Hello Cris,
What you explained is similar to a suggestion mentioned on my site, i.e. to
leave app 1/4 of the previous kefir in the next batch (adding fresh milk with
1/4 previous kefir + kefir grains, then ferment).
I also find it makes a slightly different kefir than when straining all the
kefir (not including any amount from the previous batch).
You may do this if you prefer the resulting kefir.
Bewell,
Dom
staunchman2001 wrote:
> 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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