Intro, now kefir

[Guest guest]

I am now a member of the group, thanks!!

I already have one response to my intro and the lady will ship me grains UPS

priority for ten dollars. She says they are from unpasturized raw milk.

I'll wait a bit, chat a bit etc.... No hurry.

I am sooo dissappointed tho that the only milk availabale to me is

pasturized, What a bummer. I am sorta rural and am ready to go to the next

farm w/ cows or goats on it and see if they will sell me milk. But even

than what a hassle. I wouldn't want to contaminate good raw organic grains

w/ storebought milk but guess I have no other choice Huh?

I love the kefir thick, the thicker the better. None of what I buy/helios

goes to waste. When the container seems empty I take scissors, cut it open

and scrape my tongue along the inside to get the thick leftovers, that's the

best part.

I definately need to read the into letter the group sent, the Q & A before I

buy the grains, a little reading needed before I take on a new child. O.k.

so maybe not a child but a new member to my fridge??????

When I did a little skimming on the Q and A I was somewhat dissappointed

that the acids in the kefir will rot your teeth if you go to bed after

drinking it, Oh NOOOO I'm a classic case of sleep walking kefir chugging

and I covet my teeth. What a bummer to hear that little tid bit.

Pam

**What I want in my life is compassion, a flow between myself and others

based on a mutual giving from the heart.**

-- Marshall B. Rosenberg, Ph.D., A Language of Life

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Hi Pam,

Glad you're going to check in with the group :-) Having your own grains

is the cheapest way to go as all it costs is the price of the milk, and it's

more healthy to make your own kefir. The store-bought kefir tends to have

additives like gelatin, and I'm not sure if they pasturize it or not. When

you think about it, it is rather difficult to have something that always

tastes the same, and it's probably lacking in some of the probiotic goodies

that you would get from making your own kefir. When you get your own

grains, you will find that the kefir changes from time to time - for

example, as the grains increase it will ferment faster and end up tasting a

bit more acidic. In addition, the grains seem to go through changes as the

season progresses, so sometimes the kefir will be thicker, and sometimes

more runny as the balance of bacteria and yeast that are changing. I've

been drinking kefir for a few years now, and find that however it turns out,

it always tastes good :-) As you get used to making it, you can adapt it

to be milder, and thicker, or you can leave it in the fridge for a few days

to get really tangy and increase the folic acid amount!

Cheers,

and the K9's

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