I make kefir from grains using raw goat's milk. In the past, I have just let it sit out for 24 hrs. on the counter top and the next 24-36 hours, the kefir is thick and delicious. The consistency was like a milk shake or runny yogurt.
This year, I have not been able to get thick kefir. If I let it set longer, it separates into whey and milk. If I use it before it separates, the taste is like kefir, but the consistency is like milk.
Thanks for your help!
Judy
I had a problem with my kefir a while back. I felt like my grains were losing their oomph. I re-cultured it a few times using just a cup of milk, but did it maybe 3 times in a week. I thought maybe I was going too long in between makes and they needed to be fed more. Anyway, that worked for me.
Pam