Guest guest Posted May 28, 2011 Report Share Posted May 28, 2011 I checked my kefir today and the jar has a layer of " cream " but it is yellow through the bottle. When I take the lid off and smell it does not have a sour kefir smell and the color over the top is mustard. It smells more like spoiled milk to me. I have been very minimally touching this and letting it ferment longer--at least 7 days by now. I did that with this one because each time I poured it off, these grains would not give me a creamy layer and they did not grow or multiply. These are my second grains that I got from my scoby friend because the first grains shrank and disappeared. Have I destroyed these, too, and wasted a jar of milk? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2011 Report Share Posted May 28, 2011 Hi, Lyn, I had a thought that I probably should have voiced earlier, which might have a bearing on your situation: How much milk are you using for your grains - what proportion of milk to grains do you have? As you yourself suggested, it might be worth a try to use less milk with your grains. At a guess, there are about 3-4 tbsps of grains to a quart of milk in my glass jar. I wonder what your ratio is? Just an afterthought! Margret:-) -- +------------------ Minstrel@... --------------------+ http://www.therpc.f9.co.uk/family/scobygrow/home.html http://bavarianminstrel.wordpress.com http://www.hebrew4christians.com/index.html creation.com Create in me a clean heart, O God, and renew a steadfast spirit within me. (Ps.51:10) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2011 Report Share Posted May 28, 2011 Hello Jaxi, Check out the Yahoo Talk Group: Good Kefir Grains. The moderator sells super wonderful healhy grains and you can get others from members of the group. Most just ask a small fee for shipping costs. Just ask. You do not need raw milk to make kefir. It is the best but regular pasturized milk will work just fine too. Warmly, Jane Humes http://www.raw-food-diet-magazine.com Re: kefir help I don't keep kefir and have not tried since from what I read raw milk is best and I do not have access to raw milk. Sadly. BUT ... where did you get your kefir grains? I have heard of the grains getting smaller like that from commercial bought grains. Like the ones I can pick up at Whole Foods. It seems for some reason those do not last. But people swap kefir grains much like they do with SCOBYs and from some I have seen good healthy ones grow like crazy. Jaxi > > > > > > ________________________________ > > > > In message <irr33i+2l3oeGroups> you wrote: > > > ...... and letting it ferment longer--at least 7 days by now. > > Oh dear! SEVEN days! It's not as we do the Kombucha, Lyn. > Milk Kefir only needs 12-24 hours to ferment to harvestibility, can also > be fermented slower in the fridge. > I know it is supposed to be 12-24 hrs. I've been doing kefir as long as I > have > been struggling with KT. Since Feb. It has never been 24 hrs for me. > Never. > It > is ever under 7 days. I always thought it was because of my cold house. > But > if > you can do yours in the fridge then none of my cultures should have taken > as > long as a week per try as they have in my 58 degree house. I am just > having > trouble all over. > My first grains would at least give me that creamy layer after a 7-12 day > culture. But each time I poured off that milk, the grains shrank until the > last > time I poured it off there were no grains. > > >>What I should do now - thinking of your kefir grains: > Strain them through a sieve (I hope you have just one for Kefir!) > start off the grains in some more milk and ferment 12-24 hours covered, > either at room temperature or in the fridge, especially if they get sour > very quickly. Rotating the grains like that will stimulate their growth, > as they get a fresh supply of lactose every day.<< > If I pour off every day I will pour off unchanged milk. The milk does not > start > to turn to kefir for 4 or 5 days. The creamy layer forms after that. > Should I > just give the grains 1 or 2 oz of milk and see if the grains can make > kefir > in > that little bit of milk in the 24 hr period? What do you think I might see > in > the jar if I do it that way? Do you think I will see grown grains with > nothing > to pour off? > > I have poured off what I have and found that the grains reduced in > quantity, but > they appear larger. So did the little bitty things join together? > The kefir, as I said, does not smell like the sour smell I am used to. It > is > more like a spoiled smell. But I am eating it with a spoon and it does not > taste > bad. Just different. It looks like butter because of the color I said it > had in > the creamy layer on top. > Can everyone see how confusing this has been for me? Can you see why I am > so > dependent on this group? I never thought I would have had this much > trouble > when > I started . It was a happy adventure to me. But it sure is turning out > differently than I planned. > > Reply to sender | Reply to group | Reply via web post | Start a New Topic > Messages in this topic (2) > > Recent Activity: * New Members 15 > Visit Your Group > MARKETPLACE > Stay on top of your group activity without leaving the page you're on - > Get > the > Yahoo! Toolbar now. > > > ________________________________ > > Get great advice about dogs and cats. Visit the Dog & Cat Answers Center. > > Switch to: Text-Only, Daily Digest . Unsubscribe . Terms of Use > . > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2011 Report Share Posted May 28, 2011 Hello Jaxi, Check out the Yahoo Talk Group: Good Kefir Grains. The moderator sells super wonderful healhy grains and you can get others from members of the group. Most just ask a small fee for shipping costs. Just ask. You do not need raw milk to make kefir. It is the best but regular pasturized milk will work just fine too. Warmly, Jane Humes http://www.raw-food-diet-magazine.com Re: kefir help I don't keep kefir and have not tried since from what I read raw milk is best and I do not have access to raw milk. Sadly. BUT ... where did you get your kefir grains? I have heard of the grains getting smaller like that from commercial bought grains. Like the ones I can pick up at Whole Foods. It seems for some reason those do not last. But people swap kefir grains much like they do with SCOBYs and from some I have seen good healthy ones grow like crazy. Jaxi > > > > > > ________________________________ > > > > In message <irr33i+2l3oeGroups> you wrote: > > > ...... and letting it ferment longer--at least 7 days by now. > > Oh dear! SEVEN days! It's not as we do the Kombucha, Lyn. > Milk Kefir only needs 12-24 hours to ferment to harvestibility, can also > be fermented slower in the fridge. > I know it is supposed to be 12-24 hrs. I've been doing kefir as long as I > have > been struggling with KT. Since Feb. It has never been 24 hrs for me. > Never. > It > is ever under 7 days. I always thought it was because of my cold house. > But > if > you can do yours in the fridge then none of my cultures should have taken > as > long as a week per try as they have in my 58 degree house. I am just > having > trouble all over. > My first grains would at least give me that creamy layer after a 7-12 day > culture. But each time I poured off that milk, the grains shrank until the > last > time I poured it off there were no grains. > > >>What I should do now - thinking of your kefir grains: > Strain them through a sieve (I hope you have just one for Kefir!) > start off the grains in some more milk and ferment 12-24 hours covered, > either at room temperature or in the fridge, especially if they get sour > very quickly. Rotating the grains like that will stimulate their growth, > as they get a fresh supply of lactose every day.<< > If I pour off every day I will pour off unchanged milk. The milk does not > start > to turn to kefir for 4 or 5 days. The creamy layer forms after that. > Should I > just give the grains 1 or 2 oz of milk and see if the grains can make > kefir > in > that little bit of milk in the 24 hr period? What do you think I might see > in > the jar if I do it that way? Do you think I will see grown grains with > nothing > to pour off? > > I have poured off what I have and found that the grains reduced in > quantity, but > they appear larger. So did the little bitty things join together? > The kefir, as I said, does not smell like the sour smell I am used to. It > is > more like a spoiled smell. But I am eating it with a spoon and it does not > taste > bad. Just different. It looks like butter because of the color I said it > had in > the creamy layer on top. > Can everyone see how confusing this has been for me? Can you see why I am > so > dependent on this group? I never thought I would have had this much > trouble > when > I started . It was a happy adventure to me. But it sure is turning out > differently than I planned. > > Reply to sender | Reply to group | Reply via web post | Start a New Topic > Messages in this topic (2) > > Recent Activity: * New Members 15 > Visit Your Group > MARKETPLACE > Stay on top of your group activity without leaving the page you're on - > Get > the > Yahoo! Toolbar now. > > > ________________________________ > > Get great advice about dogs and cats. Visit the Dog & Cat Answers Center. > > Switch to: Text-Only, Daily Digest . Unsubscribe . Terms of Use > . > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2011 Report Share Posted May 28, 2011 Hmmm ... I should check into it. Between the humans and the dogs we go through quite a bit. I really wish I could access raw milk. Jaxi > Hello Jaxi, > > Check out the Yahoo Talk Group: Good Kefir Grains. The moderator sells > super wonderful healhy grains and you can get others from members of the > group. Most just ask a small fee for shipping costs. Just ask. > > You do not need raw milk to make kefir. It is the best but regular > pasturized milk will work just fine too. > Warmly, > Jane Humes > http://www.raw-food-diet-magazine.com > Re: kefir help > > > I don't keep kefir and have not tried since from what I read raw milk is > best and I do not have access to raw milk. Sadly. > > BUT ... where did you get your kefir grains? I have heard of the grains > getting smaller like that from commercial bought grains. Like the ones I > can pick up at Whole Foods. It seems for some reason those do not last. > But people swap kefir grains much like they do with SCOBYs and from some I > have seen good healthy ones grow like crazy. > > Jaxi > > > > > > > > > > > > > > > ________________________________ > > > > > > > > In message <irr33i+2l3oeGroups> you wrote: > > > > > ...... and letting it ferment longer--at least 7 days by now. > > > > Oh dear! SEVEN days! It's not as we do the Kombucha, Lyn. > > Milk Kefir only needs 12-24 hours to ferment to harvestibility, can also > > be fermented slower in the fridge. > > I know it is supposed to be 12-24 hrs. I've been doing kefir as long as > I > > have > > been struggling with KT. Since Feb. It has never been 24 hrs for me. > > Never. > > It > > is ever under 7 days. I always thought it was because of my cold house. > > But > > if > > you can do yours in the fridge then none of my cultures should have taken > > as > > long as a week per try as they have in my 58 degree house. I am just > > having > > trouble all over. > > My first grains would at least give me that creamy layer after a 7-12 day > > culture. But each time I poured off that milk, the grains shrank until > the > > last > > time I poured it off there were no grains. > > > > >>What I should do now - thinking of your kefir grains: > > Strain them through a sieve (I hope you have just one for Kefir!) > > start off the grains in some more milk and ferment 12-24 hours covered, > > either at room temperature or in the fridge, especially if they get sour > > very quickly. Rotating the grains like that will stimulate their growth, > > as they get a fresh supply of lactose every day.<< > > If I pour off every day I will pour off unchanged milk. The milk does not > > start > > to turn to kefir for 4 or 5 days. The creamy layer forms after that. > > Should I > > just give the grains 1 or 2 oz of milk and see if the grains can make > > kefir > > in > > that little bit of milk in the 24 hr period? What do you think I might > see > > in > > the jar if I do it that way? Do you think I will see grown grains with > > nothing > > to pour off? > > > > I have poured off what I have and found that the grains reduced in > > quantity, but > > they appear larger. So did the little bitty things join together? > > The kefir, as I said, does not smell like the sour smell I am used to. It > > is > > more like a spoiled smell. But I am eating it with a spoon and it does > not > > taste > > bad. Just different. It looks like butter because of the color I said it > > had in > > the creamy layer on top. > > Can everyone see how confusing this has been for me? Can you see why I am > > so > > dependent on this group? I never thought I would have had this much > > trouble > > when > > I started . It was a happy adventure to me. But it sure is turning out > > differently than I planned. > > > > Reply to sender | Reply to group | Reply via web post | Start a New Topic > > Messages in this topic (2) > > > > Recent Activity: * New Members 15 > > Visit Your Group > > MARKETPLACE > > Stay on top of your group activity without leaving the page you're on - > > Get > > the > > Yahoo! Toolbar now. > > > > > > ________________________________ > > > > Get great advice about dogs and cats. Visit the Dog & Cat Answers > Center. > > > > Switch to: Text-Only, Daily Digest . Unsubscribe . Terms of Use > > . > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2011 Report Share Posted May 28, 2011 Hmmm ... I should check into it. Between the humans and the dogs we go through quite a bit. I really wish I could access raw milk. Jaxi > Hello Jaxi, > > Check out the Yahoo Talk Group: Good Kefir Grains. The moderator sells > super wonderful healhy grains and you can get others from members of the > group. Most just ask a small fee for shipping costs. Just ask. > > You do not need raw milk to make kefir. It is the best but regular > pasturized milk will work just fine too. > Warmly, > Jane Humes > http://www.raw-food-diet-magazine.com > Re: kefir help > > > I don't keep kefir and have not tried since from what I read raw milk is > best and I do not have access to raw milk. Sadly. > > BUT ... where did you get your kefir grains? I have heard of the grains > getting smaller like that from commercial bought grains. Like the ones I > can pick up at Whole Foods. It seems for some reason those do not last. > But people swap kefir grains much like they do with SCOBYs and from some I > have seen good healthy ones grow like crazy. > > Jaxi > > > > > > > > > > > > > > > ________________________________ > > > > > > > > In message <irr33i+2l3oeGroups> you wrote: > > > > > ...... and letting it ferment longer--at least 7 days by now. > > > > Oh dear! SEVEN days! It's not as we do the Kombucha, Lyn. > > Milk Kefir only needs 12-24 hours to ferment to harvestibility, can also > > be fermented slower in the fridge. > > I know it is supposed to be 12-24 hrs. I've been doing kefir as long as > I > > have > > been struggling with KT. Since Feb. It has never been 24 hrs for me. > > Never. > > It > > is ever under 7 days. I always thought it was because of my cold house. > > But > > if > > you can do yours in the fridge then none of my cultures should have taken > > as > > long as a week per try as they have in my 58 degree house. I am just > > having > > trouble all over. > > My first grains would at least give me that creamy layer after a 7-12 day > > culture. But each time I poured off that milk, the grains shrank until > the > > last > > time I poured it off there were no grains. > > > > >>What I should do now - thinking of your kefir grains: > > Strain them through a sieve (I hope you have just one for Kefir!) > > start off the grains in some more milk and ferment 12-24 hours covered, > > either at room temperature or in the fridge, especially if they get sour > > very quickly. Rotating the grains like that will stimulate their growth, > > as they get a fresh supply of lactose every day.<< > > If I pour off every day I will pour off unchanged milk. The milk does not > > start > > to turn to kefir for 4 or 5 days. The creamy layer forms after that. > > Should I > > just give the grains 1 or 2 oz of milk and see if the grains can make > > kefir > > in > > that little bit of milk in the 24 hr period? What do you think I might > see > > in > > the jar if I do it that way? Do you think I will see grown grains with > > nothing > > to pour off? > > > > I have poured off what I have and found that the grains reduced in > > quantity, but > > they appear larger. So did the little bitty things join together? > > The kefir, as I said, does not smell like the sour smell I am used to. It > > is > > more like a spoiled smell. But I am eating it with a spoon and it does > not > > taste > > bad. Just different. It looks like butter because of the color I said it > > had in > > the creamy layer on top. > > Can everyone see how confusing this has been for me? Can you see why I am > > so > > dependent on this group? I never thought I would have had this much > > trouble > > when > > I started . It was a happy adventure to me. But it sure is turning out > > differently than I planned. > > > > Reply to sender | Reply to group | Reply via web post | Start a New Topic > > Messages in this topic (2) > > > > Recent Activity: * New Members 15 > > Visit Your Group > > MARKETPLACE > > Stay on top of your group activity without leaving the page you're on - > > Get > > the > > Yahoo! Toolbar now. > > > > > > ________________________________ > > > > Get great advice about dogs and cats. Visit the Dog & Cat Answers > Center. > > > > Switch to: Text-Only, Daily Digest . Unsubscribe . Terms of Use > > . > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2011 Report Share Posted May 29, 2011 Jaxi, I was told making kefir with pasteurized milk was better than no kefir at all (by the good grain group). I make it with that, so does my niece and an acquaintance of mine. My grains grow like crazy and in 24 hrs. it is ready to refrigerate (for drinking the next day) and start a new batch. I make it by the glassful, because I am the only one that drinks it. Hubby thinks I am a mad scientist and says he will miss me when I am gone. hahaha jan > > I don't keep kefir and have not tried since from what I read raw milk is > best and I do not have access to raw milk. Sadly. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2011 Report Share Posted May 29, 2011 Jaxi, I was told making kefir with pasteurized milk was better than no kefir at all (by the good grain group). I make it with that, so does my niece and an acquaintance of mine. My grains grow like crazy and in 24 hrs. it is ready to refrigerate (for drinking the next day) and start a new batch. I make it by the glassful, because I am the only one that drinks it. Hubby thinks I am a mad scientist and says he will miss me when I am gone. hahaha jan > > I don't keep kefir and have not tried since from what I read raw milk is > best and I do not have access to raw milk. Sadly. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2011 Report Share Posted May 29, 2011 >> I don't keep kefir and have not tried since from what I read raw milk is best >>and I do not have access to raw milk. Sadly. BUT ... where did you get your >>kefir grains?<< I rcvd my grains from the same person I got my scobys from. She had been brewing on her own for a year by the time I first visited her. Her house temp situation is alot different from mine. She said she almost never has to use her heat in her apartment because those around her keep her warm. The weather here has been warm now for over a week, with not much rain and that still has not helped my kt or kefir. But I looked at the jar of milk I poured on the kefir grains yesterday and when I tilted the jar, it is thick. Not like the milk I expected to see. So should I pour that off this soon and put new milk on the grains to give the grains that new dose of lactose? I am tempted to just wait until tomorrow and see if a creamy layer forms. > ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2011 Report Share Posted May 29, 2011 >> I don't keep kefir and have not tried since from what I read raw milk is best >>and I do not have access to raw milk. Sadly. BUT ... where did you get your >>kefir grains?<< I rcvd my grains from the same person I got my scobys from. She had been brewing on her own for a year by the time I first visited her. Her house temp situation is alot different from mine. She said she almost never has to use her heat in her apartment because those around her keep her warm. The weather here has been warm now for over a week, with not much rain and that still has not helped my kt or kefir. But I looked at the jar of milk I poured on the kefir grains yesterday and when I tilted the jar, it is thick. Not like the milk I expected to see. So should I pour that off this soon and put new milk on the grains to give the grains that new dose of lactose? I am tempted to just wait until tomorrow and see if a creamy layer forms. > ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2011 Report Share Posted May 29, 2011 >> I don't keep kefir and have not tried since from what I read raw milk is best >>and I do not have access to raw milk. Sadly. BUT ... where did you get your >>kefir grains?<< I rcvd my grains from the same person I got my scobys from. She had been brewing on her own for a year by the time I first visited her. Her house temp situation is alot different from mine. She said she almost never has to use her heat in her apartment because those around her keep her warm. The weather here has been warm now for over a week, with not much rain and that still has not helped my kt or kefir. But I looked at the jar of milk I poured on the kefir grains yesterday and when I tilted the jar, it is thick. Not like the milk I expected to see. So should I pour that off this soon and put new milk on the grains to give the grains that new dose of lactose? I am tempted to just wait until tomorrow and see if a creamy layer forms. > ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2011 Report Share Posted May 30, 2011 At 01:55 PM 5/29/2011, you wrote: Your kefir should thicken up from 12 to 24 hours. Some people do let it go 48 hours, but then it really separates into curds on top and whey on the bottom. You just mix the two together again to drink it, after you strain out your grains. H. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2011 Report Share Posted May 30, 2011 At 01:55 PM 5/29/2011, you wrote: Your kefir should thicken up from 12 to 24 hours. Some people do let it go 48 hours, but then it really separates into curds on top and whey on the bottom. You just mix the two together again to drink it, after you strain out your grains. H. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2011 Report Share Posted May 30, 2011 At 01:55 PM 5/29/2011, you wrote: Your kefir should thicken up from 12 to 24 hours. Some people do let it go 48 hours, but then it really separates into curds on top and whey on the bottom. You just mix the two together again to drink it, after you strain out your grains. H. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2011 Report Share Posted July 19, 2011 ________________________________  >Lyn is your KT going okay now? Or are you still having trouble with that? My KT is going great guns. I have to continuous brew crocks and a third 2 gal jug going. Scobys are growing. No mold seen yet. Happy as a pancake. >I begin to wonder about sort of out there things like the " energy " of the >place and maybe doing a cleansing or something. That can be a little too >new age for some folks but when you keep doing everything " right " and it >continues to not produce expected results, well I just wonder sometimes. That's something I had not thought of looking into. But my KT is fine now. >Could you be getting electromagnetic interference? Maybe something to >neutralize that? Your ideas would not be too out there for me. I also belong to the Crock_Lakhovsky group. This kind of thing is right up their alley; but I have to say I don't understand any of that field of thought. But you can try. Maybe you can get through to me. > I say pour it off because that is when I pour it into a strainer and strain > out the grains and add new milk. > > > My grains wouldn't ferment a quart, or even a cup. It always stayed liquidy > like milk. Margaret told me to give it new milk every day. But it still > wouldn't ferment a quart. So I cut it back to an ounce. But I still did not > see cream until I had all cream in my 1 oz of milk today. (I've been doing > it like this for weeks.) I will continue to put my poured off kefir into the > fridge. I want to see what it does by tomorrow, but it sure looks yummy > right now and I want to eat it. But that batch is the one where the grains > have also disappeared. > > > I am sure hoping my third batch of grains don't disappear!! I feel really > stupid and I don't want to have to go too my friend and ask her again for > ANOTHER batch of grains because I just can't seem to figure this out. > > > When she gave me this last batch, she gave me all that she had in her quart > jar and she poured it off when I was there. She has no trouble. So why I > don't have the same results is just beyond me. > > > ________________________________ > > To: original_kombucha > Sent: Tuesday, July 19, 2011 12:48 PM > Subject: Re: Kefir help > > i'm not sure why you are pouring off, i just stir mine when it looks like > that, and let it go another day or two. i think it is about 2.5 or 3 days > for a quart at my house. also, make sure you are not rinsing the grains in > water, they will fizzle out. just rinse them in milk, if at all. i > personally do not rinse my grains. i also do not rinse my jar. it also > doesn't thicken until i put it in the refrigerator after i strain it. try > not to lose heart,i think you will get it. > gail > > > > > ** > > > > > > I just cannot make kefir and I don't know what is wrong. I am so sad. It > > seems so easy, but it is just stubborn for me. My first grains back in > Feb > > in my cold house, burst out of the gate making perfect ferments at first, > > but they got weaker instead of stronger shrinking and eventually > disappeared > > by early spring. A second spoon of grains wouldn't grow or ferment right > so > > I reduced the amount of milk to an ounce and it still wouldn't ferment > like > > the first grains would ferment. The milk would only get thicker. > Yesterday, > > I decided to put the jar on the floor in front of the vent of the > > refrigerator. This morning it was all thick cream on top! I was so > excited. > > It was all cream because I only had a ounce of milk in there. I poured it > > off, stirring with a spatula, stirring and stirring and the grains are > gone > > again. I have a third batch of grains. They will not ferment like the > first > > grains did, but with this batch, I have poured off three times and then > put > > the milk in the fridge for a second ferment and that step has somehow > made > > it thicken a little more and become like yogurt. I am still pouring off > > every day so that I give it new lactose to eat every day. But it still is > > not fermenting right and getting that cream/whey separation. I decided to > > try putting this jar on the floor in front of the fridge vents, too. I > will > > try to remember to move it from there before bed to try, yet again, > > something different. This is so frustrating for me. What am I doing > wrong? I > > have to have kefir. My gut was raw yesterday and it wanted kefir and not > > kombucha. Kefir soothed it within a few minutes. I had a bout with > diarrhea > > last week and KT took lots longer to bring me back, so I know I my body > > needs to have kefir. > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2011 Report Share Posted July 19, 2011 ________________________________  >Lyn is your KT going okay now? Or are you still having trouble with that? My KT is going great guns. I have to continuous brew crocks and a third 2 gal jug going. Scobys are growing. No mold seen yet. Happy as a pancake. >I begin to wonder about sort of out there things like the " energy " of the >place and maybe doing a cleansing or something. That can be a little too >new age for some folks but when you keep doing everything " right " and it >continues to not produce expected results, well I just wonder sometimes. That's something I had not thought of looking into. But my KT is fine now. >Could you be getting electromagnetic interference? Maybe something to >neutralize that? Your ideas would not be too out there for me. I also belong to the Crock_Lakhovsky group. This kind of thing is right up their alley; but I have to say I don't understand any of that field of thought. But you can try. Maybe you can get through to me. > I say pour it off because that is when I pour it into a strainer and strain > out the grains and add new milk. > > > My grains wouldn't ferment a quart, or even a cup. It always stayed liquidy > like milk. Margaret told me to give it new milk every day. But it still > wouldn't ferment a quart. So I cut it back to an ounce. But I still did not > see cream until I had all cream in my 1 oz of milk today. (I've been doing > it like this for weeks.) I will continue to put my poured off kefir into the > fridge. I want to see what it does by tomorrow, but it sure looks yummy > right now and I want to eat it. But that batch is the one where the grains > have also disappeared. > > > I am sure hoping my third batch of grains don't disappear!! I feel really > stupid and I don't want to have to go too my friend and ask her again for > ANOTHER batch of grains because I just can't seem to figure this out. > > > When she gave me this last batch, she gave me all that she had in her quart > jar and she poured it off when I was there. She has no trouble. So why I > don't have the same results is just beyond me. > > > ________________________________ > > To: original_kombucha > Sent: Tuesday, July 19, 2011 12:48 PM > Subject: Re: Kefir help > > i'm not sure why you are pouring off, i just stir mine when it looks like > that, and let it go another day or two. i think it is about 2.5 or 3 days > for a quart at my house. also, make sure you are not rinsing the grains in > water, they will fizzle out. just rinse them in milk, if at all. i > personally do not rinse my grains. i also do not rinse my jar. it also > doesn't thicken until i put it in the refrigerator after i strain it. try > not to lose heart,i think you will get it. > gail > > > > > ** > > > > > > I just cannot make kefir and I don't know what is wrong. I am so sad. It > > seems so easy, but it is just stubborn for me. My first grains back in > Feb > > in my cold house, burst out of the gate making perfect ferments at first, > > but they got weaker instead of stronger shrinking and eventually > disappeared > > by early spring. A second spoon of grains wouldn't grow or ferment right > so > > I reduced the amount of milk to an ounce and it still wouldn't ferment > like > > the first grains would ferment. The milk would only get thicker. > Yesterday, > > I decided to put the jar on the floor in front of the vent of the > > refrigerator. This morning it was all thick cream on top! I was so > excited. > > It was all cream because I only had a ounce of milk in there. I poured it > > off, stirring with a spatula, stirring and stirring and the grains are > gone > > again. I have a third batch of grains. They will not ferment like the > first > > grains did, but with this batch, I have poured off three times and then > put > > the milk in the fridge for a second ferment and that step has somehow > made > > it thicken a little more and become like yogurt. I am still pouring off > > every day so that I give it new lactose to eat every day. But it still is > > not fermenting right and getting that cream/whey separation. I decided to > > try putting this jar on the floor in front of the fridge vents, too. I > will > > try to remember to move it from there before bed to try, yet again, > > something different. This is so frustrating for me. What am I doing > wrong? I > > have to have kefir. My gut was raw yesterday and it wanted kefir and not > > kombucha. Kefir soothed it within a few minutes. I had a bout with > diarrhea > > last week and KT took lots longer to bring me back, so I know I my body > > needs to have kefir. > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2011 Report Share Posted July 22, 2011 I have been thinking through your post here and I wonder if you are, in effect, putting starter liquid into your new jar of milk because of what remains on and in that bag. Your ferments sound extra special, healthy and such? I might just try to make a bag and do mine like that. Did you get your bag somewhere; or did you chew tobacco at some earlier time, so your chew came in that and you kept it? ________________________________  LK, I think also there is milk kefir, and water kefir, and you should use them in their respective substance. Is it possible you could be attempting to make milk kefir wtih water kefir grains or vice versa? Personally, I do it the old fashion way, I shovel the grains into a small cotton bag, with a string tie, then tie the top securely, so the grains do not escape, then plop the bag from glass to glass, as I drink it. No straining needed. Yields a more savory drink, no bitterness, and it is mild. Although my bag is getting fuller, it has lasted over a year, I got up before daylight and used a small magnifying glass and you can see the paths the bacteria take each day out into the milk, the trails are well defined. But the bacteria I did not see. david lubbock tx. On Wed, Jul 20, 2011 at 8:31 PM, diana holland wrote: > ** > > > lynn Your grains are there, I betcha you are losing them in the kefir, I > had lots of trouble when I first started because I was just listening to > everybody, best thing to do is tp go to Dom's site and study, I finally had > a sweet lady walk me through the process, I put a size of kefir grains of my > little finger tip around in 3-4 cups of raw milk, Ilet it sit 24 hours till > it thickens, I keep mine in the spare bathroom on the counter and at times I > have kept it in a cooler, just as long as it is not freezing it will be > oksomeone suggested if our house is cold put on top of the fridge.. When I > strain mine it appears thin after a couple of days in the fridge it thickens > up. I lways have 4-5 quuarts in the fridge number so I know which one to > drink next.It takes a whikle for the grains to get big put when they do get > a little bigger than what I like I eat them. if it seperates in the fridge > that means you have grains in the jar, you just need to get a > small hole plastic strainer and a glass bowl to sit the strainer in, I dump > mine with out stirring now because I don't want to lose any fat, once I > dump I stir and then shake the strainer or bump it on the glass bowl til all > has gone through and left with the grains. please contact me if you have > problems just keep trying and one day yu will have it down pat. I know from > experience...... > > WHAT A FRIEND WE HAVE IN JESUS > Dianna Holland > > > > > > > I just cannot make kefir and I don't know what is wrong. I am so sad. > It > > seems so easy, but it is just stubborn for me. My first grains back in > Feb > > in my cold house, burst out of the gate making perfect ferments at first, > > but they got weaker instead of stronger shrinking and eventually > disappeared > > by early spring. A second spoon of grains wouldn't grow or ferment right > so > > I reduced the amount of milk to an ounce and it still wouldn't ferment > like > > the first grains would ferment. The milk would only get thicker. > Yesterday, > > I decided to put the jar on the floor in front of the vent of the > > refrigerator. This morning it was all thick cream on top! I was so > excited. > > It was all cream because I only had a ounce of milk in there. I poured it > > off, stirring with a spatula, stirring and stirring and the grains are > gone > > again. I have a third batch of grains. They will not ferment like the > first > > grains did, but with this batch, I have poured off three times and then > put > > the milk in the fridge for a second ferment and that step has somehow > made > > it thicken a little more and become like yogurt. I am still pouring off > > every day so that I give it new lactose to eat every day. But it still is > > not fermenting right and getting that cream/whey separation. I decided to > > try putting this jar on the floor in front of the fridge vents, too. I > will > > try to remember to move it from there before bed to try, yet again, > > something different. This is so frustrating for me. What am I doing > wrong? I > > have to have kefir. My gut was raw yesterday and it wanted kefir and not > > kombucha. Kefir soothed it within a few minutes. I had a bout with > diarrhea > > last week and KT took lots longer to bring me back, so I know I my body > > needs to have kefir. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2011 Report Share Posted July 22, 2011 I have been thinking through your post here and I wonder if you are, in effect, putting starter liquid into your new jar of milk because of what remains on and in that bag. Your ferments sound extra special, healthy and such? I might just try to make a bag and do mine like that. Did you get your bag somewhere; or did you chew tobacco at some earlier time, so your chew came in that and you kept it? ________________________________  LK, I think also there is milk kefir, and water kefir, and you should use them in their respective substance. Is it possible you could be attempting to make milk kefir wtih water kefir grains or vice versa? Personally, I do it the old fashion way, I shovel the grains into a small cotton bag, with a string tie, then tie the top securely, so the grains do not escape, then plop the bag from glass to glass, as I drink it. No straining needed. Yields a more savory drink, no bitterness, and it is mild. Although my bag is getting fuller, it has lasted over a year, I got up before daylight and used a small magnifying glass and you can see the paths the bacteria take each day out into the milk, the trails are well defined. But the bacteria I did not see. david lubbock tx. On Wed, Jul 20, 2011 at 8:31 PM, diana holland wrote: > ** > > > lynn Your grains are there, I betcha you are losing them in the kefir, I > had lots of trouble when I first started because I was just listening to > everybody, best thing to do is tp go to Dom's site and study, I finally had > a sweet lady walk me through the process, I put a size of kefir grains of my > little finger tip around in 3-4 cups of raw milk, Ilet it sit 24 hours till > it thickens, I keep mine in the spare bathroom on the counter and at times I > have kept it in a cooler, just as long as it is not freezing it will be > oksomeone suggested if our house is cold put on top of the fridge.. When I > strain mine it appears thin after a couple of days in the fridge it thickens > up. I lways have 4-5 quuarts in the fridge number so I know which one to > drink next.It takes a whikle for the grains to get big put when they do get > a little bigger than what I like I eat them. if it seperates in the fridge > that means you have grains in the jar, you just need to get a > small hole plastic strainer and a glass bowl to sit the strainer in, I dump > mine with out stirring now because I don't want to lose any fat, once I > dump I stir and then shake the strainer or bump it on the glass bowl til all > has gone through and left with the grains. please contact me if you have > problems just keep trying and one day yu will have it down pat. I know from > experience...... > > WHAT A FRIEND WE HAVE IN JESUS > Dianna Holland > > > > > > > I just cannot make kefir and I don't know what is wrong. I am so sad. > It > > seems so easy, but it is just stubborn for me. My first grains back in > Feb > > in my cold house, burst out of the gate making perfect ferments at first, > > but they got weaker instead of stronger shrinking and eventually > disappeared > > by early spring. A second spoon of grains wouldn't grow or ferment right > so > > I reduced the amount of milk to an ounce and it still wouldn't ferment > like > > the first grains would ferment. The milk would only get thicker. > Yesterday, > > I decided to put the jar on the floor in front of the vent of the > > refrigerator. This morning it was all thick cream on top! I was so > excited. > > It was all cream because I only had a ounce of milk in there. I poured it > > off, stirring with a spatula, stirring and stirring and the grains are > gone > > again. I have a third batch of grains. They will not ferment like the > first > > grains did, but with this batch, I have poured off three times and then > put > > the milk in the fridge for a second ferment and that step has somehow > made > > it thicken a little more and become like yogurt. I am still pouring off > > every day so that I give it new lactose to eat every day. But it still is > > not fermenting right and getting that cream/whey separation. I decided to > > try putting this jar on the floor in front of the fridge vents, too. I > will > > try to remember to move it from there before bed to try, yet again, > > something different. This is so frustrating for me. What am I doing > wrong? I > > have to have kefir. My gut was raw yesterday and it wanted kefir and not > > kombucha. Kefir soothed it within a few minutes. I had a bout with > diarrhea > > last week and KT took lots longer to bring me back, so I know I my body > > needs to have kefir. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2011 Report Share Posted July 22, 2011 I have been thinking through your post here and I wonder if you are, in effect, putting starter liquid into your new jar of milk because of what remains on and in that bag. Your ferments sound extra special, healthy and such? I might just try to make a bag and do mine like that. Did you get your bag somewhere; or did you chew tobacco at some earlier time, so your chew came in that and you kept it? ________________________________  LK, I think also there is milk kefir, and water kefir, and you should use them in their respective substance. Is it possible you could be attempting to make milk kefir wtih water kefir grains or vice versa? Personally, I do it the old fashion way, I shovel the grains into a small cotton bag, with a string tie, then tie the top securely, so the grains do not escape, then plop the bag from glass to glass, as I drink it. No straining needed. Yields a more savory drink, no bitterness, and it is mild. Although my bag is getting fuller, it has lasted over a year, I got up before daylight and used a small magnifying glass and you can see the paths the bacteria take each day out into the milk, the trails are well defined. But the bacteria I did not see. david lubbock tx. On Wed, Jul 20, 2011 at 8:31 PM, diana holland wrote: > ** > > > lynn Your grains are there, I betcha you are losing them in the kefir, I > had lots of trouble when I first started because I was just listening to > everybody, best thing to do is tp go to Dom's site and study, I finally had > a sweet lady walk me through the process, I put a size of kefir grains of my > little finger tip around in 3-4 cups of raw milk, Ilet it sit 24 hours till > it thickens, I keep mine in the spare bathroom on the counter and at times I > have kept it in a cooler, just as long as it is not freezing it will be > oksomeone suggested if our house is cold put on top of the fridge.. When I > strain mine it appears thin after a couple of days in the fridge it thickens > up. I lways have 4-5 quuarts in the fridge number so I know which one to > drink next.It takes a whikle for the grains to get big put when they do get > a little bigger than what I like I eat them. if it seperates in the fridge > that means you have grains in the jar, you just need to get a > small hole plastic strainer and a glass bowl to sit the strainer in, I dump > mine with out stirring now because I don't want to lose any fat, once I > dump I stir and then shake the strainer or bump it on the glass bowl til all > has gone through and left with the grains. please contact me if you have > problems just keep trying and one day yu will have it down pat. I know from > experience...... > > WHAT A FRIEND WE HAVE IN JESUS > Dianna Holland > > > > > > > I just cannot make kefir and I don't know what is wrong. I am so sad. > It > > seems so easy, but it is just stubborn for me. My first grains back in > Feb > > in my cold house, burst out of the gate making perfect ferments at first, > > but they got weaker instead of stronger shrinking and eventually > disappeared > > by early spring. A second spoon of grains wouldn't grow or ferment right > so > > I reduced the amount of milk to an ounce and it still wouldn't ferment > like > > the first grains would ferment. The milk would only get thicker. > Yesterday, > > I decided to put the jar on the floor in front of the vent of the > > refrigerator. This morning it was all thick cream on top! I was so > excited. > > It was all cream because I only had a ounce of milk in there. I poured it > > off, stirring with a spatula, stirring and stirring and the grains are > gone > > again. I have a third batch of grains. They will not ferment like the > first > > grains did, but with this batch, I have poured off three times and then > put > > the milk in the fridge for a second ferment and that step has somehow > made > > it thicken a little more and become like yogurt. I am still pouring off > > every day so that I give it new lactose to eat every day. But it still is > > not fermenting right and getting that cream/whey separation. I decided to > > try putting this jar on the floor in front of the fridge vents, too. I > will > > try to remember to move it from there before bed to try, yet again, > > something different. This is so frustrating for me. What am I doing > wrong? I > > have to have kefir. My gut was raw yesterday and it wanted kefir and not > > kombucha. Kefir soothed it within a few minutes. I had a bout with > diarrhea > > last week and KT took lots longer to bring me back, so I know I my body > > needs to have kefir. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 5, 2011 Report Share Posted September 5, 2011 I just REMEMBERED. I have one of these bags you use for your kefir! I don't have to make one. I just washed it up and am drying it. Can't wait to try your quick kefir method. It will be dry tomorrow. How much do you think you use in a quart jar? The amount I have is still just enough to do a 16 oz jar. It still does not really make the milk thick unless I let it ferment a couple days and then it gets a little thicker than the milk. But the grains are growing--just really slowly. I think they shrank when I first got them in the spring. I have moved my stereo to a far room of my trailer just a few days ago. So I hope that makes a difference in my ferments. I visited my Dad last week and came back with some shelf units that my Mom had all around the house to display all her collections. (I am so glad I did not get rid of them before.) I have been cleaning out my Dad's house everytime I visit for the last year so that he can have some sense of order and neatness. Those shelf units have helped me in my sparsely furnished trailer. It got some things up off the floor So with the move of my stereo and the new drawstring bag, I am hoping this cavewoman has more success with her ferments. I will look for the bacteria trails on the bag. I hope I see some. Lyn Personally, I do it the old fashion way, I shovel the grains into a small cotton bag, with a string tie, then tie the top securely, so the grains do not escape, then plop the bag from glass to glass, as I drink it. No straining needed. Yields a more savory drink, no bitterness, and it is mild. Although my bag is getting fuller, it has lasted over a year, I got up before daylight and used a small magnifying glass and you can see the paths the bacteria take each day out into the milk, the trails are well defined. But the bacteria I did not see. david lubbock tx. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 5, 2011 Report Share Posted September 5, 2011 I just REMEMBERED. I have one of these bags you use for your kefir! I don't have to make one. I just washed it up and am drying it. Can't wait to try your quick kefir method. It will be dry tomorrow. How much do you think you use in a quart jar? The amount I have is still just enough to do a 16 oz jar. It still does not really make the milk thick unless I let it ferment a couple days and then it gets a little thicker than the milk. But the grains are growing--just really slowly. I think they shrank when I first got them in the spring. I have moved my stereo to a far room of my trailer just a few days ago. So I hope that makes a difference in my ferments. I visited my Dad last week and came back with some shelf units that my Mom had all around the house to display all her collections. (I am so glad I did not get rid of them before.) I have been cleaning out my Dad's house everytime I visit for the last year so that he can have some sense of order and neatness. Those shelf units have helped me in my sparsely furnished trailer. It got some things up off the floor So with the move of my stereo and the new drawstring bag, I am hoping this cavewoman has more success with her ferments. I will look for the bacteria trails on the bag. I hope I see some. Lyn Personally, I do it the old fashion way, I shovel the grains into a small cotton bag, with a string tie, then tie the top securely, so the grains do not escape, then plop the bag from glass to glass, as I drink it. No straining needed. Yields a more savory drink, no bitterness, and it is mild. Although my bag is getting fuller, it has lasted over a year, I got up before daylight and used a small magnifying glass and you can see the paths the bacteria take each day out into the milk, the trails are well defined. But the bacteria I did not see. david lubbock tx. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.