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Product Review (submitted on February 20, 2014):
this is my first attempt at using the grains. I opened the package and didn't have a CLUE what I was looking at!I followed directions, using milk right out of the frig....first mistake I suspect. the following day, runny as the milk I started with...and the most-PUTRID smell. knowing about bad odors, etc, I thought I'd continue the process anyway to see what happens. Next batch..very thin still, but the horrible smell was gone. Now after six exchanges, I think I'm looking at the consistancy of Kefir, but the taste is very flat and un-eventful as well as the taste, and the grains are very very tiny. are they yellowish tiny little beads?? All I would like to know is if I'm still on the right track and I will "persevere”.
Response from CFH: Culturing temperature is important to proper culturing of milk kefir. The acceptable range is 68-85ºF. Please contact customer support for troubleshooting advice.
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