Re: Re: How to prom ote grain growth

[Guest guest]

Yep, same here.

Friday, September 29, 2006, 5:36:28 AM, you wrote:

> Also, if you allow them to ferment for a little longer

> than 24 hours they grow faster

> I don't know why but whenever I forget kefir in the

> cupboard I always get an explosive growth

> nna

> Pisa, Italy

> Check my ***NEW*** Blog: http://a-fat-chance.blogspot.com

> ----------

> "Support bacteria - they're the only culture some people have."

> -

>

>

[Guest guest]

Hi nna,

Have you ever done this many times in a row?

MarilynOn 9/29/06, Ro' <gionnetto@...> wrote:

Also, if you allow them to ferment for a little longerthan 24 hours they grow fasterI don't know why but whenever I forget kefir in thecupboard I always get an explosive growthnnaPisa, Italy

[Guest guest]

Hi Cheryl,

My husband being funny says it is a long days drive so that probably means 350 to 400 miles.

ita

Re: How to prom ote grain growth

I am in Eastern Washington, Republic area in Ferry county. How far are you from Spokane?

[Guest guest]

Hi nna,

I've had my grains in the same situation as yours for over a year and the

results are wonderful. My grains are best when kept at cooler temperatures.

They've been this way since I got them. When I do them strictly on the

counter with a 24hr milk change they become smaller and smaller and some

even start to sheet out on me. I love my big fat kefir grains that make

delicious creamy kefir.

I know Marilyn says that's not good for the grains but I think my grains

have shown me otherwise. I however do think that consistancy is important.

Doing it basically the same way with minor adjustments for life's

situations.

Kathann

>

> no I haven't. What happens if I do?

>

> nna

> Pisa, Italy

>

>

[Guest guest]

Hi Kathann,On 10/1/06, kwawracz <kwawracz@...> wrote:

I know Marilyn says that's not good for the grains but I think my grainshave shown me otherwise. I however do think that consistancy is important.Doing it basically the same way with minor adjustments for life's

situations.KathannWhen it gets too sour because they have stayed in the same milk for too long and therefore start to starve for lactose, that's what is bad for them. Too many times in a row of this starvation and they will break up into a million pieces and even get lost through the strainer. Sometimes they completely disintegrate. I replace kefir grains all the time because of overfermentation.

You are not taking the " beyond 24 hour timing " to the extreme as so many others do and therefore are not having the same problems the others have. If your kefir grains are doing great you are obviously not overfermenting. They are happy campers in your kitchen.

Do you know if your kefir grains double every 10 days?Marilyn

[Guest guest]

Hi Marilyn, Actually that's not at all my situation here. Mine double in 10 days and I Never do 24hour ferments...humm.....mine are 36 to 48 hours always....go figure...they get bigger instead of smaller. This leads me to wonder if grains do act differently in everyones home.

Mine will get way too small if I ferment at counter temps...especially in the summer heat so that's why I started using the refrigerator once the initial seperation starts which is around 24 hours then shake and stick into the cold once again. They just seem to love it. Go figure.

Kathann

When it gets too sour because they have stayed in the same milk for too long and therefore start to starve for lactose, that's what is bad for them. Too many times in a row of this starvation and they will break up into a million pieces and even get lost through the strainer. Sometimes they completely disintegrate. I replace kefir grains all the time because of overfermentation. You are not taking the "beyond 24 hour timing" to the extreme as so many others do and therefore are not having the same problems the others have. If your kefir grains are doing great you are obviously not overfermenting. They are happy campers in your kitchen. Do you know if your kefir grains double every 10 days?Marilyn

[Guest guest]

Oh, no. You just told 100+ people that it is okay to put them into the refrigerator. Aaaahhhhh! I'm outa here. No wait. Maybe if they do it exactly the way you do it, their kefir grains will get trained exactly how yours are. I think people get into trouble when they keep their fermenting jar in the refrigerator constantly and only change the milk every week or two. Or leave it on the counter for 48 hours.

So when I get extra milk (I'm looking to buy another goat) I'll start another jar and I'll do what you do and give a report later. I still have 30 gallons of frozen cows milk so I could possibly do it with that.

MarilynOn 10/1/06, kwawracz <kwawracz@...> wrote:

Hi Marilyn, Actually that's not at all my situation here. Mine double in 10 days and I Never do 24hour ferments...humm.....mine are 36 to 48 hours always....go figure...they get bigger instead of smaller. This leads me to wonder if grains do act differently in everyones home.

Mine will get way too small if I ferment at counter temps...especially in the summer heat so that's why I started using the refrigerator once the initial seperation starts which is around 24 hours then shake and stick into the cold once again. They just seem to love it. Go figure.

Kathann

When it gets too sour because they have stayed in the same milk for too long and therefore start to starve for lactose, that's what is bad for them. Too many times in a row of this starvation and they will break up into a million pieces and even get lost through the strainer. Sometimes they completely disintegrate. I replace kefir grains all the time because of overfermentation. You are not taking the " beyond 24 hour timing " to the extreme as so many others do and therefore are not having the same problems the others have. If your kefir grains are doing great you are obviously not overfermenting. They are happy campers in your kitchen. Do you know if your kefir grains double every 10 days?Marilyn

[Guest guest]

Ha ha you're funny....NO you can't leave...lol

I agree leaving the grains constantly in the fridge probably won't work and leaving them on the counter for 48 hours is asking for trouble.

I know some others that do it the same way I do and no problems so give it a try and yes, do let us know.

Kathann

Oh, no. You just told 100+ people that it is okay to put them into the refrigerator. Aaaahhhhh! I'm outa here. No wait. Maybe if they do it exactly the way you do it, their kefir grains will get trained exactly how yours are. I think people get into trouble when they keep their fermenting jar in the refrigerator constantly and only change the milk every week or two. Or leave it on the counter for 48 hours. So when I get extra milk (I'm looking to buy another goat) I'll start another jar and I'll do what you do and give a report later. I still have 30 gallons of frozen cows milk so I could possibly do it with that.Marilyn

[Guest guest]

I always kefir my grains (in my pantry) for 48 hours. I have been doing a lot of Internet reading, and have come to the conclusion that it is the best timing for people with Colitis.

I then let the kefir sit for 24 hours in the refrigerator to thicken. I use goat's milk and I have found that this is the combination that works the best for me.

I have been doing this for some time now and have had no problems thus far.

Jazz

-- Re: Re: How to prom ote grain growth

Ha ha you're funny....NO you can't leave...lol

I agree leaving the grains constantly in the fridge probably won't work and leaving them on the counter for 48 hours is asking for trouble.

I know some others that do it the same way I do and no problems so give it a try and yes, do let us know.

Kathann

Oh, no. You just told 100+ people that it is okay to put them into the refrigerator. Aaaahhhhh! I'm outa here. No wait. Maybe if they do it exactly the way you do it, their kefir grains will get trained exactly how yours are. I think people get into trouble when they keep their fermenting jar in the refrigerator constantly and only change the milk every week or two. Or leave it on the counter for 48 hours. So when I get extra milk (I'm looking to buy another goat) I'll start another jar and I'll do what you do and give a report later. I still have 30 gallons of frozen cows milk so I could possibly do it with that.Marilyn

[Guest guest]

Hi Jazz,On 10/2/06, Jazz <jazzway@...> wrote:

I always kefir my grains (in my pantry) for 48 hours. This might work depending on how much milk you are giving them and if it is cool enough in there so it doesn't get overdone too soon and sit in their own waste product, you know, the stuff we like called kefir.

I have been doing a lot of Internet reading, and have come to the conclusion that it is the best timing for people with Colitis.

You want it lactose free and very sour. That's fine but you can make it that way without stressing out your kefir grains. Strain on time (just before separation) and put your kefir grains in new milk. Keep your strained kefir on the counter for as long as you need to make it as sour as you want.

I then let the kefir sit for 24 hours in the refrigerator to thicken. I use goat's milk and I have found that this is the combination that works the best for me.

As long as they are growing well they are okay. But sometimes it takes months before they show obvious signs they are being stressed out.

I have been doing this for some time now and have had no problems thus far.

About a month right? Let us know in three months if they are still making uniform kefir and growing steadily with this method.

Marilyn

[Guest guest]

Dear Subha,

If you want your kefir grains to grow well, keep them out of the

refrigerator. That puts them to sleep.

Marilyn

On Thu, May 21, 2009 at 3:32 PM, subha249 <subha249@...> wrote:

> Hi,

> I am a newbie. My name is Subha. I received the grains about 10 days back

> from Marlyn and they are making a great Keifr. I am interested in promoting

> the grain growth. I have read all messages on this thread and see that there

> are different perspectives on this subject.

> Kathann, I am trying to understand the formula you are using. So, you

> ferment on the counter top for 24 hour and right before whey curd

> separation, you put it in the fridge for another 12- 24hrs? Right? Is the

> end product after this 36- 48hr part time room temperature part time fridge

> temepature too sour or just about right?

> What is the grain to milk ratio you use? Like what marlyn says 1:10 or

> greater? I apprecitae every bodys commnets and sharing their experiences on

> this subject.

>

> Thank You,

> Subha

>

[Guest guest]

Hi Subha,

I live in the tropics so the weather is hot (28-30degC). Generally, I let it

ferment on the counter for 12hrs then put it in the fridge for another 12hrs.

The grain growth seems to be healthy, almost doubled in a week. Taste wise not

too sour. I use 1 tablespoon of grains to 1 cup of milk ratio.

 

If you want to promote grain growth, put back a few tablespoons of strained

Kefir into the new batch and you will see fast growth of grains. Hope it helps.

 

Shirl 

 

From: subha249 <subha249@...>

Subject: Re: How to prom ote grain growth

Date: Friday, 22 May, 2009, 3:32 AM

Hi,

I am a newbie. My name is Subha. I received the grains about 10 days back from

Marlyn and they are making a great Keifr. I am interested in promoting the grain

growth. I have read all messages on this thread and see that there are different

perspectives on this subject.

Kathann, I am trying to understand the formula you are using. So, you ferment on

the counter top for 24 hour and right before whey curd separation, you put it in

the fridge for another 12- 24hrs? Right? Is the end product after this 36- 48hr

part time room temperature part time fridge temepature too sour or just about

right?

What is the grain to milk ratio you use? Like what marlyn says 1:10 or greater?

I apprecitae every bodys commnets and sharing their experiences on this subject.

Thank You,

Subha

>

> Hi Marilyn, Actually that's not at all my situation here. Mine double in 10

days and I Never do 24hour ferments...humm. ....mine are 36 to 48 hours

always....go figure...they get bigger instead of smaller. This leads me to

wonder if grains do act differently in everyones home.

> Mine will get way too small if I ferment at counter temps...especially in the

summer heat so that's why I started using the refrigerator once the initial

seperation starts which is around 24 hours then shake and stick into the cold

once again. They just seem to love it. Go figure.

> Kathann

>

> When it gets too sour because they have stayed in the same milk for too long

and therefore start to starve for lactose, that's what is bad for them. Too many

times in a row of this starvation and they will break up into a million pieces

and even get lost through the strainer. Sometimes they completely disintegrate.

I replace kefir grains all the time because of overfermentation.

>

> You are not taking the " beyond 24 hour timing " to the extreme as so many

others do and therefore are not having the same problems the others have. If

your kefir grains are doing great you are obviously not overfermenting. They are

happy campers in your kitchen.

>

> Do you know if your kefir grains double every 10 days?

>

> Marilyn

>

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[Guest guest]

I get the best growth on my grains when I don't ferment them too long. I got

this from the leaflet Marilyn sent with my grains.

I start with about 2 cups milk to my grains and then 12 hrs later I add

another quart, 12 hrs later another quart. When I strain I always leave some

kefir with the grains.

I don't recall if that exactly how Marilyn said to do it but it's what works

for me.

....sharon

[Guest guest]

I though Marilyn said it had to cultivate for 24 hours.

d'Entremont

Promises are as good as the moment spoken.

From: Sharon <swatts1@...>

Subject: Re: Re: How to prom ote grain growth

Date: Friday, May 22, 2009, 6:45 AM

I get the best growth on my grains when I don't ferment them too long. I got

this from the leaflet Marilyn sent with my grains.

I start with about 2 cups milk to my grains and then 12 hrs later I add

another quart, 12 hrs later another quart. When I strain I always leave some

kefir with the grains.

I don't recall if that exactly how Marilyn said to do it but it's what works

for me.

....sharon

[Guest guest]

Hi Dave,

You can do that but I don't see the point. You need very few kefir grains

for the amount of kefir you want to consume every day. Freeze a little for

back up and get rid of the rest of your extras. You can blend them little by

little in smoothys until you are down to a manageable level.

Marilyn

On Fri, May 22, 2009 at 11:54 AM, Dave Fox <amendment2@...> wrote:

> Marilyn,

> I was leaving my grains in milk on the counter overnight when I first got

> them. Now I have at least two cups of them and they will kefirize the milk

> to my satisfaction in 3 to 4 hours. THat is they sour the milk to my

> satisfaction but have not separated the whey yet. Problem is I have a lot

> more kefir than I am used to drinking. I offered grains locally to Dallas

> Texas area but have no takers. So how can I put half the grains in limbo or

> something so I am not overwhelmed with kefir? Perhaps put half of them in

> the fridge covered in milk for a day or two and then alternate them with the

> cup that is on the counter in milk?

> Dave Fox

> aka beeman

>

>