Re: The art of making kefir- Help?

1. Yes, the grains can float or sink to the bottom. Keep agitating the jar from time to time. The "crusty" bit is probably curds pushing up to the top. Cow milk usually separates into curds (thick layer) and whey (runny clear layer) after a point in time. Just blend it back together before drinking. Goat milk usually just gets creamier instead of separating.

2. Try culturing for 1 day in the fridge and finishing on the counter at room temp for 12 hours. This may give you a creamier kefir but it will also give more carbonation. Caution! Gas pressure can build in a tightly closed container.

Don't use jars washed with dish detergents containing antibacterial chemicals. Don't rinse your grains with chlorinated or hot water. If you must rinse you can rinse with milk or filtered water.

3. I wouldn't recommend adding commercial probiotics to kefir grains. They already contain a dominant strain of L. acidophilus.

4. You could try and cut back or give yourself regular breaks from kefir. It is an accepted practice. This is not to be considered medical advice. Tweet