Re: What have I done to milk grains? How to restore?

[Guest guest]

Hi Kim,

I'm not sure about restoring the grains as I'm sure someone else can answer that

question properly. However, I did have a problem about 2 years ago from my

kefir grains, which are not the same grains I have now. I strained my kefir and

forgot my grains on the counter in an open jar, uncovered for about 3 hours.

After I came home and found my grains open and just sitting there, I just added

milk and hoped they were ok. The kefir from these grains was very foamy and

bubbly, but that may have also been because I made a batch of strawberry kefir

and then put it in the fridge. The kefir was very thick and foamy. I drank it

anyway and it tasted the same, but I ended up having diarrhea for several weeks.

It could have been a detox that my body was performing so I didn't know.

Maybe you are detoxing. Kefir has a way of doing that...cleaning out the bad to

replace with the good.

Al

What have I done to milk grains? How to restore?

I cannot seem to get the kefir right any more. I am now afraid it has

made me a little sick last night. Do you have any printed up instructions for

getting the grains back into shape if something has happeneed to them?

The milk keeps curdling and " fermenting " filling with gasses, expanding and

rising to the very top of the container, separating and floating on the whey.

I kept trying to catch it before this happens (sometimes in less than 12 hours

here (it is about 85 degrees here). I strain the grains, rinse them with the

whey a few times over, and then rinse them in fresh milk (unchilled)

(storebought " organic " ). I was hoping I could get it good quality and mild

again, and then just keep only one tablespoon grains, and eat the rest, and keep

making a quart of kefir, which is more than I can drink in a day.

I've been using a half gallon of milk to 1-2 tablespoons of grains, as I thought

I was having too many grains and not enough milk, but it still keeps happening -

the separating and sometimes " fermenting. "

I had a stomach ache for the first time from it last night, after drinking some

that tasted a little " hard " in the way that hard cider gets hard when fermented.

I hope I do not have to throw away all the grains, but I cannot afford to have

anything upset the balance of my intestines or make me any more ill than I

already am. I know that at first drinking the kefir was improving my health

greatly, so I would like to keep making it. I think the home made helps me more

than the store brand of kefir, which is more like just acidophilus/ liquid

yogurt, I think.

Do you know how I can restore them?

I need to get out the instructions and re-read, but am so overwhelmed by keeping

up with the kefir straining, it's setting me behind on everything, lol!

Thank you,

Kim