I retrieved my grains and placed them in milk in the refrigerator,
to take a couple days break.
Now my first batch was 12-16oz and I let it go for about 48 hours.
When I went to strain out the grains, I found that the entire
amount was curdled almost like cottage cheese. This clogged
my strainer, which is really a screen type thing with a handle,
and I have this resting on a bowl to drain.
I'm confused, is this entire mass of curdled stuff my grains?
Or do I just scoop out a tablespoon or so of this stuff and begin again?
Before this latest episode, my grains seemed to be rather
distinct and easily separated from the kefir liquid.
Did I just let it go too long? Is this normal?
Thanks.