Guest guest Posted July 19, 2011 Report Share Posted July 19, 2011 Forgot to mention, if you like WK you might like to try kombucha, (KT) I use MK and KT for the various health benefits, worth looking at IMHO there are several dedicated to KT if you want to get a starter/scoby or more info etc > > > > From your description of your grains it sounds like fat has congealed > > on the outside of some of your grains, I would suggest it is > > imperative that this yellow layer is removed to allow the fresh milk > > to reach the living grains. > > > > This has been discussed before on various kefir groups , might > > be work doing a search for them. > > > > From what I remember is you use either milk or non chlorinated water > > to rinse them you need to rub hard all the yellow coating off them > > with your fingers until the normal white grains are left. Obviously > > the grains that are not yellow coated do not need to be rinsed/freed > > of fat. > > > > Good luck > > > I drained and rinsed thoroughly with milk again this morning. They have > far less congealed gunk on them and 95% look really fine. A few of them > however are a deep yellow color -- not quite orange, but close. Almost > looks like rancid butter. I didn't work too hard on cleaning them up > yet, just letting them eat their little hearts out for a few days. > ....Becca > > > Quote Link to comment Share on other sites More sharing options...
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