Re: Kefir report and question - still hoping for some info

[Guest guest]

I did answer you....have you checked your spam folder? Every now and then group

emails will go to spam. I actually answered quite at length..might check there?

>

> I keep watching my e-mail but haven't seen anything come in answering the

> questions I sent earlier. Any thoughts or suggestions? ? Carol?

> Anybody [?]?

>

> *Rena*

> If God brings you to it, He will bring you through it.

>

> Happy moments, *praise* God.

> Difficult moments, *seek* God.

> Quiet moments, *worship* God.

> Painful moments, *trust* God.

> Every moment, *thank* God.

>

[Guest guest]

I did answer this, but I can't find it either...guess it is in the black cloud

somewhere, lol. Take a pair of wooden chopsticks, or a plastic fork, and see if

the " cottage cheese " is just the grains floating? (the grains you started with

should have looked like miniature cauliflowers, unless it was a " starter " type

kefir, meaning just liquid with no visable grains?? The clear liquid is just

the whey seperating, and it can either me skimmed off (a turkey baster works

great for such things) or stirred back in. I seriously doubt you have ruined

your grains-they are pretty durable. Cooking will kill off the good enzymes,

but there is no harm in using it in cooked foods, you just won't get the

probiotic results. What kind of milk did you use?

> > >

> > > I keep watching my e-mail but haven't seen anything come in answering the

> > > questions I sent earlier. Any thoughts or suggestions? ? Carol?

> > > Anybody [?]?

> > >

> > > *Rena*

> >

> > > If God brings you to it, He will bring you through it.

> > >

> > > Happy moments, *praise* God.

> > > Difficult moments, *seek* God.

> > > Quiet moments, *worship* God.

> > > Painful moments, *trust* God.

> > > Every moment, *thank* God.

> > >

> >

> >

> >

>

[Guest guest]

What has most likely happened is that the grains just haven't quite bounced back

from being refigerated yet-one more freshening up of fresh milk should restore

them. Often when they have been in the fridge, they get a bit sluggish, and is

probably why this batch isn't as thick as what you started with. Try again with

fresh milk, trying your best to not use ultra pastuerized, which will NOT give a

good result.

>

> They are grains! This is the *strained* kefir that was sitting out to

> ripen for another 24 hours. These grains are very prolific. I have about

> 1/3 - 1/2 c from this " batch " . But the kefir doesn't have much of a taste

> and is not very thick; nothing like the original sample that I started this

> process with. I used reduced fat organic (yes - ultrapasturized) milk. Do

> I refrigerate it at this point(without the grains)? Will it get stronger?

> Thicker? The second batch is still incubating (I guess that is what you

> would call it). It looks so much different from the first batch I made.

> Should I go ahead and strain it or leave it for another day?

>

> Also, I am out of milk (didn't buy enough) and won't be able to get to the

> store before tomorrow afternoon. Should I just store the grains in a

> sealed jar on the counter or refrig?

>

> Thanks for your help!

>

> *Rena*

> If God brings you to it, He will bring you through it.

>