Re: 5 days in - and 4 cups of milk

[Guest guest]

,

Are you asking about change in your son or your kefir?

KEFIR - they will Love the raw milk! I would imagine they will kefir that first

batch of raw milk just fine but it might take a time or two.

SON - I have a milk allergy (casein) and while I still have some minor problems

with raw milk it is nothing like drinking the stuff from the store. Occasionally

I still have trouble with my ears but it usually coincides with an overload of

other allergens. It will take a few weeks before you might notice a difference

in his reaction to the raw milk but I'm betting you will see an improvement.

Jeanette

Texas

> Second question: We found a raw milk supplier (yeah! as I am hoping we may

use raw milk to get past my son's dairy allergy) and I am wondering if I should

expect any change due to the switch? I hope to be getting my first supply by

the end of this coming week.

>

> Thanks in advance for your help!

>

>

>

[Guest guest]

I have been using raw milk for some time now. I used organic pasteurized milk

when out of town and it was more of a store bought butter milk consistency. The

raw milk seems to have more components (small like beads of kekir grains). It is

creamy but with a little feel like pulp in orange juice. Hope this helps.

 Bro. Byron Muhammad

Your Brother in the Struggle for Freedom, Justice and Equality

Strive to be a Servant

________________________________

From: bsbierle <bsbierle@...>

Sent: Mon, May 7, 2012 6:58:20 AM

Subject: 5 days in - and 4 cups of milk

 

First of all, thank you for those of you who responded to my question about

determining how much kefir I will need to keep on hand for a family of five.

Here is my next question. I am on day 5 of making milk kefir. First day, 2

cups milk to newly ordered grains. First batch separated by 24 hours so I went

ahead with three cups for the next batch. Processed that batch at 22 hours

without it separating. Third batch I went up to 4 cups and it separated (curds

and whey) at 21 hours. Fourth batch, 4 cups of milk and it separated to curds

and whey at 20 hours. I am doing 4 cups of milk again, but I am thinking I may

already need to divide my grains? Is that possible? My house temp has been

around 74-78 degrees, but will be a bit lower this week as it is cooler. Just

seems like they are going gangbusters (which is fine by me and I don't mind the

separation as we are using the kefir in smoothies and baking) and I guess I'm

just making sure everything is on the right track.

Second question: We found a raw milk supplier (yeah! as I am hoping we may use

raw milk to get past my son's dairy allergy) and I am wondering if I should

expect any change due to the switch? I hope to be getting my first supply by the

end of this coming week.

Thanks in advance for your help!

[Guest guest]

,

So glad you found a raw milk supplier. You will be much happier drinking raw

milk and it tastes soooo much better. There will be an adjustment period when

you go from pasturized milk to raw milk and not sure how long that will be.

How much grains to milk have you been using in your culture? We've found that

not all grains are the same and some probably have little different strains of

yeast and bacteria and grow and culture at different rates. My grains, I only

need 1 TBS of grains per 1/2 gallon to culture 48 hours with the room temp in

mid to upper 60's. The warmer, the faster it cultures, so you can cut the

quantity of grains down if you want to still culture at 48 hours in warmer

temps.

Al

5 days in - and 4 cups of milk

First of all, thank you for those of you who responded to my question

about determining how much kefir I will need to keep on hand for a family of

five.

Here is my next question. I am on day 5 of making milk kefir. First day, 2

cups milk to newly ordered grains. First batch separated by 24 hours so I went

ahead with three cups for the next batch. Processed that batch at 22 hours

without it separating. Third batch I went up to 4 cups and it separated (curds

and whey) at 21 hours. Fourth batch, 4 cups of milk and it separated to curds

and whey at 20 hours. I am doing 4 cups of milk again, but I am thinking I may

already need to divide my grains? Is that possible? My house temp has been

around 74-78 degrees, but will be a bit lower this week as it is cooler. Just

seems like they are going gangbusters (which is fine by me and I don't mind the

separation as we are using the kefir in smoothies and baking) and I guess I'm

just making sure everything is on the right track.

Second question: We found a raw milk supplier (yeah! as I am hoping we may use

raw milk to get past my son's dairy allergy) and I am wondering if I should

expect any change due to the switch? I hope to be getting my first supply by

the end of this coming week.

Thanks in advance for your help!

[Guest guest]

Al,

Thanks for your response. I got my grains from Marilyn and right now, I have

almost a 1/2 cup of grains and have been using 4 cups milk. The milk is

separating in about 22 hours with our house at 75 degrees or so (I'm keeping the

a/c off until I HAVE to put it on - usually set in summer at 78 to 80 degrees).

Normally, in the winter, we keep our house thermostat set at 63 degrees. So, I

realize we may have a slower culture in the winter, but it seems like these are

going like gangbusters.

> How much grains to milk have you been using in your culture? We've found that

not all grains are the same and some probably have little different strains of

yeast and bacteria and grow and culture at different rates.

[Guest guest]

LOL - I was pretty unclear with that sentence, wasn't I? Great info - my son

manifests his allergy though sinus drainage and GI issues, so we should be able

to keep a close eye on it. I'm praying this will help him along.

And, yes, with the milk, I would assume that it will maybe take a time or two to

adapt, but I'm excited about moving to it! Yeah!

Thanks for your help!

>

> ,

> Are you asking about change in your son or your kefir?

> KEFIR - they will Love the raw milk! I would imagine they will kefir that

first batch of raw milk just fine but it might take a time or two.

> SON - I have a milk allergy (casein) and while I still have some minor

problems with raw milk it is nothing like drinking the stuff from the store.

[Guest guest]

Hi ,

Try 1 TBS with 1/2 gallon of milk or 1 Tsp per qt of raw milk and see if that's

a better ratio for you.

Al

Re: 5 days in - and 4 cups of milk

Al,

Thanks for your response. I got my grains from Marilyn and right now, I have

almost a 1/2 cup of grains and have been using 4 cups milk. The milk is

separating in about 22 hours with our house at 75 degrees or so (I'm keeping the

a/c off until I HAVE to put it on - usually set in summer at 78 to 80 degrees).

Normally, in the winter, we keep our house thermostat set at 63 degrees. So, I

realize we may have a slower culture in the winter, but it seems like these are

going like gangbusters.

> How much grains to milk have you been using in your culture? We've found that

not all grains are the same and some probably have little different strains of

yeast and bacteria and grow and culture at different rates.