question about both grains

[Guest guest]

Hi there!

I have questions about both types of kefir.

First, my milk grains are only about a week and a half old and they

just don't look like what I'm used to having previously. They are all

individual, not stuck together in masses. Is this normal? The kefir

being produced is much more sour than I remember too.

As for the water grains, I have no idea how these are supposed to

taste. I've made 3 batches so far and to me it smells either like

wine or yeast. I don't know about either enough to know the

difference. It smells familiar but I don't like that smell. Is that

just something you have to get used to? And is it supposed to taste

somewhat sweet? And lastly, does it fizz at all?

Thanks so much for the help.

Oh, and if these are problems if you could share what to do about it,

please do.

[Guest guest]

Hi ,

On Dec 16, 2007 8:37 PM, mypovertymountain <fullcircleherbs@...>

wrote:

> Hi there!

> I have questions about both types of kefir.

> First, my milk grains are only about a week and a half old and they

> just don't look like what I'm used to having previously. They are all

> individual, not stuck together in masses. Is this normal? The kefir

> being produced is much more sour than I remember too.

Your kefir grains need much more milk than you are giving them. When they

get enough to eat that will really tone down the sour taste.

>

>

> As for the water grains, I have no idea how these are supposed to

> taste. I've made 3 batches so far and to me it smells either like

> wine or yeast. I don't know about either enough to know the

> difference. It smells familiar but I don't like that smell. Is that

> just something you have to get used to? And is it supposed to taste

> somewhat sweet? And lastly, does it fizz at all?

We need to know your exact recipe, how long you are leaving it, and the temp

of your kitchen.

>

>

> Thanks so much for the help.

>

> Oh, and if these are problems if you could share what to do about it,

> please do.

>

>

>

>

> With practice you will get it just how you like it to taste.

Marilyn

[Guest guest]

>

>

> Your kefir grains need much more milk than you are giving them. When they

> get enough to eat that will really tone down the sour taste.

>

>

> Thanks for the response. I've had kefir grains before and had them a

> couple of years with no problems except once they got a little yeasty. I've

> not been able to get one really good batch out of these at all. I'm

> wondering if something happened in transport. They are all broken up.

> Right before I asked this question I had split them into 2 and all the milk

> did was sour so I put them back together again.

>

I have always used 1 heaping tablespoon of grains to 1 quart of milk. Is

that wrong? Will these little grains go back to normal?

I just don't know what to do. We make shakes out of the kefir but would like

to keep some straight.

As for the water grains, I have no idea how these are supposed to

> taste. I've made 3 batches so far and to me it smells either like

> wine or yeast. I don't know about either enough to know the

> difference. It smells familiar but I don't like that smell. Is that

> just something you have to get used to? And is it supposed to taste

> somewhat sweet? And lastly, does it fizz at all?

We need to know your exact recipe, how long you are leaving it, and the temp

> of your kitchen.

> The temperature of my kitchen will range from about 70 during the day to

> 65 at night.

>

I've been using tap water (we have well water), 1/3 cup of sugar (I was

until yesterday using raw cane sugar as that's all I had at the time) and a

home dried apple slice on the top.

Can you tell me how to preserve some of the grains for extras? Is that

possible? I am new to water grains.

Thanks so much for the info and help. (Marilyn if you get a chance I'd love

to have the recipes part of the packet on what you can do with milk kefir -

I think you just put the one page in your email to me.)

>

> >

> >

> > Thanks so much for the help.

> >

> > Oh, and if these are problems if you could share what to do about it,

> > please do.

> >

> >

> >

> >

> > With practice you will get it just how you like it to taste.

>

> Marilyn

>

>

[Guest guest]

>

>

> I have always used 1 heaping tablespoon of grains to 1 quart of milk. Is

> that wrong? Will these little grains go back to normal?

> I just don't know what to do. We make shakes out of the kefir but would

> like

> to keep some straight.

I think if you were patient for a week or so with daily milk changes, giving

them enough milk every time so it isn't too sour, you will be pleased with

your kefir.

>

>

> I've been using tap water (we have well water), 1/3 cup of sugar (I was

> until yesterday using raw cane sugar as that's all I had at the time) and

> a

> home dried apple slice on the top.

> Can you tell me how to preserve some of the grains for extras? Is that

> possible? I am new to water grains.

You'll have to be patient until they grow. Then you can divide into two

jars.

Marilyn

>

>