I tried making Kefir, but I think I ended up with clabbered milk. I left the Kerfir culture in the milk for 48 hours. When I titled the jar, it was hard to tell if the milk had thickened. Then when I looked after 48 hours, oh, boy, it was very thick. So, I separated the whey from the new cream cheese, no failed experiment.
I was given about 1 cup of milk kefir in a jar with a lid. I forgot about not using a metal spoon when I first peeked at the culture by scooping one lump from the top. There was many lumps below the one I touched. My question is:
Might I have killed all the cultures? Or, perhaps I just don't know when to stop the kefir from growing on my side board. I don't know what to look for during the 24 to ?? time frame.
Can anyone figure out how to help me? Please.