New member with hypothetical questions

[Guest guest]

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

[Guest guest]

Hi Larry,

I would say experiment and have fun! You may find something that works

really well for you and might be a great new mixture/combination. If you,

share it with us. I dont think any persons way is better than someone

elses and if you like the result, that's what counts.

I recently found a local source of fantastic goat milk (for my cats of

course ;-) ) and have been using it for my kefir. I make two qts a day or

day and a half and use 1/3 goats milk and 2/3 1% milk from the store. I

cannot afford to use 100% goat milk ($5/hlf gallon) so that's why I use the

mix. My grains are kicking butt. They were doing really well before (with

just the 1% milk) so if my suppliers runs low, then I will go back to the

other.

Take care,

On Tue, Jun 26, 2012 at 3:13 PM, ljlemer <ljlemer@...> wrote:

> 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

>

>

>

>

> ------------------------------------

>

>

[Guest guest]

,

That is exactly my nature, but I am not a good scientist. A good one keeps

careful notes so if the batch is great, he can repeat it. I'm like the cook who

never makes the same dish twice and who is sometimes great and sometimes awful.

That is why I would like to know the answer to my questions if anyone knows the

answer from books, word of mouth or experience. It might save me an exploding

fermentation product and stained ceilings. Or food poisoning.

This is Larry, over and out!

> Hi Larry,

> I would say experiment and have fun!

[Guest guest]

Larry,

I am a scientist and the only things I keep notes on are things that might

be regulatory in nature.

When it comes to Kefir and my morning smoothies, everyday is different. I

do alot of eyeballing and thinking. One of my biggest mistakes was being

impatient while waiting for Marilyns grains. I purchased some from somone

on amazon. Total garbage. Marilyn's grains were and still are great.

I think I am at month 8 with them and I would say they have multiplied a

1000 fold. I eat alot of them and I think my haphazzard approach works

great.

Sincerly,

On Thu, Jun 28, 2012 at 2:00 PM, ljlemer <ljlemer@...> wrote:

> ,

>

> That is exactly my nature, but I am not a good scientist. A good one keeps

> careful notes so if the batch is great, he can repeat it. I'm like the cook

> who never makes the same dish twice and who is sometimes great and

> sometimes awful. That is why I would like to know the answer to my

> questions if anyone knows the answer from books, word of mouth or

> experience. It might save me an exploding fermentation product and stained

> ceilings. Or food poisoning.

>

> This is Larry, over and out!

>

>

>

> > Hi Larry,

>

> > I would say experiment and have fun!

>

>

>

> ------------------------------------

>

>

[Guest guest]

Hi there LArry,

I've read somewhere that direct sunlight will kill kefir grains. Just thought I'

d let you know.

Take care now,

Cristina

Sent from my iPad

On 26/06/2012, at 21:13, " ljlemer " <ljlemer@...> wrote:

> 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

>

>