Journals / Re: majormark - so far so good
« on: March 14, 2010, 07:11:39 pm »Kefir can go through a lot a adaptation to what milk you put it in. Try keeping it closer to body temp, and remember to stir it several if not many times a day to provide the grains milk instead of already digested milk stagnating around undisturbed kefir grains. I like it the best just, just as it turns sour. You have to cool it quickly then.
I have been making kefir for some time now and this is an excellent idea to stir kefir from time to time. This would provide them fresh milk, lactose.
Kefir grains won't go to the bottom but stay at the top. After some time of fermentation about 12h you can see whey at the bottom, milk in the center and kefirs at top.