- Thread starter
- #91
Thanks everyone
My kefir grains are for milk.
They seem to grow really fast for some reason. I do make 48-hour kefir rather than 24-hour, so maybe that helps them grow. Whether I use the teaspoon sized chunk or the biggest it gets when it's grown like crazy, my kefir is quite thick with spots of whey here and there showing in the jar--almost cheese-like but when I swirl the jar it all mixes together into a thick yogurt-like consistency (then I can find the grains to scoop out into a new jar to start over again).
Neither my family nor I like the smell so we make it into berry smoothies at breakfast time or use excess in cooking (pancakes, waffles, muffins etc.)
My kefir grains are for milk.
They seem to grow really fast for some reason. I do make 48-hour kefir rather than 24-hour, so maybe that helps them grow. Whether I use the teaspoon sized chunk or the biggest it gets when it's grown like crazy, my kefir is quite thick with spots of whey here and there showing in the jar--almost cheese-like but when I swirl the jar it all mixes together into a thick yogurt-like consistency (then I can find the grains to scoop out into a new jar to start over again).
Neither my family nor I like the smell so we make it into berry smoothies at breakfast time or use excess in cooking (pancakes, waffles, muffins etc.)