Kefir or Clabbered

[Trish9]

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.

 

Trish9

[1love4ever]

From what I've read its usually ok to use metal, especially if its stainless steel?

Here is a really good site for all you need to know about kefir  http://users.chariot.net.au/~dna/Makekefir.html