Doggiemama wrote: ok..Man, i am as dumb as a box of rocks with this Kefir stuff. i keep reading about it but i half way understand what they are and what they do..and where in the world did they come from? i have never heard of them till here…
i have watched the video’s on it and read articles..but i still dont quite get the whole story about what they are..
for some reason it isnt sinking into my brain.
Should you drink it with food or by itself?
Should you refrigerate it or not?
When is the best time of day to drink it?
How much should I drink everyday?
Whats its taste like?
What kind of strainer?
sorry for all the questions..its just confusing to me.
Briefly, it’s probably best to drink by itself to give the microbes the best chance of reaching the colon. You can refrigerate it after a 24-hour ripening, which is done after straining the grains after fermenting for 36-hours or so. It’s best to use a non-metallic strainer, and it tastes like really sour plain yoghurt. If think it’s an acquired taste, and you’ll probably like it after a while. The other questions depend on you.
Latka wrote: Does anyone have experience in ordering kefir grains overseas – do they survive the sending that can be 10-12 days? I saw on savyteasandherbs -site that they mention that they have successfully sent all over the world but just wanted to see if anyone has tried this. I am also desperately seeking kefir grains and cannot get hold of any here in the Northern Europe.
I think there’s a good chance they’ll be okay if they’re dehydrated. Even live ones can last around a week or so without milk. Try to find dehydrated ones with the fastest shipping possible and get them straight in milk when they arrive. The package can be as light and small as a letter, so express delivery shouldn’t be that pricey.
Remember they take a few 24-hour fermentations to “wake-up” and might even produce some gross slime at first. It could take up to a week of daily milk changing, and then you can start 48-hour fermentations.