i am new to making kefir from organic pasteurised milk
i have succeeded in making what i think must be whey and kefir curds and the curds are really grainy not smooth . i have no idea am i meant to strain that out the curd from whey bit cause.. i am sure it is not meant to separate like that ..was after about 2 days sitting on the bench 500 ml with 1 tbsp of grains from the health food shop
i just want best way to make smooth, tingly, kefir that is like yoghurt ?
can someone help me figure it out cause i am not succeeding !!
also i read here do you have to change the milk every day ? if the grains are not producing sweet tingly stuff at 1st ?
thankyou !!