Hi Eva - I think I pretty much answered that in the message to Janet but here
goes. I put the kefir grains into a kilner jar and add 1/2 pt of (semi
skimmed) 1/2 fat milk. I then put that into a dark cupboard and leave for 24
hours I then strain the 'milk' with a plastic sieve and for 4 days managed
to drink it. The smell was just like milk that had gone off - if that is
what you mean by sour - it was totally disgusting to me and really made me
gag and for 30 minutes or so I wondered if I may well bring the milk back as
it certainly felt like I would. The older the grains got, the worse the milk
looked and smelt and the harder it was for me to drink. I was under the
impression that I could not add anything to it as well which did not help. I
would think that I make just as I would yoghurt but without the heating of
the milk but adding the grains?
Thanks and regards
Marianne
> Marianne,
> if you would, please, describe to us how to make the kefir: the ration
> of grains to milk, what kind of milk, how long you ferment the kefir...
> we may understand why your kefir turns out "revolting". And what
> about the smell? Is it only sour?
> We want to help you along.
> Best regards,
> Eva
>
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