Guest guest Posted July 20, 2002 Report Share Posted July 20, 2002 Do you make Kefir faithfully every day or do you make it every few days, leaving your grains in water in the fridge in between? Astrid Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2003 Report Share Posted October 12, 2003 yes fininatly not. i split a small corner off my big grain in raw milk and its grown the size of almost a 10c piece now ( about 1.5cm ) _____ From: and Michele [mailto:ctr24845@...] Sent: Sunday, 12 October 2003 11:37 AM Subject: Re: Kefir question for Heidi That is helpful to know because I read that the raw milk would over power baby grains just starting out or something and I didn't want to kill them. Heidi says in her directions that she uses pasteurized so I don't think that alone would kill them. Hopefully I'll find out more from Heidi too. Thanks! Kefir question for Heidi Heidi, I got some kefir grains from you awhile back and they were working wonderful. I was using raw milk and heating it to pasteurize it because everything I read said that the raw milk is harder on the grains? Maybe that's right, maybe not. Anyway it was working great. We moved August 15 and since then I've stored the grains in the refrigerator in milk, I didn't let it sit out long. I did that twice between Aug 15 and the end of September. Both times the kefir was runny and smelled pretty bad. I drained them and started with pasteurized, non-homogenized milk a few days ago, I let it sit for a few days and it's runny and smells bad, it was clumping slightly at the top. Did I ruin the grains? Maybe the raw milk works better than store bought? I have a raw milk source again, but I don't want to waste any on bad kefir grains. I have been putting about 1 quart of milk with the grains and until now they were thickening the kefir pretty quickly and it was sweet and wonderful. I am hoping I can salvage these grains. Michele in WA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2003 Report Share Posted October 12, 2003 >>>>That is helpful to know because I read that the raw milk would over power baby grains just starting out or something and I didn't want to kill them. ----->i use raw milk and it works just fine. i did start them out in pasteurized when i first received them as per heidi's suggestion, but i honestly don't think it's necessary if you have a good quality raw milk. Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg Weston A. Price Foundation Chapter Leader, Mid Coast Maine http://www.westonaprice.org ---------------------------- " The diet-heart idea (the idea that saturated fats and cholesterol cause heart disease) is the greatest scientific deception of our times. " -- Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt University, Tennessee; heart disease researcher. The International Network of Cholesterol Skeptics <http://www.thincs.org> ---------------------------- Re: Kefir question for Heidi That is helpful to know because I read that the raw milk would over power baby grains just starting out or something and I didn't want to kill them. Heidi says in her directions that she uses pasteurized so I don't think that alone would kill them. Hopefully I'll find out more from Heidi too. Thanks! Kefir question for Heidi Heidi, I got some kefir grains from you awhile back and they were working wonderful. I was using raw milk and heating it to pasteurize it because everything I read said that the raw milk is harder on the grains? Maybe that's right, maybe not. Anyway it was working great. We moved August 15 and since then I've stored the grains in the refrigerator in milk, I didn't let it sit out long. I did that twice between Aug 15 and the end of September. Both times the kefir was runny and smelled pretty bad. I drained them and started with pasteurized, non-homogenized milk a few days ago, I let it sit for a few days and it's runny and smells bad, it was clumping slightly at the top. Did I ruin the grains? Maybe the raw milk works better than store bought? I have a raw milk source again, but I don't want to waste any on bad kefir grains. I have been putting about 1 quart of milk with the grains and until now they were thickening the kefir pretty quickly and it was sweet and wonderful. I am hoping I can salvage these grains. Michele in WA Quote Link to comment Share on other sites More sharing options...
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