HOW LONG BEFORE DRY KEFIR-GRAINS BEGIN PROPAGATION, AND HOW CAN I TELL?
Dehydrated milk kefir-grains are usually yellow in colour. They are quite firm and almost crystalline in appearance. After reconstituting for 24 hours in either fresh milk or fresh water, some grains more than others, will become slightly white in colour. With daily milk change, from there on, the grains will become whiter in colour until they stabilize. Although dry milk-grains may initially begin with no slime or gel component, the encapsulated organisms begin to awaken as it were, and should begin producing the gel-polysaccharide, kefiran, which is the essential component for the growth of milk kefir-grains. Kefiran production transforms the grains from yellow or a yellow/brown colour, to white, fluffy slimy grains with elasticity. Some grains usually reach this point before other grains. Generally, it should take anywhere between 3 to 8 weeks to notice at least a percentage, if not the majority of grains become white and slimy, and have increased in overall volume [or increased in
Dehydrated milk kefir-grains are usually yellow in colour. They are quite firm and almost crystalline in appearance. After reconstituting for 24 hours in either fresh milk or fresh water, some grains more than others, will become slightly white in colour. With daily milk change, from there on, the grains will become whiter in colour until they stabilize. Although dry milk-grains may initially begin with no slime or gel component, the encapsulated organisms begin to awaken as it were, and should begin producing the gel-polysaccharide, kefiran, which is the essential component for the growth of milk kefir-grains. Kefiran production transforms the grains from yellow or a yellow/brown colour, to white, fluffy slimy grains with elasticity. Some grains usually reach this point before others do. Generally, it should take anywhere between 3 to 8 weeks to notice at least a percentage, if not the majority of grains become white and slimy, and have increased in overall volume [or increased in wei
Dehydrated milk kefir-grains are usually yellow in colour. They are quite firm and almost crystalline in appearance. After reconstituting for 24 hours in either fresh milk or fresh water, some grains more than others, will become slightly white in colour. With daily milk change, from there on, the grains will become whiter in colour until they stabilize. Although dry milk-grains may initially begin with no slime or gel component, the encapsulated organisms begin to awaken as it were, and should begin producing the gel-polysaccharide, kefiran, which is the essential component for the growth of milk kefir-grains. Kefiran production transforms the grains from yellow or a yellow/brown colour, to white, fluffy slimy grains with elasticity. Some grains usually reach this point before others do.Generally, it should take anywhere between 3 to 8 weeks to notice at least a percentage, if not the majority of grains become white and slimy, and have increased in overall volume [or increased in weig
