Some more Kefir questions.... - Mothering Forums

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#1 of 2 Old 12-09-2004, 02:13 PM - Thread Starter
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OK, am I the only one who thinks the other kefir thread was just getting a little TOO long?? I'd like to keep the "kefir basics" easy to find and not let them get lost in the recipes.

Anyway, here's my question:

I've been using my kefir grains in goat milk- I'm doing this primarily for the health benefits- shipping on the kefir grains once is way cheaper than constantly buying probiotics!!! I've discovered that I like it less cultured, with more of a buttermilk taste. I have too many kefir grains for that already!!!Ideally I'd just like to do a cup a day to have with breakfast (it's yummy in the blender with a banana and some orange juice!!!)

How do I freeze the extra grains??

Is there any way to "slow down" the culturing process so I'm not overwhelmed with the amount of kefir? Should I rinse the grains with (chlorinated) tap water? Put it in the fridge instead of the counter? Just move it away from the crock pot but leave it at room temperature?


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#2 of 2 Old 12-09-2004, 02:35 PM
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Definitely try a cooler spot for your kefir. It will slow down considerable. The fridge might be too slow, but you could play with that.

I am not sure how to freeze the grains. I eat my extras. :


Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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