Vince, I have a mix of flat and cauliflower type grains. I have heard
the flat make a smoother kefir. I personally found the difference in my
kefir texture has to do with how I separate the grains from the kefir.
I tried many things when I first got this batch of grains. I found that
if I want a creamy thick kefir I just have to strain through a nylon
sieve that has the small mesh. If you have let the curds and whey
separate a lot you may have to help some of the curds get through. I
use a silicon spatula(soft spoonula shape) to accomplish this.
Generally I can get most of it through by gently tossing or shaking the
sieve. It took a long time to find this sieve to my surprise. I
generally strain into a bowl or pitcher and then pour into a rinsed milk
jug or leave in the bowl. I prefer to drink at room temperature and I
usually let sit for 24 hrs. since I want lower lactose. If it is
separated at that time I find a vigorous stir, or shake if in a jug will
combine it nicely and it fizzes great.
I prefer the cauliflower grains simply because my flat grains are so
large that they are messy to sieve and splatter all over the sink when
they plop out of my jar. I am using a gallon jar that is wide mouth and
usually fill it 1/2 full. I still find it a trial at times to get the
larger grains back in without touching them with my fingers. I have my
hands clean but I still try not to touch the grains anymore than I have
to. I would think over time that would alter the composition. Maybe not
they may be self healing but I didn't want to risk it.
I had the curds and whey texture when I was straining through colander
size holes. I much prefer the thicker smooth texture.
People here claim they are just different stages the cauliflower and
flat but I know someone who has flats the size of pie plates and they
have been that way for over 2 years. He sells them and just breaks off
edges and people rave about his kefir results.
Hope this helped more than it confused. Cindy in PA
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