Hi Guys,
First, I'd like to thank Dom for his great site and this great forum.
I've been making kefir for a few months now and I justy love the
stuff. The other day, though, I did something a little different and
was wondering if this a normal thing.
I was running low on milk, so when I started my new batch (which is
normally a quart at a time,) I poured in the last half cup or so of
milk until I could get some more later that day. The grains made
short work of that little amount of milk and it was kefir long before
the 12 hours or so before I got more milk.
That night, I just poured my fresh milk right over the small
fermented batch in my jar, and let it sit for the usual 24 hours. The
resulting batch of kefir is different from the others I've made. It
tastes a little different than usual and even stranger, the curds and
whey haven't separated. This is the first batch I've made where I
didn't pour off any of the whey, and it tastes great. It's almost
like the stuff from the health food store!
Has anyone done it like this and had this outcome, and should I maybe
be doing it like this all the time? Sorry if this is a dumb question,
but I haven't been at this for too long!
Cris
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