I was inspired to try some kefir from the supermarket, bio-tifuls specifically. Which i loved, delicious as well as healthy.
So i decided to try making my own, which has been a disaster so far.
I bought the grains online. Every evening i sieve out the grains, drink the ‘kefir’, clean the jar, then put the grains back with another 250ml of full fat cows milk.
I thought if i kept doing this they would slowly grow until there was enough to ferment a batch and they have grow considerably, easily tripled in size by now.
But the kefir hasn’t thickened at any stage. It went from tasting like just milk, to milk with a tang, then eventually to what tastes like sour, fizzy milk. Disgusting. Most material online suggests if it doesn’t thicken it means it has gone past that stage and separated into curds and whey but it hasn’t. I have been throwing grains out the last few days to reduce the rate it ferments, which has reduced the sourness, but it hasn’t thickened at all. I have had the grains 10 days now.
Were they bad grains? Or was I mislead by the commercial product into thinking I could get thick kefir at home when it isn’t possible.
Any advice would be greatly appreciated, the company I bought them from were not useful at all when it came to advice.