Guest guest Posted December 23, 2002 Report Share Posted December 23, 2002 On Monday 23 December 2002 09:48 pm, " affenwerk wrote: > These Nasty Flashing Ads > > You can easily remove these Ads that clutter your monitor > > Cheiffet on Computer Chronicles recommends Ad-aware. > > You can get it FREE by clicking on the link named " Pop up Ad Killer " > at website http://www.rbduncan.com You can also remove those popups by switching from Windows to Openbsd (http://www.openbsd.org) and the KDE Konqueror browser, Kmail and Koffice applications (http://www.kde.org, http://www.koffice.org) All of this software is free to download although it's easier to work with cdroms. In addition to getting rid of the popups, problems with being hacked from the internet become history. You also get a secure webserver (apache). -- Dave Feustel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2003 Report Share Posted May 24, 2003 Good idea Sue, I am kinda keeping one now regarding my pain and sleep. Maybe I will expand it to include more stuff. Thanks for the advice. Jay > Hey gang, I am a regular reader here but not much of a poster. For > those of you who are new to RA and to this group you might want to > keep a daily journal of how you are feeling and what is going on in > your life. I started to that a year ago and it has proved > invaluable to both me and my Rheumy. We can usually tell what is > causing me flares by what is going on in my life. I print out the > journal and have him keep it in my file. Then we can alway go back > and see if the problem is a recurring problem or just a one time > stress. It is always difficult to remember just how you were > feeling a few weeks to a few months ago and this will help alot. I > hope this advice help everyone. > > Sue Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2003 Report Share Posted May 24, 2003 Sue, Thank you that is good Idea and I'm going to start doing that. Love Lucy Hey gang, I am a regular reader here but not much of a poster. For those of you who are new to RA and to this group you might want to keep a daily journal of how you are feeling and what is going on in your life. I started to that a year ago and it has proved invaluable to both me and my Rheumy. We can usually tell what is causing me flares by what is going on in my life. I print out the journal and have him keep it in my file. Then we can alway go back and see if the problem is a recurring problem or just a one time stress. It is always difficult to remember just how you were feeling a few weeks to a few months ago and this will help alot. I hope this advice help everyone. Sue Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2011 Report Share Posted April 11, 2011 Mine has been fermenting faster than 24 hrs. My grains have multiplied some, but have not grown. It is probably my fault, because I rinsed them a couple of times. I was fearful that my milk just soured, because the last few batches curdled fast and weren't creamy like my 2nd batch. (Tossed 1st, because I didn't put enough grains in it.) I am guessing someone experienced will come along and tell you (us) to remove some grains. jan > > > > I wonder if anyone else is finding that the kefir ferments rapidly? I live in > Sierra Vista, AZ which is warm this time of year but never exceedingly so even > in the summer. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2011 Report Share Posted April 12, 2011 Hi , Jan is right, you need to take some of the grains out. You want to experiment until you find the right amount of grains to use for the amount of milk you want to culture. I live in the desert southwest and use less than 1/2 teaspoon of grains for my 8 oz. glass of milk that I culture each day. This amount produces kefir in 24 hours with just a small amount of separation beginning to form at the bottom of the glass at the 24 hour mark. During the summer I may need to cut back even more on the grains. -------------------------------------------------- From: " jpos123 " <jpos123@...> > Mine has been fermenting faster than 24 hrs. My grains have multiplied > some, but have not grown. It is probably my fault, because I rinsed them > a couple of times. I was fearful that my milk just soured, because the > last few batches curdled fast and weren't creamy like my 2nd batch. > (Tossed 1st, because I didn't put enough grains in it.) > > I am guessing someone experienced will come along and tell you (us) to > remove some grains. > > jan > > >> >> I wonder if anyone else is finding that the kefir ferments rapidly? I >> live in >> Sierra Vista, AZ which is warm this time of year but never exceedingly >> so even >> in the summer. >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2011 Report Share Posted April 21, 2011 Hi , had you fermented kefir in right in the middle of the summer, I know in Arizona gets pretty hot? I ask this because, I just sent some milk grains to my mother in Mexico, and where she is it gets very hot and humid sometimes, it can get easiy get over the 100's, I livedin Blithe, CA. a while back and I know is an inferno there in the summer.so I told her to ferment them in the fridge istead, because I don't want the grains to die because of the heat. It doesn't get as hot as In Blithe, CA. but it does get hot. So just wondering if she should ferment them in the fridge on on the kitchen counter. Thanks, A happy kefir brewer in San Diego, CA. > > Hi, > > I received grains from Marilyn on the 30th of March. I have used non-fat dry > milk purchased from Walmart exclusively for my kefir. The first batch was > drinkable but not as creamy as I would have expected. Subsequent batches have > been very creamy and the keifir is very palatable. The grains I received were > of uniform sized and somewhat small in size. In the first week I doubled the > grains and they are quite large about the size of a small marble with smaller > ones besides. I have noticed that the kefir seems to take far less than 24 > hours to ferment, in fact, I have had batches that take only about 12 hours. > The growth rate has been so fast that I have already had to freeze an amount > slightly more than what Marilyn sent in the first place. > > The only experimentation I have tried so far is to denature the milk for about > three batches (quart size). I also make yogurt so I am accustomed to raising > the temperature of the milk to 180 F before cooling (denaturing) and adding > yogurt culture. I have had 100% success with the yogurt and likewise for the > kefir though I find that the result for kefir is pretty much the same as if the > milk is not denatured. > > I wonder if anyone else is finding that the kefir ferments rapidly? I live in > Sierra Vista, AZ which is warm this time of year but never exceedingly so even > in the summer. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2011 Report Share Posted April 22, 2011 The more grains you have, the faster and stronger the ferment will be. Reduce the amount of grains by half and see if it helps. >> I wonder if anyone else is finding that the kefir ferments rapidly? I >> live in >> Sierra Vista, AZ which is warm this time of year but never exceedingly >> so even >> in the summer. >> >> Quote Link to comment Share on other sites More sharing options...
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