I am VERY new at Kefir making...
The Kefir I am making is just all lumpy but still just like milk... not thick and I think it tastes like it has gone bad... but I have never made it before... is this how it is supposed to be or should I start again and perhaps my grain aren't working yet?
Ok, so, when I strained out the grains, it is still very very thin, but there seems to be a little more substance to it... like it tried to separate but I mixed the stuff in... anyway, is Kefir really this thin? It looks NOTHING like the store bought kind and looks nothing like thin yogurt... more like milk with miniscule curds homogenized in. And it doesn't taste toooooo bad... better when it is cold (hope I am not drinking spoiled milk
) Does anyone have a picture that they could direct me to that shows what home made kefir is supposed to look like?