Here in Texas, I have not had trouble with my milk kefir grains unless I have been careless with them. The do grow, and I eat the excess growth. I always have a small lump for making milk kefir, and my grains make it in less than 24 hours!
I love the taste of the raw milk kefir made from the grains very very much. Sometimes I leave it lumpy thick; other times I put it through a plastic strainer to make it very smooth but thick. Whatever way I do it, it is always thick and delicious. I also feed it to my dogs who are thriving on it. My grains have been with me for a long time. And if they were to have a problem, I would get more grains. Joyce On Sun, Aug 5, 2012 at 9:54 PM, Del <[email protected]> wrote: > Sorry, but I don’t agree. > We make Kefir from raw milk here in Vermont, and I was using Kefir grains > for the first few years, but they were a lot of trouble and never made very > good kefir as far as I was concerned. I finally threw out the grains, > which were multiplying out of control, and making kefir that did not taste > good, and instead started using this kefir starter. Now I get thick, > delicious kefir every time: > -- It's all about the Airedales; the 2012 Quilts are coming soon; be ready to donate to the 2012 Quilt Project. All proceeds from this group that started in 1998 go to Airedale Rescue!!! . . . and you could end up with an exquisite quilt or wall hanging! . http://www.airedalerescue.net/alphabet/a_is_for_airedale/patterns/ http://dearjubilee-joyce.blogspot.com http://www.jubileepuppies.blogspot.com/
