Yemoos Nourishing Cultures Forum

Hi everyone!
I use the farmhouse pasteurized milk (100% Australian milk).

I do not do MK everyday but on alternate days as I prefer finishing the already fermented ones before fermenting the MK once again. For an instance, I do it on mon wed fri sun.

During the days where i don't ferment the mkg, i would pour the appropriate amt of milk into the glass jar w the grains and store it in the fridge for a day. The ratio I had been following would be 1 teaspoon of mkg to 250ml of farmhouse pasteurized milk. Recently I added 2 teasp of grains to 500 ml of milk and left it under room temperature to ferment. However, when I was straining it after the fermentation process had been over, I realized that i was left with only 1 teaspoon of grains! The strainer I use doesn't consist of very small holes on it too so I don't think the extra grains could have passed through it. I have attached a pic of my strainer.

Anyone who has an idea why the grains had decreased in quantity or what could be done to rectify the issue, kindly reply me. Thank u Soo much

That's strange! Milk kefir grains have a very solid shape and they don't typically just disappear like that. I've heard of them breaking down and slowly disintegrating, but not over one batch like that. The strainer looks like it would hold the grains. Maybe they accidentally fell out of the strainer? I'm not sure what could have happened.