richedie
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posted
So, I received my Kefir grains.
Made the first batch using light coconut milk. After 24 hours using 4 TBS of grains and three cups of milk....it was not sour at all. Any idea why? I was told it could be because the grains are used to dairy, not coconut and will take a few batches to adjust.
I also am not sure how to store the unused grains. Time to google.
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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canefan17
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posted
Leave it out longer than 24 hours.
The first batch I ever made I left out for 48 hrs.
Thai Kitchen Coconut Milk is what I used.
Posts: 5394 | From Houston, Tx | Registered: Aug 2009
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Tincup
Honored Contributor (10K+ posts)
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posted
Congratulations! I have no clue why... but glad it tastes good!
I'll have a Kefir toast with you to bring in the New Year!
richedie
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posted
Yep...Happy New Year!
So should all batches be 48 hours?
What about storing any I am noy using???
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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canefan17
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posted
sixgoofy helped me when i was first starting.
I'd send her a PM.
If I recall, as the kefir grains multiply you will start storing some grains. And the time to ferment will become less.
I think
Posts: 5394 | From Houston, Tx | Registered: Aug 2009
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richedie
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posted
But how do you store them?
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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Carol in PA
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posted
I started making Kefir in the summer using starter powder. The kitchen was warm, and it took 24 hours to ferment.
Now the kitchen is much cooler, about 60 degrees, and it takes 48 hours to ferment. At 60 degrees, the flavor is much better at 48 hours. I put it in the cupboard with the door closed so that it's in the dark, which is supposed to preserve the vitamins.
From instructions I've read for the milk kefir grains, you need to put them in fresh milk every 24 hours, or they starve from lack of nutrition.
You can let the jar of kefir ferment for another day before you refrigerate it. Do not refrigerate the grains, as that will make them dormant.
You can read the info at kefirlady.com or at Dom's Kefir Site.
p.s. Apparently you have to strain the grains from the milk they are in every 24 hours, and give them more milk, at the right temperature.
I was having trouble keeping up with things, and I was afraid that if I bought the grains, that I would inadvertently starve them.
Then I found out how much I like Kefir, and how much it's benefiting my digestion. Now I need to get some grains, haha.
Posts: 6947 | From Lancaster, PA | Registered: Feb 2004
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richedie
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posted
If it becomes too much hassle I will end up going back to store bought coconut kefir. I have no way to store the grains I am not using so I will try to keep up with the 3-4 cups of kefir this should make almost every 24 hours. Our kitchen is 70 degrees in the winter.
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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Mine keep multiplying and I just throw away what I'm not using. There's no good way to store them. When you go on vacation, you can put them in the refrigerator in some milk and they will go somewhat dormant. They take a while to wake back up after that, so it's not for every day.
Mine also takes longer to ferment in the colder weather. That's normal for ferments. I often leave the grains in for 48 hours. I just make the amount we'll drink in a day. If we get too much, I put less milk in with the grains and change it every day using just enough milk to "feed" the grains until we get caught up.
-------------------- sixgoofykids.blogspot.com Posts: 13449 | From Ohio | Registered: Feb 2007
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richedie
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posted
OK, so if it makes too much....I will throw excess away. I try to drink about 8-16 oz. twice a day.
Anyone know the bacteria count in 8 oz. of kefir? I want to compare to probiotics.
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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Carol in PA
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posted
Let some ferment for 48 hours, and see if the flavor isn't better. The bacteria count rises, the longer it ferments.
Take the grains out after 24 hours, but let the kefir sit another day before refrigerating it.
Posts: 6947 | From Lancaster, PA | Registered: Feb 2004
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richedie
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posted
quote:Originally posted by Carol in PA: Let some ferment for 48 hours, and see if the flavor isn't better. The bacteria count rises, the longer it ferments.
Take the grains out after 24 hours, but let the kefir sit another day before refrigerating it.
So you don't leave the grains in for 48 hours?
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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quote:Originally posted by richedie: Anyone know the bacteria count in 8 oz. of kefir? I want to compare to probiotics.
I don't know, but the general rule is NOT to substitute kefir for probiotic. Kefir is a supplementing agent to probiotic.
Posts: 822 | From midwest | Registered: Apr 2009
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posted
I don't know how to store the "seed" either, but one can "park" the process by adding milk to the "seed" and refrigerate. That's what we do when we have to go on vacation.
Posts: 822 | From midwest | Registered: Apr 2009
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richedie
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posted
Well, this time it is very sour! Looks like I will have to throw some of the grains away. If they need to be stored in milk...how did she mail them to me? They just came in a clear bag. Won't they die?
What is the clear liquid at the bottom of the container? I use coconut milk and there is clear liquid or a separation at the bottom of the glass jar. Fat?
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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Carol in PA
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posted
Did you read all the info at kefirlady.com?
I think dom's kefir site has info about this, but I don't remember what it is.
Carol
Posts: 6947 | From Lancaster, PA | Registered: Feb 2004
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richedie
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posted
I am shocked at how much 4 Tablespoons can make! I have to give some away. I can't keep up with it! With 4 TBS and 3 cups of coconut milk....it is separating!
I am shipping some to a friend. I put a few tablespoons into a ziplock bag within a ziplock bag. Then into a manilla envelope.
If they ask me at the Post Office, if what I am shipping is liquid or perishable.....what do I say????
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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richedie
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posted
bump
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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richedie
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posted
This kefir is horrible. The batches are either nasty and sour...or just no taste. I am going back to store bought coconut kefir!
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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Carol in PA
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Rich, Have you read the info at those sites? If the kefir grains are not shipped properly, it will take a while to get them into proper form.
The first couple batches are not good, and can be discarded.
If the batch has no taste, let it ferment longer. Take the grains out after 24 hours, and let the milk sit longer.
If the grains were originally in cow's milk, they may take a while to adjust to the proteins in coconut milk.
Posts: 6947 | From Lancaster, PA | Registered: Feb 2004
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posted
I leave the grains in for 48 hours in the winter.
It does take a couple batches to taste right. This WILL taste more sour than store bought because it has MANY more bacteria than the store bought kind does. I know as far as milk kefir, store bought only has ten strains.
-------------------- sixgoofykids.blogspot.com Posts: 13449 | From Ohio | Registered: Feb 2007
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richedie
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I am going back to store bought kefir. This is nasty tasting!
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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richedie
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posted
Take the grains out and put where?
quote:Originally posted by Carol in PA: Rich, Have you read the info at those sites? If the kefir grains are not shipped properly, it will take a while to get them into proper form.
The first couple batches are not good, and can be discarded.
If the batch has no taste, let it ferment longer. Take the grains out after 24 hours, and let the milk sit longer.
If the grains were originally in cow's milk, they may take a while to adjust to the proteins in coconut milk.
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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Carol in PA
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posted
Take the grains out and put them into a new batch of milk.
The bacteria need nutrients to survive, and once they run out, they will starve.
This is one reason I was afraid to invest in kefir grains. From what I read at Dom's Kefir site, you need to provide new milk every day. (Do not rinse the milk off with water.) I don't have this problem with starter powder, but I know the flavor is not as complex as with the grains, and that there are not as many strains of bacteria.
Sixgoofykids said she leaves her grains in the milk for 48 hours in the winter, so try that. If there is no flavor, the bacteria in the grains have not fermented the milk enough. If you think it's too sour, maybe you could add a little sugar or fruit for flavoring.
Quote: "...if you are going to have to bring them back into balance...This could take up to two weeks."
posted
If it's too sour, adding more milk seems to help more than anything. I add vanilla whey protein and Garden of Life Super Seed to mine for flavor. Drinking it plain is nasty. I found adding sugar didn't help. My kids like it with fruit, but I don't.
Also, as Carol said, you are not supposed to rinse the grains regularly, but I've found that sometimes I've had to rinse mine so they weren't so "yeasty." When they were new, and when I had left them in the refrigerator in milk for a few days. Once they're making kefir regularly, that taste goes away.
But, it could just be that you don't like the flavor of the grains since it has more strains and is probably more sour than store-bought.
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