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If it was the first ferment, I'd say leave it a few more ferments, before you panic! The grains always take a few turns to acclimatise to new milk, especially if it's a different type.
Cold weather does slow mine down a little, but 24 hours usually sees it separating out quite distinctly, which I don't mind as I add it all to the smoothie I make. The grains to milk ratio can also affect the results- I use two heaped tablespoons to half a pint of fully skimmed and it still ferments really quickly.
I'd suggest just seeing how it is after a week, then reporting back. :)
Oh, and never clean the grains with water- just plop them back into the new milk once strained.
Edited by: PAULDODO at: 6/16/2013 (15:48)
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Co-leader of the Kombucha Kurious & Fond of Fermenting Sparkteam.
Been off the forums and sparkpeople for a long time but I need some advice.
I gave away grains to someone who was going to use raw milk. She emailed me back and asked for help as it wasn't turning out correctly. I gave it a try. I found 24 hours it is still very runny not looking like my normal kefir. The grains are growing like crazy. I still have a what does Dom call it "flowers" on top. I didn't realize I wasn't suppose to have that all the time.
Any ideas or hints? It has been cool here so maybe the house is too cool didn't think it was under 18C in the house.
I noticed the second fermentation was grainy, have not tasted it yet.
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