Guest guest Posted February 19, 2012 Report Share Posted February 19, 2012 As Jaxi said, yep, pasteurized works , but I'll warn you it is a bit different. The first few days it will smell awful; don't waste your milk , just culture the grains in a smallish portion of milk. Then chuck the milk after it has sat for a day and renew it. Once it has been a few days, just as with raw milk, choose how much milk to put in based on how you want it to taste rather than on its consistency. The milk will curdle slightly, every time; none of that nice gel in the jar that raw milk gives you. But after you strain it, you won't notice much difference except it won't be as thick. Have fun - Deborah From: [mailto: ] On Behalf Of twincitieserrands Sent: Sunday, February 19, 2012 6:49 AM Subject: Kefir question Hey all, I was making Kefir consistently, but then ran out of raw milk and haven't made it for like 3 or 4 weeks now. I still have the grains in the fridge with a little bit of milk in the jar but I have some questions. 1. Can I make Kefir out of pasteurized milk after I made it with raw? Those it mess with the grains? And also safety-wise, is it ok to leave it out the 24 hours? I'm scared to do this with pasteurized (ironically enough). While we are out of milk I'm buying a slow pasteurized brand (non-homogenized) to get us by for the month so I'll be using that. 2. Do I have to do anything with the Kefir grains since I haven't used them recently? I was looking at one of the instructional videos that someone did on Kefir and she mentioned that after 10 days of non-use, you have to do something to them. But she didn't explain what needed to happen with the grains. Or can I just make Kefir the same old way I've been making it. Thank you!!! - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2012 Report Share Posted February 20, 2012 My kefir grains are amazingly versatile. After watching arguments on the kefir forums, and thinking about the traditional methods and availability of refrigeration, etc, I decided to not refrigerate my grains, and if reduced comsumption meant not straining for a few days, I was willing to just dump the kefir if it was too sour. Instead, my grains seem to have adapted just fine to straining every 3 days or so, and it often does not even separate in that time. Goat milk might separate a little faster, but while it can get a little tart if I go more than 3 days, at 2-3 days it is actually thick, creamy, and pretty mild. I have used raw and store bought milk on my grains over the years, goat and cow, and they have adjusted without fail. I think the biggest fallout for your grains will be adjusting after being in the fridge, they really don't like that, and might take a cycle or two to come back to full production - I would strain every 24 hours for a few times, and then you can start to stretch it out if you want to go longer. Beth in Maplewood > > Hey all, > I was making Kefir consistently, but then ran out of raw milk and haven't made it for like 3 or 4 weeks now. I still have the grains in the fridge with a little bit of milk in the jar but I have some questions. > > 1. Can I make Kefir out of pasteurized milk after I made it with raw? Those it mess with the grains? And also safety-wise, is it ok to leave it out the 24 hours? I'm scared to do this with pasteurized (ironically enough). > > While we are out of milk I'm buying a slow pasteurized brand (non-homogenized) to get us by for the month so I'll be using that. > > 2. Do I have to do anything with the Kefir grains since I haven't used them recently? I was looking at one of the instructional videos that someone did on Kefir and she mentioned that after 10 days of non-use, you have to do something to them. But she didn't explain what needed to happen with the grains. Or can I just make Kefir the same old way I've been making it. > > Thank you!!! > > - > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2012 Report Share Posted February 20, 2012 From what I understand, you need to get them started in cream or half and half to get them going again if stored in the fridge for awhile. Takes about 3 cycles to get them viable again). I use mine with raw goat milk. If it's too sour, I feed to our chickens with kitchen scraps and sprouted sunflower seeds, sprouted wheat, etc. Or you can separate to make a farm goat cheese and then use the whey for soups, sourdough, etc. I find that 48 hours at room temp. is perfect. Longer than that, it's a little too sour for me.  My source for raw goat milk is not plenty (he had a mamma goat that gave birth to 3 babies and she passed a couple of days ago and he needs all of his goat milk for the babies)...but I have about 2 gallons of raw goat milk in the freezer that I was going to use to make goat milk soap (or if any of our animals needed goat milk). I'm going to thaw out a 1/2 gallon or so to keep my grains going for the next couple of weeks (unless he needs these 2 gallons for his babies).  - ________________________________ From: Beth MN <mbdawso@...> Sent: Monday, February 20, 2012 10:36 AM Subject: Re: Kefir question  My kefir grains are amazingly versatile. After watching arguments on the kefir forums, and thinking about the traditional methods and availability of refrigeration, etc, I decided to not refrigerate my grains, and if reduced comsumption meant not straining for a few days, I was willing to just dump the kefir if it was too sour. Instead, my grains seem to have adapted just fine to straining every 3 days or so, and it often does not even separate in that time. Goat milk might separate a little faster, but while it can get a little tart if I go more than 3 days, at 2-3 days it is actually thick, creamy, and pretty mild. I have used raw and store bought milk on my grains over the years, goat and cow, and they have adjusted without fail. I think the biggest fallout for your grains will be adjusting after being in the fridge, they really don't like that, and might take a cycle or two to come back to full production - I would strain every 24 hours for a few times, and then you can start to stretch it out if you want to go longer. Beth in Maplewood > > Hey all, > I was making Kefir consistently, but then ran out of raw milk and haven't made it for like 3 or 4 weeks now. I still have the grains in the fridge with a little bit of milk in the jar but I have some questions. > > 1. Can I make Kefir out of pasteurized milk after I made it with raw? Those it mess with the grains? And also safety-wise, is it ok to leave it out the 24 hours? I'm scared to do this with pasteurized (ironically enough). > > While we are out of milk I'm buying a slow pasteurized brand (non-homogenized) to get us by for the month so I'll be using that. > > 2. Do I have to do anything with the Kefir grains since I haven't used them recently? I was looking at one of the instructional videos that someone did on Kefir and she mentioned that after 10 days of non-use, you have to do something to them. But she didn't explain what needed to happen with the grains. Or can I just make Kefir the same old way I've been making it. > > Thank you!!! > > - > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2012 Report Share Posted April 13, 2012 I have kefir grains and have always made my kefir with raw mik. Right now I have two kids with a nasty stomach virus and don't think I will be able to make it out to the farm. Of course I am out of milk. Last night I ran to the store and picked up a half gallon of Castle Rock milk and covered my grains since I thought I remember someone on this list saying that their kefir grains loved Castle Rock milk. Is it ok for me to continue with the castle rock milk until I can get to the farm? Will the kefir still have the beneficial probiotics? If there is anytime we need it, it's now! Thanks. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2012 Report Share Posted April 13, 2012 Thanks Gene, I usually feed my baby rice poridge cooked with meat/fish/shrimp and veggies. She used to take them very well. I also offer her finger foods but all she does is to mess with them. I've been trying to cut my nursing sessions gradually (she is still EBF) to she if she would take more food but no, she doesnt take them. She doesnt like egg yolk, cheese, yogurt. I guess she doesn't like the texture of soft food. But well, what else can i feed her? She now only has 4 teeth, cannot chew on real food very well yet. I think i would try kefir coz i think it would be beneficial for both my daughter and my own health. I still plan to keep breastfeeding her so if i get kefir in my diet, she will get some in my milk, wont she? Kay On Apr 13, 2012, at 9:58 AM, Gene Leistico <gklofacr@...> wrote: > I have a monster kefir grain that desperatley wants to be split You're right, kefir is the best probiotic there is. Contact me off list and we can see if we can meet. > > In terms of your baby, if you are feeding grains you may want to examine that as part of the problem. Grains are difficult for all of us to digest, babies especially so. Have you tried soft boiled egg yolks? raw cheese? I'm sure there are many on this list with great advice for you. > > Gene > > >________________________________ > > From: Van Khanh <vankhanh1984@...> > > > >Sent: Friday, April 13, 2012 9:32 AM > >Subject: Re: Kefir question > > > > > > > > > > > >Hi everyone, > >I m new to the group. I am a Stay At Home Mom to a little 13 month old baby girl. My baby has refused her solids lately and I have done so many different things, tried to offer her different foods without success. She would take very little. I've been searching for natural probiotics to improve my baby digestive system so she can eat better and found out that Kefir might be the right choice. So if anyone has spare Kefir grains to be shared, please help me. I live in Maple Grove/ Osseo area. and also, i am a newbie, so any tips or advices on how to care and make good kefir is welcomed. > > > >Thank you all, > >Kay > > > > > >> > >> I've been making kefir for quite some time now, but I have one problem that I've not been able to resolve. > >> > >> When I first started making kefir, I had difficulty straining out the grains. Some of the kefir was thin and it drained through, but some of it was too thick to go through the strainer. Because it was so difficult, I just started using my fingers (clean of course - plus I'm the only one who drinks it) and scooping out the grains. > >> > >> But I've heard several people talk about missing the " babies " if you don't strain it, so..... > >> > >> How do the kefir-makers of this group separate the grains from the kefir? > >> > >> Terri > >> > >> -- > >> See Exclusive Videos: 10th Annual Young Hollywood Awards > >> http://www.hollywoodlife.net/younghollywoodawards2008/ > >> > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2012 Report Share Posted April 13, 2012 We're with you on the intermittent interest in solid foods. I've found when the babe (now 1) is sick or teething, he only wants to breastfeed. As we're grain-free, we also do lots of scrambled eggs and ground beef. Of course, we offer him whatever we're eating and around dinner prep time, he's sure to found nibbling on the carrots or bok choy or whatever vegetable I'm chopping up. How about frozen veggies? peas, carrots? Mostly importantly, don't fret it. As long as you're eating well, your baby is still getting better nutrition from you than he can on his own yet. One of the last enzymes to be added to his digestive system is around 18 mo. and of course, it digests carbohydrates. Deborah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2012 Report Share Posted April 13, 2012 We are asian, so our meals pretty much include jasmine rice, meat/ fish and veggies (both raw and cooked in meat/ shrimp broth soup). My baby loves meat, but she does not like veggies that much, she would chew then spit them out. That is why i have to mince and grind cooked veggies, then mix with rice soup so that my baby diet contains veggies. I think i would give water kefir a try to see if there be a change. Kay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2012 Report Share Posted April 13, 2012 My grains love Castle Rock milk and have been growing - seems daily - so I think you are fine. When changing milk types you may well notice some changes in the texture or consistency of the kefir for awhile - perfectly normal and not an indication of any problems. The kefir is still full of healthy probiotics. It just won't have the stuff unique to raw milk. Jaxi On Fri, Apr 13, 2012 at 8:56 AM, ne Stark <briannestark@...>wrote: > I have kefir grains and have always made my kefir with raw mik. Right now I > have two kids with a nasty stomach virus and don't think I will be able to > make it out to the farm. Of course I am out of milk. Last night I ran to > the store and picked up a half gallon of Castle Rock milk and covered my > grains since I thought I remember someone on this list saying that their > kefir grains loved Castle Rock milk. Is it ok for me to continue with the > castle rock milk until I can get to the farm? Will the kefir still have the > beneficial probiotics? If there is anytime we need it, it's now! Thanks. > > > Quote Link to comment Share on other sites More sharing options...
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