Are the grains supposed to grow or reproduce? its been almost two weeks that i've had mine and i havent seen any growth, milk does get thick though
1590060
Yes they should slowly. Keep changing the milk until you feel that with certain milk they grow faster. My grains were most successful with Win dixie brand. I read that if the milk has anti bacterial in it to last longer make the grains grow slowly. However, in 24 hrs or so if any milk get thick and sour it meansIits working. I cover the jar with paper towel and make little holes in it and cover the jar putting rubber band. Also if I dont have milk I wash the grains and put them in bowl of water in the fridge.
1590061
Well mine are getting bigger and I guess reproducing because I can see little ones, the key is to change milk every 2 days rinse them after you collected the milk and use new milk
1590062
Danny04 I use 2% milk, I don't separate them, I use a glass jar abd never never cover them and believe me they are huge!!!
1590063
The grains grow slowly when first starting out. If the milk is thickening and turning into kefir, that is a good sign. The rate of growth can depend on many things: the type of milk, the temperature, the length of time left out. I found that separating the grains into different containers to increase surface area causes them to grow faster.
1590064
they do just slowly and they go thru cycles... also when I lived in OK they did not grow for me.. I moved to Ks and they are booming... also they do take time to adjust to differing milk...
616910
Did you just receive the grains or are they active grains? Usually it take a week or two after shipping before the grain becomes fully active. You need to follow the instruction that comes with the shipping. Also, what is the proportion of milk to grain? If you have too little grain, it will take longer time. I use whole cow milk, and about 1:4 ratio of grain vs milk, and it takes 24 hour in room temperature (70'F) to get good kefir. Hope this helps.
2027692
They're not dried but you do need to follow the directions that come with the grains. I received a small amount, maybe a teaspoon, and "revived" them in about a cup of 2% milk for about 12 hours which I changed everyday with fresh milk. After about 5 or 6 changes, I started to make my kefir for real and I've had excellent results. Good flavor, effervescent and my grains have been growing like crazy. When I have too much kefir, I put the grains in a small jar with milk in the fridge and they do just fine until I'm ready to use them again. Only a few days. They'll continue to ferment the milk in the fridge only much slower than out on the counter. They're not dried but you do need to follow the directions that come with the grains. I received a small amount, maybe a teaspoon, and "revived" them in about a cup of 2% milk for about 12 hours which I changed everyday with fresh milk. After about 5 or 6 changes, I started to make my kefir for real and I've had excellent results. Good flavor, effervescent and my grains have been growing like crazy. When I have too much kefir, I put the grains in a small jar with milk in the fridge and they do just fine until I'm ready to use them again. Only a few days. They'll continue to... » Read More They're not dried but you do need to follow the directions that come with the grains. I received a small amount, maybe a teaspoon, and "revived" them in about a cup of 2% milk for about 12 hours which I changed everyday with fresh milk. After about 5 or 6 changes, I started to make my kefir for real and I've had excellent results. Good flavor, effervescent and my grains have been growing like crazy. When I have too much kefir, I put the grains in a small jar with milk in the fridge and they do just fine until I'm ready to use them again. Only a few days. They'll continue to ferment the milk in the fridge only much slower than out on the counter. « Show Less
1301084
I have used it for several days after opening, maybe 5-6 days. It gets thicker when refrigerated, but if you whip it, it softens up and blends well in coffee. I prefer the milk rather than the cream for pouring over foods like cereal or fruit. They both get thicken when chilled. The milk comes in 8oz containers so it is easier to use up before it gets too old. Definitely store this is another container for easier access once opened. I buy the cream and the milk in this brand.
1449469
I havent had much luck keeping my food as cold as it should be for the price. Have had to replace the ice packs and buy my own and some days I use 4 ice packs. I wouldnt think of carrying milk around since my yogurt gets a little cooler than room temp rather quickly.
1795632
I had a couple occasions that a particular carton of milk did not froth. Could be the milk. That was the case for me. Try a different brand or carton
694341
Could it have to do with the size of the grains? I've noticed that the larger grains have a rubbery texture, the smaller ones less so. However, I'm new at this also. Will
938171
Thank you everyone for your replies. I 'was' concerned about over tightening, as they do appear rather thin; but it's good to know they have been re-used repeatedly. If my first choice for sealing my fermented veggies fails, this will be my second choice. Thanks again for all the help and personal advice! : )
72227
I too was a little worried about the sugar content. I have been using coconut water instead of the sugar water mix and it is much less sweet. I do alternate between the two as the grains really feed better on the sugar. My grains have been multiplying like crazy so they must be happy!
963331
You need to let it grow. When I got mine, it was a little flat dab of flour paste. When I opened it, I could smell the sour tang. I followed the directions included with the product, i.e., added water and flour etc., and it grew even faster than they promised. It was a very strong and good culture. It was only a few days before I was able to make bread. This was a few months ago, and my starter is strong and healthy. I keep feeding it and making dough.
1339515
You'll need to turn it off and re-set. I do mine by setting my first timing when I wake in the morning, then, when it goes off, we turn it on again, and turn it on a 3rd time right before bed.If you've never done 24-hr culture before, you'll need to know that the curds and whey will separate -- that is -normal- with long-cultured yogurt. It also won't be quite as thick as shorter-culture yogurt (but it makes MUCH better yogurt cheese, IMO).
1052259
Yes, but it doesn't always come out as thick; sometimes your grains will get all temperamental when you switch things up on them (like even just switching milk brands can throw them off a batch or two). I use mine to make almond milk kefir and coconut milk kefir but it only ever comes out thicker if I add a tsp or 2 of coconut sugar (separation happens regardless). Sugar and minerals are what kefir grains ultimately feed on, which is why I add a tiny amount of coconut sugar (it's rich in minerals). It's also a good idea to do milk batches every once in a while, otherwise they'll starve.
2200154
The grains will take time to adjust to their new environment as well as recover from the shock of travel. I would follow the sellers instructions exactly, especially in the first few weeks. After a couple of weeks, at most, the grains should be making excellent dairy ferments and growing/multiplying. They do not grow as rapidly as water kefir grains and sometimes they stop growing for awhile yet continue to produce excellent kefir. Other milks, like coconut and soy, can be used. However for at least the first few weeks I would stick with whole organic milk, raw if possible. Goats or sheep's milk are excellent choices in addition to cow's milk. Good Luck!
1659670
I can't directly answer your question, but I put the warm milk in at night and got up to WONDERFUL warm yogurt in the morning. Put it in the fridge and enjoyed for several days. I do strain some to keep on hand to spread.
1333714
I do it all the time. use a thickener (like corn or tapioca starch) and a packet of unflavored gelatin when heating the almond/soy/blended milk to control thickness. I use more starter-- either double the powder or use powder and a storebought yogurt of same base. Honey for sweetener to bump up the cultures. experiment!
1030182
sounds scary ... especially for me as my millstone only lasted 2 yrs instead of 5-10 yrs. So i guess i am getting more residual corundum in the milled grains. I read the link you posted - one of the reviewers there is of the opinion that were will residue in any kind milled grain - so its like 'pick you poison' scenario here.i guess i will try eat more rice now :-)
1781426
Hello..! Food hasn't been a real issue but you are right...after the pollen came it has been hard to clean out the shallow grooves perfectly. Will take a little more work. For the overall price - pretty solid and attractive.