Guest guest Posted November 22, 2008 Report Share Posted November 22, 2008 Hi Rodrick! If you remember me, you shipped me Kefir grains this past week. I have a question regarding Kefir making. I strained my first batch after 24 hours and it was not mature enough I realize now. It wasn't very thick to begin with, but I thought that was okay being it was the first batch. However, the taste wasn't great either. So I have my second batch going and it will be 48 hours old (unstrained) at about 11:00 pm tonight. I do see separation of about an inch of grains from the milk, with just a tiny bit of whey starting. It looks thick and lumpy on top, but after stirring it, I realize this one is also thin after almost 48 hours. Should I go one more day? Or should I strain it today, and maybe my third batch will be as it should? Also, a more important question. The milk added to the grains should be room temperature, right? Wish me luck! And thank you, Rodrick! Joan D'Ottavio _________________________________________________________________ Access your email online and on the go with Windows Live Hotmail. http://windowslive.com/Explore/Hotmail?ocid=TXT_TAGLM_WL_hotmail_acq_access_1120\ 08 Quote Link to comment Share on other sites More sharing options...
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