I hope this isn't a dumb question...but when will I need to seperate my kefir grains? I started out with 2 tablespoons to a pint of milk...I now have probably around 1/2 cup of grains..I put them in a quart jar and add milk...filling it to the top of the jar....I got my grains from Maggie. I think the amount she sent me was around 1/4 of a cup. I measured out 2 tablespoons for my first batch of kefir...and dried the rest of them. They are in a jar with dried milk sprinkled on them...in the refrigerator.

There's no way I drink kefir straight....and I don't like the cheese...it smells weird...and the taste is so strong. AUGH!!! I add strawberries, almond extract, and Splenda to my kefir and blend it up...oh...I add some cream as well.

Can I freeze this smoothie without killing the good guys that are in the kefir?

Thanks for your help in this...

Bondo

Freeze the smoothy? Yes, but it doesn't thaw the same. Kinda comes out grainy.

I'm not sure about your question. Why do you want to separate the grains? Are they fighting?



Ok, a little humor, very little...

Seriously, are they over producing? I freeze my grains when they begin to over produce.

btw, why do you have them in the fridge with milk sprinkled? I thought that was the method for freezing. Just curious.

Sorry I wasn't of more help. Check my website for my smoothy recipe

Blessings!
Sharron
Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine" to be released in December

www.thelowcarbcook.com

"My purpose is that they may be encouraged in heart." Colossians 2:2

Ah Ha!!You got some of Maggie's grains, they do like to multiply don't they!!I keep mine in the fridge in milk, (about 1 1/2 cups and they do their thing) they stay in there for weeks and I've had no problems with them I think the cold slows them down. If I want a new batch I just kinda rinse them off with fresh milk and start over.

Jackie

Sorry, Bondo.

You have been given the gift of a very prolific family of grains - as I warned everyone way back.

I've got some frozen, some dried (I keep my dried ones in the fridge, too. It's dark and cool and not terribly damp, so it seemed like a good place for them.)

One thing you can do to slow down production is start the kefir as usual and when it's partly done, put the whole thing in the fridge. It will continue to develop, but more slowly. Also, I've taken portions of my ever expanding family and put them in distilled water in the fridge for a couple of weeks at a time. They seem to hibernate and are none the worse for the experience when I put them back to work.

Hope there are some tips to help you in here.

Maggie
5'1" ~~ Atkins since '98 (160)/Maintaining nicely (110) ~~ Redhead until further notice!

If you're producing more kefir than you can use then it is certainly a good time to divide them and dry some for "backup". I keep my dried grains in powdered milk in the freezer but that is only because we have ants here. Room temperature will work as well.

Have you read the info on Dom's site? I believe dried ones will keep for 18 months or so.

Producing grains can be put in milk and in the fridge for 2 months - that is another way we deal with too much kefir to consume. Works well for when you are off on a trip too.

Or give some away! I've got a waiting list right now.

Connie

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> Why do you want to separate the grains? Are they fighting? <HR></BLOCKQUOTE>




Maggie
5'1" ~~ Atkins since '98 (160)/Maintaining nicely (110) ~~ Redhead until further notice!