Hello got_kefir
For the amount of milk you're using and for the time you're fermenting for,
it appears that your kefir grains are quite active [I'd say fully activated].
To encourage a creamier kefir:
Try 1/4 cup of grains to 3 cups of milk [i.e. 1 to 12 ratio by volume], and
ferment for only 24 hours. If the kefir is too milky, strain and brew the
sweet kefir for another 12 to 24 hours at room temp. [brew in a sealed bottle
fitted with a loose lid].
You may need to do this over one week, making kefir daily as above before a
thicker kefir is produced.
If the kefir is quite sour is an indication that the grains are producing
abundant lactic and acetic acid. This also indicates that a 30 hour
fermentation is too long, in correlation to the amount of milk [too small
amount] and brewing time.
Keeping in mind that for many reasons, kefir's consistency varies from day to
day, week to week and month to month. Temperature and the freshness of the
milk has a direct relationship to the consistency. I find the fresher the
milk, the creamier the kefir. Temperatures of app 22 ° - 25 ° C [71° - 77 °
F] seems to produce kefir with the best quality at 24 hours, especially with
very fresh milk. Not forgetting to mention that ratios are also important
factors to consider. I use ratios between of 1: 10 to 1 : 20 grains to milk,
by volume.
In all respects, experimentation with patients can not only be fun, but also
a means for coming to a realization of what suits one best.
Regarding you last question. You can rest the grains by placing them in milk,
and storing in the fridge for at least one week. A ratio of 1:10 should be
fine.
Be-well,
Dom
got_kefir " wrote:
> Dom,
>
> We used a 1/4 cup of grains to about a cup of 1% pasturized milk, left
> it out about 30 hours. We gently mixed it up, then strained it
> through a 1/4" strainer. This morning, as I write this, we have just
> strained another batch. It has a thin, grainy, winey tasting layer in
> the bottom. And it's still watery. AND, this batch has not grown and
> smells very sour.
>
> We have a batch that has been in the fridge a week. Three days ago,
> we added another batch to it and it's just as thin as ever.
>
> I think I need someone to tell me how many cups of grains to how many
> cups of milk. Just need a "formula" to use for a while until the
> grains become fully activated. I'm reading that some put the mixture
> in the fridge before they strained it, etc. etc. I'm a method person
> and need things spelled out, even though I know to some extent, its an
> experimental thing.
>
> Also, if I want to rest from making kefir for a week or so, is there
> any other way to stop without freezing them.
>
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