I sometimes leave my jars in the Florida sun to jumpstart them. Bad idea.

[Guest guest]

I got some grains from an online source, a stingy amount, and expensive, but

they looked healthy. I spilled out the first 24 hour milk bath and the strained

grains looked fuller. The next day I drank the next strained batch and it tasted

good. Batch 3 went into my back yard, in a jar, of course, partly exposed to the

on and off sun of TS Debby weather. Not a big rain day and no rain reached the

coffee filter paper covering the jar so it could breathe. Temps maxed out at

about 95 in the sun and 85 in the shade. I moved it often. After 24 hours the

liquid had separated. The curd was thick and the beads hard to isolate. The whey

was smelly, sour, yeasty and unpleasant. Although it looked like the grains

proliferated, I only recovered about 75% of the original mass of grains. What's

left will now need time to recover. They sit in the fridge in some milk. I need

to get some safe water to shower the grains better as milk leaves too much sick

residue on the surviving grains. What clean water can I get at Wal-Mart?

Was it the heat, the UV rays, what? Just out too long?

Are all posts moderated with a day or three delay involved or just the first one

or until trust is won? Just want to know what to expect, not trying to influence

established policy.

I've been reading old posts and learning fast. By the way, a second jar out back

the same day with a mix of buttermilk and yogurt cultures also came out

similarly off. It was sealed tight. I didn't know what to expect from the

experiment. Both cultures used were premium grade.

This is Larry Lemer, age 61, from West Palm Beach, signing out.

[Guest guest]

I can't seem to figure out WHY you are putting your grains outside and in the

sun. What are you hoping to accomplish besides stressing and destroying your

grains?

Al

I sometimes leave my jars in the Florida sun to

jumpstart them. Bad idea.

I got some grains from an online source, a stingy amount, and expensive,

but they looked healthy. I spilled out the first 24 hour milk bath and the

strained grains looked fuller. The next day I drank the next strained batch and

it tasted good. Batch 3 went into my back yard, in a jar, of course, partly

exposed to the on and off sun of TS Debby weather. Not a big rain day and no

rain reached the coffee filter paper covering the jar so it could breathe. Temps

maxed out at about 95 in the sun and 85 in the shade. I moved it often. After 24

hours the liquid had separated. The curd was thick and the beads hard to

isolate. The whey was smelly, sour, yeasty and unpleasant. Although it looked

like the grains proliferated, I only recovered about 75% of the original mass of

grains. What's left will now need time to recover. They sit in the fridge in

some milk. I need to get some safe water to shower the grains better as milk

leaves too much sick residue on the surviving grains. What clean water can I get

at Wal-Mart?

Was it the heat, the UV rays, what? Just out too long?

Are all posts moderated with a day or three delay involved or just the first one

or until trust is won? Just want to know what to expect, not trying to influence

established policy.

I've been reading old posts and learning fast. By the way, a second jar out back

the same day with a mix of buttermilk and yogurt cultures also came out

similarly off. It was sealed tight. I didn't know what to expect from the

experiment. Both cultures used were premium grade.

This is Larry Lemer, age 61, from West Palm Beach, signing out.

[Guest guest]

Good question, Al.  I really thought it would stimulate the little critters. I

like the idea of turning millions into trillions and getting them down my gut

where they can work their magic. I'm even willing to sacrifice optimum flavor,

in theory, to optimize the concentration of beneficial micro-organisms. I still

have a lot to learn. That's why I'm here and why I ask so much.

Larry

 

I can't seem to figure out WHY you are putting your grains outside and in

the sun. What are you hoping to accomplish besides stressing and destroying

your grains?

Al

[Guest guest]

If you treat them right and not stress them out, they will automatically

multiply. You don't need to go at warp speed to make them grow. Relax and just

let them grow at normal speed. Two weeks about doubles or more the grains as

long as you have good quality milk without gmo, antibiotics, herbicides,

pesticides, fungicides...and ultra-pasteurization.

Al

Re: I sometimes leave my jars in the Florida sun to

jumpstart them. Bad idea.

Good question, Al. I really thought it would stimulate the little

critters. I like the idea of turning millions into trillions and getting them

down my gut where they can work their magic. I'm even willing to sacrifice

optimum flavor, in theory, to optimize the concentration of beneficial

micro-organisms. I still have a lot to learn. That's why I'm here and why I ask

so much.

Larry

I can't seem to figure out WHY you are putting your grains outside and in the

sun. What are you hoping to accomplish besides stressing and destroying your

grains?

Al