Guest guest Posted April 30, 2012 Report Share Posted April 30, 2012 , Thats what I do each night and I havent had any issues with it. I am sure if you had fresh from the cow, you could do it warm. On Mon, Apr 30, 2012 at 12:25 AM, Chuck <chuckgary2000@...>wrote: > Hi y'all > > Is there a difference if you replenish the grains after straining with > cold milk from the refigerator then putting it back in the cupboard to > start the process all over again? > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2012 Report Share Posted April 30, 2012 It just slows down the process because of the temp. You can take the milk out of the fridge and pour it into a closed glass container a couple hours before hand to allow it to warm up but its not necessary. I actually put cold milk in my grains and I strain ever 48 hours. I would probably have to strain several hours sooner if I used warm milk. Al Temperature of milk Hi y'all Is there a difference if you replenish the grains after straining with cold milk from the refigerator then putting it back in the cupboard to start the process all over again? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2012 Report Share Posted April 30, 2012 It is not a good plan to let the milk warm up gradually over hours because of a chance of wrong bacteria growing. Even putting cold milk over is not good because of that window of time before the kefir grains " bugs " kick in before the milk gets to room temperature. Warm up your jar of milk in a hot water bath 15 minutes before giving it to the kefir grains. You can still keep your kefir grains on a 24 hour schedule by removing some from the jar from time to time. Marilyn On Mon, Apr 30, 2012 at 12:13 PM, <ouched63188@...> wrote: > It just slows down the process because of the temp. You can take the milk > out of the fridge and pour it into a closed glass container a couple hours > before hand to allow it to warm up but its not necessary. I actually put > cold milk in my grains and I strain ever 48 hours. I would probably have > to strain several hours sooner if I used warm milk. > > Al > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2012 Report Share Posted April 30, 2012 I use raw milk and the good guys keep the bad guys at bay and I've never had a problem. I think this would only be a problem if you are using pasturized milk as far as the wrong bacteria growing. I've been using the cold milk (only because I can't seem to remember to take the milk out ahead of time) and I'm usually straining my kefir at midnight or some late hour like that. I've actually had great results with all my culturing from these batch of grains...after the initial quantity of grain/milk ratio problems. Now that I use 1 TBS of grains for 1/2 gallon or 1-2 Tsp of grains for 1 Qt, I have not had a problem at all. The kefir is tasting excellent now and I've gotten used to drinking it plain too. Al Re: Temperature of milk It is not a good plan to let the milk warm up gradually over hours because of a chance of wrong bacteria growing. Even putting cold milk over is not good because of that window of time before the kefir grains " bugs " kick in before the milk gets to room temperature. Warm up your jar of milk in a hot water bath 15 minutes before giving it to the kefir grains. You can still keep your kefir grains on a 24 hour schedule by removing some from the jar from time to time. Marilyn On Mon, Apr 30, 2012 at 12:13 PM, <ouched63188@...> wrote: > It just slows down the process because of the temp. You can take the milk > out of the fridge and pour it into a closed glass container a couple hours > before hand to allow it to warm up but its not necessary. I actually put > cold milk in my grains and I strain ever 48 hours. I would probably have > to strain several hours sooner if I used warm milk. > > Al > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2012 Report Share Posted April 30, 2012 This raises the question of how kefir grains which have been semi dormant in the fridge, are able to keep up with the bad bacteria once brought back to a regular temp cycle? - \ On 4/30/2012 1:29 PM, Marilyn Kefirlady wrote: > > It is not a good plan to let the milk warm up gradually over hours because > of a chance of wrong bacteria growing. Even putting cold milk over is not > good because of that window of time before the kefir grains " bugs " kick in > before the milk gets to room temperature. Warm up your jar of milk in > a hot > water bath 15 minutes before giving it to the kefir grains. You can still > keep your kefir grains on a 24 hour schedule by removing some from the jar > from time to time. > > Marilyn > > On Mon, Apr 30, 2012 at 12:13 PM, <ouched63188@... > <mailto:ouched63188%40mypacks.net>> wrote: > > > It just slows down the process because of the temp. You can take the > milk > > out of the fridge and pour it into a closed glass container a couple > hours > > before hand to allow it to warm up but its not necessary. I actually put > > cold milk in my grains and I strain ever 48 hours. I would probably have > > to strain several hours sooner if I used warm milk. > > > > Al > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2012 Report Share Posted April 30, 2012 I love being able to read all of these questions and answers. I'm learning a lot from all of you. Thanks! ________________________________ From: Marilyn Kefirlady <marilynjarz@...> Sent: Monday, April 30, 2012 10:29 AM Subject: Re: Temperature of milk  It is not a good plan to let the milk warm up gradually over hours because of a chance of wrong bacteria growing. Even putting cold milk over is not good because of that window of time before the kefir grains " bugs " kick in before the milk gets to room temperature. Warm up your jar of milk in a hot water bath 15 minutes before giving it to the kefir grains. You can still keep your kefir grains on a 24 hour schedule by removing some from the jar from time to time. Marilyn On Mon, Apr 30, 2012 at 12:13 PM, <ouched63188@...> wrote: > It just slows down the process because of the temp. You can take the milk > out of the fridge and pour it into a closed glass container a couple hours > before hand to allow it to warm up but its not necessary. I actually put > cold milk in my grains and I strain ever 48 hours. I would probably have > to strain several hours sooner if I used warm milk. > > Al > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2012 Report Share Posted April 30, 2012 There is not that much bad bacteria in really fresh milk. That's the key. Unless the milk is inoculated with kefir right away, anything that is in the milk can grow. So if you use really fresh milk, you might get away with using cold milk. But to address the question... It is not a bacteria problem per se when you refrigerate the grains and want to wake them back up. The reason it sometimes tastes not as good is because the yeast survived the cold temps, while the bacteria diminished. That's why you don't use the same ratio when first bringing them out of storage. I tell people to rinse away the yeast with water and barely cover the kefir grains with room temperature milk. Then increase the milk gradually until they get back up to speed. It's like you say. You can't take them out of the refrigerator and expect them to make kefir at, say, a 10:1 ratio if that's what they were doing before you put them in there. You might want to start with a 3:1 ratio. Soon the bacteria will catch up and they will be back to normal. Thanks, Marilyn On Mon, Apr 30, 2012 at 1:54 PM, <mbstruss@...> wrote: > This raises the question of how kefir grains which have been semi > dormant in the fridge, are able to keep up with the bad bacteria once > brought back to a regular temp cycle? > > - > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2012 Report Share Posted April 30, 2012 Personally, I'm not afraid of the bad bacteria at all since I use organic raw grass fed, grass finished milk. I actually prefer to make my homemade raw milk yogurt with week old raw milk as it comes out sooooo much better than fresh milk. Even using raw milk that has slightly soured can be great for making yogurt (it comes out much thicker than the yogurt from fresh milk) as it has more friendly bacteria on day 7 than it does on day 1. Al Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2012 Report Share Posted May 1, 2012 This is very bad advice. I hope no one else uses old milk. Marilyn On Tue, May 1, 2012 at 1:32 AM, <ouched63188@...> wrote: > Personally, I'm not afraid of the bad bacteria at all since I use organic > raw grass fed, grass finished milk. I actually prefer to make my homemade > raw milk yogurt with week old raw milk as it comes out sooooo much better > than fresh milk. Even using raw milk that has slightly soured can be great > for making yogurt (it comes out much thicker than the yogurt from fresh > milk) as it has more friendly bacteria on day 7 than it does on day 1. > > > Al > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2012 Report Share Posted May 1, 2012 Greetings, Actually it is a common habit to kefir milk that has turned slightly. For raw milk, it works well. But then, many of us at times don't bother to kefir, we just clabber the milk, meaning we let it sit on the counter until it thickens. Both are good for you and not dangerous at all. Kefiring will do the same thing for milk that pasteurization will, it kills the bad bacteria. Please read Rediscovering Kefir by Klaufmann for further information. Bright Blessings, Garth & Kim www.TheRoseColoredForest.com Bedias, Texas On 5/1/2012 8:38 AM, Marilyn Kefirlady wrote: > This is very bad advice. I hope no one else uses old milk. > > Marilyn > > On Tue, May 1, 2012 at 1:32 AM, <ouched63188@... > <mailto:ouched63188%40mypacks.net>> wrote: > > > Personally, I'm not afraid of the bad bacteria at all since I use organic > > raw grass fed, grass finished milk. I actually prefer to make my homemade > > raw milk yogurt with week old raw milk as it comes out sooooo much better > > than fresh milk. Even using raw milk that has slightly soured can be > great > > for making yogurt (it comes out much thicker than the yogurt from fresh > > milk) as it has more friendly bacteria on day 7 than it does on day 1. > > > > > > Al > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2012 Report Share Posted May 1, 2012 Not that Al is giving advice. But this plan will backfire for a lot of people, as far as kefir goes. Too make true yogurt since the strains are so weak, most of the time you have to pasteurize the milk so only yogurt cultures will grow. With older raw milk you are getting more than just yogurt. Marilyn On Tue, May 1, 2012 at 9:38 AM, Marilyn Kefirlady <marilynjarz@...>wrote: > This is very bad advice. I hope no one else uses old milk. > > Marilyn > > > On Tue, May 1, 2012 at 1:32 AM, <ouched63188@...> wrote: > >> Personally, I'm not afraid of the bad bacteria at all since I use organic >> raw grass fed, grass finished milk. I actually prefer to make my homemade >> raw milk yogurt with week old raw milk as it comes out sooooo much better >> than fresh milk. Even using raw milk that has slightly soured can be great >> for making yogurt (it comes out much thicker than the yogurt from fresh >> milk) as it has more friendly bacteria on day 7 than it does on day 1. >> >> >> Al >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2012 Report Share Posted May 1, 2012 Well, but if the kefir needs lactose to feed off of, and the milk has started to turn, I would assume there is now less lactose for the kefir organisms? - On 5/1/2012 9:47 AM, Garth & Kim wrote: > Greetings, > > Actually it is a common habit to kefir milk that has turned slightly. > For raw milk, it works well. But then, many of us at times don't bother > to kefir, we just clabber the milk, meaning we let it sit on the counter > until it thickens. Both are good for you and not dangerous at all. > > Kefiring will do the same thing for milk that pasteurization will, it > kills the bad bacteria. Please read Rediscovering Kefir by Klaufmann > for further information. > > Bright Blessings, > Garth & Kim > www.TheRoseColoredForest.com > Bedias, Texas > > On 5/1/2012 8:38 AM, Marilyn Kefirlady wrote: >> This is very bad advice. I hope no one else uses old milk. >> >> Marilyn >> >> On Tue, May 1, 2012 at 1:32 AM,<ouched63188@... >> <mailto:ouched63188%40mypacks.net>> wrote: >> >> > Personally, I'm not afraid of the bad bacteria at all since I use organic >> > raw grass fed, grass finished milk. I actually prefer to make my homemade >> > raw milk yogurt with week old raw milk as it comes out sooooo much better >> > than fresh milk. Even using raw milk that has slightly soured can be >> great >> > for making yogurt (it comes out much thicker than the yogurt from fresh >> > milk) as it has more friendly bacteria on day 7 than it does on day 1. >> > >> > >> > Al >> > >> > >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2012 Report Share Posted May 1, 2012 Good observation. Marilyn On Tue, May 1, 2012 at 10:49 AM, <mbstruss@...> wrote: > Well, but if the kefir needs lactose to feed off of, and the milk has > started to turn, I would assume there is now less lactose for the kefir > organisms? > - > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2012 Report Share Posted May 2, 2012 I do that to...I have had no issues....so what is being said is u should warm up the milk before adding the grains...  thank God Bless America ________________________________ From: " ouched63188@... " <ouched63188@...> Sent: Monday, April 30, 2012 11:13 AM Subject: Re: Temperature of milk  It just slows down the process because of the temp. You can take the milk out of the fridge and pour it into a closed glass container a couple hours before hand to allow it to warm up but its not necessary. I actually put cold milk in my grains and I strain ever 48 hours. I would probably have to strain several hours sooner if I used warm milk. Al Temperature of milk Hi y'all Is there a difference if you replenish the grains after straining with cold milk from the refigerator then putting it back in the cupboard to start the process all over again? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2012 Report Share Posted May 28, 2012 Oh wow, I just thought that was the way to do it since no one said to put it in hot bath or anything in all the directions. It does make a lot of sense though because the milk in the fridge is freezing cold compared to being on the cabinet. Will have to try that in the morning. Rose in Hattiesburg,MS. > > > It just slows down the process because of the temp. You can take the milk > > out of the fridge and pour it into a closed glass container a couple hours > > before hand to allow it to warm up but its not necessary. I actually put > > cold milk in my grains and I strain ever 48 hours. I would probably have > > to strain several hours sooner if I used warm milk. > > > > Al > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2012 Report Share Posted May 29, 2012 If you are using raw milk, you do not have to worry about bad bacteria. The good bacteria and yeasts kill the bad bacteria. I always use cold milk when starting my kefir for two reasons. One, I never remember to take it out of the fridge before hand and two, it's completely unnecessary. It just delays the start of your ferment. Al Re: Temperature of milk Oh wow, I just thought that was the way to do it since no one said to put it in hot bath or anything in all the directions. It does make a lot of sense though because the milk in the fridge is freezing cold compared to being on the cabinet. Will have to try that in the morning. Rose in Hattiesburg,MS. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.