Guest guest Posted July 20, 2011 Report Share Posted July 20, 2011 I started out in the winter in my 58 degree house by letting it ferment for a week at a time or more before it would thicken.I only changed this routine and started pouring it off and putting new milk on it every day because a month or two after this, someone told me to do that. To give the grains fresh lactose every day. ________________________________ Â 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 21, 2011 Report Share Posted July 21, 2011 Ya lost me this time. I have no clue what you are describing here. I am trying to make milk kefir. That's all I know. ________________________________ Â 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: Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2011 Report Share Posted July 21, 2011 LK, you may recall, how old timers used to pull out a bag of tobacco from their pocket, pull out a peice of paper, put some tobacco in the paper and roll a cigarette. Tis the same bag that I use to keep my grains in. the bag is made from cotton, and I only move the bag and contents from glass of milk to a new glass of milk each day. Drink yesterdays Kefir, and begin the process of making more for tomorrow. A cave women could do it. david lubbock tx. > > > Ya lost me this time. I have no clue what you are describing here. I am > trying to make milk kefir. That's all I know. > > > > ________________________________ > > > > > 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: > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2011 Report Share Posted July 21, 2011 Lyn, If you are just missing the grains as some have suggested, because they are small and are mistaken for curds or going through your strainer, then I recommend getting one of these strainers: http://fwd4.me/07EY I got the HIC brand. One other thing, your friend isn't using kefir starter is she? jan Quote Link to comment Share on other sites More sharing options...
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