0

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First time making kefir!

Answered on August 19, 2014
Created April 29, 2013 at 10:45 PM

So its my first time making Kefir and after about 23 hours the raw pasture-raised milk from a local farm seems still a bit watery. There's yellow line across the top with white Kefir grains floating. I opened the airtight container and a breeze of sour air blew into my face.

Did I make it right? Shouldn't it be "thick and creamy" right about now?

Edit:

So I had some of my Kefir last night, and the next morning I ended up with severe stomach cramps and diarrhea. Is that a normal reaction to the mass amount of probiotics in my system? I have h pylori and yeast issues which is why I had a kefir smoothie today.

3327924660b1e2f8f8fc4ca27fedf2b2

(2919)

on April 30, 2013
at 11:15 PM

Seemed like you were concerned about the yellow stuff since you pointed it out.

B120d28d9620626012de121b6075ce51

(134)

on April 30, 2013
at 10:09 PM

Ok I changed it. It's not completely "airtight" just an airtight lid.

B120d28d9620626012de121b6075ce51

(134)

on April 30, 2013
at 10:07 PM

Kk thanks but idk how that matters?

3327924660b1e2f8f8fc4ca27fedf2b2

(2919)

on April 30, 2013
at 07:23 PM

The yellowish liquid is the whey.

Bf57bcbdc19d4f1728599053acd020ab

(5043)

on April 30, 2013
at 12:19 PM

I'm feeling guilty now. My grains have been languishing in a liter of milk in the back of the fridge for about a month. Just got them out and fed them some fresh...

089dd41b18fbb95ebb5347cded708d98

(5635)

on April 30, 2013
at 03:44 AM

Ok. Im using raw goats milk and there is a white film layer on top but not yellow. Why are you using an airtight container? The grains need to breathe during the fermentation. I just stick a coffee filter on top of the jar and wrap a rubber band around it.

B120d28d9620626012de121b6075ce51

(134)

on April 30, 2013
at 12:21 AM

Raw, pasture-raised from a local farm.

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6 Answers

4
42cd0feeeda5fa2e2fe1c4fd8255073a

on April 29, 2013
at 11:32 PM

Mine actually only thickens when I put it in the fridge for another 24 hrs after the initial 24hr culturing. It then takes on a thicker, yoghurt-like drink texture.

2
8f2d9842fdfec224a425c0f77c4ee34d

(1241)

on April 29, 2013
at 11:14 PM

The thing about homemade fermentation is that every batch is different. Sometimes you'll get what you ended up getting, and others you'll get a nice texture like yogurt. Don't give up!

1
0d2b1ff450021cca6683e4cecf2d6aec

on April 30, 2013
at 01:52 PM

In addition to @CoconutBliss comment below. Since this is your first time, it may take a few times in order for your grains to come "alive" and ferment into a nice thicker liquid. Or too much milk to grains maybe? Also read once that Raw milk can be a bit thinner Kefir?

1
Bf57bcbdc19d4f1728599053acd020ab

(5043)

on April 30, 2013
at 12:09 PM

You're supposed to stir the kefir every now and then as it ferments on the counter. The original kefir was carried in leather pouches on horseback, so it was constantly agitated. Mine always turned thick when out on the counter. You should let it breathe, don't put a tight lid on it, or at least air it out a little from time to time. Maybe you need more volume of grains as well. I use at least a half a cup of grains (usually more because they multiply so rapidly) for a liter of milk.

Bf57bcbdc19d4f1728599053acd020ab

(5043)

on April 30, 2013
at 12:19 PM

I'm feeling guilty now. My grains have been languishing in a liter of milk in the back of the fridge for about a month. Just got them out and fed them some fresh...

1
3491e51730101b18724dc57c86601173

(8395)

on April 30, 2013
at 01:17 AM

Yellow or clear liquid is whey. That's perfectly normal. Stir it back in before you strain your grains. If you want thicker kefir, just leave it on the grains a little longer to ferment some more. As your grains grow larger, they'll make more kefir in the same period of time--and it's thicker, too.

I never rinse my grains, by the way. The kefir that sticks to them is good for the next batch.

In warm weather, I strain my grains daily, but in the winter and spring when it's cooler it's only every other day.

0
089dd41b18fbb95ebb5347cded708d98

(5635)

on April 30, 2013
at 12:14 AM

What kind of milk are you using?

B120d28d9620626012de121b6075ce51

(134)

on April 30, 2013
at 10:09 PM

Ok I changed it. It's not completely "airtight" just an airtight lid.

089dd41b18fbb95ebb5347cded708d98

(5635)

on April 30, 2013
at 03:44 AM

Ok. Im using raw goats milk and there is a white film layer on top but not yellow. Why are you using an airtight container? The grains need to breathe during the fermentation. I just stick a coffee filter on top of the jar and wrap a rubber band around it.

B120d28d9620626012de121b6075ce51

(134)

on April 30, 2013
at 12:21 AM

Raw, pasture-raised from a local farm.

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