Guest guest Posted June 3, 2005 Report Share Posted June 3, 2005 Therese, I don't think it matters. Kathy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2005 Report Share Posted June 3, 2005 I don't think it will matter, either. Jan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 11, 2007 Report Share Posted July 11, 2007 On Wed, Jul 11, 2007 at 02:56:54PM -0000, overfork3 wrote: > First, thanks to everyone with all the great info on my whey problem. > I do have large pieces about quarter size so I'll definitely be > pulling those apart. I'll also try the suggestion about putting the > jar in the fridge half way through. How do you know when to put it in? I put it in the fridge as soon as I start to see signs of separation. I advise you to experiment a bit and do what suits your tastes. I have recently begun experimenting with putting my jar in a cooler in a bowl of cool water, and adding cold packs or ice as necessary to keep the temperature at around 65F. If I can manage to do that without spending all my time babysitting it, I won't have to do the refrigerator trick, and I think my kefir will be better for it. > My new question is the last few batches of kefir separate in the > fridge after it's been strained and I have it in its container to use. > I have whey on top, does this happen to anyone else. Is it safe to > just shake and drink? It's certainly safe, but I think this is a sign that you fermented a little too long. It will might taste fairly tart or cheesy. But it's safe. Shake it and drink it, make smoothies, make kefir cheese, whatever. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 11, 2007 Report Share Posted July 11, 2007 Hi Lana, It is perfectly normal for kefir or any cultured milk to separate when it gets too acidic. This is the beginning of cheese making. Shake and drink or blend into a smoothie. Marilyn On 7/11/07, overfork3 <overfork3@...> wrote: > > First, thanks to everyone with all the great info on my whey problem. > I do have large pieces about quarter size so I'll definitely be > pulling those apart. I'll also try the suggestion about putting the > jar in the fridge half way through. How do you know when to put it in? > My new question is the last few batches of kefir separate in the > fridge after it's been strained and I have it in its container to use. > I have whey on top, does this happen to anyone else. Is it safe to > just shake and drink? > I have a 16 yr old son and the only way I've found to get him to drink > the kefir is to put it in his banana, peanut butter, chocolate shake. > I guess it's better than nothing > > Thanks again for all the support > Lana > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2007 Report Share Posted November 10, 2007 I just got my whey. Not sure how much whey to take just starting out. The label says 17 grams per serving (per one heaping scoop). Would that mean I would need 2 heaping scoops to get 34 grams (or 4 heaping scoops if I am really ill). I am not sure that I would fall into that category but I think I have leaky gut/candida...and now an ulcer thanks to the Cortisol...grrr)??? Would I take 17 g/34 g three times a day with the inulin and selenium? Sorry for the redundancy...how can you tell how much glutamine is in it (I got Jarrow brand, earlier I think I posted NOW brand - my mistake). It says 2.85 grams of glutamine + glutamic acid. Aren't those two different amino acids? Any way to tell how much glutamine since i do take it separately and don't want to over do it? Appreciative of all your help, Tina Quote Link to comment Share on other sites More sharing options...
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