keifer

July 10, 2007

It seems to be the flavor of the week/month! My friend and I are trying it....we

try pretty much everything.

She started last week. Her son has clostridia and is hoping that it will help.

So far she has seen some improvement in cognitive thinking. " Let's go to school

Mathew " ... " Mom it's CAMP not school! " Stuff like that. Clearer thinking.

I made my batch last night so it won't be ready until tomorrow. Can't wait to

try it.

Tanja

________________________________________________________________________________\

____

Shape in your own image. Join our Network Research Panel today!

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July 10, 2007

OK... how are you making a batch?

Strange question here... but are doing the thing where you're having

to drill the holes in the coconuts?

My friend and I were discussing this and how, if we decided to go

that route, how in the world are we were going to explain this idea

to our husbands. We both decided that since each of our husbands

think that we are, at times, about a half a bubble off center, that

probably we should try to buy the pre-made variety. Plus, the 2 of

us, power tools and green coconuts is a recipe for disaster.

Kris

The Knitting Wannabe http://knittingwannabe.typepad.com

Sonny & Shear: The I’ve Got Ewe, Babe Yarn Shop

http://www.sonnyandshear.com

On Jul 10, 2007, at 5:52 PM, Tanja Melvin wrote:

> It seems to be the flavor of the week/month! My friend and I are

> trying it....we try pretty much everything.

> She started last week. Her son has clostridia and is hoping that it

> will help. So far she has seen some improvement in cognitive

> thinking. " Let's go to school Mathew " ... " Mom it's CAMP not school! "

> Stuff like that. Clearer thinking.

> I made my batch last night so it won't be ready until tomorrow.

> Can't wait to try it.

> Tanja

>

> __________________________________________________________

> Shape in your own image. Join our Network Research Panel

> today!http://surveylink./gmrs/_panel_invite.asp?a=7

>

July 11, 2007

Kris, I am with you...we were told that we could make our own as well, but

decided that we did not have the proper time alotted to make our own and we are

buying it already made...cost wise we figure it is close to the same...we opted

for the convenience of going out to purchase it, especially when we discover we

are running out at 8pm and there isn't enough for breakfast in the morning....as

for seeing results....with our daughter Cadyn...we are seeing her doing things

she has not done before so her brain is registering things " more clearly " as

well...

Debbie and Cadyn

---------------------------------

Need a vacation? Get great deals to amazing places on Travel.

July 11, 2007

http://www.bodyecologydiet.com/

You'll find out how to make coconut keifer here or you can buy

coccobiotic.

Nora

On Jul 10, 2007, at 10:49 PM, Haukoos wrote:

> OK... how are you making a batch?

>

> Strange question here... but are doing the thing where you're having

> to drill the holes in the coconuts?

>

> My friend and I were discussing this and how, if we decided to go

> that route, how in the world are we were going to explain this idea

> to our husbands. We both decided that since each of our husbands

> think that we are, at times, about a half a bubble off center, that

> probably we should try to buy the pre-made variety. Plus, the 2 of

> us, power tools and green coconuts is a recipe for disaster.

>

> Kris

>

> The Knitting Wannabe http://knittingwannabe.typepad.com

>

> Sonny & Shear: The I’ve Got Ewe, Babe Yarn Shop

> http://www.sonnyandshear.com

>

> On Jul 10, 2007, at 5:52 PM, Tanja Melvin wrote:

>

>> It seems to be the flavor of the week/month! My friend and I are

>> trying it....we try pretty much everything.

>> She started last week. Her son has clostridia and is hoping that it

>> will help. So far she has seen some improvement in cognitive

>> thinking. " Let's go to school Mathew " ... " Mom it's CAMP not school! "

>> Stuff like that. Clearer thinking.

>> I made my batch last night so it won't be ready until tomorrow.

>> Can't wait to try it.

>> Tanja

>>

>> __________________________________________________________

>> Shape in your own image. Join our Network Research Panel

>> today!http://surveylink./gmrs/_panel_invite.asp?a=7

>>

April 15, 2010

hi i found a new dairy and gluten free keifer drink at whole foods in the

kombocha section by the produce it's called kefiera (sp?) i love it and it

tastes good. kc

March 16, 2012

That is very sad. I am sorry, , that you and your daughter had to witness it. But thankful that you and your family are safe. When ever you have time, I would love to hear from you about the kefir. Thanks!

RenaIf 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.

On Thu, Mar 15, 2012 at 8:44 PM, Velda <solomon@...> wrote:

I looked it up on a news site and the count of deceased is up to 5, with

a child being the 5th. Very sad. Wing dipped on landing and jet flipped.

I am just grateful our and her daughter and her brother are ok.

Prayers for the families of those who died.

Velda

On 3/15/2012 7:25 PM, wrote:

> Rene, I will be happy to answer your kefir questions. We had a horrible jet crash here today very near my house, and we originally thought my brother might be the pilot...thankfully, he had just landed in Atlanta, but the day has been long and draining (4 people dead, my daughter and I saw the whole thing) so I will catch up with posts tomorrow, unless someone else answers you first. I am numb at the moment.

>

>> I know we just had a lengthy discussion about keifer but I only partly paid

>> attention (since I didn't have any or a way to make any). But since then,

>> a friend gave me some. It's been in the refrigerator for several days

>> now. I think he said that he drains the whey but I don't remember that

>> being mentioned in this group. Soooo, what do I do with this stuff? Do I

>> stir it up? Do I strain it? How long does it last? Any other tips you

>> can share?

>>

>> *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.

>>

>

> ------------------------------------

>

> Please bookmark these pages:

>

> /links/

> (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to)

>

> /links/IMPORTANT__Membership__001327149393/

> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online!

March 16, 2012

Thanks, Rena. It was quite a distressing day, for sure-sorry I didn't get back

to you on the kefir sooner. Are the grains that you were given fresh grains, or

freeze dried? What are they in now? Once I know what type you have, I can

better help you. I am getting ready to start kefir and raw milk again soon-I

avoid milk from my cows during the winter when they are fed grains (due to my

grain allergies, not because there is anything wrong with the concept, lol)

>

> That is very sad. I am sorry, , that you and your daughter had to

> witness it. But thankful that you and your family are safe. When ever you

> have time, I would love to hear from you about the kefir. Thanks!

>

> *Rena*

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

>

March 16, 2012

I believe the grains are fresh. If I remember correctly, I think he said that they were originally from Russia (?) (someplace in Europe, anyway). He has been making kefir for a long time. They are in the milk he made the kefir with; sitting in a glass jar in my refrig. I haven't done anything with it since he have it to me several days ago. I kept forgetting to post my questions . I hope it's still good.

RenaIf 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.

On Fri, Mar 16, 2012 at 10:47 AM, <berrywell@...> wrote:

Thanks, Rena. It was quite a distressing day, for sure-sorry I didn't get back to you on the kefir sooner. Are the grains that you were given fresh grains, or freeze dried? What are they in now? Once I know what type you have, I can better help you. I am getting ready to start kefir and raw milk again soon-I avoid milk from my cows during the winter when they are fed grains (due to my grain allergies, not because there is anything wrong with the concept, lol)

>

> That is very sad. I am sorry, , that you and your daughter had to

> witness it. But thankful that you and your family are safe. When ever you

> have time, I would love to hear from you about the kefir. Thanks!

>

> *Rena*

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

>

March 16, 2012

They should be salvageable-but get those babies out of the fridge! You will need to "freshen" them to get them incubating again-cold stops the process. Just take the jar out of the fridge, pour off the milk that is on there (you should be able to consume it or use it in a smoothie) Rinse the grains with NON CHLORINE water-this is important, NO CHLORINE, NO METAL UTENSILS...I use bamboo chopsticks to handle the grains, dunk them in spring water, then drain them on a clean (no detergent) cotton towel. Then just add fresh milk (raw milk, if possible, at the very least organic) Add enough to cover the grains by about an inch, cover, then just let the jar sit on your kitchen counter for 24 hours (the longer it sits, the more tart the kefir becomes) After the 24 hours, just repeat the process, either by draining off the new kefir into another jar and adding more milk to the grains, or by fishing out the grains and putting them in another jar with fresh milk. THEN you can refrigerate the kefir, without the grains in it-they should stay at room temp all of the time, and you just add fresh milk daily-very easy. It takes me less than a minute to tend to them daily, yet I have boatloads of fresh kefir on hand all the time during my raw milk season. Your grains will multiply RAPIDLY...I just start new jars, or give the grains to someone else who can use them, usually offering them to someone on the group for just the amount of postage. I can tell you how to ship them when you reach that point. ENJOY!Sent from my iPadOn Mar 16, 2012, at 12:56 PM, Rena Glubay <jp17aday@...> wrote:

I believe the grains are fresh. If I remember correctly, I think he said that they were originally from Russia (?) (someplace in Europe, anyway). He has been making kefir for a long time. They are in the milk he made the kefir with; sitting in a glass jar in my refrig. I haven't done anything with it since he have it to me several days ago. I kept forgetting to post my questions <330.gif>. I hope it's still good.

RenaIf 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.

On Fri, Mar 16, 2012 at 10:47 AM, <berrywell@...> wrote:

Thanks, Rena. It was quite a distressing day, for sure-sorry I didn't get back to you on the kefir sooner. Are the grains that you were given fresh grains, or freeze dried? What are they in now? Once I know what type you have, I can better help you. I am getting ready to start kefir and raw milk again soon-I avoid milk from my cows during the winter when they are fed grains (due to my grain allergies, not because there is anything wrong with the concept, lol)

>

> That is very sad. I am sorry, , that you and your daughter had to

> witness it. But thankful that you and your family are safe. When ever you

> have time, I would love to hear from you about the kefir. Thanks!

>

> *Rena*

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

>

March 16, 2012

I hope today is a better day, â€¢Robbin On Mar 16, 2012, at 12:47 PM, "" <berrywell@...> wrote:

Thanks, Rena. It was quite a distressing day, for sure-sorry I didn't get back to you on the kefir sooner. Are the grains that you were given fresh grains, or freeze dried? What are they in now? Once I know what type you have, I can better help you. I am getting ready to start kefir and raw milk again soon-I avoid milk from my cows during the winter when they are fed grains (due to my grain allergies, not because there is anything wrong with the concept, lol)

>

> That is very sad. I am sorry, , that you and your daughter had to

> witness it. But thankful that you and your family are safe. When ever you

> have time, I would love to hear from you about the kefir. Thanks!

>

> *Rena*

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

>

March 16, 2012

I am at work but will take care of this when I get home. All my strainers are stainless which I assume I shouldn't use. Would a plastic sprouting lid work to strain the liquid from the grains? Or I guess I could use my nut milk bag? My house is on a well so there isn't any chlorine in the water - that should be ok, right? Not sure about the " no detergent " towels but there again, maybe the nut milk bag? I just wash in dish soap (well, that's probably detergent too). So maybe just leave the grains in the jar with the plastic sprouting lid, upside down to drain? I am assuming there are grains in this jar. How many grains do you use per batch? Cover the bottom of the jar? More? Less? The last time I looked at it, it had separated with a clearier liquid at the top. Is this the whey? Do you drain that and discard or just mix it all back together. I think the guy I got it from says he discards the whey but not sure why he does that. If I get to the point of having more kefir than I can drink, can the grains sit on the counter without any liquid?

Thanks for taking the time to answer all my questions. I am looking forward to going home and getting this process started. I go grocery shopping today so I can pick up some organic milk (no raw available to me).

RenaIf 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.

On Fri, Mar 16, 2012 at 11:08 AM, Berry <berrywell@...> wrote:

They should be salvageable-but get those babies out of the fridge! You will need to " freshen " them to get them incubating again-cold stops the process. Just take the jar out of the fridge, pour off the milk that is on there (you should be able to consume it or use it in a smoothie) Rinse the grains with NON CHLORINE water-this is important, NO CHLORINE, NO METAL UTENSILS...I use bamboo chopsticks to handle the grains, dunk them in spring water, then drain them on a clean (no detergent) cotton towel. Then just add fresh milk (raw milk, if possible, at the very least organic) Add enough to cover the grains by about an inch, cover, then just let the jar sit on your kitchen counter for 24 hours (the longer it sits, the more tart the kefir becomes) After the 24 hours, just repeat the process, either by draining off the new kefir into another jar and adding more milk to the grains, or by fishing out the grains and putting them in another jar with fresh milk. THEN you can refrigerate the kefir, without the grains in it-they should stay at room temp all of the time, and you just add fresh milk daily-very easy. It takes me less than a minute to tend to them daily, yet I have boatloads of fresh kefir on hand all the time during my raw milk season. Your grains will multiply RAPIDLY...I just start new jars, or give the grains to someone else who can use them, usually offering them to someone on the group for just the amount of postage. I can tell you how to ship them when you reach that point. ENJOY!

Sent from my iPadOn Mar 16, 2012, at 12:56 PM, Rena Glubay <jp17aday@...> wrote:

I believe the grains are fresh. If I remember correctly, I think he said that they were originally from Russia (?) (someplace in Europe, anyway). He has been making kefir for a long time. They are in the milk he made the kefir with; sitting in a glass jar in my refrig. I haven't done anything with it since he have it to me several days ago. I kept forgetting to post my questions <330.gif>. I hope it's still good.

RenaIf 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.

On Fri, Mar 16, 2012 at 10:47 AM, <berrywell@...> wrote:

Thanks, Rena. It was quite a distressing day, for sure-sorry I didn't get back to you on the kefir sooner. Are the grains that you were given fresh grains, or freeze dried? What are they in now? Once I know what type you have, I can better help you. I am getting ready to start kefir and raw milk again soon-I avoid milk from my cows during the winter when they are fed grains (due to my grain allergies, not because there is anything wrong with the concept, lol)

>

> That is very sad. I am sorry, , that you and your daughter had to

> witness it. But thankful that you and your family are safe. When ever you

> have time, I would love to hear from you about the kefir. Thanks!

>

> *Rena*

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

>

March 16, 2012

A plastic strainer lid for sprouting is PERFECT-or your nut milk bag. Not having dergent or dish soap in a towel or nut bag is because kefir will pick up the scent/flavor of whatever it comes in contact with. Metal will make it taste like metal! You shouldn't need to LEAVE the jar upside down to drain, just tip it, drain it and refill it, storing or consuming the drained liquid (and yes, the yellow stuff is whey-fabulous as a dough conditioner for baking, or a hair/scalp/skin treatment!!) You can also just shake the whey back in to the kefir, which will give it a bit of a thicker texture-some don't like the whey in it...I do. Never let your grains be dry-if you find you have more than you can drink, either drink MORE (just kidding, lol) or just barely cover the grains daily then discard the milk or use it in the shower-again, lovely skin conditioner-rub on,rinse off-wonderful for hair. I can't imagine ever having too much kefir to use up! Sent from my iPadOn Mar 16, 2012, at 2:16 PM, Rena Glubay <jp17aday@...> wrote:

I am at work but will take care of this when I get home. All my strainers are stainless which I assume I shouldn't use. Would a plastic sprouting lid work to strain the liquid from the grains? Or I guess I could use my nut milk bag? My house is on a well so there isn't any chlorine in the water - that should be ok, right? Not sure about the "no detergent" towels but there again, maybe the nut milk bag? I just wash in dish soap (well, that's probably detergent too). So maybe just leave the grains in the jar with the plastic sprouting lid, upside down to drain? I am assuming there are grains in this jar. How many grains do you use per batch? Cover the bottom of the jar? More? Less? The last time I looked at it, it had separated with a clearier liquid at the top. Is this the whey? Do you drain that and discard or just mix it all back together. I think the guy I got it from says he discards the whey but not sure why he does that. If I get to the point of having more kefir than I can drink, can the grains sit on the counter without any liquid?

Thanks for taking the time to answer all my questions. I am looking forward to going home and getting this process started. I go grocery shopping today so I can pick up some organic milk (no raw available to me).

RenaIf 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.

On Fri, Mar 16, 2012 at 11:08 AM, Berry <berrywell@...> wrote:

They should be salvageable-but get those babies out of the fridge! You will need to "freshen" them to get them incubating again-cold stops the process. Just take the jar out of the fridge, pour off the milk that is on there (you should be able to consume it or use it in a smoothie) Rinse the grains with NON CHLORINE water-this is important, NO CHLORINE, NO METAL UTENSILS...I use bamboo chopsticks to handle the grains, dunk them in spring water, then drain them on a clean (no detergent) cotton towel. Then just add fresh milk (raw milk, if possible, at the very least organic) Add enough to cover the grains by about an inch, cover, then just let the jar sit on your kitchen counter for 24 hours (the longer it sits, the more tart the kefir becomes) After the 24 hours, just repeat the process, either by draining off the new kefir into another jar and adding more milk to the grains, or by fishing out the grains and putting them in another jar with fresh milk. THEN you can refrigerate the kefir, without the grains in it-they should stay at room temp all of the time, and you just add fresh milk daily-very easy. It takes me less than a minute to tend to them daily, yet I have boatloads of fresh kefir on hand all the time during my raw milk season. Your grains will multiply RAPIDLY...I just start new jars, or give the grains to someone else who can use them, usually offering them to someone on the group for just the amount of postage. I can tell you how to ship them when you reach that point. ENJOY!

Sent from my iPadOn Mar 16, 2012, at 12:56 PM, Rena Glubay <jp17aday@...> wrote:

I believe the grains are fresh. If I remember correctly, I think he said that they were originally from Russia (?) (someplace in Europe, anyway). He has been making kefir for a long time. They are in the milk he made the kefir with; sitting in a glass jar in my refrig. I haven't done anything with it since he have it to me several days ago. I kept forgetting to post my questions <330.gif>. I hope it's still good.

RenaIf 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.

On Fri, Mar 16, 2012 at 10:47 AM, <berrywell@...> wrote:

Thanks, Rena. It was quite a distressing day, for sure-sorry I didn't get back to you on the kefir sooner. Are the grains that you were given fresh grains, or freeze dried? What are they in now? Once I know what type you have, I can better help you. I am getting ready to start kefir and raw milk again soon-I avoid milk from my cows during the winter when they are fed grains (due to my grain allergies, not because there is anything wrong with the concept, lol)

>

> That is very sad. I am sorry, , that you and your daughter had to

> witness it. But thankful that you and your family are safe. When ever you

> have time, I would love to hear from you about the kefir. Thanks!

>

> *Rena*

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

>

=

March 16, 2012

Hi Carol / ~I just finished straining the kefir and there are grains. It was very thick and I had to push it through the strainer. I ended up with about 1/3 C grains. How can you tell if they are " healthy and prolific " ? Unfortunately, I have already done my shopping and sure enough it is ultra-pasteurized. Is it ok to go ahead and use it even if it isn't the best option? Also the liquid has a kind of tingly (not just tangy) taste. Is it ok?

RenaIf 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.

On Fri, Mar 16, 2012 at 4:01 PM, <ckarnes@...> wrote:

Rena, There is a Russian Kefir that doesn't actually have visible grain in it. So when you get home and strain, don't panic if you have this kind. For Russian Kefir, you just save a tablespoon or so of kefir from each batch to start the next batch...very easy because there is no straining necessary. The metal thing is more about your fermenting vessel than the strainer. A good stainless steel strainer is ok...but I would stay away from some thing like an aluminum one. The mesh jar lid strainer is a good one. Right now my grains are one big clump, so I don't have to strain, I just transfer them with a plastic fork from one container to another. And I never, ever rinse them with water. I know some people do, and some will if their grains become ill looking. But mine have been healthy and prolific, so I don't rinse. I've also used all kinds of dairy milk: skim, 1 & 2%, whole and raw. (Best is raw). You absolutely want to avoid anything that is " ultrapasturized " . This extra processing is done to lengthen the shelf life of the product and destroys even more of the good stuff in milk. Read your labels. Frequently Organic milks are also ultrapasturized as well.

HTH

Carol K

---- Rena Glubay <jp17aday@...> wrote:

> I am at work but will take care of this when I get home. All my strainers

> are stainless which I assume I shouldn't use. Would a plastic sprouting

> lid work to strain the liquid from the grains? Or I guess I could use my

> nut milk bag? My house is on a well so there isn't any chlorine in the

> water - that should be ok, right? Not sure about the " no detergent " towels

> but there again, maybe the nut milk bag? I just wash in dish soap (well,

> that's probably detergent too). So maybe just leave the grains in the jar

> with the plastic sprouting lid, upside down to drain? I am assuming there

> are grains in this jar. How many grains do you use per batch? Cover the

> bottom of the jar? More? Less? The last time I looked at it, it had

> separated with a clearier liquid at the top. Is this the whey? Do you

> drain that and discard or just mix it all back together. I think the guy I

> got it from says he discards the whey but not sure why he does that. If I

> get to the point of having more kefir than I can drink, can the grains sit

> on the counter without any liquid?

>

> Thanks for taking the time to answer all my questions. I am looking

> forward to going home and getting this process started. I go grocery

> shopping today so I can pick up some organic milk (no raw available to me).

>

> *Rena*

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

March 16, 2012

I'm just jumping in here on the Kefir discussion, as I've wondering what is the best place to start with kefir...and here's so much information from you - very information, and thanks. I haven't obtained any grains yet, and would be happy to try some of yours and happily send the amount of postage, should you have extras to share. I'm in California, so not sure if they will survive a long trip??Ginny From: Berry

<berrywell@...> " " < > Sent: Friday, March 16, 2012 10:08 AM Subject: Re: Re: Keifer

They should be salvageable-but get those babies out of the fridge! You will need to "freshen" them to get them incubating again-cold stops the process. Just take the jar out of the fridge, pour off the milk that is on there (you should be able to consume it or use it in a smoothie) Rinse the grains with NON CHLORINE water-this is important, NO CHLORINE, NO METAL UTENSILS...I use bamboo chopsticks to handle the grains, dunk them in spring water, then drain them on a clean (no detergent) cotton towel. Then just add fresh milk (raw milk, if possible, at the very least organic) Add enough to cover the grains by about an inch, cover, then just let the jar sit on your kitchen counter for 24 hours (the longer it sits, the more tart the kefir becomes) After the 24 hours, just repeat the process, either by draining off the new kefir into another jar and adding more milk to the grains, or by fishing out the grains and

putting them in another jar with fresh milk. THEN you can refrigerate the kefir, without the grains in it-they should stay at room temp all of the time, and you just add fresh milk daily-very easy. It takes me less than a minute to tend to them daily, yet I have boatloads of fresh kefir on hand all the time during my raw milk season. Your grains will multiply RAPIDLY...I just start new jars, or give the grains to someone else who can use them, usually offering them to someone on the group for just the amount of postage. I can tell you how to ship them when you reach that point. ENJOY!Sent from my iPadOn Mar 16, 2012, at 12:56 PM, Rena Glubay <jp17aday@...> wrote:

I believe the grains are fresh. If I remember correctly, I think he said that they were originally from Russia (?) (someplace in Europe, anyway). He has been making kefir for a long time. They are in the milk he made the kefir with; sitting in a glass jar in my refrig. I haven't done anything with it since he have it to me several days ago. I kept forgetting to post my questions <330.gif>. I hope it's still good.

RenaIf 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.

On Fri, Mar 16, 2012 at 10:47 AM, <berrywell@...> wrote:

Thanks, Rena. It was quite a distressing day, for sure-sorry I didn't get back to you on the kefir sooner. Are the grains that you were given fresh grains, or freeze dried? What are they in now? Once I know what type you have, I can better help you. I am getting ready to start kefir and raw milk again soon-I avoid milk from my cows during the winter when they are fed grains (due to my grain allergies, not because there is anything wrong with the concept, lol)

>

> That is very sad. I am sorry, , that you and your daughter had to

> witness it. But thankful that you and your family are safe. When ever you

> have time, I would love to hear from you about the kefir. Thanks!

>

> *Rena*

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

>

March 16, 2012

Hi, Ginny. I would be happy to send you some grains, but it will be late spring

before mine are ready, if you don't mind waiting that long-they will survive the

trip just fine. I sent some to the ines, and they made THAT trip in

tact, lol.

>

> I'm just jumping in here on the Kefir discussion, as I've wondering what is

the best place to start with kefir...and here's so much information from you -

very information, and thanks.Â I haven't obtained any grains yet, and would be

happy to try some of yours and happily send the amount of postage, should you

have extras to share.Â I'm in California, so not sure if they will survive a

long trip??

>

> Ginny

>

March 16, 2012

Rena...if you only have the ultrapasturized, I would use it till you can get a

better version, but switch it as soon as you can. With 1/3 cup of grains, you

can easily do a quart. If you do less than that, it will probably just kefir

sooner. That will also vary depending on how warm or cool your house is. When

you see pockets of whey or separation, which is usually about 24 hours, you can

go ahead and strain it off and start the 2nd jar. Some people drink it at this

point. I let it sit on the counter for a second 24 hr, then chill and make my

fruit smoothies in the VM. The second ferment gives you more probiotics and good

stuff. Tingly liquid sounds ok to me. when I share grains, I send along a little

information sheet...pretty much what & I have already said. But I will

forward it to you so you can print it out to refer to till you are comfortable

with the process..won't take long. It's got the url's for some information rich

kefir groups. I recommend joining one of the for awhile to see what

all others are using their kefir for.

I usually take smoothies to work with me and will share with my workmates.

Lately they have been asking why mine are so much smoother than the ones brought

in by my other coworkers who are also kefiring with grains I have given them. I

tell them that mine are smoother because mine are made om a VM!!

Carol K

---- Rena Glubay <jp17aday@...> wrote:

> Hi Carol / ~

>

> I just finished straining the kefir and there are grains. It was very

> thick and I had to push it through the strainer. I ended up with about 1/3

> C grains. How can you tell if they are " healthy and prolific " ?

> Unfortunately, I have already done my shopping and sure enough it is

> ultra-pasteurized. Is it ok to go ahead and use it even if it isn't the

> best option? Also the liquid has a kind of tingly (not just tangy) taste.

> Is it ok?

>

> *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.

>

> On Fri, Mar 16, 2012 at 4:01 PM, <ckarnes@...> wrote:

>

> > **

> >

> > Rena, There is a Russian Kefir that doesn't actually have visible grain in

> > it. So when you get home and strain, don't panic if you have this kind. For

> > Russian Kefir, you just save a tablespoon or so of kefir from each batch to

> > start the next batch...very easy because there is no straining necessary.

> > The metal thing is more about your fermenting vessel than the strainer. A

> > good stainless steel strainer is ok...but I would stay away from some thing

> > like an aluminum one. The mesh jar lid strainer is a good one. Right now my

> > grains are one big clump, so I don't have to strain, I just transfer them

> > with a plastic fork from one container to another. And I never, ever rinse

> > them with water. I know some people do, and some will if their grains

> > become ill looking. But mine have been healthy and prolific, so I don't

> > rinse. I've also used all kinds of dairy milk: skim, 1 & 2%, whole and raw.

> > (Best is raw). You absolutely want to avoid anything that is

> > " ultrapasturized " . This extra processing is done to lengthen the shelf life

> > of the product and destroys even more of the good stuff in milk. Read your

> > labels. Frequently Organic milks are also ultrapasturized as well.

> > HTH

> > Carol K

> >

> > ---- Rena Glubay <jp17aday@...> wrote:

> > > I am at work but will take care of this when I get home. All my strainers

> > > are stainless which I assume I shouldn't use. Would a plastic sprouting

> > > lid work to strain the liquid from the grains? Or I guess I could use my

> > > nut milk bag? My house is on a well so there isn't any chlorine in the

> > > water - that should be ok, right? Not sure about the " no detergent "

> > towels

> > > but there again, maybe the nut milk bag? I just wash in dish soap (well,

> > > that's probably detergent too). So maybe just leave the grains in the jar

> > > with the plastic sprouting lid, upside down to drain? I am assuming there

> > > are grains in this jar. How many grains do you use per batch? Cover the

> > > bottom of the jar? More? Less? The last time I looked at it, it had

> > > separated with a clearier liquid at the top. Is this the whey? Do you

> > > drain that and discard or just mix it all back together. I think the guy

> > I

> > > got it from says he discards the whey but not sure why he does that. If I

> > > get to the point of having more kefir than I can drink, can the grains

> > sit

> > > on the counter without any liquid?

> > >

> > > Thanks for taking the time to answer all my questions. I am looking

> > > forward to going home and getting this process started. I go grocery

> > > shopping today so I can pick up some organic milk (no raw available to

> > me).

> > >

> > > *Rena*

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

> >

March 16, 2012

o.k., THANKS! I've just become interested in making it. I currently make my yougurt, but realize there are a lot more good probiotics that will grow in my gut with the kefir. If I am able to come upon any grains before yours are ready, I'll let you know, but I'm not in a rush since I'm going to be gone for a few days visitng my daughter.Thanks,Ginny From: <berrywell@...> Sent: Friday, March 16, 2012 7:33 PM Subject: Re: Keifer

Hi, Ginny. I would be happy to send you some grains, but it will be late spring before mine are ready, if you don't mind waiting that long-they will survive the trip just fine. I sent some to the ines, and they made THAT trip in tact, lol.

>

> I'm just jumping in here on the Kefir discussion, as I've wondering what is the best place to start with kefir...and here's so much information from you - very information, and thanks.Ã‚ I haven't obtained any grains yet, and would be happy to try some of yours and happily send the amount of postage, should you have extras to share.Ã‚ I'm in California, so not sure if they will survive a long trip??

>

> Ginny

>

March 16, 2012

Ok. I just filled a quart jar with the milk using all the grains - not completely full and the lid is mostly just sitting on top. Our house is pretty cool. We heat with wood and with the milder temps we don't light is as much. Right now it is 65 but we will light a fire soon and it will warm up some. DHs office is warmer (right now it's 75!) so maybe it would be better to keep it back there?

RenaIf 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.

On Fri, Mar 16, 2012 at 8:38 PM, <ckarnes@...> wrote:

Rena...if you only have the ultrapasturized, I would use it till you can get a better version, but switch it as soon as you can. With 1/3 cup of grains, you can easily do a quart. If you do less than that, it will probably just kefir sooner. That will also vary depending on how warm or cool your house is. When you see pockets of whey or separation, which is usually about 24 hours, you can go ahead and strain it off and start the 2nd jar. Some people drink it at this point. I let it sit on the counter for a second 24 hr, then chill and make my fruit smoothies in the VM. The second ferment gives you more probiotics and good stuff. Tingly liquid sounds ok to me. when I share grains, I send along a little information sheet...pretty much what & I have already said. But I will forward it to you so you can print it out to refer to till you are comfortable with the process..won't take long. It's got the url's for some information rich kefir groups. I recommend joining one of the for awhile to see what all others are using their kefir for.

I usually take smoothies to work with me and will share with my workmates. Lately they have been asking why mine are so much smoother than the ones brought in by my other coworkers who are also kefiring with grains I have given them. I tell them that mine are smoother because mine are made om a VM!!