Re: kefir help/understanding Kombucha vs Kefir methods

[Guest guest]

It was raining every day all day for weeks and weeks since April and keeping it

cold and soggy here. I thought cold was keeping it from producing right.

I didn't know you should stir the grains, so I can start doing that. If the

ferment is to take 12 to 24 hours, that means I should stir it every day.

________________________________

To: original_kombucha

Sent: Mon, May 30, 2011 3:49:04 AM

Subject: kefir help/understanding Kombucha vs Kefir methods

In message you wrote:

> 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.

Why would rain, or the absence of rain have a negative influence on either

Kombucha or Kefir? I don't think it matters either way.

> But I looked at the jar of milk I poured on the kefir grains yesterday

> and when I tilted the jar, it is thick.

Good, good! :-)

> should I pour that off this soon and put new milk on the grains to give

> the grains that new dose of lactose?

As soon as I separate Kefir from grains, I place the grains in more milk.

If I am getting too much Kefir, I let the grains ferment in the fridge -

they work very well and keep feeding on the lactose even in the fridge.

That is quite different from Kombucha which definitely works best at room

temperature round about 20-25C - 70F+

> I am tempted to just wait until tomorrow and see if a creamy layer forms.

Kefir always forms a sort of 'creamy' layer on top which is the curds

floating to the top - all part of the natural process of separation of

the milk into curds and whey under the influence of the Kefir culture.

This fatty curds is lighter than the liquid whey, and therefore floats!

It is best to stir this layer back into the rest of the Kefir during

fermentation ...

....as such it is very different to Kombucha brewing, where you leave the

brew undisturbed to allow the bacteria to build the scoby on top.

So, keep stirring your Kefir!

After separating the grains from the kefir, place the Kefir in the fridge

for a few hours (I do it over night). The Kefir wonderfully thickens

by itself, while the grains to their magic on a new lot of milk.

I think you are doing o.k., Lyn, you're just on a learning process, which

can bring anxieties because of factors we do not yet understand.

Keep brewing and asking question ... and definitely don't give up!

Margret:-)

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

Jesus says:'Come to me, all you who are troubled and weighed down

with care, and I will give you rest.' (Matt.11:28)

[Guest guest]

It was raining every day all day for weeks and weeks since April and keeping it

cold and soggy here. I thought cold was keeping it from producing right.

I didn't know you should stir the grains, so I can start doing that. If the

ferment is to take 12 to 24 hours, that means I should stir it every day.

________________________________

To: original_kombucha

Sent: Mon, May 30, 2011 3:49:04 AM

Subject: kefir help/understanding Kombucha vs Kefir methods

In message you wrote:

> 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.

Why would rain, or the absence of rain have a negative influence on either

Kombucha or Kefir? I don't think it matters either way.

> But I looked at the jar of milk I poured on the kefir grains yesterday

> and when I tilted the jar, it is thick.

Good, good! :-)

> should I pour that off this soon and put new milk on the grains to give

> the grains that new dose of lactose?

As soon as I separate Kefir from grains, I place the grains in more milk.

If I am getting too much Kefir, I let the grains ferment in the fridge -

they work very well and keep feeding on the lactose even in the fridge.

That is quite different from Kombucha which definitely works best at room

temperature round about 20-25C - 70F+

> I am tempted to just wait until tomorrow and see if a creamy layer forms.

Kefir always forms a sort of 'creamy' layer on top which is the curds

floating to the top - all part of the natural process of separation of

the milk into curds and whey under the influence of the Kefir culture.

This fatty curds is lighter than the liquid whey, and therefore floats!

It is best to stir this layer back into the rest of the Kefir during

fermentation ...

....as such it is very different to Kombucha brewing, where you leave the

brew undisturbed to allow the bacteria to build the scoby on top.

So, keep stirring your Kefir!

After separating the grains from the kefir, place the Kefir in the fridge

for a few hours (I do it over night). The Kefir wonderfully thickens

by itself, while the grains to their magic on a new lot of milk.

I think you are doing o.k., Lyn, you're just on a learning process, which

can bring anxieties because of factors we do not yet understand.

Keep brewing and asking question ... and definitely don't give up!

Margret:-)

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

Jesus says:'Come to me, all you who are troubled and weighed down

with care, and I will give you rest.' (Matt.11:28)

[Guest guest]

Don't stir your kefir grains! If you just started with kefir it may take a few

days for you to get thick kefir. Just every day strain out your grains and put

them in fresh milk. After a few days you will get kefir.

Warmly,

Jane Humes

http://www.raw-food-diet-magazine.com

kefir help/understanding Kombucha vs Kefir methods

In message you wrote:

> 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.

Why would rain, or the absence of rain have a negative influence on either

Kombucha or Kefir? I don't think it matters either way.

> But I looked at the jar of milk I poured on the kefir grains yesterday

> and when I tilted the jar, it is thick.

Good, good! :-)

> should I pour that off this soon and put new milk on the grains to give

> the grains that new dose of lactose?

As soon as I separate Kefir from grains, I place the grains in more milk.

If I am getting too much Kefir, I let the grains ferment in the fridge -

they work very well and keep feeding on the lactose even in the fridge.

That is quite different from Kombucha which definitely works best at room

temperature round about 20-25C - 70F+

> I am tempted to just wait until tomorrow and see if a creamy layer forms.

Kefir always forms a sort of 'creamy' layer on top which is the curds

floating to the top - all part of the natural process of separation of

the milk into curds and whey under the influence of the Kefir culture.

This fatty curds is lighter than the liquid whey, and therefore floats!

It is best to stir this layer back into the rest of the Kefir during

fermentation ...

...as such it is very different to Kombucha brewing, where you leave the

brew undisturbed to allow the bacteria to build the scoby on top.

So, keep stirring your Kefir!

After separating the grains from the kefir, place the Kefir in the fridge

for a few hours (I do it over night). The Kefir wonderfully thickens

by itself, while the grains to their magic on a new lot of milk.

I think you are doing o.k., Lyn, you're just on a learning process, which

can bring anxieties because of factors we do not yet understand.

Keep brewing and asking question ... and definitely don't give up!

Margret:-)

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

Jesus says:'Come to me, all you who are troubled and weighed down

with care, and I will give you rest.' (Matt.11:28)

[Guest guest]

Don't stir your kefir grains! If you just started with kefir it may take a few

days for you to get thick kefir. Just every day strain out your grains and put

them in fresh milk. After a few days you will get kefir.

Warmly,

Jane Humes

http://www.raw-food-diet-magazine.com

kefir help/understanding Kombucha vs Kefir methods

In message you wrote:

> 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.

Why would rain, or the absence of rain have a negative influence on either

Kombucha or Kefir? I don't think it matters either way.

> But I looked at the jar of milk I poured on the kefir grains yesterday

> and when I tilted the jar, it is thick.

Good, good! :-)

> should I pour that off this soon and put new milk on the grains to give

> the grains that new dose of lactose?

As soon as I separate Kefir from grains, I place the grains in more milk.

If I am getting too much Kefir, I let the grains ferment in the fridge -

they work very well and keep feeding on the lactose even in the fridge.

That is quite different from Kombucha which definitely works best at room

temperature round about 20-25C - 70F+

> I am tempted to just wait until tomorrow and see if a creamy layer forms.

Kefir always forms a sort of 'creamy' layer on top which is the curds

floating to the top - all part of the natural process of separation of

the milk into curds and whey under the influence of the Kefir culture.

This fatty curds is lighter than the liquid whey, and therefore floats!

It is best to stir this layer back into the rest of the Kefir during

fermentation ...

...as such it is very different to Kombucha brewing, where you leave the

brew undisturbed to allow the bacteria to build the scoby on top.

So, keep stirring your Kefir!

After separating the grains from the kefir, place the Kefir in the fridge

for a few hours (I do it over night). The Kefir wonderfully thickens

by itself, while the grains to their magic on a new lot of milk.

I think you are doing o.k., Lyn, you're just on a learning process, which

can bring anxieties because of factors we do not yet understand.

Keep brewing and asking question ... and definitely don't give up!

Margret:-)

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

Jesus says:'Come to me, all you who are troubled and weighed down

with care, and I will give you rest.' (Matt.11:28)

[Guest guest]

Don't stir your kefir grains! If you just started with kefir it may take a few

days for you to get thick kefir. Just every day strain out your grains and put

them in fresh milk. After a few days you will get kefir.

Warmly,

Jane Humes

http://www.raw-food-diet-magazine.com

kefir help/understanding Kombucha vs Kefir methods

In message you wrote:

> 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.

Why would rain, or the absence of rain have a negative influence on either

Kombucha or Kefir? I don't think it matters either way.

> But I looked at the jar of milk I poured on the kefir grains yesterday

> and when I tilted the jar, it is thick.

Good, good! :-)

> should I pour that off this soon and put new milk on the grains to give

> the grains that new dose of lactose?

As soon as I separate Kefir from grains, I place the grains in more milk.

If I am getting too much Kefir, I let the grains ferment in the fridge -

they work very well and keep feeding on the lactose even in the fridge.

That is quite different from Kombucha which definitely works best at room

temperature round about 20-25C - 70F+

> I am tempted to just wait until tomorrow and see if a creamy layer forms.

Kefir always forms a sort of 'creamy' layer on top which is the curds

floating to the top - all part of the natural process of separation of

the milk into curds and whey under the influence of the Kefir culture.

This fatty curds is lighter than the liquid whey, and therefore floats!

It is best to stir this layer back into the rest of the Kefir during

fermentation ...

...as such it is very different to Kombucha brewing, where you leave the

brew undisturbed to allow the bacteria to build the scoby on top.

So, keep stirring your Kefir!

After separating the grains from the kefir, place the Kefir in the fridge

for a few hours (I do it over night). The Kefir wonderfully thickens

by itself, while the grains to their magic on a new lot of milk.

I think you are doing o.k., Lyn, you're just on a learning process, which

can bring anxieties because of factors we do not yet understand.

Keep brewing and asking question ... and definitely don't give up!

Margret:-)

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

Jesus says:'Come to me, all you who are troubled and weighed down

with care, and I will give you rest.' (Matt.11:28)

[Guest guest]

Don't stir the Kefir? How about just shaking the bottle they are in? That is

what I do to when I use a larger jar to make sure the fermentation makes it

way through all of the milk. I find I have a more consistent Kefir that way.

>

>

> Don't stir your kefir grains! If you just started with kefir it may take a

> few days for you to get thick kefir. Just every day strain out your grains

> and put them in fresh milk. After a few days you will get kefir.

> Warmly,

> Jane Humes

> http://www.raw-food-diet-magazine.com

>

> Re: kefir help/understanding Kombucha vs Kefir methods

>

> It was raining every day all day for weeks and weeks since April and

> keeping it

> cold and soggy here. I thought cold was keeping it from producing right.

>

> I didn't know you should stir the grains, so I can start doing that. If the

>

> ferment is to take 12 to 24 hours, that means I should stir it every day.

>

>

[Guest guest]

Don't stir the Kefir? How about just shaking the bottle they are in? That is

what I do to when I use a larger jar to make sure the fermentation makes it

way through all of the milk. I find I have a more consistent Kefir that way.

>

>

> Don't stir your kefir grains! If you just started with kefir it may take a

> few days for you to get thick kefir. Just every day strain out your grains

> and put them in fresh milk. After a few days you will get kefir.

> Warmly,

> Jane Humes

> http://www.raw-food-diet-magazine.com

>

> Re: kefir help/understanding Kombucha vs Kefir methods

>

> It was raining every day all day for weeks and weeks since April and

> keeping it

> cold and soggy here. I thought cold was keeping it from producing right.

>

> I didn't know you should stir the grains, so I can start doing that. If the

>

> ferment is to take 12 to 24 hours, that means I should stir it every day.

>

>

[Guest guest]

Don't stir the Kefir? How about just shaking the bottle they are in? That is

what I do to when I use a larger jar to make sure the fermentation makes it

way through all of the milk. I find I have a more consistent Kefir that way.

>

>

> Don't stir your kefir grains! If you just started with kefir it may take a

> few days for you to get thick kefir. Just every day strain out your grains

> and put them in fresh milk. After a few days you will get kefir.

> Warmly,

> Jane Humes

> http://www.raw-food-diet-magazine.com

>

> Re: kefir help/understanding Kombucha vs Kefir methods

>

> It was raining every day all day for weeks and weeks since April and

> keeping it

> cold and soggy here. I thought cold was keeping it from producing right.

>

> I didn't know you should stir the grains, so I can start doing that. If the

>

> ferment is to take 12 to 24 hours, that means I should stir it every day.

>

>

[Guest guest]

You can shake it. If it works for you, keep doing it. I ususlly only do about 2

cups of milk so I neither shake or stir it.

Warmly,

Jane Humes

http://www.raw-food-diet-magazine.com

Re: kefir help/understanding Kombucha vs Kefir methods

>

> It was raining every day all day for weeks and weeks since April and

> keeping it

> cold and soggy here. I thought cold was keeping it from producing right.

>

> I didn't know you should stir the grains, so I can start doing that. If the

>

> ferment is to take 12 to 24 hours, that means I should stir it every day.

>

>

[Guest guest]

In message you wrote:

> I didn't know you should stir the grains,

Yes, or better still, shake them! Several times a day if you want to.

> ... that means I should stir it every day.

Definitely! Kefir grains, yes!

Kombucha brew, no - if you want a good scoby on top.

Margret;-) on a day of rain after weeks of dry!

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/index.html

creation.com

Life is what happens to you when you make other plans.

[Guest guest]

In message you wrote:

> I didn't know you should stir the grains,

Yes, or better still, shake them! Several times a day if you want to.

> ... that means I should stir it every day.

Definitely! Kefir grains, yes!

Kombucha brew, no - if you want a good scoby on top.

Margret;-) on a day of rain after weeks of dry!

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/index.html

creation.com

Life is what happens to you when you make other plans.

[Guest guest]

Why do you shake it? (I make mine by the glassful (8 oz), so maybe I don't need

to shake it.)

I judge that my kefir is done by the little pockets of whey. Is that how you do

it?

Saturday, I forgot to strain mine before I went out and I didn't get home until

they had about 36 hrs. to ferment, instead of the usual 24 hrs. The next day I

had the creamiest milk kefir ever and no more whey than usual.

jan

>

> > I didn't know you should stir the grains,

> Yes, or better still, shake them! Several times a day if you want to.

>

> > ... that means I should stir it every day.

> Definitely! Kefir grains, yes!

> Kombucha brew, no - if you want a good scoby on top.

>

> Margret;-) on a day of rain after weeks of dry!

[Guest guest]

Why do you shake it? (I make mine by the glassful (8 oz), so maybe I don't need

to shake it.)

I judge that my kefir is done by the little pockets of whey. Is that how you do

it?

Saturday, I forgot to strain mine before I went out and I didn't get home until

they had about 36 hrs. to ferment, instead of the usual 24 hrs. The next day I

had the creamiest milk kefir ever and no more whey than usual.

jan

>

> > I didn't know you should stir the grains,

> Yes, or better still, shake them! Several times a day if you want to.

>

> > ... that means I should stir it every day.

> Definitely! Kefir grains, yes!

> Kombucha brew, no - if you want a good scoby on top.

>

> Margret;-) on a day of rain after weeks of dry!

[Guest guest]

In message <is19jm+ep24eGroups> you wrote:

> Why do you shake it....

or stir it: to re-combine curds and whey which tend to separate in the

fermentation process.

> Saturday, I forgot to strain mine before I went out and I didn't get

> home until they had about 36 hrs. to ferment, instead of the usual 24 hrs.

> The next day I had the creamiest milk kefir ever and no more whey than

> usual.

>

Wow, Jan, seems you have solved your own problem (if ever there was one!

Bottom line is, whether you leave alone, or stir, or shake, it all can lead

to a good result.

As Kombucha goes, I always go with the 'leave alone' formula until the day

of bottling comes (which is actually today for me).

All best brewing and drinking ....

Margret:-) UK

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/index.html

creation.com

Eternity is a long time to be wrong. Especially about Jesus.

[Guest guest]

In message <is19jm+ep24eGroups> you wrote:

> Why do you shake it....

or stir it: to re-combine curds and whey which tend to separate in the

fermentation process.

> Saturday, I forgot to strain mine before I went out and I didn't get

> home until they had about 36 hrs. to ferment, instead of the usual 24 hrs.

> The next day I had the creamiest milk kefir ever and no more whey than

> usual.

>

Wow, Jan, seems you have solved your own problem (if ever there was one!

Bottom line is, whether you leave alone, or stir, or shake, it all can lead

to a good result.

As Kombucha goes, I always go with the 'leave alone' formula until the day

of bottling comes (which is actually today for me).

All best brewing and drinking ....

Margret:-) UK

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/index.html

creation.com

Eternity is a long time to be wrong. Especially about Jesus.

[Guest guest]

I'm usually fermenting 800ml (1 pint ?) of milk at a time, and as the grains

sit on top I find a more consistent fermentation when I shake the jar and

move the milk around. I don't ever let mine get to the point where the whey

separates rather I just let it get thick almost like a jelly and then strain

the grains out.

>

>

> Why do you shake it? (I make mine by the glassful (8 oz), so maybe I don't

> need to shake it.)

>

> I judge that my kefir is done by the little pockets of whey. Is that how

> you do it?

>

> Saturday, I forgot to strain mine before I went out and I didn't get home

> until they had about 36 hrs. to ferment, instead of the usual 24 hrs. The

> next day I had the creamiest milk kefir ever and no more whey than usual.

>

> jan

>

>

[Guest guest]

I'm usually fermenting 800ml (1 pint ?) of milk at a time, and as the grains

sit on top I find a more consistent fermentation when I shake the jar and

move the milk around. I don't ever let mine get to the point where the whey

separates rather I just let it get thick almost like a jelly and then strain

the grains out.

>

>

> Why do you shake it? (I make mine by the glassful (8 oz), so maybe I don't

> need to shake it.)

>

> I judge that my kefir is done by the little pockets of whey. Is that how

> you do it?

>

> Saturday, I forgot to strain mine before I went out and I didn't get home

> until they had about 36 hrs. to ferment, instead of the usual 24 hrs. The

> next day I had the creamiest milk kefir ever and no more whey than usual.

>

> jan

>

>

[Guest guest]

Yesterday's, which I drank this morning was just as thick and creamy. I put in

more grains to see if that would work instead of waiting 36 hrs. and it did the

trick.

Too bad I had brain fog and tossed the extra after straining. I don't know if

my brain just isn't as well as I thought or it is getting bad again.

My grains do multiply fast though, so even if today's is not so thick tomorrow

it could very well be that the next batch will be.

I think I have finally got the kefir the way it is supposed to be. I would have

never realized it if I didn't accidentally let it sit 36 hrs. I am so glad that

happened!

jan

>

> Wow, Jan, seems you have solved your own problem (if ever there was one!

>

>

> Margret:-) UK

[Guest guest]

Hi Jan,

I'm intrigued by your process, do you actually let the curds and whey

separate?

Thanks,

Jeff

>

>

> Yesterday's, which I drank this morning was just as thick and creamy. I put

> in more grains to see if that would work instead of waiting 36 hrs. and it

> did the trick.

>

> Too bad I had brain fog and tossed the extra after straining. I don't know

> if my brain just isn't as well as I thought or it is getting bad again.

>

> My grains do multiply fast though, so even if today's is not so thick

> tomorrow it could very well be that the next batch will be.

>

> I think I have finally got the kefir the way it is supposed to be. I would

> have never realized it if I didn't accidentally let it sit 36 hrs. I am so

> glad that happened!

>

>

> jan

>

>

> >

> > Wow, Jan, seems you have solved your own problem (if ever there was one!

> >

>

> >

> > Margret:-) UK

>

>

[Guest guest]

Hi Jan,

I'm intrigued by your process, do you actually let the curds and whey

separate?

Thanks,

Jeff

>

>

> Yesterday's, which I drank this morning was just as thick and creamy. I put

> in more grains to see if that would work instead of waiting 36 hrs. and it

> did the trick.

>

> Too bad I had brain fog and tossed the extra after straining. I don't know

> if my brain just isn't as well as I thought or it is getting bad again.

>

> My grains do multiply fast though, so even if today's is not so thick

> tomorrow it could very well be that the next batch will be.

>

> I think I have finally got the kefir the way it is supposed to be. I would

> have never realized it if I didn't accidentally let it sit 36 hrs. I am so

> glad that happened!

>

>

> jan

>

>

> >

> > Wow, Jan, seems you have solved your own problem (if ever there was one!

> >

>

> >

> > Margret:-) UK

>

>

[Guest guest]

Just until there are little pockets of whey. I am fairly new to kefir and only

knew 2 ways of telling when it was finished, the separation and that it wouldn't

pour like milk. I could understand the separation, but didn't know exactly when

it truly fit the 2nd description. Now that I accidentally got a thick, creamy

result I understand.

I think another probability for the thick, creamy result is I picked up the jars

to examine for whey pockets because I messed up the timing and the next batch I

added the extra grains. So, it was getting a gentle shaking. I don't know, but

I am going to give it a gentle shake from now on.

jan

>

> Hi Jan,

>

> I'm intrigued by your process, do you actually let the curds and whey

> separate?

>

> Thanks,

> Jeff

[Guest guest]

Just until there are little pockets of whey. I am fairly new to kefir and only

knew 2 ways of telling when it was finished, the separation and that it wouldn't

pour like milk. I could understand the separation, but didn't know exactly when

it truly fit the 2nd description. Now that I accidentally got a thick, creamy

result I understand.

I think another probability for the thick, creamy result is I picked up the jars

to examine for whey pockets because I messed up the timing and the next batch I

added the extra grains. So, it was getting a gentle shaking. I don't know, but

I am going to give it a gentle shake from now on.

jan

>

> Hi Jan,

>

> I'm intrigued by your process, do you actually let the curds and whey

> separate?

>

> Thanks,

> Jeff