Re: Kefir Capers Contemplated

[Guest guest]

Will,

Go to Dom's Kefir making site (listed below) for some answers.

Therese

http://users.chariot.net.au/~dna/Makekefir.html

Kefir Capers Contemplated

> Maybe someone can tell me how long my kefir grains will keep if

> refrigerated? I haven't yet started a batch with the ones I got a

> while back. Any idea why they call them " grains " ?

>

> Also, maybe someone (Kathy?) could run me through the

> process again. Is it just milk and the grains then incubate like in

> NT, or do you recommend something else? What temp do you

> use? I assume you strain off the dregs for the next time too.

>

> Will

>

>

>

>

>

>

[Guest guest]

I don't know how long kefir will keep, but real grains are very

hardy. All you can do is try and see how a batch works.

I make my kefir just by setting the jar in my cupboard overnight. In

the morning all I do is gently shake the jar, pour off and drink the

liquid, then add new milk to the grains (curds) and set it back in

the cupboard until the next morning. I do not heat it in any way.

It's very easy.

Lynn

> Maybe someone can tell me how long my kefir grains will keep if

> refrigerated? I haven't yet started a batch with the ones I got a

> while back. Any idea why they call them " grains " ?

>

> Also, maybe someone (Kathy?) could run me through the

> process again. Is it just milk and the grains then incubate like in

> NT, or do you recommend something else? What temp do you

> use? I assume you strain off the dregs for the next time too.

>

> Will

[Guest guest]

Will,

I was thinking of asking you how the little critters liked their new home...

I guess they'd be happier if you would give them attention and feed them!

(Just like other pets-isn't that what you would recommend? )

What I like about kefir is that kefir just happens, like compost happens and

occasionally, shi_ happens. You can get really scientific about it or you can

just let it do it's thing.

The colder the temperature or the more milk you are trying to ferment, the

longer it will take. It will even happen in the fridge if you are patient

enough. I

like to let the " grains " (don't know why they are called that-maybe " little

cauliflowers " is too long or equally as confusing) sit in the cabinet with new

milk for a couple of days, then I usually strain and transfer to the

refrigerator

and let it sit some more as I like some of the whey to separate out so that I

can

strain it and use it for other things. This also makes the kefir thicker and

more

creamy. As I may have mentioned, we like to eat it with raw honey and ground

flaxseed rather than drink it. My Russian friend would drink it plain at room

temperature.

If you want to grow your grains, you can feed them with new milk (I

understand they live off of the milk sugar) quite often and even break them

apart to force them to propogate new grains. If you then end up with too many,

you can even eat them. I like them lots better than gummy bears! Of course,

the idea is to eventually grow enough to share them with someone.

A few more tips- I have been told that the grains don't react well with metal.

Since I don't like my food to come in contact with plastic, I ferment in glass

containers with plastic lids. I don't really have a good setup for straining

them

as my colanders are all stainless steel, but I manage with a plastic slotted

spoon. You don't need to or shouldn't rinse them, just plop them in more milk.

It is a good idea to swish them around occasionally, as mine got

contaminated with a red mold from sitting too long undisturbed. And I agree

that Dom is the kefir guru and amazingly enough will usually respond to

individual questions in a pretty timely manner.

Good luck!

Kathy

> Maybe someone can tell me how long my kefir grains will keep if

> refrigerated? I haven't yet started a batch with the ones I got a

> while back. Any idea why they call them " grains " ?

>

> Also, maybe someone (Kathy?) could run me through the

> process again. Is it just milk and the grains then incubate like in

> NT, or do you recommend something else? What temp do you

> use? I assume you strain off the dregs for the next time too.

>

> Will