RENEE CLAUDE'S - LONGER FERMENT BETTER FOR PROBIOS?

[Guest guest]

Good afternoon,

Can anyone tell me what are the different strains of probiotic in the milk grain

kefir ? "

I do know there

there are 34 different ones, whereas yogurt commonly has no more than 3 (eg. abc

yogurt) - yakult cultured milk only has one (casei) - Russian yogurt has only 2

(bifidis and thermophyllus)

Also, I am wondering if I leave longer the kefir grain sit into the milk (read

more than 24 hours), do you get more probiotics with a 48 hours than with a 24

hours one ??????? "

I've always

understood that the 2 day one is 'a more complete ferment' - ie its the state

where the Kefir has not just started to separate but is 'well fermented'.

Certainly my Russian ancestors believed the thorough ferment was better because

more complete/thorough.

Ok since I am new with making milk kefir, what are the points in order to

maintain or ameliorate the health of my kefir grains? "

We avoid metal

spoons or sieves - try to culture/ferment organic milk only - absolutely always

keep the cultures in storage in organic milk; the more frequently the storage

milk is changed, the better the cultures reproduce - the Russians try to avoid

separation, believing that is not good for the Kefir cultures because things get

too acidic and they can become less vigourous or even die - keep the fermented

milk product in the fridge but keep the kefir storage house at room temp.

best wishes, Lizzi in Australia