I've gotten some kefir grains, and I'm using them with raw cow's milk. I'm having a hard time getting over how sour it is! If I wait until the whey is visible, and then strain it, is that too long? Those were the directions I found online. It's tasting very acidic to me - too acidic to drink a whole glass of. Am I doing something wrong? Do I need to be mixing it with something? I have almost 2 qts now of strong kefir. What to do?
Aven
Aven
