Re: Seperation of Kerif into Water and Kefir/ Migrating Grains

[Guest guest]

What you just described would be curds and whey. Whey is a byproduct of

cheese, when being made, which is used to make many different whey protein

powders. Sounds to me like you've made yourself some Kefir cheese. ;-)

On Dec 13, 2010 5:04 PM, " dwayne_doty " <dwayne_doty@...> wrote:

[Guest guest]

Hi Dwayne,

I've observed the separate parts trading places like that too. The whey is

drinkable. Milk has 2 kinds of protein and what happens is that it separates

into the two components -- curds and whey. You can blend them back together

or use them separately.

--------------------------------------------------

From: " dwayne_doty " <dwayne_doty@...>

> My question is, is the water portion drinkable? Does it have a different

> ingredient content than the milky portion?

> Blessings,

> Dwayne

>

>

>

> ------------------------------------

>

>

[Guest guest]

Dwayne,

I developed the problem you describe when I used to make dairy kefir

with the grains I used to have. I did not like it. When mine was

separating, it was just not the same good kefir it had been.

Trying to get the grains to procude the kind of kefir they had

formerly been capable of, I toyed with every factor: ratio,

temperature, duration, rinsing the grains.... But it never tasted

wonderful after it started separating. It became too much of a

science project and I stored the grains and took a long long break.

Recently, when my friend Jan Keeling asked me for some dairy kefir

grains and we failed to resuscitate my stored ones, I asked for

grains from another family. These grains are making splendid thick

nice-tasting kefir. I have to wonder whether my old grains had

acquired any unfriendly bacteria -- or other components.

Have you altered any of your factors, such as ratio of grains to

milk? Just to see if you can make it stop separating?

best,

stephanie mcguirk

[Guest guest]

Thanks Ladies.

Helpful. Am I correct to say that the whey is less digestible than the kefir? It

felt quite a bit heavier and stayed with me for a much longer period of time.

Dwayne

>

>

>

[Guest guest]

Hi Steph

I a newbie, only had my grains for a couple of months so I am not well informed.

What I did was let the grains run for 2 days and then the result sat for another

2 days. Reason: I am very lactose intolerant so I was trying to lessen the side

effects.My result was the separation. I live in Kuwait so the grains have to be

from outside. Not a health country generally speaking. If I have made cheese

then I am happy. It was obviously some kind of good mistake, not planned.

Definitely fun. It took me 2 years to get grains here so I won't chance storing

and reviving them.

My Kefir is great after only one day of fermenting and I often mix it with 2 day

old to experiment. The whey is really hard on my stomach.

Thanks for all the input,

Dwayne

>

> Dwayne,

> I developed the problem you describe when I used to make dairy kefir

> with the grains I used to have. I did not like it. When mine was

> separating, it was just not the same good kefir it had been.

>

> Trying to get the grains to procude the kind of kefir they had

> formerly been capable of, I toyed with every factor: ratio,

> temperature, duration, rinsing the grains.... But it never tasted

> wonderful after it started separating. It became too much of a

> science project and I stored the grains and took a long long break.

> Recently, when my friend Jan Keeling asked me for some dairy kefir

> grains and we failed to resuscitate my stored ones, I asked for

> grains from another family. These grains are making splendid thick

> nice-tasting kefir. I have to wonder whether my old grains had

> acquired any unfriendly bacteria -- or other components.

>

> Have you altered any of your factors, such as ratio of grains to

> milk? Just to see if you can make it stop separating?

>

> best,

> stephanie mcguirk

>