What kind of container to use for YCK?

[Guest guest]

Hi all. Well I am just wondering what kind of container to use for the

YCK.. I have a plastic container but it has a top with slits in it so

I dont think that is good. Is there any type of container that is

recommended to help the kefir stay good longer? Also, one other thing,

how many times do you all do the transfer to a new batch using 1/4 cup

of the old batch? I know it says up to 7 times, but I wonder if the

bacteria would lose its effectiveness by that time. And for how long

of a period can you keep transferring the fermented YCK? Around 2

weeks? This is all new to me so I have a lot of questions. My starter

cultures should be here soon so Im trying to prepare ahead of time.

Thanks everyone for your help!

Jen

[Guest guest]

I use Ball mason jars that people use for canning. I don't use the

same type of kefir starter you do. I bought japanese water grains. I

order Vitacoco coconut water from amazon.com. If you sign up for

their buy and save (which is free and you can cancel it at any time

very easily on their website) it costs $17.85 (with free shipping)

for a case of 12 small boxes. It takes 2 of the small boxes to make

one batch. I got water kefir grains from another mom for free which

are reuseable indefinitely and mulitply each time you make the

kefir. I just gave some to another mom to start using.

This is how I make it:

I set up a a pot 1/4 full with water to boil on the stove. I put a

second pot on top of the first pot to make a double boiler. I make

two jars at a time so I put

four boxes of coconut water in the second pot. I put a food

thermometer in the pot (which they sell in shop rite)and let the

coconut water heat to 98.6 degrees. The coconut water can actually

be in between 92 and 99 degrees and still work out fine. Then I pour

the coconut water into a mason jar with one teaspoon of kefir

grains. Make sure there is at least an inch between the coconut

water and the top of the jar to allow for expansion during the

fermentation process. I put the lid on and wrap it in a sweatshirt

and leave it in my linen closet for 48 hours. When done you slowly

(because it gets very fizzy and will overflow like a soda poured if

you pour too quickly) pour the mixture into a plastic strainer that

you place on top of a clean mason jar to strain the kefir grains out

for another use. Kefir grains not being used are stored in a mason

jar with some coconut water in the jar (about an inch to cover the

grains) so that the grains will stay alive. The coconut water in the

jar should be changed every seven days so the unused grains will not

die.

[Guest guest]

I use Ball mason jars that people use for canning. I don't use the

same type of kefir starter you do. I bought japanese water grains. I

order Vitacoco coconut water from amazon.com. If you sign up for

their buy and save (which is free and you can cancel it at any time

very easily on their website) it costs $17.85 (with free shipping)

for a case of 12 small boxes. It takes 2 of the small boxes to make

one batch. I got water kefir grains from another mom for free which

are reuseable indefinitely and mulitply each time you make the

kefir. I just gave some to another mom to start using.

This is how I make it:

I set up a a pot 1/4 full with water to boil on the stove. I put a

second pot on top of the first pot to make a double boiler. I make

two jars at a time so I put

four boxes of coconut water in the second pot. I put a food

thermometer in the pot (which they sell in shop rite)and let the

coconut water heat to 98.6 degrees. The coconut water can actually

be in between 92 and 99 degrees and still work out fine. Then I pour

the coconut water into a mason jar with one teaspoon of kefir

grains. Make sure there is at least an inch between the coconut

water and the top of the jar to allow for expansion during the

fermentation process. I put the lid on and wrap it in a sweatshirt

and leave it in my linen closet for 48 hours. When done you slowly

(because it gets very fizzy and will overflow like a soda poured if

you pour too quickly) pour the mixture into a plastic strainer that

you place on top of a clean mason jar to strain the kefir grains out

for another use. Kefir grains not being used are stored in a mason

jar with some coconut water in the jar (about an inch to cover the

grains) so that the grains will stay alive. The coconut water in the

jar should be changed every seven days so the unused grains will not

die.