Re: [!! SPAM] New member with hypothetical questions

[Guest guest]

Hi Larry,

1. The grains will adapt to your environment.

2. They don’t ‘re-form’ but the individual pieces will grow. It would

still make good kefir but would be hard to strain. (I’ve done this)

3. Some people restore their kefir grains by putting them in yogurt; I don’t

know about buttermilk but it may be similar. If kefir is contaminated with viili

culture, I heard it will change the kefir to be more like viili and be more

difficult to restore it back to kefir. It’s probably best to keep the

different cultures separate. If you experiment, you should keep a ‘pure’

kefir culture in case something goes wrong.

4. Leaving your jars in the sun is a bad idea. Sunlight damages lactic acid

bacteria.

Have fun experimenting!

From: ljlemer

Sent: Tuesday, June 26, 2012 12:13 PM

Subject: [!! SPAM] New member with hypothetical questions

I'm Larry from West Palm Beach and I'm new and have some questions:

1) What happens, good or bad, when you mix kefir milk grains from different

reputable sources, like from different members here? Suppose I bought a few

batches and threw them all together?

2) If liquified in a blender and then left to ferment in milk, do the grains

reform? Does it still make good kefir?

3) If milk kefir grains are mixed with live cultures of yogurt or buttermilk or

all three together, what do you get and what happens to the grains? How about

other culture types that might be lesser known?

4) At what temperature do the grains begin to experience damage or death? I

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

I make my own cultured milk products for my own consumption and like to

experiment, as you can see from my questions.

Larry