Guest guest Posted April 29, 2008 Report Share Posted April 29, 2008 >Carolyn We have been making kefir for about 2 years and on average the size of our grains are about 2 to 3 tablespoons in about 1 to 1 1/2 pints of raw milk it sits on our countertop for about 24 hours then remove the grains then into fridge for 24 hours before drinking. We stop making it in Dec. put the grains in freezer got them out last week restarted the process again works fine I was a little concerned it appeared to have very minor freezer burns but all seems normal. Just amazing stuff awed by it. Don > My local raw dairy farmer uses 1 kefir grain per half gallon. I don't > know how that works because I always thought that you needed a > Tablespoon of grains per cup of milk. > > what do you think? is he really making kefir? he says he puts one > grain in a half gallon jar of warm milk (right from the cow) for 12 > hours at 90 degrees in his culturing room. then he removes the grain > and cultures it for another 12 hours at 90 degrees. it is nice and > thick and tastes great. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2008 Report Share Posted April 29, 2008 >Carolyn We have been making kefir for about 2 years and on average the size of our grains are about 2 to 3 tablespoons in about 1 to 1 1/2 pints of raw milk it sits on our countertop for about 24 hours then remove the grains then into fridge for 24 hours before drinking. We stop making it in Dec. put the grains in freezer got them out last week restarted the process again works fine I was a little concerned it appeared to have very minor freezer burns but all seems normal. Just amazing stuff awed by it. Don > My local raw dairy farmer uses 1 kefir grain per half gallon. I don't > know how that works because I always thought that you needed a > Tablespoon of grains per cup of milk. > > what do you think? is he really making kefir? he says he puts one > grain in a half gallon jar of warm milk (right from the cow) for 12 > hours at 90 degrees in his culturing room. then he removes the grain > and cultures it for another 12 hours at 90 degrees. it is nice and > thick and tastes great. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2008 Report Share Posted April 29, 2008 There is no way he is talking about one tiny kefir grain. It could be that he is talking about one very large mass of kefir grain. Sometimes the grains will get huge and monster-like. Ha! That must be what he is referring to. They get all misshapen and large, kind of like a big, flappy weird thing, the size of a flat softball or baseball (who knows--maybe they can get even bigger) and you can use just one of them to culture a lot of milk. But there is no way it is just one tiny grain for a half gallon of milk. That would be like putting one dot of yogurt culture into a half gallon of milk and expecting it to turn into yogurt. It just doesn't work that way. It has to be proportional. D. moderator > > My local raw dairy farmer uses 1 kefir grain per half gallon. I don't > know how that works because I always thought that you needed a > Tablespoon of grains per cup of milk. > > what do you think? is he really making kefir? he says he puts one > grain in a half gallon jar of warm milk (right from the cow) for 12 > hours at 90 degrees in his culturing room. then he removes the grain > and cultures it for another 12 hours at 90 degrees. it is nice and > thick and tastes great. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2008 Report Share Posted April 29, 2008 There is no way he is talking about one tiny kefir grain. It could be that he is talking about one very large mass of kefir grain. Sometimes the grains will get huge and monster-like. Ha! That must be what he is referring to. They get all misshapen and large, kind of like a big, flappy weird thing, the size of a flat softball or baseball (who knows--maybe they can get even bigger) and you can use just one of them to culture a lot of milk. But there is no way it is just one tiny grain for a half gallon of milk. That would be like putting one dot of yogurt culture into a half gallon of milk and expecting it to turn into yogurt. It just doesn't work that way. It has to be proportional. D. moderator > > My local raw dairy farmer uses 1 kefir grain per half gallon. I don't > know how that works because I always thought that you needed a > Tablespoon of grains per cup of milk. > > what do you think? is he really making kefir? he says he puts one > grain in a half gallon jar of warm milk (right from the cow) for 12 > hours at 90 degrees in his culturing room. then he removes the grain > and cultures it for another 12 hours at 90 degrees. it is nice and > thick and tastes great. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2008 Report Share Posted April 29, 2008 There is no way he is talking about one tiny kefir grain. It could be that he is talking about one very large mass of kefir grain. Sometimes the grains will get huge and monster-like. Ha! That must be what he is referring to. They get all misshapen and large, kind of like a big, flappy weird thing, the size of a flat softball or baseball (who knows--maybe they can get even bigger) and you can use just one of them to culture a lot of milk. But there is no way it is just one tiny grain for a half gallon of milk. That would be like putting one dot of yogurt culture into a half gallon of milk and expecting it to turn into yogurt. It just doesn't work that way. It has to be proportional. D. moderator > > My local raw dairy farmer uses 1 kefir grain per half gallon. I don't > know how that works because I always thought that you needed a > Tablespoon of grains per cup of milk. > > what do you think? is he really making kefir? he says he puts one > grain in a half gallon jar of warm milk (right from the cow) for 12 > hours at 90 degrees in his culturing room. then he removes the grain > and cultures it for another 12 hours at 90 degrees. it is nice and > thick and tastes great. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2008 Report Share Posted April 30, 2008 he is talking about one tiny kefir grain. I asked him about the size of it and he showed me with his thumb and first finger. it is only about 1/4 inch across! so maybe he is really making clabbered milk. what do you think? it looks and tastes like the kefir he used to make with the kefir powder from Wilderness Family Naturals. we suggested he switch to using kefir grains. It is very chunky. > > > > My local raw dairy farmer uses 1 kefir grain per half gallon. I don't > > know how that works because I always thought that you needed a > > Tablespoon of grains per cup of milk. > > > > what do you think? is he really making kefir? he says he puts one > > grain in a half gallon jar of warm milk (right from the cow) for 12 > > hours at 90 degrees in his culturing room. then he removes the grain > > and cultures it for another 12 hours at 90 degrees. it is nice and > > thick and tastes great. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2008 Report Share Posted April 30, 2008 he is talking about one tiny kefir grain. I asked him about the size of it and he showed me with his thumb and first finger. it is only about 1/4 inch across! so maybe he is really making clabbered milk. what do you think? it looks and tastes like the kefir he used to make with the kefir powder from Wilderness Family Naturals. we suggested he switch to using kefir grains. It is very chunky. > > > > My local raw dairy farmer uses 1 kefir grain per half gallon. I don't > > know how that works because I always thought that you needed a > > Tablespoon of grains per cup of milk. > > > > what do you think? is he really making kefir? he says he puts one > > grain in a half gallon jar of warm milk (right from the cow) for 12 > > hours at 90 degrees in his culturing room. then he removes the grain > > and cultures it for another 12 hours at 90 degrees. it is nice and > > thick and tastes great. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2008 Report Share Posted April 30, 2008 he is talking about one tiny kefir grain. I asked him about the size of it and he showed me with his thumb and first finger. it is only about 1/4 inch across! so maybe he is really making clabbered milk. what do you think? it looks and tastes like the kefir he used to make with the kefir powder from Wilderness Family Naturals. we suggested he switch to using kefir grains. It is very chunky. > > > > My local raw dairy farmer uses 1 kefir grain per half gallon. I don't > > know how that works because I always thought that you needed a > > Tablespoon of grains per cup of milk. > > > > what do you think? is he really making kefir? he says he puts one > > grain in a half gallon jar of warm milk (right from the cow) for 12 > > hours at 90 degrees in his culturing room. then he removes the grain > > and cultures it for another 12 hours at 90 degrees. it is nice and > > thick and tastes great. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2008 Report Share Posted April 30, 2008 >>>>> My local raw dairy farmer uses 1 kefir grain per half gallon of >>>>> raw milk. I don't know how that works because I always thought >>>>> that you needed about a Tablespoon of grains per cup of milk. >>>>> the grain is only about 1/4 inch across in size. >>>>> >>>>> what do you think? is he really making kefir? or clabber? he >>>>> says he puts one grain in a jar of warm milk (right from the >>>>> cow) for 12 hours at 90 degrees in his culturing room. then he >>>>> removes the grain and cultures it for another 12 hours at 90 >>>>> degrees. it is chunky, nice and thick and tastes great. It looks and tastes about the same as when he was using the powdered kefir to make it. He was getting the powder from Wilderness Family Naturals until we suggested to him that he get and use kefir grains. >>>> >>> >> > Quote Link to comment Share on other sites More sharing options...
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