Guest guest Posted July 14, 2011 Report Share Posted July 14, 2011 How about remove some grains and not use as much milk? Lu Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2011 Report Share Posted July 14, 2011 Thanks, Lu. That is a much better plan than refrigeration, which puts them out of balance. Marilyn On Thu, Jul 14, 2011 at 9:12 AM, SV <shavig@...> wrote: > How about remove some grains and not use as much milk? > > Lu > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2011 Report Share Posted July 14, 2011 Is all refrigeration bad for them? Or is short times on occasion not bad? There have been a few times when I had a back-up of Kefir and didnt want to throw any away so I placed my grains with their fresh milk in the fridge overnight. The next day (at the same time I would normally strain) I took it back out. Then the next day (another 24 hours later) I had a normal batch and the grains had grown. The longest I have gone was 3 days when we were out of town and even then, I took them out and it was ready in 24 hours...? > > Thanks, Lu. That is a much better plan than refrigeration, which puts them > out of balance. > > Marilyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2011 Report Share Posted July 14, 2011 When I have to let mine stand because I don't want another bottle finished too soon, I put the grains in a clean bottle with about a quarter cup of fresj raw milk (enough to cover the grains, put a piece of cloth on top just as though I were brewing a quart of kefir, and leave them on a counter or our kitchen table. Then when I am ready to brew, I fill the bottle with milk, leaving the milk they were standing in in the bottle. My kefir is making in around 12 hours. That is when I get the lovely coagulated kefir. Joyce On Thu, Jul 14, 2011 at 1:07 PM, kstrader11 <kstrader11@...> wrote: > ** > > > Is all refrigeration bad for them? Or is short times on occasion not bad? > > There have been a few times when I had a back-up of Kefir and didnt want to > throw any away so I placed my grains with their fresh milk in the fridge > overnight. The next day (at the same time I would normally strain) I took it > back out. Then the next day (another 24 hours later) I had a normal batch > and the grains had grown. The longest I have gone was 3 days when we were > out of town and even then, I took them out and it was ready in 24 hours...? > > > > > > > > > Thanks, Lu. That is a much better plan than refrigeration, which puts > them > > out of balance. > > > > Marilyn > > > -- Support Airedale Rescue-Buy a pattern http://www.airedalerescue.net/alphabet/a_is_for_airedale/patterns/ www.dearjubilee.com www.dearjubilee-joyce.blogspot.com dearjubilee-inmyfatherswords.blogspot.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2011 Report Share Posted July 14, 2011 I am such a sharp (but slow) reader. Using less milk will speed up the process. And Marilyn, what is wrong with using the refrigerator to slow down the fermentation.. Although, today I had to eat an entire large grain because even the refrigerator could not slow the fermentation down enough. I hope that it is super healthy to eat a monster grain. and Katrina Bird's Incredibly Lucky Daddy From: marilynjarz@... Date: Thu, 14 Jul 2011 10:57:43 -0400 Subject: Re: slow down kefir? Thanks, Lu. That is a much better plan than refrigeration, which puts them out of balance. Marilyn On Thu, Jul 14, 2011 at 9:12 AM, SV <shavig@...> wrote: > How about remove some grains and not use as much milk? > > Lu > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2011 Report Share Posted July 14, 2011 But using less milk and less grains will produce less kefir; which, I believe is what she wanted as 2 cups a day was too much. And the fridge is no good because it disrupts the balance of the grain. It may work here and there, but it isn't sustainable. What happens if you use more milk, less grains, and the process takes 36 or 48 hours? Will the milk spoil before the fermentation process can happen? Ben On Thu, Jul 14, 2011 at 5:00 PM, ROGER BIRD <rogerbird1@...> wrote: > > I am such a sharp (but slow) reader. Using less milk will speed up the > process. > > And Marilyn, what is wrong with using the refrigerator to slow down the > fermentation.. Although, today I had to eat an entire large grain because > even the refrigerator could not slow the fermentation down enough. I hope > that it is super healthy to eat a monster grain. > > > > and Katrina Bird's Incredibly Lucky Daddy > > > > From: marilynjarz@... > Date: Thu, 14 Jul 2011 10:57:43 -0400 > Subject: Re: slow down kefir? > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Thanks, Lu. That is a much better plan than refrigeration, which puts > them > > out of balance. > > > > Marilyn > > > > On Thu, Jul 14, 2011 at 9:12 AM, SV <shavig@...> wrote: > > > > > How about remove some grains and not use as much milk? > > > > > > Lu > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2011 Report Share Posted July 15, 2011 You can get away with it once in a while. But six months or more of it and your kefir grains are totally out of balance. Too much yeast and not enough bacteria, which is really what we are all interested in. You are better off letting them grow as fast as they want at room temperature but remove the extras so they don't eat you out of house and home and overwhelm you with kefir. Marilyn On Thu, Jul 14, 2011 at 5:00 PM, ROGER BIRD <rogerbird1@...> wrote: > > I am such a sharp (but slow) reader. Using less milk will speed up the > process. > > And Marilyn, what is wrong with using the refrigerator to slow down the > fermentation.. Although, today I had to eat an entire large grain because > even the refrigerator could not slow the fermentation down enough. I hope > that it is super healthy to eat a monster grain. > > > > and Katrina Bird's Incredibly Lucky Daddy > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2011 Report Share Posted July 15, 2011 That explains the yeasty flavor! Will this correct itself if I stop, or do I need to start over? Liz > > > > > I am such a sharp (but slow) reader. Using less milk will speed up the > > process. > > > > And Marilyn, what is wrong with using the refrigerator to slow down the > > fermentation.. Although, today I had to eat an entire large grain because > > even the refrigerator could not slow the fermentation down enough. I hope > > that it is super healthy to eat a monster grain. > > > > > > > > and Katrina Bird's Incredibly Lucky Daddy > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2011 Report Share Posted July 15, 2011 On Thu, Jul 14, 2011 at 4:00 PM, ROGER BIRD <rogerbird1@...> wrote: I am such a sharp (but slow) reader. Using less milk will speed up the process. Yes, , milk at room temp, even a little milk, speeds up the process for that small bit of milk that I put on the grains to store them for 10 - 24 hours on the table. Yes, that milk becomes kefir. But what I have found is that when I fill the bottle with a quart of milk, without removing the milk that has housed the grains for most of the day, and stir it all together, the whole thing ends up coagulating and makes the most delicious kefir I have made. And the grains grow enough for me to eat some. All I am doing is keeping the grains going outside of the fridge in raw milk and when I add the quart of milk, it just starts working. If I had to leave them for more than 24 hours, I would strain them and start the next batch of kefir with fresh milk. And if I had to leave them for many days, I would put them in the fridge in a full bottle of milk. What I am trying to say is that there are many different ways to do things. The last time I put grains in the fridge in milk, they took many batches to return to what I like for kefir. This way, since I never go more than 24 hours without making a batich, I can slow down a little, not a lot, and have my kefir when I want it to make. Joyce > And Marilyn, what is wrong with using the refrigerator to slow down the > fermentation.. Although, today I had to eat an entire large grain because > even the refrigerator could not slow the fermentation down enough. I hope > that it is super healthy to eat a monster grain. > > > > and Katrina Bird's Incredibly Lucky Daddy > > > > From: marilynjarz@... > Date: Thu, 14 Jul 2011 10:57:43 -0400 > Subject: Re: slow down kefir? > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Thanks, Lu. That is a much better plan than refrigeration, which puts > them > > out of balance. > > > > Marilyn > > > > On Thu, Jul 14, 2011 at 9:12 AM, SV <shavig@...> wrote: > > > > > How about remove some grains and not use as much milk? > > > > > > Lu > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2011 Report Share Posted July 16, 2011 Hi Joyce, That is an excellent way. I have done the same with no harm to the kefir grains. Marilyn On Fri, Jul 15, 2011 at 12:39 PM, Joyce <jmillerwolfe@...>wrote: > On Thu, Jul 14, 2011 at 4:00 PM, ROGER BIRD <rogerbird1@...> wrote: I > am > such a sharp (but slow) reader. Using less milk will speed up the process. > > Yes, , milk at room temp, even a little milk, speeds up the process > for > that small bit of milk that I put on the grains to store them for 10 - 24 > hours on the table. Yes, that milk becomes kefir. But what I have found is > that when I fill the bottle with a quart of milk, without removing the milk > that has housed the grains for most of the day, and stir it all together, > the whole thing ends up coagulating and makes the most delicious kefir I > have made. And the grains grow enough for me to eat some. > > All I am doing is keeping the grains going outside of the fridge in raw > milk > and when I add the quart of milk, it just starts working. If I had to leave > them for more than 24 hours, I would strain them and start the next batch > of > kefir with fresh milk. And if I had to leave them for many days, I would > put > them in the fridge in a full bottle of milk. > > What I am trying to say is that there are many different ways to do things. > The last time I put grains in the fridge in milk, they took many batches to > return to what I like for kefir. This way, since I never go more than 24 > hours without making a batch, I can slow down a little, not a lot, and have > my kefir when I want it to make. > > Joyce > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2011 Report Share Posted July 16, 2011 On Sat, Jul 16, 2011 at 7:33 AM, Marilyn Kefirlady <marilynjarz@...>wrote:That is an excellent way. I have done the same with no harm to the kefir grains. It just makes sense to me, Marilyn, keeping in mind that there were no refrigerators when people started making Kefir, and at that time, if they had cold cellars, putting stuff in cold cellars was for long term storage, not for something you were going to use every day. It wouldn't surprise me if they kefired the milk rather than have milk go really sour. Albeit, when raw milk sours, it is still drinkable and usable. Our milk farmer says that pasteurized milk rots; raw milk is always in a state of becoming. Joyce -- Support Airedale Rescue-Buy a pattern http://www.airedalerescue.net/alphabet/a_is_for_airedale/patterns/ www.dearjubilee.com www.dearjubilee-joyce.blogspot.com dearjubilee-inmyfatherswords.blogspot.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2011 Report Share Posted July 16, 2011 I checked out the low temperatures in Vladikavkaz, Russia, which is one of the larger cities in the northern Caucasus. [it is astonishing what an information engine the Internet is! I found this in less than 5 minutes.] The July lows are 60.8 F, and the January lows are 19.4 F. It is extremely unlikely that they would leave the fermenting culture out at night, especially in the winter. It is also unlikely that they would leave the fermenting culture out at all, since it is obvious that animals like the stuff. Just ask my two sweet animals (dogs). It is also certain that they did not have central heating or thermostats. Their thermostats would be their own getting cold and getting up to put another log on the fire. In the winter, I let our house get down to 64 F. I could imagine that they would let their houses get much lower, say to perhaps 45 F or even lower. They would have very thick bear skins to sleep under. I have wimpy cotton blankets. 45 F or even 40 F is still much warmer than my refrigerator. I have to conclude (until I get further evidence or reasoning) that Marilyn is partly right, and this being partially right shows that it takes 6 months of putting the kefir in the refrigerator before one starts to notice problems. It also seems to me that one can get away with it for a while. The kefir is used to going through hot and cold cycles, but just not as much as putting it in the refrigerator every night. I guess I will just have to eat one more of my two kefir grains clumps. and Katrina Bird's Incredibly Lucky Daddy From: jmillerwolfe@... Date: Sat, 16 Jul 2011 07:55:20 -0500 Subject: Re: slow down kefir? On Sat, Jul 16, 2011 at 7:33 AM, Marilyn Kefirlady <marilynjarz@...>wrote:That is an excellent way. I have done the same with no harm to the kefir grains. It just makes sense to me, Marilyn, keeping in mind that there were no refrigerators when people started making Kefir, and at that time, if they had cold cellars, putting stuff in cold cellars was for long term storage, not for something you were going to use every day. It wouldn't surprise me if they kefired the milk rather than have milk go really sour. Albeit, when raw milk sours, it is still drinkable and usable. Our milk farmer says that pasteurized milk rots; raw milk is always in a state of becoming. Joyce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2011 Report Share Posted July 16, 2011 Hi , On Sat, Jul 16, 2011 at 10:55 AM, ROGER BIRD <rogerbird1@...> wrote: > > I checked out the low temperatures in Vladikavkaz, Russia, which is one of > the larger cities in the northern Caucasus. [it is astonishing what an > information engine the Internet is! I found this in less than 5 minutes.] > The July lows are 60.8 F, and the January lows are 19.4 F. > > It is extremely unlikely that they would leave the fermenting culture out > at night, especially in the winter. It is also unlikely that they would > leave the fermenting culture out at all, since it is obvious that animals > like the stuff. Just ask my two sweet animals (dogs). It is also certain > that they did not have central heating or thermostats. Their thermostats > would be their own getting cold and getting up to put another log on the > fire. > > In the winter, I let our house get down to 64 F. I could imagine that they > would let their houses get much lower, say to perhaps 45 F or even lower. You assume way too much. People in cold climates know how to keep their houses comfortable with lots less effort. Their fireplaces and stoves are efficient. > They would have very thick bear skins to sleep under. I have wimpy cotton > blankets. > > 45 F or even 40 F is still much warmer than my refrigerator. > > I have to conclude (until I get further evidence or reasoning) that Marilyn > is partly right, and this being partially right shows that it takes 6 months > of putting the kefir in the refrigerator before one starts to notice > problems. That is not true. Some people notice a turn for the worse with one three day trip in the refrigerator. I think a lot depends on the health and activity level of the kefir grains before they go into cold storage. Marilyn > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2011 Report Share Posted July 16, 2011 Dear Marilyn, My personal concern is the the kefir grains in the refrigerator over night and only over night What do you say on that? and Katrina Bird's Incredibly Lucky Daddy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2011 Report Share Posted July 16, 2011 Fine if they are doing well for you. Marilyn On Sat, Jul 16, 2011 at 2:03 PM, ROGER BIRD <rogerbird1@...> wrote: > > Dear Marilyn, > > My personal concern is the the kefir grains in the refrigerator over night > and only over night What do you say on that? > > > > and Katrina Bird's Incredibly Lucky Daddy > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2011 Report Share Posted July 16, 2011 But Marilyn, after doing that for 6 months, in at night, out in the day, will that be a problem? and Katrina Bird's Incredibly Lucky Daddy From: marilynjarz@... Date: Sat, 16 Jul 2011 14:13:22 -0400 Subject: Re: slow down kefir? Fine if they are doing well for you. Marilyn On Sat, Jul 16, 2011 at 2:03 PM, ROGER BIRD <rogerbird1@...> wrote: > > Dear Marilyn, > > My personal concern is the the kefir grains in the refrigerator over night > and only over night What do you say on that? > > > > and Katrina Bird's Incredibly Lucky Daddy > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2011 Report Share Posted July 17, 2011 You tell me. I've never done it. Marilyn On Sat, Jul 16, 2011 at 2:47 PM, ROGER BIRD <rogerbird1@...> wrote: > > But Marilyn, after doing that for 6 months, in at night, out in the day, > will that be a problem? > > > > and Katrina Bird's Incredibly Lucky Daddy > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2011 Report Share Posted July 17, 2011 That's right. Other bacteria have a chance to grow because you have given the kefir grains more milk than they can handle. Marilyn On Thu, Jul 14, 2011 at 5:17 PM, Ben Pangie <bpangie@...> wrote: > But using less milk and less grains will produce less kefir; which, I > believe is what she wanted as 2 cups a day was too much. And the fridge is > no good because it disrupts the balance of the grain. It may work here and > there, but it isn't sustainable. > > What happens if you use more milk, less grains, and the process takes 36 or > 48 hours? Will the milk spoil before the fermentation process can happen? > > Ben > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2011 Report Share Posted July 17, 2011 <<That's right. Other bacteria have a chance to grow because you have given the kefir grains more milk than they can handle.>> Marilyn, I was on a 48 hour (more or less) rotation so that I strained a quart every other day and it was just the right amount and speed for us. Is that too long? It would coagulate just fine but I don't want any baddies to grow in it either. [by the way, thanks so much for your offer to babysit my grains a few months ago - I should have taken you up on it but things were so hectic!] Beth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2011 Report Share Posted July 17, 2011 - The answer is NO, it is not a problem. I have been making kefir for a lot of years. My house gets very cold at night, I like it that way. When I go on vacation my grains go in the frig for up to a month and come out as happy as con be. I have had them a long time they keep producing and multiplying, and I keep passing along grains. The kefir they make is a home made yogurt consistency and quite sweet. I know Marilyn will probably disagree with me, but I have done it and know my grains are quite happy. Carol > > > > > > > > Dear Marilyn, > > > > > > My personal concern is the the kefir grains in the refrigerator over night > > > and only over night What do you say on that? > > > > > > > > > > > > and Katrina Bird's Incredibly Lucky Daddy > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
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.