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 <d...@altsystem.com> 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:
>
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