Okay so I just purchased and received the Milk Kefir Grains from Cultures for Health and I've watched the videos and read the instructions but am a LITTLE confused still on the entire process and have a couple questions for those of you who do this regularly.
1) The Milk Kefir Grains came with one packet, and I am supposed to rehydrate the entire packet right in one cup of milk? And to do this, it's basically just the kefir making process over and over (adding milk, letting it sit for 24 hours, straining) each day until it becomes a drinkable kefir right? How will I know when the kefir is actually drinkable, or when to add the other 3 cups of milk? (once they are re-hydrated, can I separate the culture into 2 different pint sized jars? See below) Am I supposed to store any of the re-hydrated grains in the fridge? I'm a little confused with the transition between re-hydrating the grains, and then actually making edible kefir.
2) I would like to actually make 2 pint sized jars a day separated for serving sizes, but would I just divide the re-hydrated culture into the two jars? Or should I not divide the culture, and just make it all in one quart jar?
As you can see, I'm just a tad confused since it's my first time, and just looking for some guidance and experience from others :) THANK YOU!
asked byAmber_7 (753)
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on February 03, 2013
at 12:18 AM
Start the culture all in one jar, you probably won't want to drink the first few batches anyway, and there's strength in numbers. After thaat you can divide it up.
You can tell the kefir is ready when you see the whey separate around the grains--looks like clear bubbles around some of the grains. You can taste it to see how sour it is, too, but remember not to expect much from the first 1 or 2 batches.
Be aware thaat if it's cold in your kitchen it may take more than 24 hours to kefir the milk. My kefir grains which are very fast in the summer are poking along this winter. During the summer it was consistently a 24 hour ferment, now it's about 3 days. We only heat the house to 63 during the day and the heat is off at night.
Since the first few batches are really for rehydrating the grains and waking them up it's fine to go ahead and refeed them every 24 hours even if they are not fully fermenting the milk yet.
Don't worry, by the time week has passed, you'll be a "kefir expert". It's really not hard at all!
on March 14, 2013
at 12:42 AM
I hate how Cultures for Health sells dehydrated grains. It takes much longer to get them going again. Keep refeeding and dumping out the milk until it starts to thicken and you see the clear whey start to form on the bottom, then you will know it has turned to kefir and is ready to drink.
I sell milk kefir, water kefir, kombucha and jun scobies
My website is https://sites.google.com/site/desertoasisbuckeye/shopnow
and you can go there to look up my phone number. I'd be happy to talk you throw growing you milk kefir or getting you started with another starter.