Re: Freezing kefirs and grains

[Guest guest]

Why does the body produce a temperature when you are sick? To kill bacteria.

So I would say anything above 100 degrees, you will pretty much do in your

probiotics.

Marilyn

On Fri, Nov 21, 2008 at 9:31 PM, Joyce <nativelegal@...> wrote:

> It seems I keep reading different things re. freezing the grains from

> that it bursts their little matrixes to dry first then freeze is ok. I

> am trying to find innovative ways to cook, store, preserve the

>

> Also, for the probiotics in the kefir AND in the wheys, cheese or

> kefirs, or water kefir, or buttermilk through freezing. Do the

> probiotics survive when used later in drinks, etc.

>

> Does either the temperature or the medium have a bearing on

> survival/usability of probiotics? What about vitamin/mineral usage

> suffering through freezing?

>

> I know Marilyn answered re. baking but believe it was above a certain

> temp. Right?? I believe I recall her or someone saying they

> dehydrated in a dehydrator. Mine can get quite hot it seems but am

> not sure of the temp. I do know I forgot greem jalapenos in it & later

> when I retrieved them they were charcoally looking and unusable, I

> guess. Wonder what qualities they'de have retained?? Purification

> like charcoal? Red hot purification? But those ARE off-topic

> tangental thoughts. My real questions are re. freezing qualities and

> perhaps if 140 degrees, or 170 or 200 degrees is mild enough for them

> to survive a dehydration/baking as cheese circumventing some drying

> time???

>

> Thanks, Joyce

>

>

[Guest guest]

This is the simplest, most complete answer going ... says it all.

Thanks ... even though belatedly! Joyce

<snip>

[Guest guest]

Why does the body produce a temperature when you are sick? To kill

bacteria.

> So I would say anything above 100 degrees, you will pretty much do

in your

> probiotics.>>>>

Which would make sense except that it would be killing off the " good "

bacteria as well as the " bad "

....sharon

-----------------------------------

Obviously not all the good bacteria are killed off after the fever breaks,

either that or they grow back pretty fast. Antibiotics are the real culprit in

killing good bacteria, not a fever.

So what temperature do you think bacteria are killed? Or does a fever have

nothing to do with that? A fever serves a different purpose you think?

The original post was about what temp kefir can stand before it dies. I would

say anything above 100 degrees. I mean, I wouldn't want to take a chance drying

kefir grains higher than 100 degrees and expect them to live and make kefir. I

don't even come close to that when drying them, keeping the temp below 95.

Marilyn