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)
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.
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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.
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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
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