I added the grain into 1 cup organic goat milk, waited for 24 hrs. it's still runny and not creamy at all. should i wait longer?
616908
It's tricky, because it is better to add less milk. (1/2 cup milk?). Follow directions and with a little patience this is an excellent product.
616909
If your grains were as tiny as mine initially; you won't see much change. Luckily, they reproduce quite rapidly. Fortunately for me, I had experience with kefir grains in the past. I knew what I was looking feeling for. I think it the first week, I cup is too much. Drop to half a cup. You will be glad to have less material to soft through. The first week is going to be irritating. Sorting the kefir babies out of the milk is time consuming. Kefir hates metals or stainless steel. Do not let them come in contact with that type of material. Always use plastic or glass. I suggest you use a dark spoon the first few days. Pour tiny bits into spoon. Feel with fingertips for tiny rubbery balls in the material. Those little bits are what you transfer to fresh milk. A plastic strainer will work in a couple of days after babies have grown larger than the holes. As their size increases they will be easier to sort. Eventually, you will have globs of them that you pull out with your fingers. They will be covered in gooey yeast strands. As they grow you can add more and more milk until you get to a daily quantity you like. Very soon you will have more kefir babies than you want. Share the excess with friends, dehydrate, or throw away. If you go on vacation or your needs are less for a few days, refrigerate. Enjoy. It's a breeze after the first week.
616910
Did you just receive the grains or are they active grains? Usually it take a week or two after shipping before the grain becomes fully active. You need to follow the instruction that comes with the shipping. Also, what is the proportion of milk to grain? If you have too little grain, it will take longer time. I use whole cow milk, and about 1:4 ratio of grain vs milk, and it takes 24 hour in room temperature (70'F) to get good kefir. Hope this helps.
616911
If you just got the grains, then they are still small. Besides that, they are probably still recovering from transit. The instructions I received advised to place the grains in a fresh cup of milk each day for a week or so before recovery. At that point, depending on warmth of the environment, you can consume. But, even then, it may take longer for the kefir to get thick and creamy; it will be a matter of either letting it sit for longer or waiting for the grains to grow. If this is your first time with kefir grains, you may be amazed at how they grow over a few weeks!
921334
I just poured the milk in. I warm it up a little first, but not too warm or it will get gritty.
1693152
http://www.naturalvalue.com/got-milk/ Here is a question/answer from the company. I'm not sure about the review, mine also looked a little gray, but once I mixed it up it looked fine, I used it in a cake and it turned out well. I will reorder.
106826
What kind of bacteria are you using? I didn't have good results when I tried using some from another yogurt. I prefer the Vachon Culture. I always use 2 % milk, as I've heard that skim won't set. I also let it process for about 11-12 hours.
1499784
For the first batch, I use sore bought vegan yogurt. After that I use my yogurt. I only use soy mil.
1339515
You'll need to turn it off and re-set. I do mine by setting my first timing when I wake in the morning, then, when it goes off, we turn it on again, and turn it on a 3rd time right before bed.If you've never done 24-hr culture before, you'll need to know that the curds and whey will separate -- that is -normal- with long-cultured yogurt. It also won't be quite as thick as shorter-culture yogurt (but it makes MUCH better yogurt cheese, IMO).
1962925
For what it's worth, I never counted- I used it in my tea. It seemed to last a very long time- months- I'd grab maybe 2cups worth of dry, shut the lid, then put the 2 cups in the fridge for continual opening and left the can also in the fridge, but not stirred up or opened constantly to keep it fresher longer. I'm pretty sure I got some good mileage out if it (joke), I use a normal gallon in 2 wks and it sure lasted longer than 3 months- it's so creamy tasting maybe I used less than normally would- very creamy tasting. Hope that helps a BIT... Wish my lactose- free were that good!!! Reminded me if Devonshire clotted cream. I don't work for this company nor know anyone who does. Just being honest..!!! For what it's worth, I never counted- I used it in my tea. It seemed to last a very long time- months- I'd grab maybe 2cups worth of dry, shut the lid, then put the 2 cups in the fridge for continual opening and left the can also in the fridge, but not stirred up or opened constantly to keep it fresher longer. I'm pretty sure I got some good mileage out if it (joke), I use a normal gallon in 2 wks and it sure lasted longer than 3 months- it's so creamy tasting maybe I used less than normally would- very creamy tasting. Hope that helps a BIT... Wish my lactose- free were that good!!!... » Read More For what it's worth, I never counted- I used it in my tea. It seemed to last a very long time- months- I'd grab maybe 2cups worth of dry, shut the lid, then put the 2 cups in the fridge for continual opening and left the can also in the fridge, but not stirred up or opened constantly to keep it fresher longer. I'm pretty sure I got some good mileage out if it (joke), I use a normal gallon in 2 wks and it sure lasted longer than 3 months- it's so creamy tasting maybe I used less than normally would- very creamy tasting. Hope that helps a BIT... Wish my lactose- free were that good!!! Reminded me if Devonshire clotted cream. I don't work for this company nor know anyone who does. Just being honest..!!! « Show Less
2200154
The grains will take time to adjust to their new environment as well as recover from the shock of travel. I would follow the sellers instructions exactly, especially in the first few weeks. After a couple of weeks, at most, the grains should be making excellent dairy ferments and growing/multiplying. They do not grow as rapidly as water kefir grains and sometimes they stop growing for awhile yet continue to produce excellent kefir. Other milks, like coconut and soy, can be used. However for at least the first few weeks I would stick with whole organic milk, raw if possible. Goats or sheep's milk are excellent choices in addition to cow's milk. Good Luck!
945156
I heat the milk to 180 then let it cool to 110 before putting in the starter. I know nothing about unpasteurized milk.
2117508
I used unsweetened coconut milk and it seemed to work well. It did turn out a bit grainy so I'm not sure what I did to cause that to happen.
1305065
Anyone have basic non dairy milk recipe's work with this machine? I would love to try coconut milk in a can, premade cashew milk or almond milk, a probiotic capsule and that's it. I have had it work in the oven with light on, incubating for 24 hours, but can't get it to work in this machine.
546815
The instructions say to add to milk and wait 24 hours before consuming. Have never tried to use it and immediately consume food.
740451
I start my yogurt about 9:00 at night. I add the dry milk to the cold milk, and heat the milk to 180F. I let it cool to 110F, and stir about 1/2 cup of warm milk into the yogurt starter, then whisk the starter back into the milk. Put the milk into the machine about 9:30, plug it in and go to bed. I unplug it about 7:30 in the morning (10 hours later) and refrigerate. Always creamy, never a problem. I've also had good luck incubating for as little as 6 hours. I've never gone over 11.
1637649
I've been wondering why that requirement as well. I've made the yogurt without preheating the milk, being careful to thoroughly mix in the yogurt first, and it came out a little lumpy. But since I'm making it for my dog, and she doesn't mind the lumps, that is the way I'm making it now.
2217656
I have not used goat milk for Kefir, but have friends that use it. It should take anywhere from 12 to 24 hours to ferment. Room temperatures can make adifference. Cooler temps would take longer. I hope that this helps.
161263
This is great. I use Elaine G's recipe too so this info helps. I wanted to know if I could use 2% lactose-free milk since I'm short on regular. I'm also going to add 5% cream- which I didn't realize had other ingredients in it- like "modified milk ingredients. " If you can make yogurt with soy milk- [which I would never use], I don't see why this wouldn't work. I'll try and see. I have also found keeping the temp. at the simmer point for a minute before cooling and the culturing temp. a little cooler than suggested makes a thicker, firmer result.
1810865
It probably settled. What does the expiration date say? I love hemp milk, it does have a long shelf life, make sure you shake it up good! Make sure the carton was totally sealed, and no air got in. Should be cream colored. Susan