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Discussion Starter #1
hi mamas and papas <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"><br>
can anyone tell me...<br>
my Kefir grains are a little bigger than a walnut...do I need to cut them in half?<br><br>
and I put them all (about just over 2 table spoons in a mason jar (quart jar) is that too much grains?<br><br>
...also they are slimy...is that just part of the kefir magic?<br><br>
and lastly, is it fine to drink Kefir as long as you like the smell?... I left my last batch about a day longer than usual and it was much more tart (and yummier!)<br>
Thanks!
 

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I always break up my kefir grains with my fingers (after thoroughly washing my hands of course). Gently pulling them apart keeps them healthier than slicing them with a knife I think. If you keep your grains smaller, you have more surface area touching the milk so it cultures faster. It also encourages more growth in your grains.<br><br>
I try to keep my grains about the size of my fingernail or smaller. But I don't think anything *bad* happens if you don't break them up, just slower kefiring.<br><br>
And I'm sure it's fine to let it culture for longer, as long as it smells ok.
 

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I pull mine apart as well, I read somewhere that if you cut them, you might disrupt something. I keep mine fairly big though, and they seem to culture wicked fast, especially in the warmer weather.
 

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Discussion Starter #4
Thanks ladies, I've made them smaller...now its harder to find them though <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/wink1.gif" style="border:0px solid;" title="wink1"><br><br>
So does anyone know if they are ment to be slimy?<br>
And can you brew with too many?<br><br><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"> kiwi
 
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