How long until thick?
Hey all, I've made about 20 batches of kefir from my new grains and I still haven't gotten one to be thick. I get either grainy/curdy or just thin milk. I've tried many grain:milk ratios but still nothing has worked. From what I've read here, perhaps 20 batches isn't enough for my grains to acclimate? I'm wondering how long it typically takes.
Thanks!