Guest guest Posted July 2, 2004 Report Share Posted July 2, 2004 > My Kefir is taking on a really " yeasty " smell and taste. Can anyone > give me some pointers on why this might be happening and how I can > correct it??? Thanks!Danna > > Dom, the owner of the Kefir making group, posted these instruction recently for someone with grains that had become too yeasty. By fasting the grains in water as he describes you can get the grains to " reset " themselves and start making proper kefir again. I have taken to culturing my kefir in the refrigerator because it is less yeasty, smoother and generally nicer, imo. regards, Bruce > <snip> > > I suggest you fast your grains in > > fresh water for 24 hours at room temperature [use an app ratio of 1 part > > grains to 3 parts water]. Then strain and rinse the grains with cold fresh > > water. > > > > While the grains are in the strainer, with clean fingers, gently rub the > > grains between the fingers, while running fresh water through the grains. > > Or, lace the grain in a bowl half filled with clean fresh water, and massage > > the grains while they are submerge under the water. Do this until you can > > feel slime exude from the grains. > > > > This will expose large areas of " virgin matrix " , so as you culture kefir > > with fresh milk, this procedure will force the grains to readily adopt a new > > microflora to reform over the surface of the grains. > > > > As the grains are cultured in fresh milk, with daily milk changes, it should > > take a few batches for the kefir to become stabilized. > > > > Be-well, > > Dom > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2004 Report Share Posted July 2, 2004 Thanks Bruce. And of course Guru Dom.... After you do this, I have then added some RawHoney to the storage water in the Frig. It seems to help the process along by retarding something or other..... Say 1Tbs per 1 Qt Water. I think those Grains can get Drunk! depending on how they were stored/treated in their Past. --Terry Re: Yeasty Kefir > My Kefir is taking on a really "yeasty" smell and taste. Can anyone> give me some pointers on why this might be happening and how I can> correct it??? Thanks!Danna>>Dom, the owner of the Kefir making group, posted these instruction recently for someone with grains that had become too yeasty. By fasting the grains in water as he describes you can get the grains to "reset" themselves and start making proper kefir again.I have taken to culturing my kefir in the refrigerator because it is less yeasty, smoother and generally nicer, imo.regards, Bruce> <snip>> > I suggest you fast your grains in> > fresh water for 24 hours at room temperature [use an app ratio of 1 part> > grains to 3 parts water]. Then strain and rinse the grains with cold fresh> > water.> >> > While the grains are in the strainer, with clean fingers, gently rub the> > grains between the fingers, while running fresh water through the grains.> > Or, lace the grain in a bowl half filled with clean fresh water, and massage> > the grains while they are submerge under the water. Do this until you can> > feel slime exude from the grains.> >> > This will expose large areas of "virgin matrix", so as you culture kefir> > with fresh milk, this procedure will force the grains to readily adopt a new> > microflora to reform over the surface of the grains.> >> > As the grains are cultured in fresh milk, with daily milk changes, it should> > take a few batches for the kefir to become stabilized.> >> > Be-well,> > Dom Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2004 Report Share Posted July 2, 2004 Hi Bruce, I want to thank you again for getting my kefir making on track. I got a plastic strainer and am successfully straining the grains out every day. And my grains are growing again, and making very nice kefir. How long does it take for your kefir to culture in the frig? What is the ratio of grains to milk? Is this your own idea, or? And thank you for that very interesting update from Dom. Massaging kefir grains. Wow. It's amazing what a little bit of ingenuity can do. Tonio Dom, the owner of the Kefir making group, posted these instruction recently for someone with grains that had become too yeasty. By fasting the grains in water as he describes you can get the grains to "reset" themselves and start making proper kefir again.I have taken to culturing my kefir in the refrigerator because it is less yeasty, smoother and generally nicer, imo.regards, Bruce> <snip>> > I suggest you fast your grains in> > fresh water for 24 hours at room temperature [use an app ratio of 1 part> > grains to 3 parts water]. Then strain and rinse the grains with cold fresh> > water.> >> > While the grains are in the strainer, with clean fingers, gently rub the> > grains between the fingers, while running fresh water through the grains.> > Or, lace the grain in a bowl half filled with clean fresh water, and massage> > the grains while they are submerge under the water. Do this until you can> > feel slime exude from the grains.> >> > This will expose large areas of "virgin matrix", so as you culture kefir> > with fresh milk, this procedure will force the grains to readily adopt a new> > microflora to reform over the surface of the grains.> >> > As the grains are cultured in fresh milk, with daily milk changes, it should> > take a few batches for the kefir to become stabilized.> >> > Be-well,> > Dom Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2004 Report Share Posted July 2, 2004 >After you do this, I have then added some Raw Honey to the storage water in the Fridge. > >It seems to help the process along by retarding something or other..... Honey contains some maltose which the lactic acid bacteria can use for food similarly to how they use lactose. Honey is also antibiotic and bacteriostatic so your idea is interesting and has merit I'm sure. regards, Bruce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2004 Report Share Posted July 2, 2004 >I want to thank you again for getting my kefir making on track. >I got a plastic strainer and am successfully straining the grains out every day. >And my grains are growing again, and making very nice kefir. That's great, I'm glad. : -) >How long does it take for your kefir to culture in the fridge? >What is the ratio of grains to milk? Is this your own idea, or? It takes about a week to make a smooth kefir in the fridge if you use the same milk to grains ratio. I often leave it longer as I am using a 5 liter jar now and am ahead in my supply of strained kefir. I like my kefir tart but not yeasty and aging it in the fridge makes that possible. I got the idea from messages I read on the Kefir making group. It seems a number of people on that list make it this way. >And thank you for that very interesting update from Dom. >Massaging kefir grains. Wow. It's amazing what a little bit of ingenuity can do. >Tonio Your welcome, take care, Bruce Quote Link to comment Share on other sites More sharing options...
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