I'm hoping someone can tell me what I'm doing wrong!
I've been making kefir with raw milk for over six months now. Until the last 2 months, my grains had been doing great--multiplying like crazy. Then they started breaking down and becoming less elastic. I used to have very large grains--now they have dwindled down to almost nothing and aren't growing. I think bits of the grains break off in each batch since my kefir has become very lumpy. The few grains that are left still make kefir, but at this rate, I won't have any grains left in a week.
This same thing has happened twice now (I had some grains stored as an emergency back-up). I must be doing something wrong! Here's some more info:
I use raw milk in a mason jar. I culture it for 48-72 hours (is 72 hours too long?). Lately I have been putting a lid on the jar to keep fruit flies out. I do not rinse the grains.
Any thoughts?
Thanks!
I've been making kefir with raw milk for over six months now. Until the last 2 months, my grains had been doing great--multiplying like crazy. Then they started breaking down and becoming less elastic. I used to have very large grains--now they have dwindled down to almost nothing and aren't growing. I think bits of the grains break off in each batch since my kefir has become very lumpy. The few grains that are left still make kefir, but at this rate, I won't have any grains left in a week.
This same thing has happened twice now (I had some grains stored as an emergency back-up). I must be doing something wrong! Here's some more info:
I use raw milk in a mason jar. I culture it for 48-72 hours (is 72 hours too long?). Lately I have been putting a lid on the jar to keep fruit flies out. I do not rinse the grains.
Any thoughts?
Thanks!
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