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- Topics: Active | Unanswered
#31 2015-01-02 16:47:39
- Loohan
- Administrator
- Registered: 2014-10-31
- Posts: 32,787
Re: Eating meat, and wheat.
So, wait, I don't have to already have the grains ( or the starter)?? I can just buy some organic kefir, add the milk, leave it out like the normal process calls for, and this is good enough?? I read this somewhere, and that'll be great if it works well enough to suffice. I don't have a starter, and heard you NEED to get the actual kefir grains or at least get a starter (definitely can't find ANYONE with grains). I also heard you can only use the starter about 7 times or so. But maybe that's bs from someone who doesn't know to feed it with milk periodically.
P.S. You are very fortunate to have access to A2 milk! Guernsey cows, eh? I am envious. I believe my raw milk comes from Jersey cows, which are at least A2 dominant, usually about two-thirds A2 genetics. I'll TAKE it over Holstein milk any day.
I have never seen the grains. You can probably re-use kefir from a batch of kefir for a long time, maybe indefinitely.
Actually i think the cows i get milk from are Jersey. I didn't know they had some A1 genes. I am just going off of what Mercola sez:
"A2 cows ... are the older breeds of cows (e.g. Jerseys, Asian and African cows)."
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#32 2015-01-03 18:00:47
- Pepper
- Enabled users
- From: Philadelphia, PA
- Registered: 2014-11-25
- Posts: 61
Re: Eating meat, and wheat.
I have never seen the grains. You can probably re-use kefir from a batch of kefir for a long time, maybe indefinitely.
Ok so apparently this is just an issue of semantics. The term "grains" refers to the cauliflower-looking thing you have, and the term "starter" generally refers to the cultures in powdered form. The main difference between these is said to be the number of different live beneficial bacteria cultures, grains having more. And like I said I can't find anyone with grains. So I made some last night with some store-bought (grass-fed Jersey cow) kefir. It was thin compared to what I've had before, but who cares... it tasted outstanding... tangy, with that sour note. Perfect. Already started second batch. Thanks heaps for the awesome tip!
Last edited by Pepper (2015-01-03 18:10:09)
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