Not sure if it worth anything, but...
A year ago my neighboor had grains which were acting
like that. She left them in her fridge for 2 months -
vacation. When she was back the grains looked the
same, but didn't work. Instead of making kefir, the
grains were turning milk into smelly ugly liquid. I
could share some of mine of course, but we wanted to
treat those sick grains. We both believed that kefir
grains supposed to be undistractable by nature. I
don't remember why, perhaps out of desperation, we
added lots of sugar to their milk. It worked. In a few
days grains were back to business - no more sugar
needed. She never had any problems with them again.
If nothing else works - try it. I have no scientific
basis for this method. May be just got lucky.
--- Marianna Fedoryshyn <robmar888@...> wrote:
> Hi Sue
>
> This would be a good suggestion, if my grains would
> kefir the milk. But they don't now.
>
> I get sour thin milk even after 48 hours on top of
> the fridge.
>
> Even with the grains I had as back up in the fridge.
> It seams they are all shutting down at the same
> time.
>
> Have been making Kefir for almost 3 years now, and
> had not gone through anything like this before.
>
> I am greatfull for any suggestions.
>
> Thanks
>
> Marianna
>
>
> ----- Original Message -----
> From: Sue McEwen <chinkajack@...>
> Date: Tuesday, November 30, 2004 1:41 am
> Subject: Re: [Kefir_making] Re: How obsessed about
> Chlorine should I be?
>
> >
> > If you ferment for shorter time the kefir will be
> less sour.
> > Personally I like to ferment until the whey
> separates ans then add
> > enough honey to still leave it with a tang.
> > Ferment kefir in the fridge. This will slow it
> down.
> > Sue.
>
>
>
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