My first batch looked basically like milk, not thickened at all, smelled super yeasty and tasted kind of salty. but the kefir grains were right there, and easy to put back in the container, cover with milk and start again.
This batch, which I let go longer, is all curdy and whey. I'm not sure how to separate what is curd and what is kefir grains. Heyelp?
Also, my water kefir is brown. Should it be brown?
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