Guest guest Posted July 19, 2011 Report Share Posted July 19, 2011 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 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 too? 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. Could you be getting electromagnetic interference? Maybe something to neutralize that? I have lots of ideas along those lines, but they might be a little too out there for folks. Jaxi > 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, I've had great success making Kefir and it sounds like maybe you are adding milk when you should just leave it ferment. My process is taking the grains out of the fridge, put in raw cold milk and let it sit on the counter top with a lid loose on the jar. I let it sit for days but shake it (with the lid tighten of course) every time I walk by. After I shake the jar I make sure I loosen the lid again. It usually takes two days for the Kefir to firm up to an almost jello consistency and then I know it is ready to remove the grains and refrigerate the finished product. Hope that helps. - Jeff > ** > > > 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. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2011 Report Share Posted July 19, 2011 Lyn, I've had great success making Kefir and it sounds like maybe you are adding milk when you should just leave it ferment. My process is taking the grains out of the fridge, put in raw cold milk and let it sit on the counter top with a lid loose on the jar. I let it sit for days but shake it (with the lid tighten of course) every time I walk by. After I shake the jar I make sure I loosen the lid again. It usually takes two days for the Kefir to firm up to an almost jello consistency and then I know it is ready to remove the grains and refrigerate the finished product. Hope that helps. - Jeff > ** > > > 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. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2011 Report Share Posted July 19, 2011 I can try your method but it is not much different than mine. In the winter, sometimes my ferments took weeks to firm up. So I've tried a day and I've tried weeks. My absolute main problem is the grains shrink and disappear. Two batches have so far. After going to my friend a third time just last week, I sure don't want this to turn into a fourth in a couple more days. ________________________________ To: original_kombucha Sent: Tuesday, July 19, 2011 2:52 PM Subject: Re: Kefir help  Lyn, I've had great success making Kefir and it sounds like maybe you are adding milk when you should just leave it ferment. My process is taking the grains out of the fridge, put in raw cold milk and let it sit on the counter top with a lid loose on the jar. I let it sit for days but shake it (with the lid tighten of course) every time I walk by. After I shake the jar I make sure I loosen the lid again. It usually takes two days for the Kefir to firm up to an almost jello consistency and then I know it is ready to remove the grains and refrigerate the finished product. Hope that helps. - Jeff > ** > > > 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. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2011 Report Share Posted July 19, 2011 How close to your kombucha are you keeping your jar of kefir? They need to be really separated by about 8 feet of space so that the different strains of bacteria don't intermingle. H. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2011 Report Share Posted July 19, 2011 How close to your kombucha are you keeping your jar of kefir? They need to be really separated by about 8 feet of space so that the different strains of bacteria don't intermingle. H. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2011 Report Share Posted July 19, 2011 Good try. But my kefir travels. I have had it various places in my kitchen. My two kt crocks are in the kitchen, too, but they are now not even on a shelf. They are on their own stands. That is a thought though. Maybe I will move it to ANOTHER ROOM totally away from the kt. I have to try something. ________________________________ To: original_kombucha Sent: Tuesday, July 19, 2011 3:46 PM Subject: Re: Kefir help  How close to your kombucha are you keeping your jar of kefir? They need to be really separated by about 8 feet of space so that the different strains of bacteria don't intermingle. H. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2011 Report Share Posted July 19, 2011 Good try. But my kefir travels. I have had it various places in my kitchen. My two kt crocks are in the kitchen, too, but they are now not even on a shelf. They are on their own stands. That is a thought though. Maybe I will move it to ANOTHER ROOM totally away from the kt. I have to try something. ________________________________ To: original_kombucha Sent: Tuesday, July 19, 2011 3:46 PM Subject: Re: Kefir help  How close to your kombucha are you keeping your jar of kefir? They need to be really separated by about 8 feet of space so that the different strains of bacteria don't intermingle. H. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2011 Report Share Posted July 19, 2011 Are you straining it with metal? I've heard that contact with metal can kill kefir. Sent from my iPad > 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 Are you straining it with metal? I've heard that contact with metal can kill kefir. Sent from my iPad > 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 20, 2011 Report Share Posted July 20, 2011 Lyn, I am sure you are frustrated, I make it everyday, and it never crossed my mind, someone could not do the same. I am somewhat guessing as I really do not know much about kefir, but have made a lot of home made yogurt, temp is important, that is the temp where you put it to work. I place mine on the countertop in my kitchen, where it often during the hot summer days gets to eighty degrees. It seems to overwork, if anything unusual. and sometimes it turns to curds and whey, if I leave it for two days, but I still drink it. Perhaps someone here may enlighten me, but I take in whey each day, actually that is what I eat for breakfast each mid morning. I pay about five or more dollars a pound and the quality is always questionable, as it is a money making deal, for the manufacturers, and I can never be sure what short cuts they may have taken to process it. And as I say, my kefir turns to curds and whey after two days. It often crosses my mind, why am I spending money to buy this stuff, when I can make it at home? And that whey is what I term, live whey, meaning it has not been boiled, heated, so it still contains live culters, which is very expensive to purchase, I think it is only used for medial purposes. Any support is welcomed, david lubbock tx. > ** > > > Are you straining it with metal? I've heard that contact with metal can > kill kefir. > > Sent from my iPad > > > > > > 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 20, 2011 Report Share Posted July 20, 2011 Lyn, I am sure you are frustrated, I make it everyday, and it never crossed my mind, someone could not do the same. I am somewhat guessing as I really do not know much about kefir, but have made a lot of home made yogurt, temp is important, that is the temp where you put it to work. I place mine on the countertop in my kitchen, where it often during the hot summer days gets to eighty degrees. It seems to overwork, if anything unusual. and sometimes it turns to curds and whey, if I leave it for two days, but I still drink it. Perhaps someone here may enlighten me, but I take in whey each day, actually that is what I eat for breakfast each mid morning. I pay about five or more dollars a pound and the quality is always questionable, as it is a money making deal, for the manufacturers, and I can never be sure what short cuts they may have taken to process it. And as I say, my kefir turns to curds and whey after two days. It often crosses my mind, why am I spending money to buy this stuff, when I can make it at home? And that whey is what I term, live whey, meaning it has not been boiled, heated, so it still contains live culters, which is very expensive to purchase, I think it is only used for medial purposes. Any support is welcomed, david lubbock tx. > ** > > > Are you straining it with metal? I've heard that contact with metal can > kill kefir. > > Sent from my iPad > > > > > > 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 20, 2011 Report Share Posted July 20, 2011 Hi , The gal I get my grains from has been using a metal strainer for over a year and she has no problem. So yes I use metal. Plastic is hard to find around here. She could never find one either. I did find a large plastic strainer at a flea market for a quarter, but I have to have more holds drilled into it or something because it is big and there aren't enough holes where I want holes, down in the center. Plus I have never had grains large enough that they don't plug the holes up. I use this sometimes, but it is a pain. But I don't believe contact with a metal strainer is the problem. More so, I think we should just avoid fermenting it in metal, or keeping a metal spoon in it when we serve it or eat it. I could be wrong, tho. I don't know, chemically, what could be happening to it. ________________________________  Are you straining it with metal? I've heard that contact with metal can kill kefir. Sent from my iPad Reply to sender | Reply to group | Reply via web post | Start a New Topic Messages in this topic (10) Recent Activity: * New Members 8 Visit Your Group MARKETPLACE Stay on top of your group activity without leaving the page you're on - Get the Yahoo! Toolbar now.<img width= " 1 " height= " 1 " alt= " " src= " http://us.bc.yahoo.com/b?P=a7b457a6-b2a2-11e0-b613-97dc01ad67dd & T=1e488qg75\ %2fX%3d1311147248%2fE%3d1705060950%2fR%3dgrphealth%2fK%3d5%2fV%3d2.1%2fW%3dH%2fY\ %3dYAHOO%2fF%3d1681547482%2fH%3dY29udGVudD0iR3JvdXBzO0hlYWx0aDtZYWhvb19TZWFyY2hf\ TWFya2V0aW5nO1NtYWxsX0J1c2luZXNzO0dlb2NpdGllcztZZWxsb3dfUGFnZXM7UG9kY2FzdHM7VFY7\ V2Vic2l0ZV9TZXJ2aWNlcztFbnRlcnRhaW5tZW50OyIgZGlzYWJsZXNodWZmbGluZz0iMSIgc2VydmVJ\ ZD0iYTdiNDU3YTYtYjJhMi0xMWUwLWI2MTMtOTdkYzAxYWQ2N2RkIiBzaXRlSWQ9IjQ0NTI1NTEiIHRT\ dG1wPSIxMzExMTQ3MjQ4OTE3ODMyIiA-%2fQ%3d-1%2fS%3d1%2fJ%3d27228962 & U=13cbcljsa%2fN\ %3dQRfAG0oGYqU-%2fC%3d493064.14543979.14365478.13298430%2fD%3dMKP1%2fB%3d6060255\ %2fV%3d1 " > Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2011 Report Share Posted July 20, 2011 Hi , The gal I get my grains from has been using a metal strainer for over a year and she has no problem. So yes I use metal. Plastic is hard to find around here. She could never find one either. I did find a large plastic strainer at a flea market for a quarter, but I have to have more holds drilled into it or something because it is big and there aren't enough holes where I want holes, down in the center. Plus I have never had grains large enough that they don't plug the holes up. I use this sometimes, but it is a pain. But I don't believe contact with a metal strainer is the problem. More so, I think we should just avoid fermenting it in metal, or keeping a metal spoon in it when we serve it or eat it. I could be wrong, tho. I don't know, chemically, what could be happening to it. ________________________________  Are you straining it with metal? I've heard that contact with metal can kill kefir. Sent from my iPad Reply to sender | Reply to group | Reply via web post | Start a New Topic Messages in this topic (10) Recent Activity: * New Members 8 Visit Your Group MARKETPLACE Stay on top of your group activity without leaving the page you're on - Get the Yahoo! Toolbar now.<img width= " 1 " height= " 1 " alt= " " src= " http://us.bc.yahoo.com/b?P=a7b457a6-b2a2-11e0-b613-97dc01ad67dd & T=1e488qg75\ %2fX%3d1311147248%2fE%3d1705060950%2fR%3dgrphealth%2fK%3d5%2fV%3d2.1%2fW%3dH%2fY\ %3dYAHOO%2fF%3d1681547482%2fH%3dY29udGVudD0iR3JvdXBzO0hlYWx0aDtZYWhvb19TZWFyY2hf\ TWFya2V0aW5nO1NtYWxsX0J1c2luZXNzO0dlb2NpdGllcztZZWxsb3dfUGFnZXM7UG9kY2FzdHM7VFY7\ V2Vic2l0ZV9TZXJ2aWNlcztFbnRlcnRhaW5tZW50OyIgZGlzYWJsZXNodWZmbGluZz0iMSIgc2VydmVJ\ ZD0iYTdiNDU3YTYtYjJhMi0xMWUwLWI2MTMtOTdkYzAxYWQ2N2RkIiBzaXRlSWQ9IjQ0NTI1NTEiIHRT\ dG1wPSIxMzExMTQ3MjQ4OTE3ODMyIiA-%2fQ%3d-1%2fS%3d1%2fJ%3d27228962 & U=13cbcljsa%2fN\ %3dQRfAG0oGYqU-%2fC%3d493064.14543979.14365478.13298430%2fD%3dMKP1%2fB%3d6060255\ %2fV%3d1 " > Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2011 Report Share Posted July 20, 2011 You live in TX. I live in WV, 10 miles way from the PA border. You never get cold down there. That's why you never had trouble. My dad lives 2.5 hrs north from me and his temps and weather run pretty much like mine do here, even tho where I live is considered the SOUTH, it's not far enough south. ________________________________  Lyn, I am sure you are frustrated, I make it everyday, and it never crossed my mind, someone could not do the same. I am somewhat guessing as I really do not know much about kefir, but have made a lot of home made yogurt, temp is important, that is the temp where you put it to work. I place mine on the countertop in my kitchen, where it often during the hot summer days gets to eighty degrees. It seems to overwork, if anything unusual. and sometimes it turns to curds and whey, if I leave it for two days, but I still drink it. Perhaps someone here may enlighten me, but I take in whey each day, actually that is what I eat for breakfast each mid morning. I pay about five or more dollars a pound and the quality is always questionable, as it is a money making deal, for the manufacturers, and I can never be sure what short cuts they may have taken to process it. And as I say, my kefir turns to curds and whey after two days. It often crosses my mind, why am I spending money to buy this stuff, when I can make it at home? And that whey is what I term, live whey, meaning it has not been boiled, heated, so it still contains live culters, which is very expensive to purchase, I think it is only used for medial purposes. Any support is welcomed, david lubbock tx. > ** > > > Are you straining it with metal? I've heard that contact with metal can > kill kefir. > > Sent from my iPad > > > > > > 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 20, 2011 Report Share Posted July 20, 2011 You live in TX. I live in WV, 10 miles way from the PA border. You never get cold down there. That's why you never had trouble. My dad lives 2.5 hrs north from me and his temps and weather run pretty much like mine do here, even tho where I live is considered the SOUTH, it's not far enough south. ________________________________  Lyn, I am sure you are frustrated, I make it everyday, and it never crossed my mind, someone could not do the same. I am somewhat guessing as I really do not know much about kefir, but have made a lot of home made yogurt, temp is important, that is the temp where you put it to work. I place mine on the countertop in my kitchen, where it often during the hot summer days gets to eighty degrees. It seems to overwork, if anything unusual. and sometimes it turns to curds and whey, if I leave it for two days, but I still drink it. Perhaps someone here may enlighten me, but I take in whey each day, actually that is what I eat for breakfast each mid morning. I pay about five or more dollars a pound and the quality is always questionable, as it is a money making deal, for the manufacturers, and I can never be sure what short cuts they may have taken to process it. And as I say, my kefir turns to curds and whey after two days. It often crosses my mind, why am I spending money to buy this stuff, when I can make it at home? And that whey is what I term, live whey, meaning it has not been boiled, heated, so it still contains live culters, which is very expensive to purchase, I think it is only used for medial purposes. Any support is welcomed, david lubbock tx. > ** > > > Are you straining it with metal? I've heard that contact with metal can > kill kefir. > > Sent from my iPad > > > > > > 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 20, 2011 Report Share Posted July 20, 2011 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 20, 2011 Report Share Posted July 20, 2011 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 20, 2011 Report Share Posted July 20, 2011 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 20, 2011 Report Share Posted July 20, 2011 Lyn, I'm almost willing to bet the metal strainer is the problem with your grains shrinking. I've been making kefir a while now and even after leaving the grains in the fridge for a month or two, the milk still ferments, and when I take them out and put them in fresh milk they keep working and start growing again. But I have never used any metal on them. - Jeff > ** > > > You live in TX. I live in WV, 10 miles way from the PA border. You never > get cold down there. That's why you never had trouble. > > My dad lives 2.5 hrs north from me and his temps and weather run pretty > much like mine do here, even tho where I live is considered the SOUTH, it's > not far enough south. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2011 Report Share Posted July 20, 2011 Thanks, It's too late to see if there were any grains in my first two tries this year because I have eaten everything. But my grains have never grown, so they were always small. They just got smaller and then disappeared. I continue to peek at the third jar I've got. I got these grains just a week ago and I have poured kefir off 3 times and they have not grown. But this time (can I hope this time?) it is thick and there are lumps (grains?) showing on top. Could these grains be growing now??? I shook that jar a couple times yesterday when I put new milk on them and then today, too, for good measure. I will pour it off tomorrow. I actually think it will separate! I can't wait to see! I was disappointed to see the earlier post about the lactose not being consumed even after kefiring. I am gonna try putting it into my car tomorrow to give it a higher temp. I'll put a thermometer out there to see how hot it gets so it does not go over. That is the only place I can possibly think I can keep it at 100% F. And only the summer can do that. I guess I am glad I learned about this now so I can try this out at a good time. I do not have diabetes, but I have parasites and I do not want to give them any treats if I can help it. I don't have means to test my blood sugar, so if someone else who does can try this out, too, and let us know, that would be helpful to us all. ________________________________  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 20, 2011 Report Share Posted July 20, 2011 Lyn, How come you keep adding milk to the container? Try leaving whatever milk you have in your container to ferment. When it is gotten thick then strain the grains from all that Kefir and start again, with fresh milk in your fermenting container and let that sit and ferment. It should ferment even at cooler temperatures just it will ferment more slowly, but as the milk is fermenting don't add or take anything away from the mix, let it do its thing for a couple (few) days. I hope I explained that so you know what I'm getting at. - Jeff > ** > > > Thanks, > > It's too late to see if there were any grains in my first two tries this > year because I have eaten everything. But my grains have never grown, so > they were always small. They just got smaller and then disappeared. I > continue to peek at the third jar I've got. I got these grains just a week > ago and I have poured kefir off 3 times and they have not grown. But this > time (can I hope this time?) it is thick and there are lumps (grains?) > showing on top. Could these grains be growing now??? I shook that jar a > couple times yesterday when I put new milk on them and then today, too, for > good measure. I will pour it off tomorrow. I actually think it will > separate! I can't wait to see! > > I was disappointed to see the earlier post about the lactose not being > consumed even after kefiring. I am gonna try putting it into my car tomorrow > to give it a higher temp. I'll put a thermometer out there to see how hot it > gets so it does not go over. That is the only place I can possibly think I > can keep it at 100% F. And only the summer can do that. I guess I am glad I > learned about this now so I can try this out at a good time. I do not have > diabetes, but I have parasites and I do not want to give them any treats if > I can help it. > > I don't have means to test my blood sugar, so if someone else who does can > try this out, too, and let us know, that would be helpful to us all. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2011 Report Share Posted July 20, 2011 My friend, who gives me the grains all the time, uses a metal strainer and she has no trouble. Unless it might be the kind of metal strainer I have compared to hers. But see my reply to . I think my newest grains are growing after a week! I'm getting excited! Another funny thing, I ate the kefir today that I have poured off so far this week and it had grains in it. I guess I shouldn't have eaten it, but I did. They might not have grown anyway, since I did not know they were there until I felt them in my mouth. They were all in a cluster about the size of a pea. I never expected that, for sure. ________________________________ To: original_kombucha Sent: Wednesday, July 20, 2011 10:11 PM Subject: Re: Kefir help  Lyn, I'm almost willing to bet the metal strainer is the problem with your grains shrinking. I've been making kefir a while now and even after leaving the grains in the fridge for a month or two, the milk still ferments, and when I take them out and put them in fresh milk they keep working and start growing again. But I have never used any metal on them. - Jeff > ** > > > You live in TX. I live in WV, 10 miles way from the PA border. You never > get cold down there. That's why you never had trouble. > > My dad lives 2.5 hrs north from me and his temps and weather run pretty > much like mine do here, even tho where I live is considered the SOUTH, it's > not far enough south. > > Quote Link to comment Share on other sites More sharing options...
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