questions on preparation of kefir

[Guest guest]

Hi!

I have been making Kefir for about 2 weeks ( love it and just wanted to be

clear about..........

when the extra grains are in the refrigerator, can the milk which is covering

them be used with fresh milk to prepare the next batch of kefir. It sounds as

though the milk covering the grains is to be discarded?

and is it best to add some " ready " kefir to the next batch for better results.

Thanks

Kathe

[Guest guest]

Hi Kathe,

Good question! I've been making kefir for a couple months now and have never

thrown out the milk covering the kefir grains nor have I added ready kefir to

it. I put the grains with the milk covering them into a quart sized mason jar,

fill it with raw milk and 24 hours later... viola... a nice, yummy batch of

kefir is ready.

Olga

[Guest guest]

Hi Olga,

Thanks for answering. This is exactly what I was hoping to hear

Kathe

[Guest guest]

Hi Kathe,

I brew kefir daily and I am in the Tropics. I store my extra grains with milk

covering them in fridge for a week before I put them out to work again. The

storage milk is a " ready to drink kefir "  then. The active " worker " grains is

then stored in fridge with new milk covering them to replace the ones resting in

fridge and the cycle continues.

 

For faster grains growth, I find that adding small amount of " ready " kefir to a

new batch helps.

 

Regards,

Shirl

From: kathe.farrell <kathe.farrell@...>

Subject: questions on preparation of kefir

Date: Sunday, 28 June, 2009, 12:12 AM

Hi!

I have been making Kefir for about 2 weeks ( love it and just wanted to be

clear about....... ...

when the extra grains are in the refrigerator, can the milk which is covering

them be used with fresh milk to prepare the next batch of kefir. It sounds as

though the milk covering the grains is to be discarded?

and is it best to add some " ready " kefir to the next batch for better results.

Thanks

Kathe

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[Guest guest]

Hi Shirl,

This evening I made a fresh batch of Kefir and just for fun, added a bit of

previously made Kefir, as well as the small amount of milk covering the stored

grains.

Next I will be sure to leave some stored grains for a week or so, because it

does make sense that it would take a while for the milk to be ready.

Thank you so much for answering my post; it means a lot and is very much

appreciated.

Kathe.

[Guest guest]

Hi Shirl,

Also, I never thought of giving the grains a rest.

WOW! Your grains sound amazing..........

Kathe

[Guest guest]

Shirl,

Are you adding enough milk to just cover the extra grains? I am interested in

trying this, cause I just can't consume 2 cups of kefir yet. I didn't think of

rotating the grains like that.

Thanks, Fran

>

> Hi Kathe,

> I brew kefir daily and I am in the Tropics. I store my extra grains with milk

covering them in fridge for a week before I put them out to work again. The

storage milk is a " ready to drink kefir "  then. The active " worker " grains is

then stored in fridge with new milk covering them to replace the ones resting in

fridge and the cycle continues.

>

[Guest guest]

Hi Fran,

To half a cup of grains I would add at least 1 to 1 1/3 cup of milk to cover and

over the grains. Should you find the kefir too sour at the end of one week, you

may then increase the milk.

Regards,

Shirl

From: fran2000a1 <fran2000a1@...>

Subject: Re: questions on preparation of kefir

Date: Sunday, 28 June, 2009, 11:25 PM

Shirl,

Are you adding enough milk to just cover the extra grains? I am interested in

trying this, cause I just can't consume 2 cups of kefir yet. I didn't think of

rotating the grains like that.

Thanks, Fran

 

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[Guest guest]

Hi Kathe,

You are most welcome. Where I live, I could not find anyone who could advise or

discuss about making kefir when I started.  I was so lost then until I found

Marilyn and this amazing group. I learn a lot here and now this is my pay back

time, lol.

 

I tried many options to brew the kefir and I got to know the behaviour of my

grains now, lol. Once you get to know them well, they will make you kefir with

the consistency you like.

 

I have started making coconut milk kefir recently where I skimmed Virgin Coconut

Oil from the top layer and drank the remaining coconut milk kefir. I use the VCO

for cooking rice or stir fry veggie. It's nice and healthy.

 

I am hoping to make Korean Kim-Chi with the grains one of these days.

 

Happy Kefiring,

Shirl from the Tropics

From: Kathe Farrell <kathe.farrell@...>

Subject: Re: questions on preparation of kefir

Date: Sunday, 28 June, 2009, 1:27 PM

Hi Shirl,

This evening I made a fresh batch of Kefir and just for fun, added a bit of

previously made Kefir, as well as the small amount of milk covering the stored

grains.

Next I will be sure to leave some stored grains for a week or so, because it

does make sense that it would take a while for the milk to be ready.

Thank you so much for answering my post; it means a lot and is very much

appreciated.

Kathe.

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