How do you make kefir?

[Soliloquy]

Originally Posted by Sundance

This thread is timely for me! I just got milk kefir grains on Sunday, and am learning about it We're going to be trying our first batch in a smoothie in a few minutes

We used raw milk, so the cream was at the top. When the batch was done, the top was very thick and yucky looking.....I took it off, but am wondering if it would stir back in w/o being chunky? I'm sure it's find to eat, I just didn't want to

I scoop the grain out, put the cap back on, and shake it really well before putting it in the fridge. Then I shake well before drinking.

Originally Posted by Sundance

I have another question, I hope you don't mind me asking questions, too, OP!

So, I just went to make the smoothie, and both kids asked to have some in a glass.....and it was SICK tasting. I smelled it, but did not let them know that *I* thought it was gross....but their reaction was pretty clear that they thought it was gross, too.

That was my second batch with my grains (it was a pint). The friend I got them from said they'd been in her fridge for a while, and it might take a few batches to get them going again....

....is it normal for it to be sick (like I spit out the mouthful I tried and rinsed my mouh out, that's how gross it was) like that, or would it just be slightly off??

I'm getting discouraged

That sounds normal if the grains were in the fridge for awhile. Hopefully your milk isn't too expensive . . . if your raw milk is expensive then I would use store bought milk until it tastes good again. It might day a few days or even up to a week. Watch it carefully. Shake the jar several times a day. Change the milk every 24-36 hours. It should taste like a strong yogurt. Tangy, tart, but not gross (assuming you're used to unflavored, unsweetened yogurt).