Re: Questions from another newbie

[Guest guest]

Your grains need time to adjust your o your milk. If you are using a fine mesh

nylon strainer thennyou should be captiring the baby grains and you will have

tons of grains before you know it, just don't stress out our grains.

You don't need to stir before straining and it will thicken up in the fridge.

As for strained kefir in the fridge, just stir, pour and enjoy, no need to add

milk unless it's too sour for you. It will keep in the fridge for a very long

time if you use raw milk, not sure what the shelf life for pasturized milk. If

you end up with too much kefir in the fridge, take the older kefir and strain

it thru cheese cloth, keep the whey and add herbs and Himalayan salt and you

have kefir cheese. If you strain some whey, it will be more of a dipping

cheesem if you strain a lot of whey, it will be more of a spreadable cheese for

crackers.

Al

Questions from another newbie

I've been making kefir almost a week. I'm using around 2 cups of milk

every day. When I strain I shake the strainer to get the kefir through it. I

think this gets the extra " goo " off the grains and they're staying smaller.

Does this sound right? This would be one way to keep from increasing the

quantity? Generally there has been a little whey on the bottom of the jar which

I read on here was the perfect time to strain. This morning I had about an inch

of whey and on top 2 inches of solid kefir. I mixed it up and strained. Is

this ok? Will it still thicken in the refrigerator? If this happens in the

future what should I do? How long does kefir keep in the refrigerator?

If I'm making around 2 cups a day now, how much milk should I add to the grains

to refrigerate for 5 days and not make kefir during this time?

Thanks,

Laurie

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You should be giving them a quart of two of milk by now to keep them from

starving. Remove some kefir grains from the jar if you don't want to make that

much.

Marilyn