New to Kefir Grains
Hi All
This is my first post.
I have been consuming supermarket Kefir for some time now and I have finally managed to source some grains from a German chap who tells me his grains are from his grandmother.
So, i bring a jar of his grains home, add full fat milk in a glass jar covered with kitchen paper wrapped in rubber band at the top.
I have left this at 11pm last night in my cupboard and I come home today at 4pm to see my jar. It looks amazing- it’s just that I don’t know if it’s over fermented.
Can someone please comment and let me know if this is done correctly- it smells slightly tangy but doesn’t taste too bad, although not like the supermarket version- I know I can become accustomed to this taste.
I’ve strained the grains and left them in a jar in the fridge- would I need to clean the grains with water to store them for a short while?
Thank you- appreciate all your suggestions and advice
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UPDATE-
Separated the grains yesterday and gave the mixture a good stir- it tasted way too sour.
I have left it in the fridge overnight and have strained again with a finer sieve and boy….did it taste phenomenal. It was creamy, yoghurty and the sourness was roughly 10% compared to yesterday
Thank you to everyone who commented and shared all this lovely information!!!!
What an amazing community