Hello Kevin,
I have to admit with my schedule there is no time to make kefir on my own as I will get it from my raw dairy coop when needed. Maybe one of our other members can help with this one and I know if Suzanne checks in she'll know this one as she is the fermenting quenn.
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Hi Kevin,
I make kefir using kefir grains that are going on 3 years old , the grains multiply and grow. If there are lot's of grains the milk will produce kefir very fast and especially if left out on your counter. My kefir does separate and I do have a watery clear looking liquid after it sets out . The longer the kefir set's ,the stronger the liquid and mix become. I take a wooden spoon and stir it up and strain the liquid off for using,leaving the grain's and then adding fresh milk to restart the kefir making process. I do occasionally rinse my grains with pure water and clean the jar out and then add the grains back to the jar and add fresh raw milk just to freshen and tidy up my kefir jar. The longer the grains set in the same milk,the stronger the mix becomes smelling yeasty,alcholy and bubbly . I have never had kefir go bad but if it's been in the fridge for months in the same milk then I refresh the grains as described above and feed the poured off liquid to my animals .
Kevin~
Just a quick question for you. I use kefir grains that are a few years old too. I went to Mexico for the winter and mine were in a jar in the fridge for about 5 or 6 months. Do you think I can rinse the grains with milk and use them still?? Thanks for your help!
Lisa
I have a big bunch of kefir grains that are now making kefir in 24 hrs. It makes a very thick kefir, a little too thick for my taste, if I let it sit until it has that tang. Are there different strains of the grains? I don't think the packaged "starter" makes actual grains, and if it doesn't, to me it isn't kefir. Do you know?
Thanks
Remember, if you don't go within, you go without!! :-)
I wish my kefir was doing what yours is. My kefir takes only 12 hours to make (totally separated between clear liquid and firmer white top). When I strain out the kefir grains the remaining kefir mixture is too watery for my liking. Sometimes (maybe 1 out of 10 or 15 times) it is a nice thickness. Any ideas on what might be going on? I have been using the same line of kefir grains for about 4 years rinsing them occasionally.
Thanks,
Try using only about 1/2 cup or so of kefir grains per 1 quart of raw milk. If there are to many kefir grains for the amount of milk the kefir will make to fast and be watery. If you use the "right amount" of kefir grains it should make in about 24 hours. If you are using raw cow's milk, try raw goat milk to get it thicker.
The only raw cow's milk I could get was Holstein milk which has a "bad" reactive protein, that hurts certain people. The goat milk does not have this protein problem.
Be sure to stir the keifer once or twice during the 24 hour period.
My kefir look like very thick buttermilk; but it is not as sour.
Good health and good luck,
Don
I far as I know Kefir grains came originally from the Caspean mountain region of SE Europe. They did not exist anywhere else, so all kefir grains are all the same strain. Some have been trained to live in tea and make tea but they are still kefir grains