make it even tbicker, leave it out on the counter in a glass jar with a loose lid for 1-2 days. This is the swcond ferment. Over this time, the whey will settle on the bottom and the kefir will expand and thicken. As far as feeding your family the kefir, let it do the second ferment, shake it up in the jar or strain off some of the whey with a turkey baster and transfer of the whey to another jar. Then add some bananas and fruit or berries in your blender and you have a wonderful treat, including the cream, that your family will love. You can then use the whey to ferment fruits and vegetables, soak rice, quinoa, millet, oatmeal, flour for baking or oancakes, etc. Al Seperation Question Ok, my grains are finally beginning to multiply, although very slowly. But my next question is: since I use raw milk that we hand skim (not mechanical) I get this floating mass of curd in what cream is left, on top of thin but tasty kefir. Is this normal for raw milk? My family will NOT drink the kefir that has this cream in it because they say " it's like drinking a cold Mom, too snotty " so I give that creamy top to the chickens/dogs/cats/ducks and we drink the thinner milk at the bottom. I just strain off the kefir cream, lift the curds out, by hand, give the cream to an animal and keep the thinner liquid. Start again. It does thicken some when I give it the second ferment in the fridge, and eventually does reach that " snotty " thickness, but it takes about a week of adding new ferment to old and leaving it in the fridge. Normal? I assume it's the polysaccharides getting really stringy and slimy. And that the cream is higher in milk sugars (lactose?) so gets that texture? Doesn't really matter, it is helping us so much we won't quit, I'm just checking. And I know it's a matter of personal taste/texture. BTW the taste is always great, just not the texture. TIA, Moni Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2012 Report Share Posted April 12, 2012 Hi Al,  do you need to doa second ferment.....I dont mine ferments for 2 days and I make my smoothie....I alternate between 2 jars of kefir....My grains appear to be growing but slowly.  Ty God Bless America From: " ouched63188@... " <ouched63188@...> Sent: Thursday, April 12, 2012 9:16 PM Subject: Re: Seperation Question  Hi Moni, It sounds like you are not culturing your kefir long enough. The cream rises to the top and that is where the grains sit. I like the cream as that is the best part. I think the really thick cream that sticks to the rim of the jar tastes like cream cheese, but thinner. You need to watch the glass jar to see little pockets of whey all over in the inside of the jar. That is when it is time to strain it. Then to make it even tbicker, leave it out on the counter in a glass jar with a loose lid for 1-2 days. This is the swcond ferment. Over this time, the whey will settle on the bottom and the kefir will expand and thicken. As far as feeding your family the kefir, let it do the second ferment, shake it up in the jar or strain off some of the whey with a turkey baster and transfer of the whey to another jar. Then add some bananas and fruit or berries in your blender and you have a wonderful treat, including the cream, that your family will love. You can then use the whey to ferment fruits and vegetables, soak rice, quinoa, millet, oatmeal, flour for baking or oancakes, etc. Al Seperation Question Ok, my grains are finally beginning to multiply, although very slowly. But my next question is: since I use raw milk that we hand skim (not mechanical) I get this floating mass of curd in what cream is left, on top of thin but tasty kefir. Is this normal for raw milk? My family will NOT drink the kefir that has this cream in it because they say " it's like drinking a cold Mom, too snotty " so I give that creamy top to the chickens/dogs/cats/ducks and we drink the thinner milk at the bottom. I just strain off the kefir cream, lift the curds out, by hand, give the cream to an animal and keep the thinner liquid. Start again. It does thicken some when I give it the second ferment in the fridge, and eventually does reach that " snotty " thickness, but it takes about a week of adding new ferment to old and leaving it in the fridge. Normal? I assume it's the polysaccharides getting really stringy and slimy. And that the cream is higher in milk sugars (lactose?) so gets that texture? Doesn't really matter, it is helping us so much we won't quit, I'm just checking. And I know it's a matter of personal taste/texture. BTW the taste is always great, just not the texture. TIA, Moni Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2012 Report Share Posted April 12, 2012 Thank you Al. I'll give it a try and see if the family will drink it a bit thicker but not the " other " texture. I'm sure the smoothies would work as we do that with yogurt. I just haven't yet gotten around to it. We sweeten ours with a bit of maple syrup or canned fruit juice. All home canned and pure syrup. There hasn't been any complaints about the flavor, just texture. And that's my dh and dd. I just slug it down. (pun intended) Moni > > Hi Moni, > > It sounds like you are not culturing your kefir long enough. The cream rises to the top and that is where the grains sit. I like the cream as that is the best part. I think the really thick cream that sticks to the rim of the jar tastes like cream cheese, but thinner. You need to watch the glass jar to see little pockets of whey all over in the inside of the jar. That is when it is time to strain it. Then to make it even tbicker, leave it out on the counter in a glass jar with a loose lid for 1-2 days. This is the swcond ferment. Over this time, the whey will settle on the bottom and the kefir will expand and thicken. > > As far as feeding your family the kefir, let it do the second ferment, shake it up in the jar or strain off some of the whey with a turkey baster and transfer of the whey to another jar. Then add some bananas and fruit or berries in your blender and you have a wonderful treat, including the cream, that your family will love. > > You can then use the whey to ferment fruits and vegetables, soak rice, quinoa, millet, oatmeal, flour for baking or oancakes, etc. > Al > > Seperation Question > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Ok, my grains are finally beginning to multiply, although very slowly. But my next question is: since I use raw milk that we hand skim (not mechanical) I get this floating mass of curd in what cream is left, on top of thin but tasty kefir. Is this normal for raw milk? > > > > My family will NOT drink the kefir that has this cream in it because they say " it's like drinking a cold Mom, too snotty " so I give that creamy top to the chickens/dogs/cats/ducks and we drink the thinner milk at the bottom. I just strain off the kefir cream, lift the curds out, by hand, give the cream to an animal and keep the thinner liquid. Start again. It does thicken some when I give it the second ferment in the fridge, and eventually does reach that " snotty " thickness, but it takes about a week of adding new ferment to old and leaving it in the fridge. > > > > Normal? I assume it's the polysaccharides getting really stringy and slimy. And that the cream is higher in milk sugars (lactose?) so gets that texture? > > > > Doesn't really matter, it is helping us so much we won't quit, I'm just checking. And I know it's a matter of personal taste/texture. > > BTW the taste is always great, just not the texture. > > > > TIA, > > Moni > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2012 Report Share Posted April 12, 2012 Hi , I wouldn't say you HAVE to, but you may WANT to. I like to because it makes it thicker, more tart and increases the natural carbonation. It also reduces the lactose during this time, but that is not why I do it. I'm getting ready to make some cultured butter. You take some of the cream from the raw milk that has risen to the top (over a couple days) and put the kefir grains in it. After the culture is done, strain. Maybe let it sit for a day to allow any whey, if there is any, to separate, and then put the cream in another mason jar with a tight fitting lid and proceed to shake it for about 15 minutes. This should turn into butter, cultured butter. I'm thinking it will last longer on the counter without going moldy or stinky because the probiotics in it. Anyone else have any experience in making cultured butter? Al Seperation Question Ok, my grains are finally beginning to multiply, although very slowly. But my next question is: since I use raw milk that we hand skim (not mechanical) I get this floating mass of curd in what cream is left, on top of thin but tasty kefir. Is this normal for raw milk? My family will NOT drink the kefir that has this cream in it because they say " it's like drinking a cold Mom, too snotty " so I give that creamy top to the chickens/dogs/cats/ducks and we drink the thinner milk at the bottom. I just strain off the kefir cream, lift the curds out, by hand, give the cream to an animal and keep the thinner liquid. Start again. It does thicken some when I give it the second ferment in the fridge, and eventually does reach that " snotty " thickness, but it takes about a week of adding new ferment to old and leaving it in the fridge. Normal? I assume it's the polysaccharides getting really stringy and slimy. And that the cream is higher in milk sugars (lactose?) so gets that texture? Doesn't really matter, it is helping us so much we won't quit, I'm just checking. And I know it's a matter of personal taste/texture. BTW the taste is always great, just not the texture. TIA, Moni Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2012 Report Share Posted April 13, 2012 Al, I have made cultured butter. I get a quart of raw cream from my dairy-man and culture that for about 24 hours then strain out the grains. From there I put all of the cultured cream into my Kitchenaid mixer and mix it until it makes whipped cream...then some more until it falls and separates (this can take a while...hand shaking is not an option for this amount of liquid unless you are using it as punishment on someone ). From there I strain off the buttermilk and save it...the butter gets rinsed and remixed in clean water many times until the runoff water is clear. Finally, I move the butter to a slanted board and paddle it flat and fold it several times to remove all the water. If all of the water is not pressed out your butter will not last very long (especially if any of the buttermilk is left in it). Once all of the water is pressed out of the butter then I pack it into a container and store in the fridge. I would assume it would be fine on the counter; but, it would keep culturing. I have to say, the cultured butter is some of the best butter that I have ever made and tasted. And the cultured buttermilk that comes from it is awesome (plain uncultured buttermilk from butter making is by far nasty in comparison)!!!! 1 quart of cream makes about 1 pound of butter and quite a bit of buttermilk. - ________________________________ From: " ouched63188@... " <ouched63188@...> " " < > Sent: Thursday, April 12, 2012 11:28 PM Subject: Re: Seperation Question Hi , I wouldn't say you HAVE to, but you may WANT to. I like to because it makes it thicker, more tart and increases the natural carbonation. It also reduces the lactose during this time, but that is not why I do it. I'm getting ready to make some cultured butter. You take some of the cream from the raw milk that has risen to the top (over a couple days) and put the kefir grains in it. After the culture is done, strain. Maybe let it sit for a day to allow any whey, if there is any, to separate, and then put the cream in another mason jar with a tight fitting lid and proceed to shake it for about 15 minutes. This should turn into butter, cultured butter. I'm thinking it will last longer on the counter without going moldy or stinky because the probiotics in it. Anyone else have any experience in making cultured butter? Al Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2012 Report Share Posted April 13, 2012 No, but please post your results because I would love to try it! A From: ouched63188@... Sent: Friday, April 13, 2012 12:28 AM Subject: Re: Seperation Question Hi , I wouldn't say you HAVE to, but you may WANT to. I like to because it makes it thicker, more tart and increases the natural carbonation. It also reduces the lactose during this time, but that is not why I do it. I'm getting ready to make some cultured butter. You take some of the cream from the raw milk that has risen to the top (over a couple days) and put the kefir grains in it. After the culture is done, strain. Maybe let it sit for a day to allow any whey, if there is any, to separate, and then put the cream in another mason jar with a tight fitting lid and proceed to shake it for about 15 minutes. This should turn into butter, cultured butter. I'm thinking it will last longer on the counter without going moldy or stinky because the probiotics in it. Anyone else have any experience in making cultured butter? Al Seperation Question Ok, my grains are finally beginning to multiply, although very slowly. But my next question is: since I use raw milk that we hand skim (not mechanical) I get this floating mass of curd in what cream is left, on top of thin but tasty kefir. Is this normal for raw milk? My family will NOT drink the kefir that has this cream in it because they say " it's like drinking a cold Mom, too snotty " so I give that creamy top to the chickens/dogs/cats/ducks and we drink the thinner milk at the bottom. I just strain off the kefir cream, lift the curds out, by hand, give the cream to an animal and keep the thinner liquid. Start again. It does thicken some when I give it the second ferment in the fridge, and eventually does reach that " snotty " thickness, but it takes about a week of adding new ferment to old and leaving it in the fridge. Normal? I assume it's the polysaccharides getting really stringy and slimy. And that the cream is higher in milk sugars (lactose?) so gets that texture? Doesn't really matter, it is helping us so much we won't quit, I'm just checking. And I know it's a matter of personal taste/texture. BTW the taste is always great, just not the texture. TIA, Moni Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2012 Report Share Posted April 13, 2012 , Thanks for the info. Unfortunately, in this state, they do not allow the sale of raw cream, only raw milk directly from the farm. Fortunately, my current milk supplier doesn't skim off cream and then sell the milk as if it was whole milk like my previous supplier did. They took a lot of the cream and made cheese with kt then sells the milk as if it was whole milk. From the top of the lid, the cream would come down only about 2 1/2-3 inches but the jersey milk I get is usually about 3 1/2 - 4 1/2 " from the top. If you ask me, the old supplier is deceptively advertising and at worst, stealing the cream as the advertise whole milk. So, I have to sacrifice my kefir or yogurt with a lower percent cream to make butter or use the cream for something else. I usually try to take some from several different gallons so to not leave skim milk. I do not have a cream separator and not likely to get one now that I have a vitamix. Al Re: Seperation Question Hi , I wouldn't say you HAVE to, but you may WANT to. I like to because it makes it thicker, more tart and increases the natural carbonation. It also reduces the lactose during this time, but that is not why I do it. I'm getting ready to make some cultured butter. You take some of the cream from the raw milk that has risen to the top (over a couple days) and put the kefir grains in it. After the culture is done, strain. Maybe let it sit for a day to allow any whey, if there is any, to separate, and then put the cream in another mason jar with a tight fitting lid and proceed to shake it for about 15 minutes. This should turn into butter, cultured butter. I'm thinking it will last longer on the counter without going moldy or stinky because the probiotics in it. Anyone else have any experience in making cultured butter? Al Quote Link to comment Share on other sites More sharing options...
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