Yes, I do mine this way too, except I use a quart canning jar with plastic lid. I only use 1 tsp of grains to 3/4 of the jar of milk. It generally is finished in 24 hours - Nice and thick and creamy, but as you said in warm weather its done in 12 or less. In hot weather I do half the time on the counter and the other half in the fridge, otherwise it gets way tooo tart for my tastes. I use 7 drops of stevia to the entire qt. If it gets too tart, just add some frozen berries and blend to a smoothie, bananas are good too. I drink my kefir all day long - take a jug to work with me for break time and lunches.
The point I am trying to make here is that everyone has different tastes, what suits one is nasty to another. You have to find your own comfort level and go from there. The beauty of it is that its never ruined. There is always something that can be done with your kefir even if you don't want to drink it as it is. I like to drink it cold but there is no need to refrigerate the finished kefir. zoe Wednesday, November 29, 2006, 4:41:41 PM, you wrote: Hi Ruth, I'm making kefir every day and here is the way I do it. In a 10 oz. glass put two tablespoons of grains, pour milk straight from the fridge, stir and set it in a cupboard or on the counter. 24 hours later you have finished kefir. Use plastic sieve to fish the grains out and put them in a glass cup. Pour milk from the fridge, stir.......you know what I mean...do it all over again. That is it. It is very simple. I have kefir smoothie every morning. I put raw egg in the kefir and eight drops of stevia sweetener and stir vigorously. It is delicious :) If you have more questions, I will be happy to answer them :) Barbara PS. In the summer time when the temperatures are higher, 12 hours is enough to make good kefir. Hi,. Day Sutton, I have printed out the Dom information, but find the directions confusing. Their directions say to use 1/4 tsp. of kefir (grains) as a starter. My daughter sent me about half a cup ofclumpy , rather "rubbery" stuff with which she makes her kefir. I am wondering how a person can tell if what you have made is really kefir, or if it is just clabbered milk? Does one have to use a plastic sieve? My first result was separated stuff. The second time around a sort of creamy like liquid. Neither one sounded like the description Dom gives of stuff that is set enough so it doesn't really move around much in the bottom of the glass bowl. I have found a place where I can get unpasteurized goat's milk. Perhaps it would help if you would tell me exactly how you make yours. Ruth P.S. I am using store milk at present. At one place in the information, it sounded like you have to warm the milk and test it and the grains with a cooking thermometer. There were several other questions I have which I can't think of right now. Ruth From Ruth Strackbein
