Calling all kefir-making mamas, I need some advice

[LiminalOne]

I just received some grains from Ms. Doula (tyvm) and have made my first batch (but haven't tasted it yet; I'm a bit nervous).

From my reading, it looks like I have to do it continuously or else refrigerate them in milk for a week (with some possible negative effects). Is this true? Am I now a slave to my kefir

I'd love to hear your routine. And also ideas for integrating it slowly into our diets (think that dc and dh need some gentle persuasion)

TIA

[Gale Force]

Angie,

Sometimes when I've run out of milk, I put the grains in an air tight container with a bit of water and refrigerate them until I start my next batch. The grains are pretty forgiving.

Make a smoothie for your family. You will have no complaints at all.

Your grains may taste and smell extra yeasty for a batch or two until they get over the transition to the milk you are using -- they are used to Melissa's.

Amanda

[Quirky]

I'm pretty laid back with my kefir (also from Ms. Doula!) and it's been very forgiving.

When I add new milk, I leave it out at room temp for 24 hours and then stick it in the fridge - when I'm out of kefir and add more milk, I take it out of the fridge again. I'm the only one here who will drink it so I have to refrigerate it or otherwise I'd be pouring some down the drains.

If I forget and leave it out for more than 24 hours and it separates and gets really clotty (or if it does this in less than 24 hours), I take out the grains, blend the kefir really well in the blender, and put it back on the grains in the fridge. I don't like clotty kefir!

ETA: my dh will not touch it with a 10 foot pole. He thinks the grains are gross. Wimp. DS will drink it if I make it into smoothies but forget about it straight up. I eat it on my cereal every morning.

[LiminalOne]

Thanks to you both.

It's great to have some flexibility on the making of kefir every day (I was starting to get a bit nervous about this responsibility that I've taken on). I did try some last night and it was pretty good, kind of buttermilky. I've going to take it slow and just have a couple TBsps at a time and see where we're at.

Now I just need to find a non-metal strainer before tonight's kefir is done....

Thanks (and sorry about the double thread. How did that happen