Guest guest Posted December 5, 2009 Report Share Posted December 5, 2009 Hi Lydia, You can have the lid on either loose or tight. But periodically, loosen the cap to let some of the buildup of gasses out and then you can re tighten it. An excellent container can be found on celticseasalt.com and it's called " Frigoverre " (I'm not affiliated with the web site in any way). It has a sealed lid, but will pop up on it's own somewhat because of the gas, but that's fine - you can just press it back down. Oh, I never shake because I don't want to break up the big cauliflower buildup that forms around the grains. I just gently rock it back and forth slowly a few times here and there. NJgal > > Hello, when I have my finished kefir on my counter for a couple of days, (supposed to be better for you after it seasons for a bit), is the lid supposed to be tight or loose? I tighten to shake every once in a while. Thanks, Lydia > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2009 Report Share Posted December 5, 2009 Have a reasonably tight seal. If you let it ripen/ferment for several days, you only need to gently shake it daily or so to keep the top moistened with the whey as it will provide the balance to help keep any unbalanced yeasts, etc. to develop .. the flowers of kefir white stuff .. which is not toxic but may off flavor according to what I've read. I've not had any develop. From what I understand, the kefir develops the extra B vitamins and folic acid etc. in about the 1st 24 hrs. of ripening. Joyce Simmerman There is ALWAYS a " BETTER WAY " ! WE can find & make ITa " Cradle for Humanity " ! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2009 Report Share Posted December 6, 2009 > > Have a reasonably tight seal. If you let it ripen/ferment for several days, you only need to gently shake it daily or so to keep the top moistened with the whey as it will provide the balance to help keep any unbalanced yeasts, etc. to develop .. the flowers of kefir white stuff .. which is not toxic but may off flavor according to what I've read. I've not had any develop. I had a small jar of milk kefir sitting (lightly closed lid, so it won't build up pressure, as well as not being overly exposed to external contamination from air-born cultures) for a few weeks as an experiment and to observe what may happen to it. The flowers of kefir only develops when the kefirzed milk curd floats to the top, and provide a somewhat dry surface for the yellowish white mold to grow on. Jimmy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2009 Report Share Posted December 6, 2009 Hi NJgal, do you know if it develops B vitamins if you let it sit in the frige and not the counter? It stays thicker, and tastes better that way. I hate the fiz, i like it smooth. Thankyou, Lydia > > > > Hello, when I have my finished kefir on my counter for a couple of days, (supposed to be better for you after it seasons for a bit), is the lid supposed to be tight or loose? I tighten to shake every once in a while. Thanks, Lydia > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2009 Report Share Posted December 6, 2009 Lydia: I just figured out to do that - after making my own for almost a year. I'd have a smaller jar in the frig with the grains and milk while I drank/poured from the bigger jar that I'd strain. Well, just a couple of weeks ago (I had gone 2 weeks instead of the usual 5 days) when I was going to start a new batch - I noticed it was so nice & creamy!!! So that's what I do now. I just add milk to that jar - and use a big soup spoon to scoop out what I need for my cereal or smoothie! Of course now that that is my method - it isn't as smooth as it was. I remember that I had just rinsed the grains with water . . . but I don't want to do that too often. I was only rinsing them every couple months.. Nell From: Lydia <lsweed@...> Subject: Re: finished kefir Date: Sunday, December 6, 2009, 11:27 PM  Hi NJgal, do you know if it develops B vitamins if you let it sit in the frige and not the counter? It stays thicker, and tastes better that way. I hate the fiz, i like it smooth. Thankyou, Lydia > > > > Hello, when I have my finished kefir on my counter for a couple of days, (supposed to be better for you after it seasons for a bit), is the lid supposed to be tight or loose? I tighten to shake every once in a while. Thanks, Lydia > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2009 Report Share Posted December 6, 2009 Hi Lydia, Gee, I really couldn't say. I have heard that vitamin A increases in carrots the longer they are stored, so maybe B vitamins can increase to some extent with kefir. NJgal ________________________________ From: Lydia <lsweed@...> Sent: Sun, December 6, 2009 6:27:49 PM Subject: Re: finished kefir Hi NJgal, do you know if it develops B vitamins if you let it sit in the frige and not the counter? It stays thicker, and tastes better that way. I hate the fiz, i like it smooth. Thankyou, Lydia > > > > Hello, when I have my finished kefir on my counter for a couple of days, (supposed to be better for you after it seasons for a bit), is the lid supposed to be tight or loose? I tighten to shake every once in a while. Thanks, Lydia > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2009 Report Share Posted December 7, 2009 > > Lydia: > I just figured out to do that - after making my own for almost a year. I'd have a smaller jar in the frig with the grains and milk while I drank/poured from the bigger jar that I'd strain. Well, just a couple of weeks ago (I had gone 2 weeks instead of the usual 5 days) when I was going to start a new batch - I noticed it was so nice & creamy!!! > > So that's what I do now. I just add milk to that jar - and use a big soup spoon to scoop out what I need for my cereal or smoothie! Of course now that that is my method - it isn't as smooth as it was. > > I remember that I had just rinsed the grains with water . . . but I don't want to do that too often. I was only rinsing them every couple months.. > > Nell I believe the creamy smooth kefir from long storage in the fridge is because the grains produce more Kefiran that way, the transparent slime on the grains. I haven't tried this long enough, nor too many times to know what may happen to the milk kefir grains this way. The key is the milk kefir grains. Just storing the kefirized milk in the fridge doesn't produce more kefiran. So if you just add milk to the jar, or even kefirized milk to that jar but without the grains, it won't get thicker, creamier, smoother, however you choose to describe that. But since keeping grains in the fridge for extended period of time may weaken the grains, or kill those grains eventually. You may want to use only extra grains for this, even then, try to rotate those grains if you can. But you should still keep your active grains separate from all this rotating into the long stay in the fridge. Just my observation for the time being. Jimmy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2009 Report Share Posted December 8, 2009 Thanks to all, but, no no, I do not put the grains in the frige, just the finished product. While I make more on the counter for the next day. Its just that on " Doms site " it said leaving it on the counter made it develop B vitamins. But I dont like it left on the counter, it separates and is thin. But thanks for all the response. Lydia Quote Link to comment Share on other sites More sharing options...
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