Kefir Confusion

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Kefir Confusion

Postby stone on Thu Apr 18, 2013 7:34 am

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.
stone
 
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Re: Kefir Confusion

Postby Tim Hall on Thu Apr 18, 2013 8:46 am

No, most of it is curdled milk. Wash your hands really well and use your fingers to separate the grains from the curd...the grains will have a distinctly firmer feel.

If you can help it, it may best to avoid refrigerating your grains. Sudden changes in environment can cause the kefir to do odd things.
Tim Hall
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Re: Kefir Confusion

Postby stone on Thu Apr 18, 2013 11:21 am

Thanks.

I'm glad I didn't pitch this stuff. Once again, it seems my procrastination pays off.

I had scooped a spoonful of this stuff and started another batch, when I strained this new batch there were a few of the largest grains. I probably would have been ok by dumb luck, maybe.

Anyway I dug through the curdled milk and found most of the grains and I rinsed them in water to remove the curdled milk. And I will begin again.

I'm only going to use a max of two cups of milk per batch, and I won't go past 24 hours before harvest.

Some of the grains seem to have something like a fiber connecting one to the next. They must grow this way then new nodes form and separate?

Either that or something else is alive in there. Yikes.
stone
 
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