MJN Posted August 1, 2009 Share Posted August 1, 2009 for 2 days. What do I need to do with them to get to drink the kefir? Thanks, Molly (who can't get in touch w/ the friend who gave them to her) Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted August 1, 2009 Share Posted August 1, 2009 Strain the grains out and put them in some more milk. Two days might not be long enough, though, since you've had it in the fridge. Rosie Quote Link to comment Share on other sites More sharing options...
Once Posted August 1, 2009 Share Posted August 1, 2009 Well I always left mine out on the counter and two days was plenty. But when I went on vacation and put them in the fridge a week was not enough to get the milk kefirized. You may find that the milk is not fully done but it would not be bad, as it has been refridgerated, just milder. I would simply get a strainer (with small enough holes to retain the grains) and a larger bowl and strain them. Shake out the excess milk gently with a back and forth...left and right movement. What is left is the kefir grains with a bit of milk clinging on them. Simple put them back in a container with more milk. You can leave it on the counter but you would need to watch it more and be willing to tolerate a stronger flavor. The kefirized milk can be put in the fridge for a few days or used immediately. HTH!! Quote Link to comment Share on other sites More sharing options...
MJN Posted August 2, 2009 Author Share Posted August 2, 2009 I pour milk onto the grains. Do I need to wash the jar before I put the grains back in? How much milk do I put on top of the grains? Am I suppose to use something special on the jar lid? How long do I leave them on the counter? Thanks so much! Molly Quote Link to comment Share on other sites More sharing options...
Once Posted August 2, 2009 Share Posted August 2, 2009 (edited) I pour milk onto the grains. Do I need to wash the jar before I put the grains back in? How much milk do I put on top of the grains? Am I suppose to use something special on the jar lid? How long do I leave them on the counter? Thanks so much! Molly I did not wash my jar each time, just when it seemed to need it. The milk should be about 80-90% of the jar contents. You can do less if you want, it will just kefirize faster (gee the spelling of that does not seem right???). Never put a tight lid on it as the pressure will cause problems. Loose lid of any kind....I would just sit the one for the container on top without screwing it on. For a wide mouthed bowl I used a plate...just enough to keep dust and stuff out and to keep it from drying up on top. In the summer, you would have to wait about 24 hours.....the temperature of the room plays a part and it is more of an art than a science. Have you looked a Dom's site? http://users.sa.chariot.net.au/~dna/kefirpage.html I think this is the one but it looks a bit different. It is certainly Dom's style...he had a beyond comprehensive site last time I was there. I loved making Kefir but my family stopped drinking it...my hubbie called them "the aliens" and the kids followed suit. I made it for myself for a while but I was so successful I could not consume it all. I finally quit when my heart burn started to be a problem. Best of Luck! Enjoy! Edited August 2, 2009 by Once Quote Link to comment Share on other sites More sharing options...
Once Posted August 2, 2009 Share Posted August 2, 2009 This is a better site for instructions for how to make it.... http://users.sa.chariot.net.au/~dna/Makekefir.html looks more like the one I remember as well. When you read his story about what role Kefir played in his life you will see why he is so passionate about it. Quote Link to comment Share on other sites More sharing options...
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