Re: trying to figure out this kefir thing

[Guest guest]

The reason the OPs grains aren't increasing may well be due to the use of

(from what I read in her post) non-organic milk she is using. The

non-organic milk has traces of antibiotics, which prohibit the growth of

probiotics, i.e. kefir!

Also, I think if the milk is allowed to culture (ferment) a bit longer than

24 hours the grains would have a better chance at multiplying/increasing.

When I allow my milk to culture for 36 hours then it really starts to

thicken, and by 48 hours I have a nice, thick, robust end result, and a lot

more grains than with what I began. And even *after* 48 hours the results

become interesting.

Adding grains to cold milk from the refrigerator means that the grains

aren't even exposed to room temperature for a full 24 hours and doesn't

allow them adequate time to adjust to temperature fluctuation.

Are there others on this forum who use " hefty " portions of kefir grains to

milk ratio? 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

[Guest guest]

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]

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]

Al,

I use a fine mesh plastic strainer. They just grow slowly. I think it's because

I use a high proportion grains to mlk.

It's not a problem, just a fact. When I needed to grow more for sharing with a

friend, I just had to alter my technique. It pretty much indicated to me that if

I used a different ratio of grains to milk they'd grow better. I've chosen not

to do it that way, because it produces thin kefir. Although I strain out the

whey anyhow, it works best for me if it is a little thick to begin with.

>

> ,

>

> 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

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> 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

>

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>

> --

>

[Guest guest]

Greetings Lyn,

Good idea. I know some commercially produced " kefir grains " that are really not

true kefir grains that grow in size and multiply. They're more like secondary

cultures that usually only grow for 4-5 generations and then die out. You want

grains that grow, so they'll keep propagating! The mark of these is a

gelatin-like substance called kefiran that holds the whole colony together,

making nice clumps that look like cauliflower heads.

In terms of practice, in my some odd months of experimentation with milk kefir

grains, I have finally found the method that reproduces the grains and produces

a smooth, fizzy kefir that even my wife enjoys. I put 2 tsp of grains in about

1 cup of skim, 1% or 2% store-bought milk straight out of the refrigerator

stored in a glass jar with air-tight lid for 48 hours. I let it sit on the

counter of my kitchen which varies from 55-68 degrees during the day

(programmable thermostat). After 48 hours, give or take a few, I shake it all

up and strain the grains+kefir using a plastic strainer, putting one clump of

grains into the kefir to drink. Occasionally I'll freeze a few of these little

extras with a little more milk in a plastic baggie for a reserve batch, in case

I totally forget about my kefir when away on vacation. Restarting is as simple

as dumping the baggie into the jar with more milk.

Feel free to experiment with the grains you do have - there really is no " wrong "

way to cutlure - it's like an art, and everyone has a different flair. The

first thing I'd try to do in your place is just put the grains you do have in a

jar with a lot of milk and let it sit out for about 3 days. If no sign of

growth, start over.

Happy kefiring,

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

smaller grains.

>

> Lyn