Dom and others interested,
Since I asked about this, I've seen massive
separation (2 inches of whey at the bottom!) in
my kefir storage jar where I've poured the
strained product, but not in my original
overnight culturing jar. I've kept this kefir
storage jar at room temp with the cap tight
(hoping to build up some sparkle?), and suddenly
tonight it has produced a major separation of
curds and whey. I just put it into the fridge
and will taste it tomorrow. So I guess quite a
bit continues to happen during "secondary
fermentation". You'd think the damn stuff was
alive or something!
Ben
>
>
>There are cases, determined by certain circumstances, where kefir grains
>produce a kefir that does not show signs of prominent separation, even after
>a 48 hour fermentation. In fact, most of the kefir I prepare from different
>or various batches of grains, are currently producing such a kefir [all
>except for one batch].
>
>No noticable seperation is usually preferable, for the kefir is nice and
>creamy, easily strained and usually mild regarding acidity. However, you may
>find that this may change, when all of a sudden the kefir produces prominent
>separation. This may occur if the ambient temp rises during a certain stage
>of fermentation, where the curds are somewhat "cooked" [as per cheese making
>terminology], which renders the curds large and quite firm. CO2 gas produced
>by yeasts then form bubbles around such firm curds, which floats the mass of
>curd, forming a prominent separation: curds hovering over a layer of clear,
>yellow whey.
>
>Did this help?
>
>Be-well, well being,
>Dom
>
>
>----- Original Message -----
>From: "Ben Wise" <bwise@...>
>To: <Kefir_making@yahoogroups.com>
>Sent: Monday, February 28, 2005 2:21 PM
>Subject: [Kefir_making] whey? no way.
>
>
>
>Dear group,
>
>I've just started making kefir using some grains
>sent to me by a kind member of the list. The
>results seem good: the kefir tastes like kefir
>and the grains seem to be thriving and growing.
>But I haven't seen any whey yet, even after
>fermenting for 48 hours. Is this normal? Is
>something wrong? Any advice or information would
>be appreciated.
>
>Thanks.
>
>Ben
>--
>*******************************************************************************\
****
>"What is essential is invisible to the eye..."
> - Antoine de Saint-Exupéry, in The Little Prince
>"All organisms are nothing but a bag of other organisms walkin' around."
> - Tom Miller, UC Riverside, on All Things Considered, NPR, June 28, 2004
>...............................................................................\
..................................................................
>Benjamin N. Wise, Ph.D. Phone: 603-358-2574
>Associate Professor Fax: 603-358-2897
>Biology Department bwise@...
>Keene State College
>Keene, NH 03435-2001
>
>
>
>Dom's Kefir in-site for information:
><http://users.chariot.net.au/~dna/kefirpage.html>http://users.chariot.net.au/~d\
na/kefirpage.html
>
>Looking for kefir grains?... or have kefir grains to share?
>
><http://66.46.11.99/clarkson/Show/Clarkson/kefir/default.asp>http://66.46.11.99\
/clarkson/Show/Clarkson/kefir/default.asp
>
><http://www.rejoiceinlife.com/kefir/kefirlist.php>http://www.rejoiceinlife.com/\
kefir/kefirlist.php
>
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>Yahoo! Groups Links
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--
********************************************************************************\
***
"What is essential is invisible to the eye..."
- Antoine de Saint-Exupéry, in The Little Prince
"All organisms are nothing but a bag of other organisms walkin' around."
- Tom Miller, UC Riverside, on All Things Considered, NPR, June 28, 2004
................................................................................\
.................................................................
Benjamin N. Wise, Ph.D. Phone: 603-358-2574
Associate Professor Fax: 603-358-2897
Biology Department bwise@...
Keene State College
Keene, NH 03435-2001
[Non-text portions of this message have been removed]
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