[...]How to make Cultured Vegetables, How to make kefir | Chef Teton[...]…

Of course I remember you!! Great to hear from you.

Yes, the consistency can get very thick and sometimes thinner, depending on the culture, the temperature, the amount of sugar and fat in the milk, etc. Between milk and yogurt sounds perfect. I just harvested a batch an hour ago and it separated (the whey and the milk curds). There were thick chunks of cheesy like balls in there (softer than goat cheese, but definitely thicker than yogurt). They were so yummy. The kefir was also sizzling when I opened it. What I like to do when the whey starts to separate out, which is what happens when you make cheese, is to put a whisk in and stir it all together until creamy and thick. Be careful if you do this though as it can sometimes bubble up and expand spilling over. So go slow when mixing, especially if you have just let air into it. It can act somewhat like a soda pop that has been shaken. This is sort of rare, but be prepared. I think mine was so vibrant because I used a lot of starter with it and it was very warm here for the last several hours. The milk was local goat milk without a lot of fat. The taste was wonderful!
Keep in touch and be well! Blessings, Chef Teton

Long time no see beautiful woman.

Susan I am hoping that it is ok to ask you a question about making Kefir? I have been watching your yummy DVD on cultured foods and I have been making my own kefir and I am not clear about the consistency that kefir is meant to have. When I make kefir the thickness is a little bit between milk and yoghurt, and I was wondering if you could offer some clarity on what it is meant to be, and any tips on what to be aware of when making kefir.

Mahalo Chef Teton!!!

PS: I hope that mother Maui is continuing to rain blessings upon you and your precious life!!

Much love

Lani Neilson