[QUOTE=breadsauce;821395]Strain the whey off and use it as they do in "Nourishing Traditions". For making sauerkraut, soaking buckwheat for pancakes, soaking legumes to get rid of anti-nutrients etc.[/QUOTE]
Reading this thread again I am appalled that I used to use whey in sauerkraut! Now I don't - just salt and the juice from cabbage (add brine if not enough juice) and the sauerkraut is FAR better. I use a harsch crock and it is really good. Useful link as to why whey is not good for kraut
[url=http://www.picklemetoo.com/2012/07/26/no-whey-no-way/]No Whey? No way! « Pickle Me Too[/url]
I stir the whey back into the kefir now.
I find the grains are fairly indestructable - they store in the fridge for weeks in milk - just strain them, rinse in tap water and tip into fresh milk and off they go again!
[QUOTE=Primal123;993265]Do you store them in the fridge in a jar of milk? How much? I just received some grains today but will only be making kefir once a week or once every two weeks when I get milk. That is if we can use the kefir (we are all lactose intolerant).[/QUOTE]
Many dairy products used to badly affect my asthma and also gave digestive issues. Kefir has been really beneficial - I can now tolerate it well and I think it has helped me tolerate cheese and milk based sauces too.
When I am not using the kefir grains I store them in milk in the fridge where they seem to survive happily for up to a month. I rinse them in a stainless steel sieve using a stainless steel spoon to push them around and rinse in tap water. All the things which rumour has it kills the grains - it doesn't. Just tip them back into a container of fresh milk and leave at room temperature and they'll leap back into action.
Does anyone have any ideas of what to do with extra grains? Mine keep profilerating - loads of little cauliflower like things, which seem to double every week or so. I'm putting them in the compost at present, but I wonder if they are edible?
[QUOTE=Comma;993151]You might need less milk until you have more culture.[/QUOTE]
Yeah, along with the cold temperature, I think I just used a bit too much milk. And actually think I left it a little too long in the end, as it was quite thick and difficult to get through the strainer! Seems to have turned out ok afterall. Quite tart but I've had a few sips here and there and nothing scary going on in my stomach so I think I'm good!