Guest guest Posted March 25, 2002 Report Share Posted March 25, 2002 Yes I am an avid kefir maker, but no I will not sell these...I give them away. You pay for postage, its usually a little over $1. I have though given away grains just this last wek and will not be able to for a probably about two weeks. Grace, a Augustine I wish you enough sun to keep your attitude bright. I wish you enough rain to appreciate the sun more. I wish you enough happiness to keep your spirit alive. I wish you enough pain so that the smallest joys in life appear much bigger. I wish you enough gain to satisfy your wanting. I wish you enough loss to appreciate all that you possess. I wish you enough ''Hello's " to get you through the final goodbye. --anonymous kefir grains/curds Hello, all! Are there any avid kefir-makers out there who have grains/curds they would be willing to sell for nominal fee? I found a kefir culture exchange page on the web, but no one lives in Minnesota. Thanks, Penny Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2004 Report Share Posted February 25, 2004 >ok, and while i'm learning about kefir: > >- what is your favorite source for kefir grains? these i purchased from >wilderness family naturals, since i was getting coconut oil. do you prefer >some other source? I got mine from GEM. >- i noticed on the GEM website fil mjolk - how does that compare in >beneficial-ness with kefir? it sounds tasty! I got the fil Mjolk and the viili from GEM. The Fil Mjolk wasn't that different from kefir. The viili is REALLY different ... my viili got mixed with my kefir and now I have kefiili (see writup in the files section). We like it better than kefir or fil mjolk, but everyone has their own preference. >- i also noticed on the GEM website that they call for pasteurized milk. huh? Some folks have had their grains " change " after using raw milk. Kefir does pick up bacteria from raw milk (and things like viili ...) which change the taste and texture. I think GEM doesn't want to be held accountable. I do think, after hearing the stories I've heard, that keeping some in boiled milk as a backup isn't a bad idea, if you are using raw milk. Also making sure there is some " old " kefir with the grains when you add the milk. It also matters if the milk is fresh. The Caucus people put milk straight from the goat into the kefir bag, so there weren't many competing bacteria. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2004 Report Share Posted February 25, 2004 At 12:57 PM 2/25/2004, you wrote: >Some folks have had their grains " change " after using raw milk. Kefir does >pick up bacteria >from raw milk (and things like viili ...) which change the taste and >texture. I think GEM doesn't >want to be held accountable. I do think, after hearing the stories I've >heard, that keeping >some in boiled milk as a backup isn't a bad idea, if you are using raw >milk. Also making sure >there is some " old " kefir with the grains when you add the milk. > >It also matters if the milk is fresh. The Caucus people put milk straight >from the goat >into the kefir bag, so there weren't many competing bacteria. oh weird...huh. i think i need to think about that for a bit. the grains i have are powdery in a packet, but they say you can use them 7 times...i wonder what will happen when i transfer them. i'll have to take note of the flavors. is there any badness to making rawmilk kefir, other than grain " contamination " ? -katja Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2004 Report Share Posted February 25, 2004 Hey Katja, I have that stuff. They are not Kefir grains, just a starter. I tried making almond milk kefir by adding honey first - yuck! The real Kefir grains are little beady lumps, from the pictures. I think I'm going to get some of the real grains once I get my goat milk, because I want to make sure the kefir is really potent. Also, I think it's cool those things are alive. Michele >From: katja <katja@...> >Reply- > >Subject: Re: kefir grains/curds >Date: Wed, 25 Feb 2004 13:55:23 -0500 > >At 12:57 PM 2/25/2004, you wrote: > >Some folks have had their grains " change " after using raw milk. Kefir >does > >pick up bacteria > >from raw milk (and things like viili ...) which change the taste and > >texture. I think GEM doesn't > >want to be held accountable. I do think, after hearing the stories I've > >heard, that keeping > >some in boiled milk as a backup isn't a bad idea, if you are using raw > >milk. Also making sure > >there is some " old " kefir with the grains when you add the milk. > > > >It also matters if the milk is fresh. The Caucus people put milk straight > >from the goat > >into the kefir bag, so there weren't many competing bacteria. > >oh weird...huh. i think i need to think about that for a bit. >the grains i have are powdery in a packet, but they say you can use them 7 >times...i wonder what will happen when i transfer them. i'll have to take >note of the flavors. > >is there any badness to making rawmilk kefir, other than grain > " contamination " ? > >-katja > _________________________________________________________________ Watch high-quality video with fast playback at MSN Video. Free! http://click.atdmt.com/AVE/go/onm00200365ave/direct/01/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2004 Report Share Posted February 25, 2004 At 02:14 PM 2/25/2004, you wrote: >Hey Katja, >I have that stuff. They are not Kefir grains, just a starter. I tried making >almond milk kefir by adding honey first - yuck! The real Kefir grains are >little beady lumps, from the pictures. I think I'm going to get some of the >real grains once I get my goat milk, because I want to make sure the kefir >is really potent. Also, I think it's cool those things are alive. > >Michele ah - i see. what's the difference? is the lumpy stuff in my kefir actual kefir grains? hee. my kefir has " training wheels " ... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2004 Report Share Posted February 25, 2004 Hi Katja > >I have that stuff. They are not Kefir grains, just a starter. I tried making > >almond milk kefir by adding honey first - yuck! The real Kefir grains are > >little beady lumps, from the pictures. > > > >Michele > > > ah - i see. > what's the difference? is the lumpy stuff in my kefir actual kefir grains? > hee. my kefir has " training wheels " ... Kefir grains are soft squidgy lumps that vary in size from a pea or smaller to a tennis ball. Look at http://users.chariot.net.au/~dna/kefirpage.html#kefir-micro-flora and scroll down for info and pics! You could hop onto the " KefirMaking " for advice but from what I here, the " starter " can only be used a few times, and then you have to buy more, whereas real grains go on and on forever. All you need to do is pour milk on them - any animal milk will do. As Michele says, they are ** really** potent - Greenlanders used to store raw meat in kefir whey for months (Ok, or something like that - I have some lamb in the fridge that is in kefir whey and still smells good - it's been there three weeks now.) Helen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2004 Report Share Posted February 25, 2004 >oh weird...huh. i think i need to think about that for a bit. >the grains i have are powdery in a packet, but they say you can use them 7 >times...i wonder what will happen when i transfer them. i'll have to take >note of the flavors. Those aren't " real " kefir grains. Real kefir grains are living colonies of organisms, and they grow (even weirder than you thought!). You can use real kefir grains forever, unless you kill them or they get contaminated. Even the ones that get contaminated will probably revert back eventually. >is there any badness to making rawmilk kefir, other than grain " contamination " ? No. It's the preferred method for a lot of people. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2004 Report Share Posted February 25, 2004 >As Michele says, they are ** really** potent - Greenlanders used to store >raw meat in kefir whey for months (Ok, or something like that - I have some >lamb in the fridge that is in kefir whey and still smells good - it's been >there three weeks now.) > >Helen I use the kefir to " age " garbage for feeding the chickens. And if you put a chunk of meat in it, you get a kind of " corned beef " . Dom did this at room temp to feed his dogs. It is potent stuff ... I read one study once where they used it to kill e-coli on beef carcasses. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
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