Re: Freezing kefirs and grains [found some answers]

[Guest guest]

I stumbled across some of the freezing info right after posting this

and going to a Hulda group with a link to it. It is USDA info

given for parasites, microorganisms, bacteria, yeasts, etc. Seems as

how the temp. makes a difference. Wanted to share the part answer to

my earlier question.!! Joyce

>

> 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

>