another way to start kefir grains

[Guest guest]

hmm... i was so sad when i joined this list and realized i'd thrown out

perfectly good kefir grains, imagining that something was wrong with them. i

felt so bad - as if i had sacrificed my children to the god of the garbage

disposal. ahhhh!!!! i was so sad.

then, for weeks raw goat milk became scarce because of winter weather and i was

desperate enough to again buy and drink pasteurized goat milk kefir. then i

thought, if i can make yogurt from yogurt, maybe i can make kefir from kefir.

the kefir from the store is thick and rich and good, there appear to be no

grains in it, so i just put some store-bought kefir in a cup of some raw goat

milk and when i looked the next day, there were bumps in it. i put the few

little bumps m in another cup of raw goat milk. worked even better than the

first batch. so now i'm on my third round and there are bumps... nothing like

the big, healthy grains i threw away, but i have a feeling they will grow and

grow and grow.

so if you live out in the middle of nowhere and want to make kefir NOW, this

might work for you too. anybody else done this and had success? any clues for

proceeding?

i'm starting to think that kefir is a lot hardier than i thought. you guys are

giving me courage. i love your stories about reviving old, assumed dead grains.

and i am also beginning to appreciate that kefir is not yogurt. yogurt needs

hot weather; kefir needs cool. this is so fun! kefir is the one and only food

i ever savored - each and every drop. it MUST be good for me.

Love,

" What is real and what is not the child once knew but he's forgot "