This is about three cups of dairy kefir grains, with some finished kefir surrounding them. Don't they glow?! I had just taken the grains out of a finished batch of kefir. I usually don't rinse them, just transfer to a new jar of milk.
It is winter, and the cooler temps make kefir growing a little different. For one, it takes longer. I am brewing my kefir for 48 hours instead of 18 to 24. We like it a little on the thick side, so it does taste more sour by the time I like the thickness.
For another, the kefir is a little stringy in the winter. Hopefully that doesn't gross you out. 😉 There's nothing bad about it, just pulling out the grains also brings a strand of finished kefir that breaks when it gets thin enough.
We love eating our kefir in various ways, especially in a kefir parfait; but sometimes just with maple syrup and cinnamon. Our kefir is thick enough to serve in a bowl, like pudding. We like it.
On the eCourse forum, a few members have mentioned taking less sour, yet more thin, kefir and straining it through cheesecloth to thicken it up yet keep its mild taste.
Back to those grains… I have been using all three cups to make 1/2 gallon of kefir every other day. I am growing them up to share with eCourse members, but also because the extra grains help make the kefir when the temps are more cool.
Have you noticed anything different with your kefir in the winter?
thick and creamy... and cheaper than store-bought!
Free Recipe: "How To Make Thick Raw Milk Yogurt"
Is it really possible to "eat what you want to eat" like bread and butter, cinnamon rolls and cookies, meat and potatoes...
Bible-based cooking program...
...yet it's GOOD for you?
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