Hi Dom,
Thank you again for your response and those of others.
The more I read the more I'm learning that Kefir truly is an amazing
and very versatile creation. I've also learned that although there
are definately no' no's, no metal strainers, spoons etc... Most of
the time when it comes to the length of fermentation, separation or
not, fizzy or not... all is good, all is good for you. I personally
seem to like the kefir when the milk just starts to separate. Then I
strain the milk off into a glass (replacing new milk over the kefir
grains) and put the strained milk into the fridge to cool. Sometimes
I will even leave it on the counter for a few hours to raise up the
fizzies... I like fizzies :^)
As for putting the fresh grains in concord juice...well, that comes
from Kefir Du'vua... ok.. maybe that's not the right spelling, but
it's when you have kefir grains in grape juice and it makes a
wonderful after dinner, or evening drink. Really helps with the
digestion, I find.
Thanks again... Norma
Dom wrote:>
> I'm not certain why you decided to put the fresh grains in concord
> juice, but welcome to pink/purple kefir grains, Norma. One of our
dear
> moderators, Basirah, initiated her first batch of milk kefir
grains in a
> similar fashion some 6 years ago, hence her Internet
handle "Purplekef".
>
> I wouldn't place too much truth in the assumption that the type of
> grains are determined by the way the jar is sealed. The same kefir
> grains will vary in shape and in size throughout the year,
especially in
> areas where there is a summer and a winter--- seasonal change
makes the
> difference.
>
> Not only this, the length in which the grains are left in the same
milk
> for, and over how long this is done, will have a direct effect on
> grain-size and structure. The type of milk will also influence the
> result in this matter. We could go on and on, for there are
probably as
> many variables, or possibilities as there are different days.
>
> Be-well,
> Dom
>
>
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