Re: Am I thinking correctly?

[Guest guest]

You can leave your grains at home and just use a couple tablespoons of

finished kefir to start the next batch. Should work fine for just 10 days.

Leaving it out on the counter for an extended period would just make curds

and whey.

Jeff

On 7/22/12 9:20 AM, " kstrader11 " <kstrader11@...> wrote:

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> Hey Ya'll,

> We are going to be traveling for 10 days (in small camper). I cant imagine

> not having our milk kefir for that long and yet the hassle and space needed to

> make it every day is a bit much for our family of 7 in a tiny space. So I

> have been mulling over some ideas and wanted your opinions (possible

> experience) on my 'plan'...

> If I double-up on making Milk Kefir now before we leave, I can easily make all

> that we would need to have during our trip. I could put the finished kefir in

> glass mason jars and store in the fridge until we leave and then use on our

> trip. That way I could also be sure to use the 'oldest' finished kefir first

> -though the oldest one would be about 2 weeks 'old'...

> My questions are:

> Is there a limit on the effectiveness of finished kefir once the grains have

> been removed?

> Would it be better to leave the finished kefir out instead of refrigerating?

> Has anyone left finished kefir on the counter for secondary ferments -how

> long?

> Any other thoughts??

>

> Thanks in advance!

>

> Lowcountry, SC

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[Guest guest]

I am not worried about my grains -I know how to store them for the duration of

our trip. I am wondering about bringing finished kefir along -making it now and

using it on the trip. I dont want to bring any grains or the extra milk needed

to make it along as we are super limited on space. I can manage fridge space

for jars of finished kefir.

>

> >

> >

> > If I double-up on making Milk Kefir now before we leave, I can easily make

all

> > that we would need to have during our trip. I could put the finished kefir

in

> > glass mason jars and store in the fridge until we leave and then use on our

> > trip. That way I could also be sure to use the 'oldest' finished kefir

first

> > -though the oldest one would be about 2 weeks 'old'...

> > My questions are:

> > Is there a limit on the effectiveness of finished kefir once the grains have

> > been removed?

> > Would it be better to leave the finished kefir out instead of refrigerating?

> > Has anyone left finished kefir on the counter for secondary ferments -how

> > long?

> > Any other thoughts??