I had put the kefir grains into the raw milk I had skimmed the cream from on August 21st. For some reason, the milk did not want to turn to cream all at once. It turned the top ½” at a time and I had to keep shaking the jars.
Finally, overnight into August 26th, it all turned to curds and whey.
Some notes on making kefir:
Of critical importance is keeping everything used in kefir production and raw milk usage immaculate. You are growing bacteria, etc. that are beneficial. But any introduced bad bacteria will be very happy to grow also.
You will need very clean quart jars, preferably a Mason type and the plastic covers that fit Mason jars. You will need a clean plastic utensil for moving the grains to the clean new jar. Don’t use anything metal in contact with the kefir.
You will need a good source of raw milk, preferably grass fed vs. grain fed. Also preferably Jersey vs. Holstein. Goat milk is fine also. Pasteurized can be used but be aware that all the digestive enzymes have been killed.
What you need to make cheese: a large plastic colander, a small plastic colander, a rubber spatula, a plastic spoon, cheesecloth or buttercloth, a non-metal bowl deep enough to allow the large colander to drain, a medium sized non-metal bowl the small colander will fit onto, and a plate wide enough to cover the large bowl/colander combo.
Place the small colander over the top of the medium bowl and pour the cheesy stuff into it. Gently tap the sides of the colander against the sides of the bowl to get the cheesy stuff to drain out. If it’s real thick, you can use the spatula to break it up very gently.
The grains usually stick together and resist breaking up as the curd will do. Remember they are rubbery to the touch and there may be several of them. They also calve (like icebergs), so you may find more as time goes on.
Use the clean spatula to scrape the inside of the lid and the inside of the jar and the inside and outside of the colander.
This first batch did not drain well so I had to gently work the curds through the colander until there were just the grains left.
Because I had to do this, it made a slurry of curds and whey.
Set the large colander on the deep bowl and drape the buttercloth over it. Carefully pour the strained curds and whey into the buttercloth.
Do NOT leave the edges of the cheesecloth dangling over the side, as they will wick the whey out and all over the counter. I roll them up and tuck them around the upper edge of the colander before covering it with the plate.
I slightly wet my fingers to do each roll so they will stay rolled. They don’t want to be really wet.
Cover with the plate and allow to drain about 12 hrs. or until solid looking, not jiggly like jello in the middle. Drain it on the counter, room temperature.
The grains need to go back into fresh milk. I didn’t have an extra half gallon but I did have a pint of milk left so I put them into that and into the fridge until I can get new milk on the weekend.
In the evening I checked the level of the drained whey and found it touching the bottom of the strainer. I used to use the whey to make the layers mash but alas, no hens… So it went down the drain.
If the whey touches the strainer the cheese will not turn solid. I left the cheese to finish draining during the night.
I will do a follow up post on preparing the cheese to eat.
