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OK, have my lovely kefir grains, and rinsed upon arrival, put in sterilized glass quart jar in 2 cups raw milk. 24 hours later . . . perfect kefir milk. Strained the grains out - but - I forgot that I was supposed to rinse the grains, and so I popped them into the new milk and into the cupboard. 24 hours later . . . yoghurt with kefir grains in it!<br><br>
I sat down with good lighting and found most of the grains. I think. Rinsed them this time, put them in the jar with new milk, and 24 hours later . . . yoghurt again!<br><br>
Ack, what am I doing wrong? I mean, I turn the bottle over and there's no liquid, just *plop* into the strainer! Then it takes about a half hour to go through it and find the grains! I don't want to lose them!<br><br>
Kim
 

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I hardly ever rinse my grains, just strain them out. I do blen my kefir so it is smooth- the chunks gross me out. <Maybe you are getting yogurt becaus your milk to grains ratio is too low? I usually get really thick milk after 24 hours.
 

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The yogurt-y curds are normal. I get fewer curds with goat's milk than with cow's milk. The curds smooth out and it all become thinner if you do a secondary fermentation - search back a few pages, there is a thread here on that subject.<br><br>
I rarely rinse my grains. I also don't sterilize anything. I go for cleanliness, not sterility. I only rinse my grains when the quality of my kefir changes, and I fear that some hitchhiker has joined my grains.
 

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Discussion Starter #4
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<div>Originally Posted by <strong>tboroson</strong> <a href="/community/forum/post/7988483"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">The yogurt-y curds are normal. I get fewer curds with goat's milk than with cow's milk. The curds smooth out and it all become thinner if you do a secondary fermentation - search back a few pages, there is a thread here on that subject.<br><br>
I rarely rinse my grains. I also don't sterilize anything. I go for cleanliness, not sterility. I only rinse my grains when the quality of my kefir changes, and I fear that some hitchhiker has joined my grains.</div>
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Well, it's not yogurt-y curds really . . . it's one big thing of solid. Like if you bought some storebought yogurt of a "stiffer" brand. No curds at all, just one big jar-shaped "thunk" into the strainer.
 

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yup,that's pretty much how mine turns out. I stir it before dumping it into the strainer to break up the curds so it doesn't come out in one big thunk.
 
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