Guest guest Posted January 19, 2004 Report Share Posted January 19, 2004 > 1.What does kefir grains look like? > 2.What is the difference between the grains and the curds? > 3.Are the grains BIG? When I think of grains,I think of the small rice grain > or something like that. 4.How long does kefir last in the fridge? > 5.When I strain out the grains do I just store them in milk in the fridge? > 6.Do I need to add any acidophilus into the mixture to help develop friendly > bacteria in my colon to help my combat my yeast problem? > > Help!! Thanks! > Sunnie @@@@@@@@@@@@@@@@@@@@@ http://users.chariot.net.au/~dna/kefirpage.html #6: adding a strain of friendly bacteria to kefir would be like importing ice into the Arctic... Mike SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2004 Report Share Posted January 19, 2004 Hey Sunnie, Kefir grains look like small bits of cream colored sponge, about a 1/4 to 1/2 inch around. They clump together. The difference between the grains and the curds is well, mine never makes curds really. I strain it out with a stainless steel strainer and the grains sppear when all the liquid drains through. Kefir is a drink remember, not something you eat with a fork. You can make kefir cheese, but that's additional process. The grains are not big. Like I say, they are about oh, 1/2 inch each. They are bigger than rice grains. Kefir can be stored in the milk in the fridge. You need to change out the milk every week to week and a half or so. You can repeat this process for up to a year. The kefir itself lasts about 30 days in the fridge according to Dominic Antifeatro, kefir guru. When you strain out the grains, start over with milk on the counter. If you want to take a break, then just store them in the fridge in milk as previously described. Do not add any acidophilus to the kefir as it already has everything you need to develop friendly bacteria in your colon and combat your yeast problem. Make sense? Also please look at this web site to learn everything you ever wanted to know about kefir. http://users.chariot.net.au/~dna/kefirpage.html Sunniev Stonelake wrote: >1.What does kefir grains look like? >2.What is the difference between the grains and the curds? >3.Are the grains BIG? When I think of grains,I think of the small rice grain >or something like that. 4.How long does kefir last in the fridge? >5.When I strain out the grains do I just store them in milk in the fridge? >6.Do I need to add any acidophilus into the mixture to help develop friendly >bacteria in my colon to help my combat my yeast problem? > >Help!! Thanks! >Sunnie > >_________________________________________________________________ >Check out the new MSN 9 Dial-up — fast & reliable Internet access with prime >features! http://join.msn.com/?pgmarket=en-us & page=dialup/home & ST=1 > > >PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2004 Report Share Posted January 19, 2004 Sunnie writes: >1.What does kefir grains look like? Varies, but typically like little, slightly yellowish cauliflour florets. >2.What is the difference between the grains and the curds? (Can be hard to tell when they are stuck together...) The curds tend to be whiter and softer and turn back into thick liquid when you shake them (which I do to separate the curds from the grains), while the grains retain their clumpy shape, although they may break into smaller pieces. >3.Are the grains BIG? When I think of grains,I think of the >small rice grain or something like that. Mine vary from the size of a large grain of sand, to about 1/2 inch across. Some folks have gotten really big ones, probably by not agitating things when separating the grains from the kefir. >4.How long does kefir last in the fridge? Almost indefinitely, but turns more and more sour, almost like a yogurt vinegar. It can get really sharp after while. Frequently as things keep working, the curds and whey will separate out (more when it is warmer), and the whey gets more vinegary and the curds more like farmers cheese. If so, use the whey to make saurkraut. >5.When I strain out the grains do I just store them in milk in the fridge? Typicall put them back in the container you made kefir in, with more milk to make more kefir...forever. But I put mine in milk and put in the fridge when I want to slow things down because I've made too much to finish. Grains in new milk works very, very slowly, almost un-noticibly, but if the kefir is made and you put it in the fridge it may keep working. >6.Do I need to add any acidophilus into the mixture to help >develop friendly bacteria in my colon to help my combat my >yeast problem? Nope, kefir and yogurt are doing the same thing, except kefir has more different types of good bacteria working. For many things, kefir and yogurt are almost interchangeable. Tom Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2004 Report Share Posted January 19, 2004 Sunnie, I think the kefir grains look like little bits of cauliflower-white and wit= h those crinkles. Kathy > 1.What does kefir grains look like? > 2.What is the difference between the grains and the curds? > 3.Are the grains BIG? When I think of grains,I think of the small rice gr= ain > or something like that. 4.How long does kefir last in the fridge? > 5.When I strain out the grains do I just store them in milk in the fridge= ? > 6.Do I need to add any acidophilus into the mixture to help develop frien= dly > bacteria in my colon to help my combat my yeast problem? > > Help!! Thanks! > Sunnie > > ____________________________________________________________ _____ > Check out the new MSN 9 Dial-up — fast & reliable Internet access with prime > features! http://join.msn.com/?pgmarket=en-us & page=dialup/home & ST=1 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2004 Report Share Posted January 19, 2004 Thank you! I have being doing so much research that information is coming out my ears, so I just needed help with this issue. I am going to look at the page just when my kids are sleeping. I didn't know if what I was looking at was the grains or curds. I drank some this morning. I just put 2 drops of Stevia in it and I liked it. Otherwise, it was a little too bitter for my taste. Which is fine, if it is working on my colon!! ;-) I heard that kefir was good for the friendly bacteria but I wasn't sure, so I thought I'd ask. Sunnie > >Reply-To: RawDairy >To: RawDairy >Subject: Re: kefir grains-help! >Date: Mon, 19 Jan 2004 13:21:39 -0600 > >Hey Sunnie, >Kefir grains look like small bits of cream colored sponge, about a 1/4 >to 1/2 inch around. They clump together. The difference between the >grains and the curds is well, mine never makes curds really. I strain it >out with a stainless steel strainer and the grains sppear when all the >liquid drains through. Kefir is a drink remember, not something you eat >with a fork. You can make kefir cheese, but that's additional process. >The grains are not big. Like I say, they are about oh, 1/2 inch each. >They are bigger than rice grains. Kefir can be stored in the milk in the >fridge. You need to change out the milk every week to week and a half or >so. You can repeat this process for up to a year. The kefir itself lasts >about 30 days in the fridge according to Dominic Antifeatro, kefir guru. >When you strain out the grains, start over with milk on the counter. If >you want to take a break, then just store them in the fridge in milk as >previously described. Do not add any acidophilus to the kefir as it >already has everything you need to develop friendly bacteria in your >colon and combat your yeast problem. >Make sense? > >Also please look at this web site to learn everything you ever wanted to >know about kefir. >http://users.chariot.net.au/~dna/kefirpage.html > >Sunniev Stonelake wrote: > > >1.What does kefir grains look like? > >2.What is the difference between the grains and the curds? > >3.Are the grains BIG? When I think of grains,I think of the small rice >grain > >or something like that. 4.How long does kefir last in the fridge? > >5.When I strain out the grains do I just store them in milk in the >fridge? > >6.Do I need to add any acidophilus into the mixture to help develop >friendly > >bacteria in my colon to help my combat my yeast problem? > > > >Help!! Thanks! > >Sunnie > > > >_________________________________________________________________ > >Check out the new MSN 9 Dial-up — fast & reliable Internet access with >prime > >features! http://join.msn.com/?pgmarket=en-us & page=dialup/home & ST=1 > > > > > >PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING! > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2004 Report Share Posted January 19, 2004 Thank you Tom! Sunnie > >Reply-To: RawDairy >To: <RawDairy > >Subject: Re: kefir grains-help! >Date: Mon, 19 Jan 2004 13:32:31 -0600 > >Sunnie writes: > >1.What does kefir grains look like? > >Varies, but typically like little, slightly yellowish cauliflour florets. > > >2.What is the difference between the grains and the curds? > >(Can be hard to tell when they are stuck together...) The curds tend to be >whiter and softer and turn back into thick liquid when you shake them >(which I do to separate the curds from the grains), while the grains retain >their clumpy shape, although they may break into smaller pieces. > > >3.Are the grains BIG? When I think of grains,I think of the > >small rice grain or something like that. > >Mine vary from the size of a large grain of sand, to about 1/2 inch across. >Some folks have gotten really big ones, probably by not agitating things >when separating the grains from the kefir. > > >4.How long does kefir last in the fridge? > >Almost indefinitely, but turns more and more sour, almost like a yogurt >vinegar. It can get really sharp after while. Frequently as things keep >working, the curds and whey will separate out (more when it is warmer), and >the whey gets more vinegary and the curds more like farmers cheese. If so, >use the whey to make saurkraut. > > >5.When I strain out the grains do I just store them in milk in the >fridge? > >Typicall put them back in the container you made kefir in, with more milk >to make more kefir...forever. But I put mine in milk and put in the fridge >when I want to slow things down because I've made too much to finish. >Grains in new milk works very, very slowly, almost un-noticibly, but if the >kefir is made and you put it in the fridge it may keep working. > > >6.Do I need to add any acidophilus into the mixture to help > >develop friendly bacteria in my colon to help my combat my > >yeast problem? > >Nope, kefir and yogurt are doing the same thing, except kefir has more >different types of good bacteria working. For many things, kefir and >yogurt are almost interchangeable. > >Tom > > > _________________________________________________________________ Check out the new MSN 9 Dial-up — fast & reliable Internet access with prime features! http://join.msn.com/?pgmarket=en-us & page=dialup/home & ST=1 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2004 Report Share Posted January 19, 2004 Hey Sunnie, Kefir bacteria swim to the left, yogurt bacteria swim to the right! All dairy products' bacteria swim to the right, actually, kefir is the lone one to do the left stroke. Interesting, eh? Maia, of the Earth and Sky chatlist, put in a lot of info on kefir, including its antibiotics properties in a recent email to the group there. You guys, I put up Dom's site on kefir in "Links" on the group website. Minnesota Sara Re: kefir grains-help! Sunnie writes:>1.What does kefir grains look like?Varies, but typically like little, slightly yellowish cauliflour florets.>2.What is the difference between the grains and the curds?(Can be hard to tell when they are stuck together...) The curds tend to bewhiter and softer and turn back into thick liquid when you shake them(which I do to separate the curds from the grains), while the grains retaintheir clumpy shape, although they may break into smaller pieces.>3.Are the grains BIG? When I think of grains,I think of the>small rice grain or something like that.Mine vary from the size of a large grain of sand, to about 1/2 inch across.Some folks have gotten really big ones, probably by not agitating thingswhen separating the grains from the kefir.>4.How long does kefir last in the fridge?Almost indefinitely, but turns more and more sour, almost like a yogurtvinegar. It can get really sharp after while. Frequently as things keepworking, the curds and whey will separate out (more when it is warmer), andthe whey gets more vinegary and the curds more like farmers cheese. If so,use the whey to make saurkraut.>5.When I strain out the grains do I just store them in milk in the fridge?Typicall put them back in the container you made kefir in, with more milkto make more kefir...forever. But I put mine in milk and put in the fridgewhen I want to slow things down because I've made too much to finish.Grains in new milk works very, very slowly, almost un-noticibly, but if thekefir is made and you put it in the fridge it may keep working.>6.Do I need to add any acidophilus into the mixture to help>develop friendly bacteria in my colon to help my combat my>yeast problem?Nope, kefir and yogurt are doing the same thing, except kefir has moredifferent types of good bacteria working. For many things, kefir andyogurt are almost interchangeable.TomPLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2004 Report Share Posted January 19, 2004 Thanks Sara. I just needed a quick couple of answers before my kefir went bad. I plan to research more when my brain has had a chance to take in ALL the new information I am putting in it right now. Sunnie _________________________________________________________________ Check out the coupons and bargains on MSN Offers! http://shopping.msn.com/softcontent/softcontent.aspx?scmId=1418 Quote Link to comment Share on other sites More sharing options...
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