Guest guest Posted August 3, 2008 Report Share Posted August 3, 2008 , you can buy and use organic milk in VT. Where are you? There are many small dairy farms and folks with 1 - 5 milking cows scattered around the state. Maybe one not too far from you. Many are not listed on the usual raw milk websites. Tonio also in VT All I can get here is store milk. Does this mean I can't get started in Kefir? I would love to try this for both Kefir and cheese. Can someone please explain the deference between water and milk Kefir? Please remember I'm new at this and trying to get started. Also anyone have water and milk grain's to sell. I have 1 Qt and 1/2 gallon canning jars. in Vt No virus found in this incoming message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.5.10/1587 - Release Date: 8/2/2008 5:30 PM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2008 Report Share Posted August 3, 2008 On Sun, Aug 3, 2008 at 6:34 AM, jhome1939 <jhome1939@...> wrote: > All I can get here is store milk. Does this mean I can't get started > in Kefir? I would love to try this for both Kefir and cheese. > Can someone please explain the deference between water and milk Kefir? > Please remember I'm new at this and trying to get started. > Also anyone have water and milk grain's to sell. > I have 1 Qt and 1/2 gallon canning jars. > in Vt Store milk makes fine kefir. Just get the stuff labeled " organic " because the other stuff seems to have antibiotics in it sometimes that can keep the grains from growing (that's what happened to me). A lot of people prefer raw milk, but raw milk can also change the nature of your kefir because it has competing bacteria in it, which change seasonally. Water and milk kefir are very different. Water kefir grains are small, translucent, and grow like mad. Milk kefir grains look like tiny cauliflowers. They have different bacteria in them: I don't get any drastic gut results from water kefir, but milk kefir helps me a lot (and fairly obviously). I can't eat much dairy though, so I use the milk kefir grains to ferment cider and drink that, which has a great probiotic effect on me. You can get milk kefir grains from Gem Cultures, if no one happens to have them here. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2008 Report Share Posted August 3, 2008 Tonio, I¢m just outside of Middlebury I didn¢t know there was a web site for raw milk. in VT From: tonio epstein <tonio@...> Subject: Re: Kefir help nutrition Date: Sunday, August 3, 2008, 10:35 AM , you can buy and use organic milk in VT. Where are you? There are many small dairy farms and folks with 1 - 5 milking cows scattered around the state. Maybe one not too far from you. Many are not listed on the usual raw milk websites. Tonio also in VT No virus found in this incoming message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.5.10/1587 - Release Date: 8/2/2008 5:30 PM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2008 Report Share Posted August 3, 2008 , Thank you for that information. Water Kefir, how do you use it, Do you put it in water or what? Thank you, in VT --- On Sun, 8/3/08, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2008 Report Share Posted August 3, 2008 , I'm a little north of Montpelier. Over the past 10 years I've gotten raw mailk from four different sources at different times. It took a while to find most of them, so it's worth searching and asking around. I don't remember the websites, but you can google raw milk, and the Weston A. Price website. And realmilk.com I think. You can also google kefir grains, if you need some. There are people who will mail them to you for the cost of mailing. I haven't made kefir in over a year and don't think my kefir grains are any good any more. Good luck, Tonio Tonio, I¢m just outside of Middlebury I didn¢t know there was a web site for raw milk. in VT From: tonio epstein <tonio@...> Subject: Re: Kefir help nutrition Date: Sunday, August 3, 2008, 10:35 AM , you can buy and use organic milk in VT. Where are you? There are many small dairy farms and folks with 1 - 5 milking cows scattered around the state. Maybe one not too far from you. Many are not listed on the usual raw milk websites. Tonio also in VT No virus found in this incoming message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.5.10/1587 - Release Date: 8/2/2008 5:30 PM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2008 Report Share Posted August 3, 2008 wrote: > All I can get here is store milk. Does this mean I can't get started > in Kefir? I had a milk kefir culture going for about 3/4 of a year using store-brand nonfat milk. It did fine, multiplied about 4x, and never got killed off by anything in the milk. I think you'd be OK with it. Nance Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2008 Report Share Posted August 3, 2008 On Sun, Aug 3, 2008 at 1:29 PM, john strong <jhome1939@...> wrote: > > Water Kefir, how do you use it, Do you put it in water or > what? You can put it in sugar water with some fruit, or fruit juice, or sugared ginger water. Mainly it wants sugar of some kind to grow (milk kefir eats sugar too: but milk kefir eats lactose rather than sucrose or fructose). Water kefir is fun, it moves up and down like a lava lamp as it works. I don't particularly like the taste of it, but it isn't as alcoholic as milk-kefir-cider can get. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2008 Report Share Posted August 4, 2008 > You can get milk kefir grains from Gem Cultures, if no > one happens to have them here. I've got a lot of surplus milk kefir grains to send. (Europe) Greetings, Maarten Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2008 Report Share Posted August 4, 2008 G'day , > All I can get here is store milk. Does this mean I can't get started >in Kefir? I would love to try this for both Kefir and cheese. I use store-bought organic milk mostly, but sometimes have to buy the " regular " factory milk when I can't find organic. I'm careful these days to avoid the really cheap milk, because I once got bitten by it when it killed my kefir grains (as per , I reckon it was antibiotics either in the process or in the feed-lot feed - hate to think what it's doing to the insides of people who drink that crap regularly!) >Can someone please explain the deference between water and milk Kefir? Adding to 's comments, check out these pages on Wikipedia to see the difference: http://en.wikipedia.org/wiki/Kefir http://en.wikipedia.org/wiki/Tibicos >Also anyone have water and milk grain's to sell. Checkout this list of lists, you might be able to find someone near you who will gladly share their kefir grains with you: http://www.webaware.com.au/ferment/finding_kefir.php >I have 1 Qt and 1/2 gallon canning jars. Quick, fill them up with something! -- Ross McKay, Toronto, NSW Australia The planet is in a pickle, but fermenting will help save us Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2008 Report Share Posted August 6, 2008 Marrten, Thank you but I don¢t think they would survive the trip. in VT From: maartendeprez <maarten.deprez@...> Subject: Re: Kefir help nutrition Date: Monday, August 4, 2008, 5:37 PM > You can get milk kefir grains from Gem Cultures, if no > one happens to have them here. I've got a lot of surplus milk kefir grains to send. (Europe) Greetings, Maarten ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2011 Report Share Posted May 28, 2011 In message <irr33i+2l3oeGroups> you wrote: > ...... and letting it ferment longer--at least 7 days by now. Oh dear! SEVEN days! It's not as we do the Kombucha, Lyn. Milk Kefir only needs 12-24 hours to ferment to harvestibility, can also be fermented slower in the fridge. What I should do now - thinking of your kefir grains: Strain them through a sieve (I hope you have just one for Kefir!) start off the grains in some more milk and ferment 12-24 hours covered, either at room temperature or in the fridge, especially if they get sour very quickly. Rotating the grains like that will stimulate their growth, as they get a fresh supply of lactose every day. > I did that with this one because each time I poured it off, these grains > would not give me a creamy layer ... The Kefir will get creamier as you ferment it the suggested time. After separating grains from Kefir, I keep the drink in the fridge and it does thicken amazingly well. All you need is a little patience, to let Kefir do its own thing. That's the nature of Kombucha and Kefir, you won't have to wait 7 day as with Kombucha ;-) This is the 'How to' I send out with kefir grains I share with folks. Hopw you glean some wisdom from it, Lyn! :-) Margret :-) - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Your Milk Kefir Information: ^^^^^^^^^^^^^^^^^^^^^^^^^^^ Please add the Kefir grains ASAP after arrival to the milk of your choice : full-fat or semi-skimmed, pasteurised or UHT or raw, if you can get it, cow or goat, or soya, rice or coconut milk. Full milk works best. I have also tried skimmed milk with the Kefir grains and found that that, too, works quite well. Kefir grown in non-animal medium will not multiply, as the grains need lactose for growth. How to make it: ^^^^^^^^^^^^^^ Place the grains in a mug or small bowl, pour up to 1/2 litre milk over (raw, pasteurised or UH), cover and leave 12-48 hours to ferment at room temperature until it has the ripeness you desire. As curds and whey separate, stir occasionally with clean spoon.-- You can transfer the brewing Kefir to the top of the fridge at any time, fermenting slower until the Kefir is lovely and thick. Once it tastes nice to you strain, separating the Kefir grains from the yogurty Kefir. Refrigerate the drinking Kefir and put the grains in fresh milk at room temperature initially, starting the whole process again. The grains will multiply .... the more milk you ferment the more new grains will grow. If you have too many grains you can either share them with friends or even eat them (I love them - they taste a bit like milky prawns without being fishy, of course ;-) If your room temperature is very warm it is advisable to ferment at that temperature for a few hours only, e.g. over night, and then to place the Kefir in the top part of your fridge to ferment more slowly. This will prevent over-souring of the kefir and ensure a more pleasant taste. Should it get too sour at any time, you can rinse the culture, preferably with filtered water, and restart fermentation in the milk of your choice. :-) The drawback is that you loose a lot of the healthy, precious enzymes contained in the milk. In their country of origin, Turkey, the nomads never rinsed their precious white treasure as they carried it along with them in large hides of skin. For straining I recommend to use one strainer for Kefir ONLY to avoid cross contamination with other things. Such a strainer should preferably have fine enough meshed nylon to avoid the Kefir grains dropping through. Some more info about Kefir: Dominic explains everything about them very well ;-) There is also a reference on how to use milk kefir grains for water kefir - however, used like this they will not multiply. http://users.sa.chariot.net.au/~dna/Makekefir.html Dom's Kefir-making in-site -- +------------------ Minstrel@... --------------------+ http://bavarianminstrel.wordpress.com http://www.hebrew4christians.com/index.html creation.com JOY comes by putting Jesus first, Others second, and Yourself last. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2011 Report Share Posted May 28, 2011 ________________________________ In message <irr33i+2l3oeGroups> you wrote: > ...... and letting it ferment longer--at least 7 days by now. Oh dear! SEVEN days! It's not as we do the Kombucha, Lyn. Milk Kefir only needs 12-24 hours to ferment to harvestibility, can also be fermented slower in the fridge. I know it is supposed to be 12-24 hrs. I've been doing kefir as long as I have been struggling with KT. Since Feb. It has never been 24 hrs for me. Never. It is ever under 7 days. I always thought it was because of my cold house. But if you can do yours in the fridge then none of my cultures should have taken as long as a week per try as they have in my 58 degree house. I am just having trouble all over. My first grains would at least give me that creamy layer after a 7-12 day culture. But each time I poured off that milk, the grains shrank until the last time I poured it off there were no grains. >>What I should do now - thinking of your kefir grains: Strain them through a sieve (I hope you have just one for Kefir!) start off the grains in some more milk and ferment 12-24 hours covered, either at room temperature or in the fridge, especially if they get sour very quickly. Rotating the grains like that will stimulate their growth, as they get a fresh supply of lactose every day.<< If I pour off every day I will pour off unchanged milk. The milk does not start to turn to kefir for 4 or 5 days. The creamy layer forms after that. Should I just give the grains 1 or 2 oz of milk and see if the grains can make kefir in that little bit of milk in the 24 hr period? What do you think I might see in the jar if I do it that way? Do you think I will see grown grains with nothing to pour off? I have poured off what I have and found that the grains reduced in quantity, but they appear larger. So did the little bitty things join together? The kefir, as I said, does not smell like the sour smell I am used to. It is more like a spoiled smell. But I am eating it with a spoon and it does not taste bad. Just different. It looks like butter because of the color I said it had in the creamy layer on top. Can everyone see how confusing this has been for me? Can you see why I am so dependent on this group? I never thought I would have had this much trouble when I started . It was a happy adventure to me. But it sure is turning out differently than I planned. Reply to sender | Reply to group | Reply via web post | Start a New Topic Messages in this topic (2) Recent Activity: * New Members 15 Visit Your Group MARKETPLACE Stay on top of your group activity without leaving the page you're on - Get the Yahoo! Toolbar now. ________________________________ Get great advice about dogs and cats. Visit the Dog & Cat Answers Center. Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2011 Report Share Posted May 28, 2011 Lyn, For helo with kefir check out the Yahoo talk group Good Kefir grains. There you can ask questions about both milk and water kefir. Warmly, Jane Humes http://www.raw-food-diet-magazine.com kefir help I checked my kefir today and the jar has a layer of " cream " but it is yellow through the bottle. When I take the lid off and smell it does not have a sour kefir smell and the color over the top is mustard. It smells more like spoiled milk to me. I have been very minimally touching this and letting it ferment longer--at least 7 days by now. I did that with this one because each time I poured it off, these grains would not give me a creamy layer and they did not grow or multiply. These are my second grains that I got from my scoby friend because the first grains shrank and disappeared. Have I destroyed these, too, and wasted a jar of milk? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2011 Report Share Posted May 28, 2011 In message you wrote: > In message <irr33i+2l3oeGroups> you wrote: > > ...... and letting it ferment longer--at least 7 days by now. > I am just having trouble all over. > My first grains would at least give me that creamy layer after a 7-12 day > culture. But each time I poured off that milk, the grains shrank until > the last time I poured it off there were no grains...... Dear Lyn, I am absolutely clueless why you are having the problems you are having. I know that it's NOT your cool house! My guess is, that you may have a defective culture. My advice is that you join the Kefir list, which specifically looks at Kefir issues and might be of much more use to you than this Kombucha forum. http://groups.yahoo.com/group/Kefir_making/ Kefir_making : Kefir_making Hope you get your brewing problems sorted soon. Where there is a will, there is a way. Don't give up trying. It will have been worth it in the end! All best, Margret:-) UK -- +------------------ Minstrel@... --------------------+ http://www.hebrew4christians.com/index.html creation.com Invited or not, God is present! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2011 Report Share Posted May 28, 2011 Since my grains thus far have just kept shrinking, I really don't have a good ratio. My friend gave me about 1 T the first time and I used about 8 to 10 oz in the first jar. Then I tried 4 each of the two times after that but the grains continued to shrink and then disappeared. She has been brewing for over a year and so I am sure she knew the right amount to give me for the jar I had each time I arrived at her house. She gave me about the same amount the second time. But I am thinking I should just try going even less milk. Because the grains, this time, reduced in number but got a little bigger in size. So it is about a teaspoon. I've never been able to make a quart. ________________________________ To: original_kombucha Sent: Sat, May 28, 2011 4:08:08 PM Subject: Re: kefir help Hi, Lyn, I had a thought that I probably should have voiced earlier, which might have a bearing on your situation: How much milk are you using for your grains - what proportion of milk to grains do you have? As you yourself suggested, it might be worth a try to use less milk with your grains. At a guess, there are about 3-4 tbsps of grains to a quart of milk in my glass jar. I wonder what your ratio is? Just an afterthought! Margret:-) -- +------------------ Minstrel@... --------------------+ http://www.therpc.f9.co.uk/family/scobygrow/home.html http://bavarianminstrel.wordpress.com http://www.hebrew4christians.com/index.html creation.com Create in me a clean heart, O God, and renew a steadfast spirit within me. (Ps.51:10) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2011 Report Share Posted May 28, 2011 Since my grains thus far have just kept shrinking, I really don't have a good ratio. My friend gave me about 1 T the first time and I used about 8 to 10 oz in the first jar. Then I tried 4 each of the two times after that but the grains continued to shrink and then disappeared. She has been brewing for over a year and so I am sure she knew the right amount to give me for the jar I had each time I arrived at her house. She gave me about the same amount the second time. But I am thinking I should just try going even less milk. Because the grains, this time, reduced in number but got a little bigger in size. So it is about a teaspoon. I've never been able to make a quart. ________________________________ To: original_kombucha Sent: Sat, May 28, 2011 4:08:08 PM Subject: Re: kefir help Hi, Lyn, I had a thought that I probably should have voiced earlier, which might have a bearing on your situation: How much milk are you using for your grains - what proportion of milk to grains do you have? As you yourself suggested, it might be worth a try to use less milk with your grains. At a guess, there are about 3-4 tbsps of grains to a quart of milk in my glass jar. I wonder what your ratio is? Just an afterthought! Margret:-) -- +------------------ Minstrel@... --------------------+ http://www.therpc.f9.co.uk/family/scobygrow/home.html http://bavarianminstrel.wordpress.com http://www.hebrew4christians.com/index.html creation.com Create in me a clean heart, O God, and renew a steadfast spirit within me. (Ps.51:10) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2011 Report Share Posted May 28, 2011 Since my grains thus far have just kept shrinking, I really don't have a good ratio. My friend gave me about 1 T the first time and I used about 8 to 10 oz in the first jar. Then I tried 4 each of the two times after that but the grains continued to shrink and then disappeared. She has been brewing for over a year and so I am sure she knew the right amount to give me for the jar I had each time I arrived at her house. She gave me about the same amount the second time. But I am thinking I should just try going even less milk. Because the grains, this time, reduced in number but got a little bigger in size. So it is about a teaspoon. I've never been able to make a quart. ________________________________ To: original_kombucha Sent: Sat, May 28, 2011 4:08:08 PM Subject: Re: kefir help Hi, Lyn, I had a thought that I probably should have voiced earlier, which might have a bearing on your situation: How much milk are you using for your grains - what proportion of milk to grains do you have? As you yourself suggested, it might be worth a try to use less milk with your grains. At a guess, there are about 3-4 tbsps of grains to a quart of milk in my glass jar. I wonder what your ratio is? Just an afterthought! Margret:-) -- +------------------ Minstrel@... --------------------+ http://www.therpc.f9.co.uk/family/scobygrow/home.html http://bavarianminstrel.wordpress.com http://www.hebrew4christians.com/index.html creation.com Create in me a clean heart, O God, and renew a steadfast spirit within me. (Ps.51:10) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2011 Report Share Posted May 28, 2011 I don't keep kefir and have not tried since from what I read raw milk is best and I do not have access to raw milk. Sadly. BUT ... where did you get your kefir grains? I have heard of the grains getting smaller like that from commercial bought grains. Like the ones I can pick up at Whole Foods. It seems for some reason those do not last. But people swap kefir grains much like they do with SCOBYs and from some I have seen good healthy ones grow like crazy. Jaxi > > > > > > ________________________________ > > > > In message <irr33i+2l3oeGroups> you wrote: > > > ...... and letting it ferment longer--at least 7 days by now. > > Oh dear! SEVEN days! It's not as we do the Kombucha, Lyn. > Milk Kefir only needs 12-24 hours to ferment to harvestibility, can also > be fermented slower in the fridge. > I know it is supposed to be 12-24 hrs. I've been doing kefir as long as I > have > been struggling with KT. Since Feb. It has never been 24 hrs for me. Never. > It > is ever under 7 days. I always thought it was because of my cold house. But > if > you can do yours in the fridge then none of my cultures should have taken > as > long as a week per try as they have in my 58 degree house. I am just having > trouble all over. > My first grains would at least give me that creamy layer after a 7-12 day > culture. But each time I poured off that milk, the grains shrank until the > last > time I poured it off there were no grains. > > >>What I should do now - thinking of your kefir grains: > Strain them through a sieve (I hope you have just one for Kefir!) > start off the grains in some more milk and ferment 12-24 hours covered, > either at room temperature or in the fridge, especially if they get sour > very quickly. Rotating the grains like that will stimulate their growth, > as they get a fresh supply of lactose every day.<< > If I pour off every day I will pour off unchanged milk. The milk does not > start > to turn to kefir for 4 or 5 days. The creamy layer forms after that. > Should I > just give the grains 1 or 2 oz of milk and see if the grains can make kefir > in > that little bit of milk in the 24 hr period? What do you think I might see > in > the jar if I do it that way? Do you think I will see grown grains with > nothing > to pour off? > > I have poured off what I have and found that the grains reduced in > quantity, but > they appear larger. So did the little bitty things join together? > The kefir, as I said, does not smell like the sour smell I am used to. It > is > more like a spoiled smell. But I am eating it with a spoon and it does not > taste > bad. Just different. It looks like butter because of the color I said it > had in > the creamy layer on top. > Can everyone see how confusing this has been for me? Can you see why I am > so > dependent on this group? I never thought I would have had this much trouble > when > I started . It was a happy adventure to me. But it sure is turning out > differently than I planned. > > Reply to sender | Reply to group | Reply via web post | Start a New Topic > Messages in this topic (2) > > Recent Activity: * New Members 15 > Visit Your Group > MARKETPLACE > Stay on top of your group activity without leaving the page you're on - Get > the > Yahoo! Toolbar now. > > > ________________________________ > > Get great advice about dogs and cats. Visit the Dog & Cat Answers Center. > > Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use > . > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2011 Report Share Posted May 28, 2011 I don't keep kefir and have not tried since from what I read raw milk is best and I do not have access to raw milk. Sadly. BUT ... where did you get your kefir grains? I have heard of the grains getting smaller like that from commercial bought grains. Like the ones I can pick up at Whole Foods. It seems for some reason those do not last. But people swap kefir grains much like they do with SCOBYs and from some I have seen good healthy ones grow like crazy. Jaxi > > > > > > ________________________________ > > > > In message <irr33i+2l3oeGroups> you wrote: > > > ...... and letting it ferment longer--at least 7 days by now. > > Oh dear! SEVEN days! It's not as we do the Kombucha, Lyn. > Milk Kefir only needs 12-24 hours to ferment to harvestibility, can also > be fermented slower in the fridge. > I know it is supposed to be 12-24 hrs. I've been doing kefir as long as I > have > been struggling with KT. Since Feb. It has never been 24 hrs for me. Never. > It > is ever under 7 days. I always thought it was because of my cold house. But > if > you can do yours in the fridge then none of my cultures should have taken > as > long as a week per try as they have in my 58 degree house. I am just having > trouble all over. > My first grains would at least give me that creamy layer after a 7-12 day > culture. But each time I poured off that milk, the grains shrank until the > last > time I poured it off there were no grains. > > >>What I should do now - thinking of your kefir grains: > Strain them through a sieve (I hope you have just one for Kefir!) > start off the grains in some more milk and ferment 12-24 hours covered, > either at room temperature or in the fridge, especially if they get sour > very quickly. Rotating the grains like that will stimulate their growth, > as they get a fresh supply of lactose every day.<< > If I pour off every day I will pour off unchanged milk. The milk does not > start > to turn to kefir for 4 or 5 days. The creamy layer forms after that. > Should I > just give the grains 1 or 2 oz of milk and see if the grains can make kefir > in > that little bit of milk in the 24 hr period? What do you think I might see > in > the jar if I do it that way? Do you think I will see grown grains with > nothing > to pour off? > > I have poured off what I have and found that the grains reduced in > quantity, but > they appear larger. So did the little bitty things join together? > The kefir, as I said, does not smell like the sour smell I am used to. It > is > more like a spoiled smell. But I am eating it with a spoon and it does not > taste > bad. Just different. It looks like butter because of the color I said it > had in > the creamy layer on top. > Can everyone see how confusing this has been for me? Can you see why I am > so > dependent on this group? I never thought I would have had this much trouble > when > I started . It was a happy adventure to me. But it sure is turning out > differently than I planned. > > Reply to sender | Reply to group | Reply via web post | Start a New Topic > Messages in this topic (2) > > Recent Activity: * New Members 15 > Visit Your Group > MARKETPLACE > Stay on top of your group activity without leaving the page you're on - Get > the > Yahoo! Toolbar now. > > > ________________________________ > > Get great advice about dogs and cats. Visit the Dog & Cat Answers Center. > > Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use > . > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2011 Report Share Posted June 7, 2011 I had my very first 24/hr ferment with my kefir grains! HOORAY! I have reduced the milk all the way down to less than an ounce, I think. Today it was thick, but not separated. (How could it be with so little milk in there--is my thinking.) So I poured it off because I am getting yellow kefir all the time now and I don't know why. But this time my grains grew a tiny bit more and they have a more definite shape now. Like the small tapioca. It has not really increased the amount I have, tho,\. It is still only about a slightly rounded teaspoon. But I think--I hope--I am on the upswing of this journey now. I think tomorrow, if it ferments again that quick, I will start over with a clean jar. The current kombucha that I started in two continuous brew crocks this time seems to be coming along well. I have not tasted it because it will not be a week until tomorrow. But I just had to peek at them both and the scobys are now spread across the top of the big crocks and they are a creamy white. I was intrigued by that because they were both tea-stained when I put them in. I suppose that is just the new growth that I see on top and that has not gotten tea-stained in those big crocks yet. But they both have a healthy look about them. I also think I will be able to drink kombucha every day by the time I pour off this brew. So I think I am moving ahead with KT. > > > > Hi, Lyn, > I had a thought that I probably should have voiced earlier, > which might have a bearing on your situation: > > How much milk are you using for your grains - what proportion of milk to > grains do you have? > As you yourself suggested, it might be worth a try to use less milk with > your grains. > > At a guess, there are about 3-4 tbsps of grains to a quart of milk in my > glass jar. I wonder what your ratio is? > > Just an afterthought! > > Margret:-) > > > > > > > > -- > +------------------ Minstrel@... --------------------+ > http://www.therpc.f9.co.uk/family/scobygrow/home.html > http://bavarianminstrel.wordpress.com > http://www.hebrew4christians.com/index.html > creation.com > Create in me a clean heart, O God, and renew a steadfast spirit within me. (Ps.51:10) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2011 Report Share Posted June 7, 2011 I had my very first 24/hr ferment with my kefir grains! HOORAY! I have reduced the milk all the way down to less than an ounce, I think. Today it was thick, but not separated. (How could it be with so little milk in there--is my thinking.) So I poured it off because I am getting yellow kefir all the time now and I don't know why. But this time my grains grew a tiny bit more and they have a more definite shape now. Like the small tapioca. It has not really increased the amount I have, tho,\. It is still only about a slightly rounded teaspoon. But I think--I hope--I am on the upswing of this journey now. I think tomorrow, if it ferments again that quick, I will start over with a clean jar. The current kombucha that I started in two continuous brew crocks this time seems to be coming along well. I have not tasted it because it will not be a week until tomorrow. But I just had to peek at them both and the scobys are now spread across the top of the big crocks and they are a creamy white. I was intrigued by that because they were both tea-stained when I put them in. I suppose that is just the new growth that I see on top and that has not gotten tea-stained in those big crocks yet. But they both have a healthy look about them. I also think I will be able to drink kombucha every day by the time I pour off this brew. So I think I am moving ahead with KT. > > > > Hi, Lyn, > I had a thought that I probably should have voiced earlier, > which might have a bearing on your situation: > > How much milk are you using for your grains - what proportion of milk to > grains do you have? > As you yourself suggested, it might be worth a try to use less milk with > your grains. > > At a guess, there are about 3-4 tbsps of grains to a quart of milk in my > glass jar. I wonder what your ratio is? > > Just an afterthought! > > Margret:-) > > > > > > > > -- > +------------------ Minstrel@... --------------------+ > http://www.therpc.f9.co.uk/family/scobygrow/home.html > http://bavarianminstrel.wordpress.com > http://www.hebrew4christians.com/index.html > creation.com > Create in me a clean heart, O God, and renew a steadfast spirit within me. (Ps.51:10) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2011 Report Share Posted June 7, 2011 I had my very first 24/hr ferment with my kefir grains! HOORAY! I have reduced the milk all the way down to less than an ounce, I think. Today it was thick, but not separated. (How could it be with so little milk in there--is my thinking.) So I poured it off because I am getting yellow kefir all the time now and I don't know why. But this time my grains grew a tiny bit more and they have a more definite shape now. Like the small tapioca. It has not really increased the amount I have, tho,\. It is still only about a slightly rounded teaspoon. But I think--I hope--I am on the upswing of this journey now. I think tomorrow, if it ferments again that quick, I will start over with a clean jar. The current kombucha that I started in two continuous brew crocks this time seems to be coming along well. I have not tasted it because it will not be a week until tomorrow. But I just had to peek at them both and the scobys are now spread across the top of the big crocks and they are a creamy white. I was intrigued by that because they were both tea-stained when I put them in. I suppose that is just the new growth that I see on top and that has not gotten tea-stained in those big crocks yet. But they both have a healthy look about them. I also think I will be able to drink kombucha every day by the time I pour off this brew. So I think I am moving ahead with KT. > > > > Hi, Lyn, > I had a thought that I probably should have voiced earlier, > which might have a bearing on your situation: > > How much milk are you using for your grains - what proportion of milk to > grains do you have? > As you yourself suggested, it might be worth a try to use less milk with > your grains. > > At a guess, there are about 3-4 tbsps of grains to a quart of milk in my > glass jar. I wonder what your ratio is? > > Just an afterthought! > > Margret:-) > > > > > > > > -- > +------------------ Minstrel@... --------------------+ > http://www.therpc.f9.co.uk/family/scobygrow/home.html > http://bavarianminstrel.wordpress.com > http://www.hebrew4christians.com/index.html > creation.com > Create in me a clean heart, O God, and renew a steadfast spirit within me. (Ps.51:10) > Quote Link to comment Share on other sites More sharing options...
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