Date:   8/9/2010 5:23:52 PM ( 14 y ago)
Hits:   11,213
URL:   https://www.curezone.org/forums/fm.asp?i=1667459

As I understand it, and as what happened with regards to my 1st grains of kefir, it will take a few weeks for it to 'settle in' .
I would try rinsing it in cold water and starting again, I generally use a 1 to 4 proportions of grains to milk.

The type of milk you use also makes an enormous difference. In the winter I use organic milk, which has been heat treated. In the summer I am lucky enough to be able to use organic unpasturised cows milk from a local farmer, and the kefir takes a few weeks to 'adjust' to the change over. But, more than anything else, the resulting kefir drink is vastly different when using the 2 types of milk. The unpasturised definitely has a cheesy taste to it, its quite a fatty milk and it produces alot of whey. (maybe like you, it tastes cheesier because the room temperature is higher in the summer months)
The UHT organic milk I use over winter makes a thicker kefir, and produces only half as much whey, and the taste is lighter, sometimes even a bit fizzy, which I quite like.

Your grains will take a few weeks to adjust themselves to the milk you use, its bound to be different from the milk your supplier used.

I hope this answers your question?





 

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