Got my Kefir today! Now what?!

Poor everything in the baggie into a qt jar, add enogh milk so that the jar is 3/4 full, set out at room temp for a 24-36hrs. Then you can strain it and start the process over or put the jar with the grains into the fridge for a few days or up to a week then strain, that's the thick way.

Kefir will last a long time. I have never had it go bad. I make it by the gallon and sometimes we don't drink it very quickly. I don't keep close track of it.

Christy

 

Susie, I'm not sure if I understand your question. When you strain it the stuff left in the strainer are the Kefir grains. That is what turns the milk into kefir. Was the milk in your baggie thick when you got it? If so that was Kefir If not it just didn't have enough time or it was too cold in transit.

BTW it is best not to use a metal strainer because it will weaken your kefir grains, I use a green gold fish net that is just for my kefir. A lot of people find plastic strainer that work well too.

Christy

 

No, you drink it :biggrin That is the Kefir... The Kefir grains turn milk into kefir, the strained fluid. The kefir can be thin like buttermilk or thick like yogurt. Either way it is still good yummy kefir The amount of grains left in the strainer will multiply, sometimes slowly, sometimes fast. Soon you will have enough to share

So, you always have two things once you strain, the grains to make more kefir and the liquid kefir to eat.

Christy

 

Hello everybody,
I have no luck with kefir. It always dies on me. I never got the drink thick like I can buy it in the store. I'm also missing the fizz. :/

 

Hey! We all are kefir newbies at the beginning :lol

The pudding... That was Kefir! You could have strained it before you added the milk If it tastes tart when you strain it this time it will be because of that. No problem though, your kefir will forgive you! Just follow through and it will all be fine.

Want to make something really easy and yummy? Add a couple tablespoons of jam (I used raspberry and marmalade) with a little vanilla. It's like yogurt only better
:goat
Christy

 

ah shoot... I got mine today and I thought I was supposed to strain it oops, now I know better...Thanks Christy....

Autumn

 

It's fine! Refridgerate it for a day or two then strain. I usually catch mine before it separates, but no biggie!

You jam and vanilla sound soooo good

Christy

 

You can put it in the fridge now If you wait too long it might get too tart for you. I'll walk you through it, making it thick and not tart. Then you can play around with it. I have a costumer that never puts hers in the fridge. She likes it tart. It's all just a matter of preference :biggrin

Christy

 

I find that the more grains I have in the jar ,the faster the kefir thickens and is less tart , but there is less kefir made due to the amount of grain's in the jar. You can thin the sour taste down by adding plain milk to the strained kefir but it wont be thick like pudding or bought yogurt. Remember homemade yogurt is not as thick as store bought as the store bought has gelatin added .

 

You got is Susie! You can share your grains as they double in quantity :biggrin If you want it less tart leave it at room temp for less time! At least it is nice, creamy and thick

Christy

 

Yep mine is really thick and creamy today. I am going to the store to get some frozen juice concentrates and frozen berries to make smoothie. I also have some Mexican vanilla, how much would I had to make it like vanilla Kefir.

Thanks
Autumn

 

It is really just a matter of taste Autumn, I use a couple drops for 8-10oz of kefir.

Christy