What did I do wrong? My kefir is rotton, tastes like milk gone bad. I have had kefir many times, this was not kefir. Can I salvage the grains? Is it all contaminated? Can I start over? Its not thick like kefer either, its milk with a few blobs. I guess I put it in the fridge too early or did not change the milk often enough when I got it.
leave your grains in milk for longer, sometimes depending on the type of milk and the temp. it can take longer for them to do whatever they do to the milk. also, kefir is reaaaaaaaaaaaally sour when it gets put in the fridge!!
The grains should be pretty stable and resistant to being ruined. Have you been using these grains for awhile? How big a batch did you try to make? Maybe it was too big and slightly contaminated to start? I'd rinse the grains real well in milk (I stir them gently in a bowl, then strain them) a few times and then try again with a much smaller quantity of fresh milk.
That happened to me once. I just dumped it out, rinsed my grains and started again with a small amount of milk. I never put my kefir in the fridge until I'm ready to start a new batch. When my milk turns to kefir, I get another jar, fish out my grains with a slotted spoon, put my grains in the new jar, add milk to it, set that jar on my shelf and put my kefir in the fridge. I only put my milk and grains together in the fridge if I am going to be away for several days as the cold keeps the milk from turning into kefir so quickly. Hope that helps.....your grains were not contaminated!
I always wonder if my kefir is ok. When I got the kefir grains (from the guy who was listed in Dom's site for our area), it was frozen & did not really look like the kefir grains that I see dry on Dom's website. Anyway, I have been making kefir for a couple of months now and seems like it's ok, it does ferment, I leave it for about 24 hrs. It tastes very sour but it's ok cause I use it for a smoothie and add fruits to it. Or I use it (the curds that look like cottage cheese) on top of my fruit bowl and put some nuts and drizzle some honey on top.
BUT, I keep on thinking is this really how kefir should be??? Also, after a while, I stopped straining the grains (though I have 3 backup batches in the freezer just in case I ruin the current one) and whenever the kefir is ready, I just take it out of the jar and leave enough as a starter for my next batch. I then just add some raw cows or buffalo milk and start the process all over again.
Is this correct ?????
Yea, I just use the starter. Much easier since I skip the straining part, and anyway, for sure the starter has what looks like grains in it. I thought I read in Dom's site that he actually thinks it's best to leave some of the previous batch of kefir when making the new one.
Sometimes I think maybe it's too easy to be true? But the kefir I make looks ok and not rancid or anything. We've been using it for the past 2 months and none of us has gotten sick or anything. So I'm figuring it's ok.
Would that be a correct assumption? if there was something wrong with the kefir, we would have some sort of stomach upset right?