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» LymeNet Flash » Questions and Discussion » Medical Questions » Kefir is not fermenting

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Author Topic: Kefir is not fermenting
Lauralyme
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It's been over 24 hrs and the milk is not getting thick in the jar. At the 24 hr mark I poured a bit in a glass for a couple sips. I now have a stomach ache all evening. Could that be because I drank it before it was fermented?

I've also run out of my specific probiotics which I am waiting for arrival ( I am not on abx)
I have rationed off the quantity of dosage.

If the milk is still not thick at 48 hrs are the grains then worthless?

I must of done something wrong here.

--------------------
Fall down seven times, get up eight
~Japanese proverb

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TF
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How did you get the grains?

If they were mailed to you in dry milk, it can take a number of cups of fresh milk to get them going again after their shock. You will throw away all the milk you use getting them back up to speed.

So, put them in fresh milk and keep trying. Don't touch the grains and don't touch them with metal either.

You have the milk and grains sitting on the kitchen counter, correct?

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Lauralyme
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Thank You TF
Yes the grains were mailed to me. Okay I will put them in fresh milk now.

The milk and grains are on the counter.

How many changes of milk will be needed until I get the desired product?

--------------------
Fall down seven times, get up eight
~Japanese proverb

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Scrappy
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I just started fermenting milk kefir and water kefir.

Similar to what TF said, it took a few batches for my kefir to be right.

I actually ferment the milk kefir for 48 hours (as opposed to 24 - although I think I will reduce the time now that grains are healthy and adjusted).

The grains are multiplying so I must be doing something correctly.

The milk grains came from UT to near the East Coast in the heat, therefore it took them a bit to "wake up".

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Lauralyme
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Yay! I've got Kefir! Thanks All

I'm not quite sure how to proceed. So I will strain this with a plastic strainer, put the kefir in the fridge and then add 1 cup of milk to the grains to ferment again....correct?

When I get the second batch of kefir do I add it to the first batch in the fridge and continue? Or do I keep separate batches of kefir in the fridge in their varying stages?

Once I have an abundance of Kefir how do I store these grains?

--------------------
Fall down seven times, get up eight
~Japanese proverb

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TF
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You can mix the batches of kefir together. If you drink a cup of kefir per day, you won't be accumulating an abundance.

The problem is storing the grains. You can put the grains and fresh milk in the fridge and they will "sleep" like when you first got them.

As the grains grow, you need to use more milk to feed them. Or, you can throw away the extra grains, eat them, or give them away. Then, you don't need bigger and bigger jars to make the kefir.

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Lymedin2010
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So how much more cheaper is it to make your own, keeping in mind that you still have yo purchase the milk?

I pay about $4 a quart for mine now and drink plenty of it. Just bought 4 qts today.

Can you use the seeds indefinitely or do you need to purchase more seeds as you go along?

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TF
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I made my own because homemade kefir is so much more delicious.

The grains can be used for years and years. They only die if you break the rules about touching them to metal, etc. They grow and you will have plenty to give away to others or eat them for another health benefit.

Once you taste homemade kefir, you won't want storebought kefir anymore. It is like an immitation.

So, this way you just buy the milk you would buy anyway and you make some of it into kefir. Milk is a lot cheaper than storebought kefir.

If you get a half gallon of skim milk for $1.29, then make half of that into kefir, that quart of kefir cost you 65 cents.

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Lymedin2010
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It definitely sounds cheaper, but tastier too. Now I definitely have to try it.

Don't know if you have ever tried Evolve Kefir? I don't think it tastes half bad and I have an acquired taste for it now. When I compare it to something like Latta Russian Kefir, then I could understand that taste is an issue.

Is contamination of the homemade kefir a problem at all? Contamination from unwanted organisms that may land on e Kefir as you are making it and perhaps it getting spoiled?

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TF
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You keep a lid on the jar you use to make the kefir. You keep the jar very clean, everything very clean by washing with hot water between batches. That includes the plastic strainer you use to strain out the grains and the plastic spoon you use to move grains around.

If anything gets contaminated, the grains will die and that's how you know it.

Go to one of the many on-line kefir sites and learn all about it. People will send or give grains for free, just for cost of shipping.

I understand from a friend from Russia that there they had (when he was growing up) a skin sack with the grains and milk hanging by the door. This way, each time a person went in or out, they had to push the bag away and that mixed the kefir.

They just added milk to the sack from time to time.

They all drank kefir half the time and milk half the time. They believe it is very healthy for digestion and may contribute to long life.

It is definitely very good for digestion.

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Lauralyme
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I am gettting two products from the jar.
When I strain it and pick out the grains with a plastic fork I'm left with a product that resembles ricotta cheese.

The drained milk tastes effervescent and kefir like.

Do people mix the two products together? Or consume separately?

--------------------
Fall down seven times, get up eight
~Japanese proverb

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