oupMaking the production of kefir harder then it needs to be.

[Guest guest]

Hi Everyone.....I'm new to the group here but hardly new to the making

of kefir.......I've been at it for about 20 years now.

After reading a number of posts today I thought I would throw my 2 cents

in.

I think it is important to remember the origins of kefir and how it was

originaly made. Fresh milk added to a leather bag with kefir grains and

the remaining kefir from previously made batches. Not very difficult.

Not very hygenic by modern standards. I've read in posts questions such

as, to rinse or not to rinse the grains, is it safe to leave kefir

unrefrigerated, the need to wash and sanitize jars. I just think folks

are making making kefir just to difficult and more of a job then it

needs to be.

20 years ago I learned about kefir and it's amazing benefits while

staying with a family in the USSR. This family had a 3 gallon glass jar

on the kitchen table, it had a spigot on the bottom. The spigot was

used to remove kefir from the jar. The kefir was kept in this jar,

each day fresh milk was added to the jar containing the grains and about

1 gallon of kefir. It was never refrigerated and they only rinsed the

jar out about once a month. They removed grains and fed them to the

chickens at the same time they rinsed the jar, once a month. The flavor

of the kefir changed a bit each day, sometimes more sour then others,

some times more fizzy then others. Depending on how many grains there

were in the batch and how warm it was.

Kefir is a living thing.....I think it is important to remember this.

It will change over time depending on a number of factors. I have had

the same grains I brought home from this family and make my kefir the

same way they did. Never a problem, never a bad batch in 20 years.

I just wanted to throw this info out there to show how easy making kefir

can be and not to get to worked up about doing things " right " .

Just my 2 cents.

Thanks for allowing me to ramble!

Ron