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 ?????
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