Fermentation Support Forum

OK. I believe I am using too little milk, too many grains and too much time. But am I dividing curds? How do you tell curds from grains?

Hello,
Curds can easily be mashed between your thumb and forefinger. Grains are not easily squashed, feel rubbery, and (mine anyway) are a light ivory color, not white like the curds.
Autumn

Thanks, having same problem at 70F/21C. But if I add more milk, it just converts to curds too. (Whole or 2% milk, organic, non-UP, homogenized, pasturized). Having to change milk every 16 hours, Hope grains will grow someday.