The last two batches of kefir have been doing strange things. I use raw goat milk. I notice that the kefir (while still with the grains) is separating into a yellowish liquid then the white part. This has not happened before. What's up?
The 'curds' [white clumpy parts] and 'whey' [yellowish liquid], naturally seperate after a certain amount of time. It might be that the raw goat milk had more bacterial strains in it, or your grains are growing fast and you have alot, and it's 'culturing' and then seperating faster than usual. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"><br><br>
It's safe and the natural process, but annoying if you prefer it at the stage just before seperation. You can stir the curds back into the whey to make it creamy again, once you seperate out the grains. Usually it's tangier once the seperation occurs, and the kefir might be more tart than you like as well.<br><br>
Otherwise, you can drain the 'curds' in cheesecloth and make a cream cheese with it that is super yummy....
I am new to this forum. Actually, this is the first forum I have ever registered with.<br><br>
I found you by searching the net for info about kefir. I have been buying it at the local health food store, but it's very expensive. I wanted to find a way of making it at home.<br><br>
I found a site for Dom that seems very popular. I emailed him a couple of times but have not received a reply. I don't know if he still sends kefir grains to the USA.<br><br>
I saw some posts in here that folks are sending their extra kefir grains to others that want to make their own kefir at home.<br><br>
Do you have any extra kefir grains at this time?<br><br>
Thanks and have a great day!<br><br>