Comments on: Back to Basics: How to make Kefir in 7 Easy Steps

By: 82 Ways to Eat More Fermented Foods | Buy Non GMO Seeds

82 Ways to Eat More Fermented Foods | Buy Non GMO Seeds — Sun, 18 Jan 2015 23:55:38 +0000

[…] 45. How to Make Kefir from The Urban Ecolife […]

By: 85 Ways to Eat More Fermented Foods | Bio-Sil South Africa

85 Ways to Eat More Fermented Foods | Bio-Sil South Africa — Sun, 18 Jan 2015 08:09:56 +0000

[…] 45. How to Make Kefir from The Urban Ecolife […]

By: Emily Uebergang

Emily Uebergang — Thu, 04 Dec 2014 04:05:42 +0000

It shouldn’t matter too much whether the grains go from regular whole pasteurized, homogenized milk, to the organic non-homogenized (although still pasteurized) milk. The problem lies in her bringing the kefir grains in and out of the fridge all the time. That’s where the adjusting period comes into play as they prefer a warmer environment in order to ‘breed’. By bringing them from cold to warm temperatures all the time, her milk won’t ferment as quickly as it normally would because they will need at least 2 or 3 rounds to adjust. I keep my grains in the fridge in a bit of milk when I go away for a weekend or even a couple of weeks at a time. When I come back, it usually takes 2 rounds to get the ferment working just how I like it. I’d caution drinking the milk in her case if it’s not properly fermented, as you have to be more careful with pasteurized milk and I personally wouldn’t go beyond the 24 hr period. It’s just a simple matter of straining and popping some new milk in until the grains adjust. It’s not ‘living’ like raw milk where it doesn’t matter so much. Hope that helps!

By: Amy

Amy — Tue, 02 Dec 2014 01:49:06 +0000

My sister-in-law is having trouble getting grains that she got from me, that are accustomed to regular whole pasteurized, homogenized milk, to the organic non-homogenized (although still pasteurized) milk. I’m not sure if that’s her only problem, she also doesn’t consume a lot of it and would have to make the grains rest for periods in the fridge so she doesn’t produce too much. At one point I think she had too few grains which she did because they were seemingly fermenting too fast (less than 24 hours). Is there simply an adjustment period for the grains? Should she just keep with the 24 hour schedule and allow the grains to adapt? Maybe there is some community she can ask these questions because I’ve never had the troubles she is having and I’ve been making kefir for about a year now. There are times where she’s pretty sure she killed the grains because she just ends up with spoiled smelling milk.

By: 85 Ways to Eat More Fermented Foods -

85 Ways to Eat More Fermented Foods - — Thu, 04 Sep 2014 03:53:56 +0000

[…] How to Make Kefir from The Urban […]