One thing to keep in mind is that kefir goes from thin (underdone)
to thickest (just done; small curds that hang obediently in
suspension) to thin again (overdone; hard curds that don't mix
easily back into the whey). I should say that this last stage is
better described as thin and lumpy after it's shaken (because the
curds and whey don't recombine well) and very sour. I agree with
other replies that you should try cutting down your grain amount or
increasing your milk. If you want to get your brew done in 24 hours
and it's already at the curds/whey stage at 8 hours, then I'd triple
your milk OR take out 2/3 of the grains, and keep shaking/checking
every few hours to see how it's coming. Does that make sense? And
I wouldn't rinse my grains at all unless they've taken a tumble on
the floor or something. It's not necessary and may even disrupt the
mantle of microbes on the grains, esp. if the water has chlorine or
other chemicals in it. If you ever do need to rinse them, try a
little fresh milk.
And in the future, if you have overdone batches, no need to toss!
Use it in place or yogurt or buttermilk in recipes, or feed it to
your dog.
Best wishes, and hope this helps!
Nori
--- In Kefir_making@yahoogroups.com, tuzahu973@a... wrote:
>
> Ok, I've made Kefir now a week. Drank half a cup so far and it
burned my stomach awful. My kefir is very thin, like milk, and
sour. If I leave it 8 hours it separates to curd and whey and I
toss it out.
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