Guest guest Posted June 9, 2010 Report Share Posted June 9, 2010 Can someone please tell me why NT book instructs to: 1. rinse kefir grains, pg. 86? Many sources list to leave previous kefir remains on grains, or the grains must work from ground zero on building bacteria. Can grains work harder and faster during the same time period? 2. store refrigerated grains in water instead of milk, pg. 86? Grains seller instructed only milk to nourish, not water. Evidently, not true? 3. cover yogurt tightly, pg. 85? My yogurt maker only has a lid that rests over the bottom unit, not screwed on. Maybe it's tight enough. 4. Has anyone made yogurt in a dehydrator, pg. 85? Perhaps I don't need a yogurt maker. Too bad I didn't read Fallon's methods before the seminar to have asked her in person. Thanks for your help. co Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2010 Report Share Posted June 9, 2010 Speaking of kefir grains, does anyone have a source - I've started ordering milk again and would like to start making some ASAP! Kari making kefir and yogurt Can someone please tell me why NT book instructs to: 1. rinse kefir grains, pg. 86? Many sources list to leave previous kefir remains on grains, or the grains must work from ground zero on building bacteria. Can grains work harder and faster during the same time period? 2. store refrigerated grains in water instead of milk, pg. 86? Grains seller instructed only milk to nourish, not water. Evidently, not true? 3. cover yogurt tightly, pg. 85? My yogurt maker only has a lid that rests over the bottom unit, not screwed on. Maybe it's tight enough. 4. Has anyone made yogurt in a dehydrator, pg. 85? Perhaps I don't need a yogurt maker. Too bad I didn't read Fallon's methods before the seminar to have asked her in person. Thanks for your help. co Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2010 Report Share Posted June 9, 2010 when I was making kefir, I didn't rinse the grains and I stored them in milk. (buying it from a farmer now). I cover my yogurt tightly. I make it in mason jars in the oven with the light on. I don't have a dehydrator or a yogurt maker. > > Can someone please tell me why NT book instructs to: > > 1. rinse kefir grains, pg. 86? Many sources list to leave previous kefir remains on grains, or the grains must work from ground zero on building bacteria. Can grains work harder and faster during the same time period? > > 2. store refrigerated grains in water instead of milk, pg. 86? Grains seller instructed only milk to nourish, not water. Evidently, not true? > > 3. cover yogurt tightly, pg. 85? My yogurt maker only has a lid that rests over the bottom unit, not screwed on. Maybe it's tight enough. > > 4. Has anyone made yogurt in a dehydrator, pg. 85? Perhaps I don't need a yogurt maker. > > Too bad I didn't read Fallon's methods before the seminar to have asked her in person. Thanks for your help. > > co > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2010 Report Share Posted June 9, 2010 I have been doing kefir for about a year now, and have read a lot about it on Dom's web site, he is a kefir genius: http://users.sa.chariot.net.au/~dna/kefirpage.html I do not rinse my grains, if there was a problem you might need to rinse to get rid of some bad elements, but normally not. I store them in the fridge in milk if I am not going to use them for a short time (longer storage they should be frozen or dehydrated). I don't think water would be good for them, inless they were water kefir grains. I use my dehydrator to make yogurt all the time, it is amazing. I pour the yogurt into half pint jars and put them in the dehydrator, with their lids on, and let them go. They are the perfect size for taking to work for lunch. Beth in Maplewood > > Can someone please tell me why NT book instructs to: > > 1. rinse kefir grains, pg. 86? Many sources list to leave previous kefir remains on grains, or the grains must work from ground zero on building bacteria. Can grains work harder and faster during the same time period? > > 2. store refrigerated grains in water instead of milk, pg. 86? Grains seller instructed only milk to nourish, not water. Evidently, not true? > > 3. cover yogurt tightly, pg. 85? My yogurt maker only has a lid that rests over the bottom unit, not screwed on. Maybe it's tight enough. > > 4. Has anyone made yogurt in a dehydrator, pg. 85? Perhaps I don't need a yogurt maker. > > Too bad I didn't read Fallon's methods before the seminar to have asked her in person. Thanks for your help. > > co > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2010 Report Share Posted June 11, 2010 When I make my yogurt, I put it in a cooler with warm water (about 100 degrees), lids on loosely and wrap the cooler in a blanket to help maintain the temp. It's a great low tech, energy efficient way to do it and I've never had trouble. > 4. Has anyone made yogurt in a dehydrator, pg. 85? Perhaps I don't need a yogurt maker. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2010 Report Share Posted June 11, 2010 When I make my yogurt, I put it in a cooler with warm water (about 100 degrees), lids on loosely and wrap the cooler in a blanket to help maintain the temp. It's a great low tech, energy efficient way to do it and I've never had trouble. > 4. Has anyone made yogurt in a dehydrator, pg. 85? Perhaps I don't need a yogurt maker. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2010 Report Share Posted June 11, 2010 When I make my yogurt, I put it in a cooler with warm water (about 100 degrees), lids on loosely and wrap the cooler in a blanket to help maintain the temp. It's a great low tech, energy efficient way to do it and I've never had trouble. > 4. Has anyone made yogurt in a dehydrator, pg. 85? Perhaps I don't need a yogurt maker. Quote Link to comment Share on other sites More sharing options...
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