Kefir

This topic contains 8 replies, has 4 voices, and was last updated by  benc 7 years ago.

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  • #85416

    WilliamHolst
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    I let my kefir grains sit in milk overnight and the next day the whole thing is just chunks is this normal? I feel like im not making it right

    #85443

    Clare_
    Member
    Topics: 12
    Replies: 134

    You might have too many kefir grains in your milk?

    Or it may have been contaminated by some other bacteria?

    It should be thick milk, with goopy kefir grains on top (and a little whey on top too).

    #85925

    FranzFan
    Member
    Topics: 18
    Replies: 14

    Sorry to hijack this thread, but I had a question about fermenting kefir.

    I wondered whether you should try to drain out they whey that is created from the fermentation process or not? I’m not sure whether it is a good thing to drink.

    Thanks guys

    #85947

    benc
    Member
    Topics: 67
    Replies: 419

    FranzFan wrote: Sorry to hijack this thread, but I had a question about fermenting kefir.

    I wondered whether you should try to drain out they whey that is created from the fermentation process or not? I’m not sure whether it is a good thing to drink.

    Thanks guys

    Just mix it all together, drain it, store it, & start again with the grains. Thats what i’ve been doing.

    #85948

    benc
    Member
    Topics: 67
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    Clare_ wrote: You might have too many kefir grains in your milk?

    Or it may have been contaminated by some other bacteria?

    It should be thick milk, with goopy kefir grains on top (and a little whey on top too).

    It should be like this I think:

    #85953

    FranzFan
    Member
    Topics: 18
    Replies: 14

    benc wrote:

    You might have too many kefir grains in your milk?

    Or it may have been contaminated by some other bacteria?

    It should be thick milk, with goopy kefir grains on top (and a little whey on top too).

    It should be like this I think:

    Yes, mine tends to look like that. So you’re saying it’s fine to drink they whey at the bottom?

    #85954

    benc
    Member
    Topics: 67
    Replies: 419

    Yeah, I just mix it with a wooden spoon & then strain it. I usually leave it for a day or so in a sealed jar, then consume.

    #85969

    Clare_
    Member
    Topics: 12
    Replies: 134

    Mine looks nothing like that.

    How long are you leaving yours to ferment for?

    Mine just has a little whey on top, but none at the bottom of the jar.

    Hmm. Odd.

    #85976

    benc
    Member
    Topics: 67
    Replies: 419

    2 days. The whey & curd sometimes split elsewhere. I tend to stir it twice per day during the process. If its warmer the curd tends to go to the top, like in the pic.

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