Re: Store water kefir grains in milk?

[Guest guest]

They are now sitting in a tupperware

> container slightly covered in raw cow's milk until I need them again

to brew

> some more juice drink.

>

> So is there any reason why this will not work?

>

Ron,

I'm scared.

B.

[Guest guest]

>. They are now sitting in a tupperware

>container slightly covered in raw cow's milk until I need them again to brew

>some more juice drink.

>

>So is there any reason why this will not work?

>

>Ron

The logic for not putting them back in milk is that

the " milk fermenting " types of bacteria might be

disabled, so maybe the milk will go bad. But AFAIK no

one has ever TESTED this hypothesis (or " published "

the results if they have). So it might make a great

experiment! Possibly they will be " revived " by their

stay back in milk. I'd say they might be more inclined

to revive if a grain that's always in the milk is there

with them, to supply any missing bacteria.

One reason I don't try it is that the " viili " portion

of kefiili DOES die easily, and no one here likes

plain kefir. But my impression is that plain kefir

grains are really robust.

Heidi Jean

[Guest guest]

Ahh. I see that I have a lot to learn. I'll play with the grains I have

going and see what happens.

I discovered the FAQ on Dom's Kefir site from Yaphey's post. Looks like

many of my questions will be answered there.

Thanks for your help,

Ron

> The logic for not putting them back in milk is that

> the " milk fermenting " types of bacteria might be

> disabled, so maybe the milk will go bad. But AFAIK no

> one has ever TESTED this hypothesis (or " published "

> the results if they have). So it might make a great

> experiment! Possibly they will be " revived " by their

> stay back in milk. I'd say they might be more inclined

> to revive if a grain that's always in the milk is there

> with them, to supply any missing bacteria.

>

> One reason I don't try it is that the " viili " portion

> of kefiili DOES die easily, and no one here likes

> plain kefir. But my impression is that plain kefir

> grains are really robust.

>