I have a few more kefir questions. I’m new to making kefir. I’m making goat kefir (well, really, not yet, I’m in my first week of rehydrating milk grains from Cultures for Health). This week I’ve been feeding my grains, daily, one cup of pasteurized milk. And each day it smells better, but isn’t getting kefir thick yet. Cultures for Health said it could take from 4 days to 2 weeks for my grains to be fully active. Do you have any thoughts on this DaughterNature? I’ve been doing this for 5 days now.
I’ve been storing my kefir in the cupboard above the refrigerator, but I’m wondering if it’s not so good that I leave it in an enclosed cupboard? It’s probably about 72-74 degrees up there.
Thanks for your advice!
Also, just last night, I decided to try a second ferment with the cup of milk from the previous day. I don’t know that it will work given I’m not really making kefir yet. But I have to say, it’s starting to smell like kefir—it’s a nice fresh, kefir smell each day—-just not thick at all.