So I think I have to be the worst kefir maker… I ordered mine from Marilyn and read the directions (or so I thought). I added cold skim milk from fridge, waited 24 hours, and it still just looked like milk. She informed me that when it’s cold milk, it takes MUCH longer. My second batch I used 2 cups milk and let sit out for much longer, but when I just checked on it.. it was like separated and almost cheese-like. I had trouble straining but just stirred using my wooden spoon.
Let’s hope 3rd time is a charm? I warmed the milk this time and used 4 cups of skim milk.. using her directions for a third batch. I just want to get it right this time so I can start drinking this stuff!!
Raw milk is the best if you can get it, organic failing that. You can pour cold milk in fine. I’ve never heated my milk and my grains have always produced lovely kefir.
Sometimes you need to kick start kefir grains again if they have been without nutrition for a few days. It sounds like you did that the first time round as your second attempt sounds very successful! That’s what I would have expected to have if I’d left my grains for 36 to 48 hours. I usually prefer perhaps 24 hours fermentation as this is nice and sour without being too difficult to strain out. It is best to stir your kefir whenever you remember as you want to make sure the grains have full access to all the milk goodness. Traditionally kefir would be left outside the house in a goat stomach and people would give it a shake every time they came in or out of the house.
Thanks for the suggestions! I am hoping this time around using 24 hours will produce good results. Is it still the same consistency as milk, or much creamier? Before this website, I had no idea what kefir even was!