Re: Re: How to save some grains just in case... Plus another question.

[Guest guest]

Maybe that will be changing. ...http://www.gardenstaterawmilk.org/index.asp

Al

Re: How to save some grains just in case... Plus

another question.

Thanks for the info, . My 2nd attempt with her grains gave me a very

thick kefir. ) The poor grains will soon have to adjust to pasteurized milk

as raw milk is not easy to come by in NJ, but mine did just fine in it. (She

brought me a gal. of raw milk when she came. ) )

jan

>

> Hi Jan,

> The gooey strands are called kefiran...

>

>

[Guest guest]

Hi Jan,

I also use pasteurized, because to get raw milk I would have to drive an hour

each way and pay $12/gallon. I don’t think these cows are fed on fresh green

grass either, since irrigating grass in this Arizona desert for them would

probably be very expensive. So it is regular, non-organic, pasteurized whole

milk from the grocery store for us. Yes, I would certainly prefer better milk,

but this is what I have so it’s that or no kefir. The grains grow and

multiply, and produce delicious kefir. I choose not to allow the impracticality

of raw (in my case) to discourage me from enjoying the excellent kefir I have

each morning.

From: jpos123

Sent: Thursday, June 21, 2012 3:00 PM

Subject: Re: How to save some grains just in case... Plus

another question.

Thanks for the info, . My 2nd attempt with her grains gave me a very thick

kefir. ) The poor grains will soon have to adjust to pasteurized milk as raw

milk is not easy to come by in NJ, but mine did just fine in it. (She brought me

a gal. of raw milk when she came. ) )

jan

>

> Hi Jan,

> The gooey strands are called kefiran...

>

>