Guest guest Posted June 7, 2004 Report Share Posted June 7, 2004 Hi . I could be wrong, but it doesn't sound like there is anything wrong! I dont' have access to raw milk at present, but I use organic whole or organic creamline milk...and when I strain it I use a small handheld metal colander. I strain the kefir into a tall bowl, and just rap the colander against the bowl over and over till eventually, all of the cream pops right back out the colander into the bowl...and you can see it there on top of the watery kefir with the imprint of the colander still on it..... Hope this helps.. Also, I strain my kefir every 24 hours. If it separates fine, but I dont' ever wait for it to do so before straining it.... Marie Kefir trouble Ok, I'm having a spot of difficulty with my kefir. I received my grains about a week ago, the " kefir " is finally starting to taste sour and is now separating [if I let it go about 36 hours] but it is thin as water and the cream [i use whole raw milk] is chunky [this is after shaking it to strain, before that it is a layer of curd over the whey]. What's wrong? I am toying with the idea of getting a goat but I'd have to ask the landlord and figure out what to feed it, all we have is lawn and I hear they like brush. Also we can't afford to buy feed much so if I can't feed grass all I can get is raw [or pasturised] cow or pasteurized goat. HELP!!! Mrs. Siemens Helpmeet to , mommy to Zachary & Lydia " For I am not ashamed of the gospel of Christ: for it is the power of God unto salvation.... " -Romans 1:16a- --------------------------------- Post your free ad now! Canada Personals Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2004 Report Share Posted June 7, 2004 It's supposed to be THAT thin? I knew it would be a lot thinner than yogurt but I thought it would be thicker than water!! And I thought it had a smooth consistancy, it looks thin like skim milk with " shards " of white that don't mix in. Marie P <pollard@...> wrote:Hi . I could be wrong, but it doesn't sound like there is anything wrong! I dont' have access to raw milk at present, but I use organic whole or organic creamline milk...and when I strain it I use a small handheld metal colander. I strain the kefir into a tall bowl, and just rap the colander against the bowl over and over till eventually, all of the cream pops right back out the colander into the bowl...and you can see it there on top of the watery kefir with the imprint of the colander still on it..... Hope this helps.. Also, I strain my kefir every 24 hours. If it separates fine, but I dont' ever wait for it to do so before straining it.... Marie Kefir trouble Ok, I'm having a spot of difficulty with my kefir. I received my grains about a week ago, the " kefir " is finally starting to taste sour and is now separating [if I let it go about 36 hours] but it is thin as water and the cream [i use whole raw milk] is chunky [this is after shaking it to strain, before that it is a layer of curd over the whey]. What's wrong? I am toying with the idea of getting a goat but I'd have to ask the landlord and figure out what to feed it, all we have is lawn and I hear they like brush. Also we can't afford to buy feed much so if I can't feed grass all I can get is raw [or pasturised] cow or pasteurized goat. HELP!!! Mrs. Siemens Helpmeet to , mommy to Zachary & Lydia " For I am not ashamed of the gospel of Christ: for it is the power of God unto salvation.... " -Romans 1:16a- --------------------------------- Post your free ad now! Canada Personals Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2004 Report Share Posted June 7, 2004 > > Ok, I'm having a spot of difficulty with my kefir. I received my grains about a week ago, the " kefir " is finally starting to taste sour and is now separating [if I let it go about 36 hours] but it is thin as water and the cream [i use whole raw milk] is chunky [this is after shaking it to strain, before that it is a layer of curd over the whey]. What's wrong? I am toying with the idea of getting a goat but I'd have to ask the landlord and figure out what to feed it, all we have is lawn and I hear they like brush. Also we can't afford to buy feed much so if I can't feed grass all I can get is raw [or pasturised] cow or pasteurized goat. HELP!!! I usually swirl the kefir bottle around a few times throughout the culturing to get the curds and whey back together. However, I've found that with raw milk, the curds and whey inevitably always separate, especially when you're culturing for 36 hours. I don't mind this at all. It's easy enough to shake it (my preference) or blend it (some do this) back together. Even my chunkiest kefir will shake into a nice smooth consistency. The temp of your culturing room can have a lot to do with how fast your kefir separates, so you might try a cooler area. Since you've only had your grains for a week, I think you'll find your next batches thickening up nicely. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2004 Report Share Posted June 7, 2004 really? That sounds so different from what I had expected,is this the experiance of many of y'all? Marie P <pollard@...> wrote:that sounds exactly like mine. I can't drink it without first whirring it through the blender. I used to mix it with other stuff, but now I like the taste of it with just a splash of regular milk... Marie Mrs. Siemens Helpmeet to , mommy to Zachary & Lydia " For I am not ashamed of the gospel of Christ: for it is the power of God unto salvation.... " -Romans 1:16a- --------------------------------- Post your free ad now! Canada Personals Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2004 Report Share Posted June 7, 2004 Sometimes starting the Kefir culturing on the counter a bit then letting it finish in the fridge might give you a smoother product. Or if you have the time let it culture in the warmest spot in your fridge. Chris > > Ok, I'm having a spot of difficulty with my kefir. I received my > grains about a week ago, the " kefir " is finally starting to taste > sour and is now separating [if I let it go about 36 hours] but it is > thin as water and the cream [i use whole raw milk] is chunky [this > is after shaking it to strain, before that it is a layer of curd > over the whey]. What's wrong? I am toying with the idea of getting a > goat but I'd have to ask the landlord and figure out what to feed > it, all we have is lawn and I hear they like brush. Also we can't > afford to buy feed much so if I can't feed grass all I can get is > raw [or pasturised] cow or pasteurized goat. HELP!!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2004 Report Share Posted June 7, 2004 that sounds exactly like mine. I can't drink it without first whirring it through the blender. I used to mix it with other stuff, but now I like the taste of it with just a splash of regular milk... > Marie Not me, although I'm not sure what specifically Marie doesn't like about it. I drink mine plain all the time. The length of the culturing process can vary the tartness. I prefer mine tart, so I culture for 36 hours usually (depends on the temp in my kitchen). There is a kefir group [Kefir_making/] you might think of joining. There are almost 2000 members in this active group and you'll find all of your questions answered there. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2004 Report Share Posted June 7, 2004 > Re: Kefir trouble > > >Hi . >I could be wrong, but it doesn't sound like there is anything wrong! >I dont' have access to raw milk at present, but I use organic >whole or organic creamline milk...and when I strain it I use a >small handheld metal colander. I strain the kefir into a tall >bowl, and just rap the colander against the bowl over and over >till eventually, all of the cream pops right back out the colander >into the bowl...and you can see it there on top of the watery >kefir with the imprint of the colander still on it..... >Hope this helps.. >Also, I strain my kefir every 24 hours. If it separates fine, but >I dont' ever wait for it to do so before straining it.... > >Marie > Hmmm...mine almost always comes out thick (almost as thick as yogurt if I use cow milk) and rarely separates like this and I use raw milk. I don't do anything special to make it less separated other than to shake the jar. But on really hot days, it does separate into water and curds. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2004 Report Share Posted June 7, 2004 Hi , Mine usually separates also, and I just use a rubber spatula and stir it around in the jar before straining it and it mixes together very nicely. Then I strain it through a plastic colander into a bowl, and it comes out nice and creamy. I also had trouble with it being too thin at first, and then started kefiring it on the counter for about 12 hours, then in the refrigerator for the rest of the time, and it comes out a lot more thick and creamy. It seems that different strains of grains act a little differently, but you'll soon get the feel for what works best for yours. Best wishes! ~ Fern Kefir trouble Ok, I’m having a spot of difficulty with my kefir. I received my grains about a week ago, the “kefir” is finally starting to taste sour and is now separating [if I let it go about 36 hours] but it is thin as water and the cream [i use whole raw milk] is chunky [this is after shaking it to strain, before that it is a layer of curd over the whey]. What’s wrong? I am toying with the idea of getting a goat but I ’d have to ask the landlord and figure out what to feed it, all we have is lawn and I hear they like brush. Also we can’t afford to buy feed much so if I can’t feed grass all I can get is raw [or pasturised] cow or pasteurized goat. HELP!!! Mrs. Siemens Helpmeet to , mommy to Zachary & Lydia " For I am not ashamed of the gospel of Christ: for it is the power of God unto salvation.... " -Romans 1:16a- --------------------------------- Post your free ad now! Canada Personals Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2004 Report Share Posted June 8, 2004 that sounds exactly like mine. I can't drink it without first whirring it through the blender. I used to mix it with other stuff, but now I like the taste of it with just a splash of regular milk... Marie Kefir trouble Ok, I'm having a spot of difficulty with my kefir. I received my grains about a week ago, the " kefir " is finally starting to taste sour and is now separating [if I let it go about 36 hours] but it is thin as water and the cream [i use whole raw milk] is chunky [this is after shaking it to strain, before that it is a layer of curd over the whey]. What's wrong? I am toying with the idea of getting a goat but I'd have to ask the landlord and figure out what to feed it, all we have is lawn and I hear they like brush. Also we can't afford to buy feed much so if I can't feed grass all I can get is raw [or pasturised] cow or pasteurized goat. HELP!!! Mrs. Siemens Helpmeet to , mommy to Zachary & Lydia " For I am not ashamed of the gospel of Christ: for it is the power of God unto salvation.... " -Romans 1:16a- --------------------------------- Post your free ad now! Canada Personals Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2004 Report Share Posted June 8, 2004 > >really? That sounds so different from what I had expected,is this the experiance of many of y'all? > >Marie I had the same experience .. I didn't like it much and that is why we ended up with kefiili (to make a LONG story very short). Kefir fermented in a colder environment gets thicker ... if you add viili bacteria and keep it pretty cool you get REALLY thick and also not very sour. Look in the files section for pictures and more info. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2004 Report Share Posted June 8, 2004 Ok, most of the advice has revolved around letting it go at room temp for 12 h then finishing in the fridge, how lomg? Wouldn't being in the cold slow it up a bit? Another 12 hours? Longer? I reeeeealy want this to work for me. Mrs. Siemens Helpmeet to , mommy to Zachary & Lydia " For I am not ashamed of the gospel of Christ: for it is the power of God unto salvation.... " -Romans 1:16a- --------------------------------- Post your free ad now! Canada Personals Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2004 Report Share Posted June 8, 2004 Yes, I saw the pic :-p looked a bit too much like gak (I hope I'm not the only one who remembers that stuff) for me LOL. Heidi Schuppenhauer <heidis@...> wrote:f you add viili bacteria and keep it pretty cool you get REALLY thick and also not very sour. Look in the files section for pictures and more info. -- Heidi Mrs. Siemens Helpmeet to , mommy to Zachary & Lydia " For I am not ashamed of the gospel of Christ: for it is the power of God unto salvation.... " -Romans 1:16a- --------------------------------- Post your free ad now! Canada Personals Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2004 Report Share Posted June 8, 2004 , I do mine 12 hours at room temp, and then 12 in the fridge. Sometimes longer if I don't get to straining it right away. The longer it goes, though, the more sour it gets, as the kefir grains feed off the lactose. It'll work for you, just keep on experimenting till you get it the way you like it. ~ Fern Re: Kefir trouble > Ok, most of the advice has revolved around letting it go at room temp for 12 h then finishing in the fridge, how lomg? Wouldn't being in the cold slow it up a bit? Another 12 hours? Longer? I reeeeealy want this to work for me. > > Mrs. Siemens > > Helpmeet to , mommy to Zachary & Lydia > > " For I am not ashamed of the gospel of Christ: for it is the power of God unto salvation.... " > -Romans 1:16a- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2004 Report Share Posted June 8, 2004 I can't stand swallowing chunks and lumps that the kefir has before spinning it a few times in the blender. I like the taste of Kefir itself just fine..*S* --------------------------------------------------------------------------------\ ---------------------------- wrote:: Not me, although I'm not sure what specifically Marie doesn't like about it. I drink mine plain all the time. The length of the culturing process can vary the tartness. I prefer mine tart, so I culture for 36 hours usually (depends on the temp in my kitchen). There is a kefir group [Kefir_making/] you might think of joining. There are almost 2000 members in this active group and you'll find all of your questions answered there. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2004 Report Share Posted June 10, 2004 >Yes, I saw the pic :-p looked a bit too much like gak (I hope I'm not the only one who remembers that stuff) for me LOL. Yup, it DOES look like gak! However, if you run it thru the blender (as for a smoothie) it turns back into milk consistency. And the gakky texture is perfect when you want to say, make a pseudo-mayo or sour cream (if you add a bit of kefiili to cream it makes the BEST sour cream! The texture is perfect, not gakky at all). Also the polysaccharides that great the " gakkiness " also add softness and moisture retention to baked goods (seems to retard mold too, never had anything get mold that has kefiili in it). However, my DH mixes the gak with sherbert and loves it. Or coats berries with it (it sticks nicely). Not for everyone, but I did want to say that probably no one eats it in the " gak " state. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2004 Report Share Posted June 10, 2004 LOL, that's a relief! I was looking at that pic trying to picture putting that stringy stuff in my mouth. I have to admit that was a haaaaaard picture to visualize LOL. >Heidi Schuppenhauer <heidis@...> wrote:>I did want to >say that probably no one eats it in the " gak " >state. Mrs. Siemens Helpmeet to , mommy to Zachary & Lydia " For I am not ashamed of the gospel of Christ: for it is the power of God unto salvation.... " -Romans 1:16a- --------------------------------- Post your free ad now! Canada Personals Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2004 Report Share Posted June 10, 2004 > LOL, that's a relief! I was looking at that pic trying to picture > putting that stringy stuff in my mouth. I have to admit that was a > haaaaaard picture to visualize LOL. Yeah, it's pretty gross. You can actually cut it with a knife. I thought I'd killed all my viili (sounds like a soap opera starring Heidi) but it seems to be coming back. Lynn S. ------ Lynn Siprelle * web developer, writer, mama, fiber junky http://www.siprelle.com/ http://www.thenewhomemaker.com/ http://www.democracyfororegon.com/ Quote Link to comment Share on other sites More sharing options...
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