Guest guest Posted March 26, 2012 Report Share Posted March 26, 2012 Hi,I posted this question yesterday but didn't see any replies; I hope I didn't miss it but I did look on the web-site too and didn't see any there either. I am pretty disappointed in the kefir I have been making. It is not smooth and creamy at all. Whether I shake back in the whey or siphon it off, it is clumpy and feels more like drinking curdled milk. Am I using it too soon? Does it need to sit in the refrig longer to thicken up? The last few batches I have made have been over half whey. The one I did last night (which is still on the kitchen counter) at this point hasn't separated at all (and usually it starts separating right away). (update - it did separate some but not as much as the other batches.) What are the benefit differences between kefir and yogurt? I have been thinking about buying some starts that will process on the counter without preheating the milk. I don't necessarily want to do both and wondered which is best (if there is such a thing). TIA! RenaIf God brings you to it, He will bring you through it. Happy moments, praise God. Difficult moments, seek God. Quiet moments, worship God. Painful moments, trust God. Every moment, thank God. Quote Link to comment Share on other sites More sharing options...
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