Quote:
Originally Posted by Tania
Durgan, all I can say is that your process is not a correct process for making true milk kefir. I am sorry... There should not be any whey separation. Do you have the kefir grains?
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http://www.playingwithfireandwater.c.../09/kefir.html
With so many variables, I no longer bother with weights and temperature, I just set it out on the counter and let it do its thing. Sometimes I catch it when it turns creamy and just begins to acquire a tang. Sometimes I
let it ripen until it curdles and precipitates whey, at which point the curds can be drained to form a soft, tangy cheese. My favorite thing is to cover it tightly while it ferments to trap the CO2 released by the yeast until it gets fizzy. Milk champagne is a wonderous thing!
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Apparently the spores are added to milk and you take what youfget.