RE: Re: trying to figure out this kefir thing

[Guest guest]

I found a local person that gave me about 2 tablespoons of milk kefir grains,

and it has been about 2 weeks and they havent produced more than the same

amount? what is going on?

 

MRS. Keila Acosta

________________________________

From: gardengirl <linda2057@...>

Sent: Sunday, January 29, 2012 7:15 PM

Subject: Re: trying to figure out this kefir thing

 

When I read about 1 teeny teaspoon to 1 tiny quart, I wonder,

> is there a specific reason that people are using so few grains to so much

> milk? Does the milk actually culture and have a rich aroma and taste, with

> tartness and fizzing action? My 1/4 cup (3 TBSPN) of grains to 3 cups

> (more or less) of milk gives me a nice, thick product, and I can't imagine

> anyone getting the same results with fewer grains.

>

> Kim

I usually use about a tsp of grains to about 8-10 oz raw, grass-fed milk. The

kefir turns out tart, but not too tart, thick and creamy. I usually have to

stir or turn the jar to break it up enough to strain. The cream and grains

generally stay on top. I strain it and put it in the fridge for a day. It's

usually thinner after straining. By the time I drink it, it's thickened back up

again. Even if I leave it more than 24 hours, it doesn't separate much, just

seems to get a little thicker. It tastes delicious. My grains have gone

through all kinds of stages, when the weather changes, reacting to seasonal

changes in the milk, times when I've been too busy to strain every day,

whatever. But I do find I get the best results with a surprisingly small amount

of grains, and that's after experimenting some when I first got them and reading

different things about the 'correct' grains/milk ratio. If more grains work for

you, by all means keep doing what's

working. I love the taste and thickness of mine, and as long as it keeps up

the way it is, I'll keep using not much grains. Cheers,

[Guest guest]

sounds like a good plan. i will try letting them stay in the milk for 2 days

...see what happens.

 

MRS. Keila Acosta

________________________________

From: sthumming <smcguirk62@...>

Sent: Tuesday, January 31, 2012 7:17 AM

Subject: Re: trying to figure out this kefir thing

 

Mine don't grow much, either. I use about 1/2 tsp per 9 or 10 oz. of raw milk

from grass-fed cows. It has taken me lots of " magic " over at least two weeks to

coax my grains to double just so I can share 1/2 tsp with someone who asked me

for grains.

I accidentally discovered that the best way for me to coax a growth spurt is to

neglect the grains for a few days. After that, I drown them in 3x their normal

amount of milk for a few days.

This is hard because it uses too much of my precious 1 gallon a week from my

co-op. But try really drowning yours a few days in a row. Maybe almost 2 quarts

of milk? If you don't want to use that much milk, reduce your grains to about 1

tsp. per pint or more of milk. Play with the quantities. Everyone seems to use

slightly different proportions.

Good luck.

-stephanie

> When I read about 1 teeny teaspoon to 1 tiny quart, I wonder,

> > is there a specific reason that people are using so few grains to so much

> > milk? Does the milk actually culture and have a rich aroma and taste, with

> > tartness and fizzing action? My 1/4 cup (3 TBSPN) of grains to 3 cups

> > (more or less) of milk gives me a nice, thick product, and I can't imagine

> > anyone getting the same results with fewer grains.

> >

> > Kim

>

> I usually use about a tsp of grains to about 8-10 oz raw, grass-fed milk. The

kefir turns out tart, but not too tart, thick and creamy. I usually have to

stir or turn the jar to break it up enough to strain. The cream and grains

generally stay on top. I strain it and put it in the fridge for a day. It's

usually thinner after straining. By the time I drink it, it's thickened back up

again. Even if I leave it more than 24 hours, it doesn't separate much, just

seems to get a little thicker. It tastes delicious. My grains have gone

through all kinds of stages, when the weather changes, reacting to seasonal

changes in the milk, times when I've been too busy to strain every day,

whatever. But I do find I get the best results with a surprisingly small amount

of grains, and that's after experimenting some when I first got them and reading

different things about the 'correct' grains/milk ratio. If more grains work for

you, by all means keep doing what's

> working. I love the taste and thickness of mine, and as long as it keeps up

the way it is, I'll keep using not much grains. Cheers,

>

>

>

>

>

[Guest guest]

and Kim

Do you think the size of the grains makes a difference? I am wondering this

because of the like path I have been on. I am thinking that new grains should be

big, like marble size, before they are passed on to someone. I have never had

mine grow in a year, so I really don't know if grains grow both big and small.

Mine were always the size of white rice. But I have seen a website ad for grains

and it was a video and he showed us a hand full of his grains and they were

marble size. But he lives on the other side of the world from me, so I resist

ordering from him. He also said he has to break them apart for them to pass

customs because they are too squishy when they are big and they attract too much

negative attention and sometimes don't pass thru customs. That is the second

reason I resist ordering from him. I want them big.

Lyn

[Guest guest]

,

Are you using a fine mesh plastic strainer? If it's not fine mesh, your grains

are probably flowing thru and you are drinking them.

Al

Re: trying to figure out this kefir thing

Mine don't grow much, either. I use about 1/2 tsp per 9 or 10 oz. of raw milk

from grass-fed cows. It has taken me lots of " magic " over at least two weeks to

coax my grains to double just so I can share 1/2 tsp with someone who asked me

for grains.

I accidentally discovered that the best way for me to coax a growth spurt is to

neglect the grains for a few days. After that, I drown them in 3x their normal

amount of milk for a few days.

This is hard because it uses too much of my precious 1 gallon a week from my

co-op. But try really drowning yours a few days in a row. Maybe almost 2 quarts

of milk? If you don't want to use that much milk, reduce your grains to about 1

tsp. per pint or more of milk. Play with the quantities. Everyone seems to use

slightly different proportions.

Good luck.

-stephanie

--

[Guest guest]

Lyn--

I'm amazed your grains haven't grown in a year! I think there is

something wrong, they should be multiplying and growing larger.

Mine look JUST like cauliflower heads. Some of them are the size of a

marble, while others are as large as a big grape. They are rubbery and

squishy and have some slimy coating and when I pick them up with a plastic

fork they don't fall apart, I have to break them apart...they also drip

slime.

Go through the checklist--are you using organic milk? DON'T use

lactose-free, as the grains feed on lactose. Are you using a glass jar,

covered with a coffee filter or paper towel (either secured with a rubber

band) and letting the jar sit for a good 36 hours, in a room between 60 and

82 degrees? What ratio of milk to grains are you using? When you strain

what are you using to strain, and what is sitting in the strainer?

Let us know your routine and we might be able to assist.

Kim

[Guest guest]

Hi Kim

Are you using organic milk?

Yes, I get it from a local farmer and it has cream on top.

Are you using a glass jar,

Yes and I use a plastic lid to cover it because I was told to try shaking it

every day.

Letting the jar sit for a good 36 hours, in a room between 60 and

82 degrees?

I started at 36 hours and someone said that was too long and my grains were

starving. So I started with daily changing the milk. I went to less milk, too. I

was putting a tsp into about 2 c milk.

What ratio of milk to grains are you using?

When you strain what are you using to strain, and what is sitting in the

strainer?

I used plastic for the first half of the year but started to use a cotton

draw-string bag to hold the grains, so there was no straining then.

I learned to make kefir from watching Youtube videos. This seem like it should

be really really easy. But not for me. That is why I want to try big grains. The

grains I was given before were always small like barley size or smaller. Even

tho the girl who gave them to me has been making kefir for two years with no

problem.

Lyn

[Guest guest]

From:

[mailto: ] On Behalf Of ly.ninwv@...

Sent: Friday, February 03, 2012 10:52 AM

Good Kefir Grains

Subject: Re: Re: trying to figure out this kefir thing

Hi Lyn, I wonder if the plastic lid (I think they need air – I use a coffee

filter with a rubber band and to “shakeâ€, just swirl the jar when I remember

to) might be part of the problem.

Also I think (I could be wrong) that Marilyn said in another thread to not use a

bag for MKG…

Just offering 2 cents,

phine

Hi Kim

Are you using organic milk?

Yes, I get it from a local farmer and it has cream on top.

Are you using a glass jar,

Yes and I use a plastic lid to cover it because I was told to try shaking it

every day.

Letting the jar sit for a good 36 hours, in a room between 60 and

82 degrees?

I started at 36 hours and someone said that was too long and my grains were

starving. So I started with daily changing the milk. I went to less milk, too. I

was putting a tsp into about 2 c milk.

What ratio of milk to grains are you using?

When you strain what are you using to strain, and what is sitting in the

strainer?

I used plastic for the first half of the year but started to use a cotton

draw-string bag to hold the grains, so there was no straining then.

I learned to make kefir from watching Youtube videos. This seem like it should

be really really easy. But not for me. That is why I want to try big grains. The

grains I was given before were always small like barley size or smaller. Even

tho the girl who gave them to me has been making kefir for two years with no

problem.

Lyn

[Guest guest]

mine have not grown either, i got 2 tblsp of milk kefir grains, and it has been

2 weeks and its still the same amount. I use whole milk, i put them in a glass

jar with the lid on, for about 12 hours since i dont like them to taste to sour.

help please!!!!!!

 

MRS. Keila Acosta

________________________________

From: Kim <kimanjo@...>

Sent: Thursday, February 2, 2012 7:29 PM

Subject: Re: Re: trying to figure out this kefir thing

 

Lyn--

I'm amazed your grains haven't grown in a year! I think there is

something wrong, they should be multiplying and growing larger.

Mine look JUST like cauliflower heads. Some of them are the size of a

marble, while others are as large as a big grape. They are rubbery and

squishy and have some slimy coating and when I pick them up with a plastic

fork they don't fall apart, I have to break them apart...they also drip

slime.

Go through the checklist--are you using organic milk? DON'T use

lactose-free, as the grains feed on lactose. Are you using a glass jar,

covered with a coffee filter or paper towel (either secured with a rubber

band) and letting the jar sit for a good 36 hours, in a room between 60 and

82 degrees? What ratio of milk to grains are you using? When you strain

what are you using to strain, and what is sitting in the strainer?

Let us know your routine and we might be able to assist.

Kim

[Guest guest]

Why are you using a bag for your grains? Is it so you can separate the grains

from the kefir easily?

Actually, I strain my kefir very differently than I did the first time I had

them. The first time, I was mashing them into the stainless steel strainer.

Gravity was not too fast and took about an hour or more to strain depending on

how thick it was. I also could not see where the grains were.

This time around, after doing a bunch of research, came to the conclusion that I

would use a 5 " fine mesh plastic strainer that you can get from

www.culturesforhealth.com or a local cooking specialty store for like $2-3. I

then got myself an 8 cup glass measuring cup from Big Lots for $5. I pour the

kefir into the strainer over tge measuring cup and proceed to tap the plastic

strainer on the edge of the glass measuring cup and it goes thru in about 10

seconds. Wow, what a time saver. Then I very carefully scoop out the grains

that did not flow thru and put tham back into the same jar they came out of

without washing it.

I hope this helps.

Al

Re: Re: trying to figure out this kefir thing

Hi Lyn, I wonder if the plastic lid (I think they need air – I use a coffee

filter with a rubber band and to “shakeâ€, just swirl the jar when I remember

to) might be part of the problem.

Also I think (I could be wrong) that Marilyn said in another thread to not use a

bag for MKG…

Just offering 2 cents,

phine

Hi Kim

Are you using organic milk?

Yes, I get it from a local farmer and it has cream on top.

Are you using a glass jar,

Yes and I use a plastic lid to cover it because I was told to try shaking it

every day.

Letting the jar sit for a good 36 hours, in a room between 60 and

82 degrees?

I started at 36 hours and someone said that was too long and my grains were

starving. So I started with daily changing the milk. I went to less milk, too. I

was putting a tsp into about 2 c milk.

What ratio of milk to grains are you using?

When you strain what are you using to strain, and what is sitting in the

strainer?

I used plastic for the first half of the year but started to use a cotton

draw-string bag to hold the grains, so there was no straining then.

I learned to make kefir from watching Youtube videos. This seem like it should

be really really easy. But not for me. That is why I want to try big grains. The

grains I was given before were always small like barley size or smaller. Even

tho the girl who gave them to me has been making kefir for two years with no

problem.

Lyn

[Guest guest]

Hmmm this lady, covers and puts grains in a bag…

http://herbangardener.com/2010/05/25/how-to-make-traditional-kefir/ so what do I

know? LOL!

phine

eõf

From:

[mailto: ] On Behalf Of phine Perrine

Sent: Friday, February 03, 2012 8:02 PM

Subject: RE: Re: trying to figure out this kefir thing

From:

<mailto:%40>

[mailto:

<mailto:%40> ] On Behalf Of

ly.ninwv@... <mailto:ly.ninwv%40frontier.com>

Sent: Friday, February 03, 2012 10:52 AM

Good Kefir Grains

Subject: Re: Re: trying to figure out this kefir thing

Hi Lyn, I wonder if the plastic lid (I think they need air – I use a coffee

filter with a rubber band and to “shakeâ€, just swirl the jar when I remember

to) might be part of the problem.

Also I think (I could be wrong) that Marilyn said in another thread to not use a

bag for MKG…

Just offering 2 cents,

phine

Hi Kim

Are you using organic milk?

Yes, I get it from a local farmer and it has cream on top.

Are you using a glass jar,

Yes and I use a plastic lid to cover it because I was told to try shaking it

every day.

Letting the jar sit for a good 36 hours, in a room between 60 and

82 degrees?

I started at 36 hours and someone said that was too long and my grains were

starving. So I started with daily changing the milk. I went to less milk, too. I

was putting a tsp into about 2 c milk.

What ratio of milk to grains are you using?

When you strain what are you using to strain, and what is sitting in the

strainer?

I used plastic for the first half of the year but started to use a cotton

draw-string bag to hold the grains, so there was no straining then.

I learned to make kefir from watching Youtube videos. This seem like it should

be really really easy. But not for me. That is why I want to try big grains. The

grains I was given before were always small like barley size or smaller. Even

tho the girl who gave them to me has been making kefir for two years with no

problem.

Lyn

[Guest guest]

A gentleman on another group also uses a bag for his grains. That is where I got

the idea.

Oh, and I loosened the plastic lid after I would shake it so that the grains

would get air. Helen Pope screws her lids on tight. So I don't know who is right

in this regard. But I know that was never the problem. I didn't start out using

a lid. I used a cloth napkin.

I have tried everything but starting out again with big grains. And when I get

some and start again, I will move my kefir to another room away from my kombucha

and saurkraut, even tho I did not start the kraut until about 3 months ago, so

that was not the problem either.

Lyn

----- Original Message -----

From: " phine Perrine " <josephine@...>

Hmmm this lady, covers and puts grains in a bag…

http://herbangardener.com/2010/05/25/how-to-make-traditional-kefir/ so what do I

know? LOL!

phine

eõf

From: [mailto:

Hi Lyn, I wonder if the plastic lid (I think they need air – I use a coffee

filter with a rubber band and to “shakeâ€, just swirl the jar when I remember

to) might be part of the problem.

Also I think (I could be wrong) that Marilyn said in another thread to not use a

bag for MKG…

Just offering 2 cents,

phine

Hi Kim

Are you using organic milk?

Yes, I get it from a local farmer and it has cream on top.

Are you using a glass jar,

Yes and I use a plastic lid to cover it because I was told to try shaking it

every day.

Letting the jar sit for a good 36 hours, in a room between 60 and

82 degrees?

I started at 36 hours and someone said that was too long and my grains were

starving. So I started with daily changing the milk. I went to less milk, too. I

was putting a tsp into about 2 c milk.

What ratio of milk to grains are you using?

When you strain what are you using to strain, and what is sitting in the

strainer?

I used plastic for the first half of the year but started to use a cotton

draw-string bag to hold the grains, so there was no straining then.

I learned to make kefir from watching Youtube videos. This seem like it should

be really really easy. But not for me. That is why I want to try big grains. The

grains I was given before were always small like barley size or smaller. Even

tho the girl who gave them to me has been making kefir for two years with no

problem.

Lyn

[Guest guest]

thanks, josephine.

i really like the bag idea, rather than the strainer.

when milk starts flowing again and i get kefir

grains again, i think that's what i will do. i already

have a nice collection of cotton bags. love it!!!

patricia

eugene, oregon

On Feb 3, 2012, at 5:26 PM, phine Perrine wrote:

> Hmmm this lady, covers and puts grains in a bag…

http://herbangardener.com/2010/05/25/how-to-make-traditional-kefir/ so what do I

know? LOL!

>

> phine

>

> eõf

[Guest guest]

I've used the muslin bag. It does seem to slow down the growth (increase

in size) of the grains, but the grains are well-protected and the time

savings from is a big plus. A lot less clean-up!

Kim

[Guest guest]

Hi Al

>Why are you using a bag for your grains? Is it so you can separate the grains

from the kefir easily?

I strained through a plastic strainer for the first few months before I learned

about the muslin bag method. Neither method had an impact. I like the bag method

because of its ease of use. Nothing is easier.

Lyn

[Guest guest]

I would go closer to 24 hrs. Are you seeing separation of the curds and

whey? Once you start seeing little pockets of whey is when it is time to

strain.

I also think you are supposed to let them breath. I put a coffee filter

over mine held down by the screw ring - or you could use a rubber band.

I typically let mine go for 24 hrs give or take an hour or two depending on

when I go to bed since it is the last thing I do before bed.

Mine have shown a nice steady growth rate.

Jaxi

On Fri, Feb 3, 2012 at 7:08 PM, keila acosta <keilaelizamanuel@...>wrote:

> mine have not grown either, i got 2 tblsp of milk kefir grains, and it has

> been 2 weeks and its still the same amount. I use whole milk, i put them in

> a glass jar with the lid on, for about 12 hours since i dont like them to

> taste to sour. help please!!!!!!

>

> MRS. Keila Acosta

>

>

> ________________________________

> From: Kim <kimanjo@...>

>

> Sent: Thursday, February 2, 2012 7:29 PM

> Subject: Re: Re: trying to figure out this kefir thing

>

>

>

> Lyn--

>

> I'm amazed your grains haven't grown in a year! I think there is

> something wrong, they should be multiplying and growing larger.

>

> Mine look JUST like cauliflower heads. Some of them are the size of a

> marble, while others are as large as a big grape. They are rubbery and

> squishy and have some slimy coating and when I pick them up with a plastic

> fork they don't fall apart, I have to break them apart...they also drip

> slime.

>

> Go through the checklist--are you using organic milk? DON'T use

> lactose-free, as the grains feed on lactose. Are you using a glass jar,

> covered with a coffee filter or paper towel (either secured with a rubber

> band) and letting the jar sit for a good 36 hours, in a room between 60 and

> 82 degrees? What ratio of milk to grains are you using? When you strain

> what are you using to strain, and what is sitting in the strainer?

>

> Let us know your routine and we might be able to assist.

>

> Kim

>

>

[Guest guest]

I believe that the tight lid might have something to do with it. Try to use a

coffee filter held on with a rubberband. They give off gas so need to breathe.

Al

Re: Re: trying to figure out this kefir thing

Lyn--

I'm amazed your grains haven't grown in a year! I think there is

something wrong, they should be multiplying and growing larger.

Mine look JUST like cauliflower heads. Some of them are the size of a

marble, while others are as large as a big grape. They are rubbery and

squishy and have some slimy coating and when I pick them up with a plastic

fork they don't fall apart, I have to break them apart...they also drip

slime.

Go through the checklist--are you using organic milk? DON'T use

lactose-free, as the grains feed on lactose. Are you using a glass jar,

covered with a coffee filter or paper towel (either secured with a rubber

band) and letting the jar sit for a good 36 hours, in a room between 60 and

82 degrees? What ratio of milk to grains are you using? When you strain

what are you using to strain, and what is sitting in the strainer?

Let us know your routine and we might be able to assist.

Kim

[Guest guest]

I'm sorry, but I disagree with the thought that there needs to be pockets

of whey. My Kefir would be petrified before it would separate. Oh - it used

to on store bought milk but on raw milk it never does.

Roy

817-909-0741

On Feb 6, 2012 6:43 PM, " jaxi " <jaxi.schulz@...> wrote:

>

>

>

> I would go closer to 24 hrs. Are you seeing separation of the curds and

> whey? Once you start seeing little pockets of whey is when it is time to

> strain.

>

> I also think you are supposed to let them breath. I put a coffee filter

> over mine held down by the screw ring - or you could use a rubber band.

>

> I typically let mine go for 24 hrs give or take an hour or two depending

on

> when I go to bed since it is the last thing I do before bed.

>

> Mine have shown a nice steady growth rate.

>

> Jaxi

[Guest guest]

Hi Al

I used a handkerchiefto cover the top during the first months. So this for a few

months and then the lid since spring had no differing impact. My lid was not

tight. Only when I would shake the jar, then I would loosen. But some say it is

ok to make it tight, as long as you leave some room on top for the grains to

breath.

I suppose no one knows why my grains won't grow. I just have to keep trying

things as I can think of them.

Can anyone send me grains from this list? I am not doing well finding them

locally. I live in the eastern panhandle of WV. So I am close to PA, Western MD,

WV and Northern VA.

I want to try marble sized grains now, since I have had so much trouble with

smaller grains.

Lyn

________________________________

From: " ouched63188@... " < ouched63188@... >

I believe that the tight lid might have something to do with it. Try to use a

coffee filter held on with a rubberband. They give off gas so need to breathe.

Al

[Guest guest]

From what I understand, a coffee filter or cloth is supposed to be over the jar

not a lid. You also do not ever have to shake or stir them. I never do and my

grains are growing very rapidly.

Al

Re: Re: trying to figure out this kefir thing

I believe that the tight lid might have something to do with it. Try to use a

coffee filter held on with a rubberband. They give off gas so need to breathe.

Al

[Guest guest]

A thought came to mind as I was reading your post. I'm sure you have heard that

metal reacts to the kefir grains...I believe for both water and milk grains...so

maybe your shaking the grains in the jar are with a regular mason jar lid. I

don't know if you are aware of this but there is BPA in the lid in addition to

probably being aluminum lid. Grains react to aluminum and BPA is a toxic

chemical that has finally been banned in baby bottles and most drinking plastic

containers. Look up on Www naturalnews.com what BPA can do to the human body,

let alone grains. I may be wrong about the lid thing but it was just a thought.

I also use these lids but I try to never tough kefir or grains to the metal

lids.

If you would like, I may be able to send you some grains soon if my other

requests don't pan out.

Al

Re: Re: trying to figure out this kefir thing

Hi Al

I used a handkerchiefto cover the top during the first months. So this for a few

months and then the lid since spring had no differing impact. My lid was not

tight. Only when I would shake the jar, then I would loosen. But some say it is

ok to make it tight, as long as you leave some room on top for the grains to

breath.

I suppose no one knows why my grains won't grow. I just have to keep trying

things as I can think of them.

Can anyone send me grains from this list? I am not doing well finding them

locally. I live in the eastern panhandle of WV. So I am close to PA, Western MD,

WV and Northern VA.

I want to try marble sized grains now, since I have had so much trouble with

smaller grains.

Lyn

________________________________

From: " ouched63188@... " < ouched63188@... >

I believe that the tight lid might have something to do with it. Try to use a

coffee filter held on with a rubberband. They give off gas so need to breathe.

Al

[Guest guest]

----- Original Message -----

From: " D. M. Livingstone " <dmmlivingstone@...>

>>I think it's probably personal choice. I'm on a few lists and read about every

website and blog out there and some cover with a lid and some with just a cloth.

I like lids.<<

DML

I have also read much and watched youtube vids and have seen that both methods

of covering the top are used. I have tried both, giving both months of trial,

and neither one helped my grains to grow.

Lyn

[Guest guest]

Darlene, it is important that the kefiir be able to " breathe " , as it is an

aerobic organism (unlike botulism, which is an anaerobic organism). That

is why Al and others advise on using a breathable cover, such as a coffee

filter or paper towel. In the " old " days kefir was fermented in a skin

(goat or sheepskin) which is a porous membrane.

I haven't seen it recommend anywhere that kefir be covered with a (tight

and impenetrable) lid. Perhaps I am missing something?

Kim

[Guest guest]

I know not to use metal, so I never used the metal lids. I would use a plastic

lid that came on a jar of raw honey. The raw honey jar was plastic, so I didn't

use the jar from that. The jar I kept the kefir in is glass.

I did not shake it very many times because I just thot that it was not necessary

and it also was messy because the strings of my bag, even tho thread-like, left

enough gap for milk to seep. I soon tired of having to shake gently enough so as

not to splash milk anywhere. But that is why I had started using a lid.

You can let me know about your grains prospects. I am eager to start back. I am

also looking around here. The farm where I buy the milk does not make kefir. But

he has customers that do and he said he would do some leg work for me among his

customers.

Lyn

Re: Re: trying to figure out this kefir thing

Hi Al

I used a handkerchiefto cover the top during the first months. So this for a few

months and then the lid since spring had no differing impact. My lid was not

tight. Only when I would shake the jar, then I would loosen. But some say it is

ok to make it tight, as long as you leave some room on top for the grains to

breath.

I suppose no one knows why my grains won't grow. I just have to keep trying

things as I can think of them.

Can anyone send me grains from this list? I am not doing well finding them

locally. I live in the eastern panhandle of WV. So I am close to PA, Western MD,

WV and Northern VA.

I want to try marble sized grains now, since I have had so much trouble with

smaller grains.

Lyn

________________________________

From: " ouched63188@... " < ouched63188@... >

I believe that the tight lid might have something to do with it. Try to use a

coffee filter held on with a rubberband. They give off gas so need to breathe.

Al

[Guest guest]

Lyn,

 

It might be your milk.  I have my " usual " source and we love his raw milk (as

do my grains).  I didn't judge my order correctly one week and had to use my

" fall back " dairy.  The milk from the fall back dairy, though it too is raw,

didn't benefit my grains at all because they used to grow like crazy...mad crazy

(sorta like Darlene's water grains).  I have huge grains and now they seem to

still struggle even with being back in my usual source.  I'm thinking the fall

back milk isn't as good as that farmer thinks or promotes (which is also why I

won't switch to his)...there is a lot to be said about how not only my family

but my bacterial pets react to it.  

 

On anothre note, I usually always use a lid on my kefir because I like it fizzy

and it helps mine get a little thicker.  I usually use plastic wrap or cut open

a zip top bag to use between the glass and the lid though.  The lid NEVER

hampered the growth of my grains and I have had them for well over 6 years.  I

am currently resting my grains and culturing because I am on an elimination diet

for some auto-immune issues...but, if you haven't gotten new grains by the time

I start up again and get mine back to being happy, I can send you some.

 

 

-

 

I have also read much and watched youtube vids and have seen that both methods

of covering the top are used. I have tried both, giving both months of trial,

and neither one helped my grains to grow.

Lyn

[Guest guest]

Darlene, I cover my kefir (in a glass jar) with a tight-fitting lid, but I

do so only AFTER I have strained out the live grains. So basically I am

just pouring the finished kefir product into the jar and sealing it, which

makes the kefir undergo a 2nd ferment and thus, makes it fizzy.

Just my opinion, but I would be cautious about restricting airflow during

the first kefir ferment.

Kim