It's not that difficult to separate cheese from grains in separated
Kefir.
Give the jar a good shake. This will pretty much blend everything,
and shake the cheese loose from the grains.
Then strain thru a collander. Pour everything thru quickly. The
action of the fluid will rinse the grains. Then give the collander a
couple of good thumps.
Cheese all falls off, leaving mostly clean kefir grains.
--- In Kefir_making@yahoogroups.com, Denyse <blueyedsister@...>
wrote:
>
> Once you rinse them with water, use your fingers to
> seperate the thick cheese from the grains. You will
> feel the grains with your fingers because they will
> not dissolve. The cheese usually mixes with the water
> if you help it.
>
> Once the grains are nice and rinsed, you will see the
> quantity and from then on, use the right amount of
> milk for your fermentation. If it is too thick, it is
> probably due to too little milk with the amount that
> you have.
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