Hi Krisztina
Just to add to Mikes comments...
I find that rocking the kefir making jar for about 5 seconds a few times
during fermentation helps sort out the separation of curds and whey.
Doing this makes a nice creamy kefir, and also aids in straining.
Rocking or gently shaking the the kefir making jar, a few times, will not
harm the matrix, but enhance the grain's growth rate and actual biomass
(their size).
Rocking is best because this way, if you wish for larger grains, one won't
enhance the "self seeding" action of kefir grains (the smaller ones
growing from the centre out of each grain) to break away from the mother
grain.
Regards
Dominic
mrmbyoung@... wrote:
> Hello Krisztina,
> I gently stir my kefir before I strain it and mix it a bit in the
> strainer. It hasn't seemed to harm my kefir a bit.
> Mike
>
> --- In Kefir_making@egroups.com, kriszti_v@y... wrote:
> > Hello all,
> >
> > Does kefir have to be fully coagulated with curds swimming in whey
> to
> > be considered finished? Or is it enough to simply wait for 24 hours?
> > The grains I have (from Adnan) are very large but they are in
> > individual pieces. Since the kefir is always fully coagulated when I
> > strain it, it is necessery to swirl the jar quite a lot to disolve
> the
> > curds in the whey, otherwise the strainer is clogged. But I wonder
> if
> > the swirling breaks up the kefir-lattice. Should this be avoided?
> >
> > Thanks for any advice!
> >
> > Krisztina
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