Beginner kefir starter questions

Kefir Making
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1

Hi there,

I have just tried making my first batch of kefir using your kefir starter grains for milk. I’ve made kefir before, which I’ve done using other freeze dried grains but this was quite different. I boiled the milk, as instructed, left to cool to 45C approx, before adding the grains. I don’t have a yogurt maker and was hoping for a thick drink when fermented at room temperature. I noticed that there were some lumps of cooked milk from the bottom of the pan, although I figured these were of no consequence. Kept in a sealed, clean glass kilner jar for 2 days, by which point it had some curds forming and a mild off-milk flavour. It didn’t thicken significantly and wondered whether I had done something wrong? Because it is so thin, I don’t imagine it’s going to be any good for reculturing for a second batch. Do I need a yoghurt maker?

2

Hi, and thank you for the question.
When incubated at room temperature, kefir will have a drinkable texture, which is its default texture. We explained it here:https://www.yogurtathome.com/howtomake
and also this video explainer https://www.youtube.com/watch?v=GZRV6uKh-HI&t=2s&ab_channel=NPSelection
If incubated at a higher temperature, it will be thick, like yogurt
A yogurt maker is unnecessary in both cases, although it will speed the fermentation if used.
If you place the kefir mix next to a hot water bottle and wrap them in a thick towel, the texture will be denser.
You can reculture it without issues. Please keep an eye on it, as the incubation time is significantly shorter when reculturing.

3

Thanks! I’ve previously recultured using the lumps (?grains) that form. So even though the kefir is watery, it can still be used to reculture? Should I worry about the bits of cooked milk? Am I boiling the milk too much? Should I put it in the fridge before the curd-like lumps form?

4

Hi again,

I used a large (microwavable) heat bag with a tea towel and it worked well - a pleasant yoghurty texture in about 12 hours.

Thanks!

5

Great, enjoy it, and do not forget to reculture.
Boiling can be too much if the milk burns; otherwise, it is not.