Re: O.T. O.T. Eating kefir grains.

[Guest guest]

Marge, the grains, as our scoby, are a combination of yeast and bacteria,

they have been around for many centuries, just not in the US till recently.

As with out scoby, they grow and grow and grow as they ferment, providing

they are fermenting the liquid they were intended for. IOW milk kefir grains

will ferment water but they don't grow in that medium, and vice verse.

No they are not a field grain, but there is a substance used by the drug

community that is spelled the exact same way. I don't know much about it, but

perhaps that is what you are remembering. I get real funny looks from folks

when I talk about Kefir, because they know I have nothing to do with drugs

LOL.

You cannot hurt the grains by pushing thru a colander. you cannot hurt them by

whirring thru the blender, all you do is break them up into smaller pieces,

which is a good thing, they ferment better that way.

If you accidentally blend up your grains, just pour them in a jar and leave

in the fridge until they get big enough for you to strain out without losing

them thru the holes.

Yes this is a much better protein that won't make you constipated like cheese

can.

I am so happy this has been a good journey for you and your son.

Huggs,

zoe

> Dear Zoe,

> I meant to mention you and some others as kefir gerus. Sorry.

> What are kefir grains made up of? Where did they come from? How long have they

been around?

> When I was a kid, people raised a grain I thought was called kefir.

> Surely, these aren't a field grain.

> Pushing the grains through the colunder, I feared I was huating

> them, as I would if I crushed a Kombucha colony.

> I told my kids I wanted an 1/8th inch Tupperware colander for

> Christmas, but that can't be right. Surely, the grains would go right through.

> I have a tall jar of kefir sitting on the counter, witing to

> harvest. My son drank a glassful and a tall mugful yesterday. I have none left

over. Ha.

> I usually drink at least two glasses for breakfast.

> It has reduced the amount of sharp cheese I have been eating in the

> morning. I feel that I am getting a safer protein in my kefir.

> Blessings on you all. LOve. MArge.

>

[Guest guest]

Marge, the grains, as our scoby, are a combination of yeast and bacteria,

they have been around for many centuries, just not in the US till recently.

As with out scoby, they grow and grow and grow as they ferment, providing

they are fermenting the liquid they were intended for. IOW milk kefir grains

will ferment water but they don't grow in that medium, and vice verse.

No they are not a field grain, but there is a substance used by the drug

community that is spelled the exact same way. I don't know much about it, but

perhaps that is what you are remembering. I get real funny looks from folks

when I talk about Kefir, because they know I have nothing to do with drugs

LOL.

You cannot hurt the grains by pushing thru a colander. you cannot hurt them by

whirring thru the blender, all you do is break them up into smaller pieces,

which is a good thing, they ferment better that way.

If you accidentally blend up your grains, just pour them in a jar and leave

in the fridge until they get big enough for you to strain out without losing

them thru the holes.

Yes this is a much better protein that won't make you constipated like cheese

can.

I am so happy this has been a good journey for you and your son.

Huggs,

zoe

> Dear Zoe,

> I meant to mention you and some others as kefir gerus. Sorry.

> What are kefir grains made up of? Where did they come from? How long have they

been around?

> When I was a kid, people raised a grain I thought was called kefir.

> Surely, these aren't a field grain.

> Pushing the grains through the colunder, I feared I was huating

> them, as I would if I crushed a Kombucha colony.

> I told my kids I wanted an 1/8th inch Tupperware colander for

> Christmas, but that can't be right. Surely, the grains would go right through.

> I have a tall jar of kefir sitting on the counter, witing to

> harvest. My son drank a glassful and a tall mugful yesterday. I have none left

over. Ha.

> I usually drink at least two glasses for breakfast.

> It has reduced the amount of sharp cheese I have been eating in the

> morning. I feel that I am getting a safer protein in my kefir.

> Blessings on you all. LOve. MArge.

>

[Guest guest]

Marge,

for " Kefir " read " Kafir "

At http://tinyurl.com/2mctyb

You'll find mention of:- " Kafir sorghums, "

Grain Sorghum Groups

Grain sorghum varieties are classed in seven agronomic groups, as

follows:

Kafir sorghums, originally from South Africa, have thick, juicy stems,

large leaves, and awnless cylindrical-shaped panicles. Seeds may be white, pink

or red and are medium in size.

Milo sorghums, originally from East Africa, have stems that are less

juicy than in Kafir. Leaf blades are wavy with a yellow midrib. Heads are

bearded or awned, compact, oval in shape. Seeds are large, pale pink to cream

in color. Plants tend to be more tolerant to heat and drought than the

Kafirs.

Nn. England.

O.T. O.T. Eating kefir grains.

Dear Zoe,

I meant to mention you and some others as kefir gerus. Sorry.

What are kefir grains made up of? Where did they come from? How long

have they been around?

When I was a kid, people raised a grain I thought was called kefir.

Surely, these aren't a field grain.

Pushing the grains through the colunder, I feared I was huating them,

as I would if I crushed a Kombucha colony.

I told my kids I wanted an 1/8th inch Tupperware colander for

Christmas, but that can't be right. Surely, the grains would go right through.

I have a tall jar of kefir sitting on the counter, witing to harvest.

My son drank a glassful and a tall mugful yesterday. I have none left

over. Ha.

I usually drink at least two glasses for breakfast.

It has reduced the amount of sharp cheese I have been eating in the

morning. I feel that I am getting a safer protein in my kefir.

Blessings on you all. LOve. MArge.

[Guest guest]

Marge,

for " Kefir " read " Kafir "

At http://tinyurl.com/2mctyb

You'll find mention of:- " Kafir sorghums, "

Grain Sorghum Groups

Grain sorghum varieties are classed in seven agronomic groups, as

follows:

Kafir sorghums, originally from South Africa, have thick, juicy stems,

large leaves, and awnless cylindrical-shaped panicles. Seeds may be white, pink

or red and are medium in size.

Milo sorghums, originally from East Africa, have stems that are less

juicy than in Kafir. Leaf blades are wavy with a yellow midrib. Heads are

bearded or awned, compact, oval in shape. Seeds are large, pale pink to cream

in color. Plants tend to be more tolerant to heat and drought than the

Kafirs.

Nn. England.

O.T. O.T. Eating kefir grains.

Dear Zoe,

I meant to mention you and some others as kefir gerus. Sorry.

What are kefir grains made up of? Where did they come from? How long

have they been around?

When I was a kid, people raised a grain I thought was called kefir.

Surely, these aren't a field grain.

Pushing the grains through the colunder, I feared I was huating them,

as I would if I crushed a Kombucha colony.

I told my kids I wanted an 1/8th inch Tupperware colander for

Christmas, but that can't be right. Surely, the grains would go right through.

I have a tall jar of kefir sitting on the counter, witing to harvest.

My son drank a glassful and a tall mugful yesterday. I have none left

over. Ha.

I usually drink at least two glasses for breakfast.

It has reduced the amount of sharp cheese I have been eating in the

morning. I feel that I am getting a safer protein in my kefir.

Blessings on you all. LOve. MArge.

[Guest guest]

Marge,

Below is a url for the type of strainer I use for both my Kombucha and my

kefir.

http://cgi.ebay.com/3-Pcs-All-Plastic-Strainers-To-Brew-Kefir-Kombucha-Tea_W0QQi\

temZ330198113115QQihZ014QQcategoryZ1279QQssPageNameZWDVWQQrdZ1QQcmdZViewItem

They are all plastic. When I use them for kefir, I use a canning jar funnel

on top of a mason jar and pour the kefir into the strainer a bit at a time.

If you tap the strainer against the canning funnel it will allow the kefir

to flow through the strainer leaving your grains ready to go into the next

batch. They are dishwasher safe and work wonderfully.

On Dec 18, 2007 8:16 AM, Marjorie Russin <prairiegirly@...> wrote:

> Pushing the grains through the colunder, I feared I was huating them, as I

> would if I crushed a Kombucha colony.

>

--

Live and Love Well,

Sandy (Jennings, FL; zone 8b)

[Guest guest]

Marge,

Below is a url for the type of strainer I use for both my Kombucha and my

kefir.

http://cgi.ebay.com/3-Pcs-All-Plastic-Strainers-To-Brew-Kefir-Kombucha-Tea_W0QQi\

temZ330198113115QQihZ014QQcategoryZ1279QQssPageNameZWDVWQQrdZ1QQcmdZViewItem

They are all plastic. When I use them for kefir, I use a canning jar funnel

on top of a mason jar and pour the kefir into the strainer a bit at a time.

If you tap the strainer against the canning funnel it will allow the kefir

to flow through the strainer leaving your grains ready to go into the next

batch. They are dishwasher safe and work wonderfully.

On Dec 18, 2007 8:16 AM, Marjorie Russin <prairiegirly@...> wrote:

> Pushing the grains through the colunder, I feared I was huating them, as I

> would if I crushed a Kombucha colony.

>

--

Live and Love Well,

Sandy (Jennings, FL; zone 8b)