Guest guest Posted October 14, 2006 Report Share Posted October 14, 2006 Hi Marilyn, I albsolutely do not have the same situation with my grains as you. I just wonder now if there truely is a difference in where the grains come from. Mine were from a cold climate Russia and these will get smaller and smaller then blister when not done at lower temperatures. Mine multiply so fast and get like golf balls sometimes 5 strung together. Thinking they must be like everything else, individuals. Kathann ----- Try it. Your kefir grains will go semi dormant and get overbalanced with yeast. Someone recently suggested culturing 24 hours at room temperature then putting the culture jar into the refrigerator for 24 hours. It works for them. So I try this new way. I did this programs wiith one jar each of raw cows milk and raw goats milk for two weeks. As controls I had other jars with the same size kefir grains in raw goat milk on the counter continuously, my normal way. The first thing I noticed is that the taste changed. The kefir was more yeasty. Then it started taking longer to culture. The kefir grains did not grow. They were supposed to continue to double every ten days. This program was supposed to make the kefir grains bigger. They didn't, but the ones on the counter got bigger. They were starting to go semi-dormant even though they got to be at room temperature every other day. I terminated the experiment when I was sure they would continue to go more dormant. Quote Link to comment Share on other sites More sharing options...
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