Girlfriend, I dunno? I once made some yogurt and it came out like that. It definitely did not taste nor look like yogurt. My friend said I might have introduced some foreign funky bacteria in it...
hi tammy, my kefir is coming out so thin and watery! i have about a tsp of kefir grains which look nice and healthy, and i use a regular tea mug of milk, leave it covered for 12 hrs then stir, then leave it for another 12 hours which is when i strain it. it's a little thicker than the consistency of the whole milk i use. any help? :(
@WhatAxBrit What temperature is the room where you culture it? Have you tried longer culturing times? How long have you been using the grains? (They can sometimes go through "phases".) :)
@TammysRecipes i have the kefir sitting at 74 degrees Farenheit, and no i've usually let it sit for around 24 hours (maybe i should leave it a bit longer), and i've had the grains for maybe a little over a month, they came as a dehydrated starter pack from culturesforhealth . com, the grains are still very small and don't produce very thick kefir :/
@WhatAxBrit If you have the patience to keep on going with it, the grains could change over the next month or so. You can also call Cultures For Health for help with troubleshooting! :)
@sadushii I've heard that as well, and I do understand how it could be detrimental to culture the kefir in a metal container.
I have been using a stainless steel slotted spoon (or fork) for, well, over 5 months... but the utensil is stainless steel and only in contact with the kefir/grains for a few seconds. I'd be interested to know how the metal can kill the grains (especially if it's *any* contact with *any* metal... what scientifically is happening?).
@sadushii The acidic nature of the kefir could react with metal if you were allowing the kefir to culture in a metal container. I definitely think glass is the best type of container for culturing kefir!
Silver has antibacterial properties and since kefir contains (good, healthy) bacteria, it does make sense that exposing it to silver or culturing it in contact with silver could be harmful to the kefir grains. :)
she probably used whipping cream or coffee cream. Here's how you do it: Use 500 ml regular milk, ferment for 24 hours, then take the grains out. Put the coffee/whip cream in (250 ml) into the fermented batch and let sit for 12 to 24 hours. After this, shake the hell out of the batch or beat it with a whisker. That's how I did it.
@captplanut Actually, I use only milk (whole milk) and kefir grains. The kefir in this video was cultured for 24 hours. Low-fat milk kefir won't get as creamy for me though.
@bigfishvideos I use whole milk ("red" lid/label). I love my kefir grains (I got them from a friend) as they seem to work really well and be really healthy!! :) The kefir in this video was made in 24 hours' time,
@thallious9876 I'm not selling kefir grains, but you may be able to find a seller with fresh grains (shipped in a little milk) on Etsy.com, Ebay, or Craigslist. :)
What did you do differently?
herbb52 2 weeks ago
I just started making kefir and the last 2 batches have come out real thick like that
DeleightofThere 1 month ago
Girlfriend, I dunno? I once made some yogurt and it came out like that. It definitely did not taste nor look like yogurt. My friend said I might have introduced some foreign funky bacteria in it...
LaCelestia 2 months ago
nope thats about the same consistency of russian kefir
WhiteLaceWrap 3 months ago
This has been flagged as spam show
My kefir never gets thick...however, the longest I let it sit is about 24 hours. Maybe I should let it sit for 48? Either way, I like it.
backyardsounds 4 months ago
hi tammy, my kefir is coming out so thin and watery! i have about a tsp of kefir grains which look nice and healthy, and i use a regular tea mug of milk, leave it covered for 12 hrs then stir, then leave it for another 12 hours which is when i strain it. it's a little thicker than the consistency of the whole milk i use. any help? :(
WhatAxBrit 4 months ago
@WhatAxBrit What temperature is the room where you culture it? Have you tried longer culturing times? How long have you been using the grains? (They can sometimes go through "phases".) :)
TammysRecipes 4 months ago
@TammysRecipes i have the kefir sitting at 74 degrees Farenheit, and no i've usually let it sit for around 24 hours (maybe i should leave it a bit longer), and i've had the grains for maybe a little over a month, they came as a dehydrated starter pack from culturesforhealth . com, the grains are still very small and don't produce very thick kefir :/
WhatAxBrit 4 months ago
@WhatAxBrit If you have the patience to keep on going with it, the grains could change over the next month or so. You can also call Cultures For Health for help with troubleshooting! :)
TammysRecipes 4 months ago
aren't you not supposed to introduce anything metal to it?
sadushii 4 months ago
@sadushii I've heard that as well, and I do understand how it could be detrimental to culture the kefir in a metal container.
I have been using a stainless steel slotted spoon (or fork) for, well, over 5 months... but the utensil is stainless steel and only in contact with the kefir/grains for a few seconds. I'd be interested to know how the metal can kill the grains (especially if it's *any* contact with *any* metal... what scientifically is happening?).
TammysRecipes 4 months ago
@sadushii The acidic nature of the kefir could react with metal if you were allowing the kefir to culture in a metal container. I definitely think glass is the best type of container for culturing kefir!
Silver has antibacterial properties and since kefir contains (good, healthy) bacteria, it does make sense that exposing it to silver or culturing it in contact with silver could be harmful to the kefir grains. :)
TammysRecipes 4 months ago
she probably used whipping cream or coffee cream. Here's how you do it: Use 500 ml regular milk, ferment for 24 hours, then take the grains out. Put the coffee/whip cream in (250 ml) into the fermented batch and let sit for 12 to 24 hours. After this, shake the hell out of the batch or beat it with a whisker. That's how I did it.
captplanut 4 months ago
@captplanut Actually, I use only milk (whole milk) and kefir grains. The kefir in this video was cultured for 24 hours. Low-fat milk kefir won't get as creamy for me though.
TammysRecipes 4 months ago
How did you get it so thick?
bigfishvideos 5 months ago
@bigfishvideos I use whole milk ("red" lid/label). I love my kefir grains (I got them from a friend) as they seem to work really well and be really healthy!! :) The kefir in this video was made in 24 hours' time,
TammysRecipes 4 months ago
@TammysRecipes hey id pay top dollar for some of ur grains mine are lame.
thallious9876 4 months ago
@thallious9876 I'm not selling kefir grains, but you may be able to find a seller with fresh grains (shipped in a little milk) on Etsy.com, Ebay, or Craigslist. :)
TammysRecipes 4 months ago
@TammysRecipes fine be that way.. lol.. im kidding. thank u so much i will check the websites : )
thallious9876 4 months ago