For a few weeks now I have been making kefir in soy milk. I am using kefir grains from a friend that were grown in goats milk. I rinsed them in spring water and put them in soy milk. For two weeks it was wonderful, I had delicious kefir smoothies with the kids every day. Now things are getting weird. The grains aren't multiplying (which I suspected would happen with soy milk) and it seems the kefir is ready in much shorter time (about 12 hours and it looks ready). Last night I put some in the fridge and this morning I went to make a smoothie and the kefir was thick, like the consistency of yogurt. Is this normal? Am I doing something wrong? I still made a smoothie out of it and it tastes fine.
post #1 of 7
1/12/10 at 10:33am