Guest guest Posted May 29, 2011 Report Share Posted May 29, 2011 Hi all, Im new to the group AND new to kefir. Ive been reading all around on here, and the net to find out anything I can. Ive read you can make your water kefir in juices-i tried the Blueberry juice and its FANTASTIC!! my question-if I continually use the juice method of kefir-will it damage/kill my grains? is there anything to insure not to have that happen? please let me know-Im hooked on this Nona Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2011 Report Share Posted October 27, 2011 Hi , I put mine in the fridge when I have to be a way for a week or so...they do well in there and I have even had them still multiply. I also got my grains from Marilyn... Penny > > Hi Everone, > > My name is . My wife and I are new into the world of Kefir. We had read an article in the Urban Farm Magazine and it caught our interest. We had tried some of the store bought stuff that wasn't bad, but I was pretty sure there were enough other things in the bottle to push the issue on natural. In the article there were several websites listed with Marilyn's there as well. > > I had placed an order with her but in the meantime I also purchased some from another source. The when I got the first order in, I was a little disappointed with what I received for what I paid. They are doing what they are supposed to though. When Marilyn's came in last Friday there were about 5x more grains than the other order. Also was an extensive write-up. Thanks Marilyn. > > In the two weeks I have been growing Kefir, I am definitely going through some trial and error. First was leaving the grains in too long before straining and producing something so sour that I couldn't drink it. When I received Marilyn's grains, I followed her instructions to the letter. There was no lag with her grains. In 24 hours, I had a large mason jar that was pushing being too sour. After straining, I split the amount of grains I was using roughly 3x. The last three batches have been wonderful, not too tart, and not too bland. I may let it go a little more than 24 hours and/or add some more grains to get the batch right. > > Now when I strained this morning, I did notice the grains had increased in size and in numbers. At this rate, I think they may double by the first of the week. > > I have to travel the later part of next week, so I will probably place my culture in the fridge till I get back. Anyone see an issue with that? Or should I just leave on the counter? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2011 Report Share Posted October 29, 2011 I leave my grains sitting on the counter in the same milk for up to 2 weeks while I travel and I travel frequently. I used to place it in the refrigeration, but have found my grains like it much better left out at room temperature. There is NO recovery time when they are left out and when placed in a cold environment they take a few days to bounce back making great kefir again. Texas > > Hi Everone, > > My name is . My wife and I are new into the world of Kefir. We had read an article in the Urban Farm Magazine and it caught our interest. We had tried some of the store bought stuff that wasn't bad, but I was pretty sure there were enough other things in the bottle to push the issue on natural. In the article there were several websites listed with Marilyn's there as well. > > I had placed an order with her but in the meantime I also purchased some from another source. The when I got the first order in, I was a little disappointed with what I received for what I paid. They are doing what they are supposed to though. When Marilyn's came in last Friday there were about 5x more grains than the other order. Also was an extensive write-up. Thanks Marilyn. > > In the two weeks I have been growing Kefir, I am definitely going through some trial and error. First was leaving the grains in too long before straining and producing something so sour that I couldn't drink it. When I received Marilyn's grains, I followed her instructions to the letter. There was no lag with her grains. In 24 hours, I had a large mason jar that was pushing being too sour. After straining, I split the amount of grains I was using roughly 3x. The last three batches have been wonderful, not too tart, and not too bland. I may let it go a little more than 24 hours and/or add some more grains to get the batch right. > > Now when I strained this morning, I did notice the grains had increased in size and in numbers. At this rate, I think they may double by the first of the week. > > I have to travel the later part of next week, so I will probably place my culture in the fridge till I get back. Anyone see an issue with that? Or should I just leave on the counter? > Quote Link to comment Share on other sites More sharing options...
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