At 07:24 AM 2/18/2010, you wrote:
Perhaps youre letting your kefir mature too long?
When I first started I did that say thing and
indeed every batch was sour and I drank it
because I knew it was good for me not because I
liked it much. Then I started to make kefir in
shorter amounts of time (a day
less than a day
etc.). Experiment and you should be able to get your kefir so its not so sour
Probably, but young kefir does not have nearly as
much benefit from what I have read on Dom's site,
and on the Kefir email list, and it also retains
much more lactose, and hence more carbohydrate,
which I wanted to avoid (the carbs that is). And
the kefir I used to make kefir cheese was not the
young kefir, as best I recall.
I'm going to pick up some milk today and start
reviving my grains if they are still viable. I
was able to revive them in under two weeks
previously after they had been frozen for at least 18 months.
But even the young kefir gave me the GI
adventures, interestingly, eating the grains
themselves did not. That may be because eating
the grains gives the full complement of the
microbial community that constitute the "grains"? Just a speculation.
sol
