Hi Ivana:
Glad your grains are up to speed now. One more thing to suggest,
though, for future reference and in case anyone hasn't mentioned it
yet.
It's important to shake your jar every so often, especially in the
warmer weather. What can happen is that the grains will rise to the
top and quickly turn the top layer to curds. A whey layer can form
between this and the rest of the unkefired milk, and this will
effectively isolate the grains from reaching the rest of the milk.
Although the rest of the milk may get cultured eventually, it can
sit for HOURS this way. So I just shake my jar whenever I see a
whey layer start to form that's close to the top. When it settles
out again, the whey layer will be a little closer to the bottom.
Frequently, after 30 minutes of watching and shaking, the whole
thing will be kefired.
I bring this up because I once gave grains to a friend who claimed
that the grains didn't work. She said the top layer looked like a
curdled mess, and the rest was unkefired milk. It's the way mine
looks, too, after overnight sitting, but after a few shakes, all is
well again!
Best wishes,
Nori
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