--- In Kefir_making@yahoogroups.com, "John" <jammin516@...> wrote:
>
> Just recieved my Kefir grains. Thanks Basirah!
>
> So Monday night I put the Kefir grains in a clean jar with a
strainer lid and added organic
> 2% milk (all I had at the moment). I let it sit on the counter with
a towel over it (to keep any
> dust out and keep it out of direct light. Don't know if that's the
right thing to do or not),
> until Wednesday morning. I strained it out. Kinda mixed the curds
and thinner liquid back
> together and tried it. It was the consistency of milk, but with a
tart or sour note to it, and
> almost a yeasty bread-making flavor. Does this sound right?
>
> Had a lot of questions. Many were answered by Vincent's thread.
Thanks for doing the
> asking Vincent! And thanks to all for all the answers!
>
> My wife said it was about half way between sour milk and the Kefir
she remembers. We
> talked about using whole milk, that it might result in a creamier
Kefir. I thought maybe I
> let it go too long also. Did that 'cause I wasn't sure about how
long it would take the
> grains to recover from their trip.
>
> Another question. To freeze some of the grains as a back-up, can I
use a vacuum sealer or
> would that crush the grains and kill them? Just want a way to
prevent freezer burn, 'cause
> that probably would kill them.
>
> Thanks all,
> John
>
Vacuum sealing would be alright me thinks with dried grains and milk
powder. It may be fine in the freezer, too. What I found on Dom's
site to freeze kefir is to rinse, cover with dried milk powder and
freeze for about 2 months. I just date a bag, and add grains to it
for 2 months then its time to blend them with a smoothie and start
over again.
It would be very interesting if you tried to see how long they
maintain health in vacuum package though. Freeze em then seal em and
they will not crush......
Dawn
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