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Re: Question for experienced kefir makers.
 
geni1 Views: 7,464
Published: 11 years ago
 
This is a reply to # 1,610,572

Re: Question for experienced kefir makers.


>>>Do you ferment 24 hours or more? Colder or warmer?<<<

i dont like my kefir strong (very sour), i get a bad reaction from it. I take out the grains shortly after it separates into the curds and whey, then i put it in the fridge, but the time really depends on how many grains to milk ratio, so its hard to say. When i have a lot of grains it doesnt take long at all. When you finish fermenting is it kind of slimy? Sometimes when i use store bought milk i will start producing a slimy kefir, and if i drink it i will start getting a sore throat the next day and will have stuffy sinus. So if your kefir is slimy i might try getting raw milk somewhere. And also i temporarily messed my grains up by getting them too warm and it takes a little time to pull them out of it. My house temperature is probably on average 75. As far as the smell, mine doesnt really smell like yeast.



have you looked at this website

http://users.sa.chariot.net.au/~dna/kefirpage.html



 

 
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