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
Originally Posted by breadsauce
No Whey? No way! « Pickle Me Too
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!
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.
Originally Posted by Primal123
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?
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!
Originally Posted by Comma