More Questions -

[Guest guest]

When I strain the grains, I shake the strainer side to side to get the kefir

through it. I think this gets the extra " goo " off the grains and they're staying

smaller (there is growth). Does this sound right? This would be one way to keep

from increasing the quantity to quickly? update - I lightly strained the grains

yesterday and used more milk for the next batch. This morning I had another

batch ready. A little whey on the bottom and very thick curd on top. I have to

stir or it's too thick to strain. So I think by not thoroughly straining the

grains, it does produce more kefir.

Generally there has been a little whey on the bottom of the jar which I read on

here was the perfect time to strain. This morning I had about an inch of whey

and on top 2 inches of solid kefir. I mixed it up and strained. Is this ok?

Will it still thicken in the refrigerator? If this happens in the future what

should I do? update- I kept the kefir and it really didn't thicken with the

large amount of whey. Should I discard some of the whey when there's a lot?

Does it have nutritional value?

How long does kefir keep in the refrigerator? I'm using paturized organinc

whole milk - NOT ultra-pasturized.

Is there a ratio of kefir to milk to preserve for close to a week in the

refrigerator?

Thanks,

Laurie

[Guest guest]

Whey has tons of nutritional value, do NOT throw it away. You can use it when

soaking rice or beans or oatmeal or your other grains as the acid medium...yes,

all grains should be soaked/sprouted before consuming. That is how it released

the nutrition in the food. If you don't soak/sprout, you are throwing your

money away and not getting the nutrition out of it and causing gut problems

causes leaky gut syndrome.

Al

More Questions -

When I strain the grains, I shake the strainer side to side to get the

kefir through it. I think this gets the extra " goo " off the grains and they're

staying smaller (there is growth). Does this sound right? This would be one way

to keep from increasing the quantity to quickly? update - I lightly strained the

grains yesterday and used more milk for the next batch. This morning I had

another batch ready. A little whey on the bottom and very thick curd on top. I

have to stir or it's too thick to strain. So I think by not thoroughly

straining the grains, it does produce more kefir.

Generally there has been a little whey on the bottom of the jar which I read on

here was the perfect time to strain. This morning I had about an inch of whey

and on top 2 inches of solid kefir. I mixed it up and strained. Is this ok?

Will it still thicken in the refrigerator? If this happens in the future what

should I do? update- I kept the kefir and it really didn't thicken with the

large amount of whey. Should I discard some of the whey when there's a lot?

Does it have nutritional value?

How long does kefir keep in the refrigerator? I'm using paturized organinc

whole milk - NOT ultra-pasturized.

Is there a ratio of kefir to milk to preserve for close to a week in the

refrigerator?

Thanks,

Laurie