My first attempt at Kefir. Tastes good and was refreshing to drink.
Quality question for anyone who has made it before:
Is it normal for it to be a bit chunky and lumpy?
The pack also suggested using long life milk, I used local fresh, but would long life result in a smoother product?
I assume they suggest long life so they don't get sued, but maybe not.
#grownostr #Kefir #makeyourown #plebstr
Lumpy is fine I tend to lose some of that when I strain it. Also they used to keep this stuff in a goat stomach bag and the tradition was hit the bag every time you walked past it so it's ok to give it a shake.
Using long life milk sounds almost like heresy to me. Perhaps they suggest that incase people get the ratio of milk to kefir grains so out of balance it goes off before it ferments?!
I try to to keep the type of milk I am using as similar as possible. Just be wary of any fresh milk not coming in contact with the grains or curd as it could go off, hence why it's worth giving the container a clean every so often.
Awesome, thanks for the advice.
Are you doing it with the white Tibetian mushrooms?
I was doing it few years back and noticed that when you have fewer, smaller mushrooms, it takes more time (2-3 days) to do it and taste was smoother and lighter. As they grow more, kefir gets stronger very quick (1-2 days) and more sour. I found out about this from my Iranian friend and he was using regular, store bought milk. 🥛
using kefir 'grains' will produce a much more powerful end-product, vs using the starter that comes in the sachets. The stuff in the sachets tends to be a proprietary culture, and won't contain as diverse a selection of beneficial yeasts / bacteria.
it might be worth seeing if you can get your hands on some grains. there's usually somebody in the local area who will have them. failing that, ebay is good.
as far as lumps go, I usually give it a good mix with a wooden spoon, before straining. that helps to leave you with a much more consistent product. 👍
