Jump to content
RemedySpot.com

New to kefir

Rate this topic


Guest guest

Recommended Posts

Guest guest

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

Link to comment
Share on other sites

  • 4 months later...

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?

>

Link to comment
Share on other sites

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?

>

Link to comment
Share on other sites

Join the conversation

You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
×
  • Create New...