Guest guest Posted July 22, 2010 Report Share Posted July 22, 2010 I am new to kefir...just the last 2 weeks. I have grains multiplying like crazy and I'm not a fan of tossing things out. Can I mix these in the blender with my smoothies? Will it change the taste? I am NOT a milk, yogurt or straight kefir drinker, so I'm doing good to drink it in a smoothie. I'm afraid to ruin a smoothie by adding the grains, but I'd love to get the nutrition from them. I'm thinking of chopping them and hiding them in applesauce or something to get them down straight. Any advice? We do not have A/C and I'm finding my 24 hour kefir was much too sour for even my straight plain yogurt eatters to ingest. I'm down to doing it every 12 hours, but I am not enjoying processing and saving up twice the kefir per day and trying to get it all down without wasting it. Is there a way to slow it down...will refigeration work just as well only take longer than sitting on the counter? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2010 Report Share Posted July 23, 2010 Hi , You do not want to slow the growth of kefir grains by refrigeration. That puts them out of balance. Just eat your extra kefir grains so you always have just enough to make only the amount of kefir you want to make every day. Go back to a 24 hour schedule. You will need a lot less kefir grains in the jar. Marilyn On Thu, Jul 22, 2010 at 7:50 PM, Fashian <jfashian@...> wrote: > I am new to kefir...just the last 2 weeks. I have grains multiplying like > crazy and I'm not a fan of tossing things out. Can I mix these in the > blender with my smoothies? Will it change the taste? I am NOT a milk, > yogurt or straight kefir drinker, so I'm doing good to drink it in a > smoothie. I'm afraid to ruin a smoothie by adding the grains, but I'd love > to get the nutrition from them. I'm thinking of chopping them and hiding > them in applesauce or something to get them down straight. Any advice? > > We do not have A/C and I'm finding my 24 hour kefir was much too sour for > even my straight plain yogurt eatters to ingest. I'm down to doing it every > 12 hours, but I am not enjoying processing and saving up twice the kefir per > day and trying to get it all down without wasting it. Is there a way to > slow it down...will refigeration work just as well only take longer than > sitting on the counter? > > > > Quote Link to comment Share on other sites More sharing options...
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