Valerie-
Just scoop out your grains with a non-metal spoon and plop them into
a jar. Just barely cover them with milk. Tomorrow, strain and do this
again. Don't drink the resulting kefir unless it has a clean sour
smell (give to animals, compost, whatever). Increase the milk amount
a little bit each day, until you reach a cup or two in the jar. You
should probably be able to drink the kefir in just a couple days, but
certainly within a week if you were sent wet grains (meaning, they
didn't come to you dehydrated). Trust your nose about when to start
drinking the results.
Pasteurized milk is just fine. Kefir does its magic, and it will not
get gross because you're not actually leaving out milk; you're
culturing that milk in active grains. I used pasteurized milk for
more than 9 months to make kefir, until I made the switch to raw, and
I had no problems. Many many people used pasteurized.
If any of this didn't make sense or you have more questions, please
ask and we'll answer them for ya.
"Valerie" <wgoinghome@a...> wrote:
> After all this reading, I am now looking at a zip-lock baggy of
cream-colored gelatenous goo that came so generously in the mail from
a new friend....
>
> And I'm drawing a complete blank on what I should do with them.
>
> Do I just start putting them in milk on the counter? Do I rinse
> them? Do I put them in the fridge?
>
> I don't have my raw milk yet, the goat kids are still drinking it
> all, do you all put your pasteurized milk out? Pasteurized milk
> rots instead of clabbering, that makes me nervous. :-}
>
> I'm ready, somebody give me a push. ;)
>
> Valerie
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