Guest guest Posted July 7, 2012 Report Share Posted July 7, 2012 Hi, I have been making kefir for many months. Recently I took the grains out of the fridge (in milk) and after several batches it is still thin and acidic tasting. I need help with this cause I have had many problems like this in the past - no creaminess and very sour tasting after 24 hours. could my grains be 'over the hill' ? A plea for help. Trent from Taos. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2012 Report Share Posted July 8, 2012 Dear Trent, Marilyn said that I should never put the kefir grains in a refrigerator. Being me, I thought I knew best and ignored her. The kefir grains died after many months of suffering. Marilyn said that I should take the kefir grains out after 24 hours and transfer them to new milk and let the 1st batch mature without the kefir grains. Being me, I did listen to her. The grains died. That is all I know. from Colorado Springs From: trentsmith6@... Date: Sat, 7 Jul 2012 20:26:11 -0700 Subject: Kefir not doing well. Hi, I have been making kefir for many months. Recently I took the grains out of the fridge (in milk) and after several batches it is still thin and acidic tasting. I need help with this cause I have had many problems like this in the past - no creaminess and very sour tasting after 24 hours. could my grains be 'over the hill' ? A plea for help. Trent from Taos. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2012 Report Share Posted July 8, 2012 Putting the grains in the fridge for a few days or a week with plenty of milk to consume is not the same as putting grains in the fridge for months on end without any food. Al Kefir not doing well. Hi, I have been making kefir for many months. Recently I took the grains out of the fridge (in milk) and after several batches it is still thin and acidic tasting. I need help with this cause I have had many problems like this in the past - no creaminess and very sour tasting after 24 hours. could my grains be 'over the hill' ? A plea for help. Trent from Taos. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2012 Report Share Posted July 8, 2012 Hi Trent, Kefir grains work best at room temperatures. Sometimes long term refrigeration causes a shift in the microbe colony makeup. They can sometimes rebalance if kept at room temperature but it might take a while. You can give it more time, or start over with fresh grains. _________________________ Hi, I have been making kefir for many months. Recently I took the grains out of the fridge (in milk) and after several batches it is still thin and acidic tasting. I need help with this cause I have had many problems like this in the past - no creaminess and very sour tasting after 24 hours. could my grains be 'over the hill' ? A plea for help. Trent from Taos. Quote Link to comment Share on other sites More sharing options...
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