Re: What happened to my kefir?

August 15, 2011

Too many grains per quantity of milk and too long between milk changes

will do that.

The grains are stressed right now from having been starved for enough

milk, but they will probably recover. Just give them some very short

cycles, like even 12 hours, for a few cycles, and then generally keep it

to 24 hours.

Gail

On 8/15/2011 11:52 AM, Barbara ez (Hartmann) wrote:

>

> Made some kefir 2 days ago and it has totally separated and curdled. I

> left

> it out for about 36 hours. It does not remix when I shake it.

>

> Any ideas what happened and why? And are the grains Ok to use?

>

> Barb

>

August 15, 2011

>Too many grains per quantity of milk and too long between milk changes

>will do that.

So how do I know how many are too many?

>The grains are stressed right now from having been starved for enough

>milk, but they will probably recover. Just give them some very short

>cycles, like even 12 hours, for a few cycles, and then generally keep it

>to 24 hours.

Should I do anything with them before trying again?

Thanks,

Barb

August 16, 2011

Does anyone live near uptown who would be willing to share some kefir grains?

>

> 1/4 cup - 1 qt milk = 1 qt kefir

>

August 16, 2011

Does anyone live near uptown who would be willing to share some kefir grains?

>

> 1/4 cup - 1 qt milk = 1 qt kefir

>

August 16, 2011

> But you say " before trying again " . I'm wondering what your grains have

> been doing since the 36 hour batch. I have found that grains are quite

> tolerant of a week in the refrigerator in fresh milk, assuming they are

> not already stressed. But given that they are stressed, I would

> definitely baby them for a while with short (12 hour) cycles so that

> they are being treated to maximum quantities of fresh milk. And

> definitely don't refrigerate them before they are fully restored to

> health (as measured by producing consistently perfect kefir and growing

> like crazy). And even then, only refrigerate rarely, i.e., if you must

> leave them and go on vacation.

>

Yikes. It sounds like I'm doing it all wrong. I refrigerate mine most of the

time. The only time they aren't refrigerated is when I'm actually making kefir.

After a batch is made, I remove the grains and put them in a small amount of

milk and put them in the fridge. I take them out when I make a new batch. I do

not use that much kefir, so they go weeks at times, in the fridge.

Is freezing my only other option, if I don't use them that much?

Barb

August 16, 2011

>My solution, being as it's just me, has been to make very small batches

>daily without breaks. So, typically I'm using a pint jar, only about a

>cup and a half of milk, and maybe two grains, each the size of a largish

>grape or a single one the size of a walnut. My target is to drink 2 cups

>of kefir a day. I drink one in the morning and one just before bed.

OK. I'm going to give this a shot. How long do you leave it sit with that

small of an amount?

>My grains grow rapidly, so soon I am having to use 2 pint jars / 3 cups

>of milk. That's when I cull my grains.

i.e. throw out? Or do you find some other use for them?

>Kefir grains are kind of a largish commitment. But I've concluded that

>it is soooooo worth it. The health benefits are incredible. It cured a

>very chronic gut candida problem for me and reduced all my food

>allergies to virtually nothing. Hence I am a passionate kefir advocate!

Thanks for answer all of my questions, Gail. I had tried kefir once before

but gave up because I ended up going through so much milk and having way too

much kefir. It became a hassle. And I'm still trying to work up to enjoying

drinking it plain. I put it in smoothies. But I don't make those every day.

Barb

August 16, 2011