Re: Help, my Kefir grains turned blue!

[Guest guest]

How is it going now with your kefir grains. Are you still working with them?

Rinsing every day with water?

Marilyn

On Thu, Dec 30, 2010 at 3:12 PM, lucchene <lchene@...> wrote:

> Hello! My Kefir grains were well and happily making good Kefir in

> goat's milk, then one day after just one day, there was a bluish liquid

> on the Kefir similar to a sourdough left in the refrigerator for several

> days. Then when straining, the grains had turned blue ! (Picture at

> http://www.bondocteur.com/bluegrains.jpg). The pasteurized goat milk was

> nearing it's best before date and perhaps had begun turning bad. Do I

> have to trow away these grains or can they be salvaged? I did not dare

> drink this bluish Kefir, so I washed the grains in water and put them in

> fresher milk. I was not too concerned about the milk being near it's

> best before date because I had read that Kefir grains were quite

> resistant to contamination. The grains had their milk faithfully

> changed each and every day and the temperature always between 18 and 26

> degrees Celsius, but most of the time 22. Thanks for any help. Luc

> Chene

>

>

>

[Guest guest]

Yes I have rinsed them twice and followed the procedure of covering the grains

with good kefir for 12 hours, then add milk and let ferment for 24 hours and

repeat 3 times.

The grains are no longer blue, but the smell is not good, but somewhat better.

What is surprising, is the fact that the grains have turned blue all of a sudden

with no warning signs.

I guess raw milk would not have created this problem, but in Canada it is not

legal unless owning your own cow or goat.

Thank you.

Luc Chene