Hiya:
I've been making this off and on for a year and a half maybe. I'm not
crazy about the taste, but want the benefits. (Hey, how much protein is
in it?)
The whole time, I've followed the page that tells you what it looks and
smells like when it's ready, every once in awhile refreshing my memory
by reading and looking at the photos.
"Generally speaking, kefir may be strained when visible signs of
separation of clear solution [whey] in small layers or pockets occur,
leaving no areas of non-coagulated milk in any portion throughout the
jar. Or when kefir has a slight to moderate sour taste [depending on
your preference, or how sour you like it to be]. "
It has never looked like the 24-hour picture in anything less than
twice the amount of time, no matter the time of year. I've lived in two
places, and kept it warmer and cooler, and still never reached the
24-hour stage any sooner than 48 hours. The 48-hour stage takes at
least three days.
I have cats, one of whom isn't shy at all about drinking or eating
anything she can get in her mouth, so I have to keep it at least
partially covered. I keep it on the counter. My place now has a
skylight above the counter, last place was by a big sliding-glass door
we never covered.
I live in Portland. I've never thought about bringing this matter up
when I was here and had the time to do it; I have severe memory leaks
due to high levels of mercury poisoning. (at least I can get around
without a walker now!) It's getting better, slowly. I could have sworn
she told me one course of chelation therapy would do it, but that's
merc-brain for ya. I'll start another course once the HM specialist
returns from vacation. Last one left before my treatment was done,
somehow I slipped through the shuffle and no one wondered why I just
stopped after one course...I guess. Here I was, thinking everything
must be related to the nerve damage, which will take longest to heal,
and THAT'S why I wasn't getting better faster! (just answering some of
those questions anyone reading this might have)
Back to my questions: am I doing anything wrong? Is it okay that it
takes so long? It's not the sunny season now, but it's not much better
when it is.
I was making one batch after another for awhile there, now I just stick
the grains in a rubbermaid container in the fridge after a batch (I
don't rinse them first) and wait until I remember to finish off the
batch and start a new one. Okay, they probably sit there in the fridge
for a couple of weeks sometimes. I got bored making smoothies, so I
drink a little, put some in a nice dip I make, and give the cats some
in their home-made food. I use tap water in their food, and I was
putting kefir in it when I made it, but then thought the chlorine might
be killing it off, so I just spoon it in their bowls once a week or so
(I make it up a week at a time, and hope maybe the chlorine gets out
before I serve with kefir). Jasper will eat anything, anytime, but the
others aren't interested unless it's in their food. Or anything mixed
with flaked yeast! They canNOT get enough of that!
Sorry, I don't even notice I'm rambling—that's merc-brain for ya; I
hope I'm at least somewhat entertaining.
Arika
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