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Not today, but yesterday - I canned garbanzo beans, and some carnitas (slow cooked, and shredded pork), and then the broth left from cooking the pork, and some chicken broth that was taking up room in the freezer.

:thumbsup Some people liken them to little pieces of cauliflower; I think of them as firm little lumps of tapioca. Either way (or any other way) sounds like yours are doing as they ought.

You can try it at any time, so long as the smell/taste isn't off putting. It won't hurt you, even in the first stages; just, for me, it smells too awful to even contemplate drinking it when it is newly re-hydrating :rolleyes:. Mine is reacting more as it ought now; the smell isn't bad, and...

Personally, I quite like the taste of ACV ... though I have, and use, numerous other sorts as well. As to why it is popular? I imagine that it started out being the vinegar of choice in this country because most homes had apple trees, and many people made apple cider (the hard stuff), so ACV...

Well, I didn't make it down before the rain - it was already raining, unbeknownst to me, as I wrote earlier. But eventually I got down there and found the package; many, many thanks. They were beautifully packed, and seemed to take no harm from the wet weather. I especially look forward to...

Our post doesn't get here till later in the afternoon, and I don't always make it down to the postbox, so there should be a couple of days worth waiting. Thanks for letting me know they might be here; I'll make sure to check this morning, before it starts raining :)

Yours seem to be coming back "on line" much faster than mine, though mine have also, once again, formed curds. The jar is parked right next to the dehydrator, which has been on the last few days, so it has been warmer than is general for this time of year in my kitchen. It is smelling rather...

Emerald, I am so pleased to hear that the kefir is responding for you. Since the coagulation of a couple of days ago mine have done just about nothing to prove that they are alive. Perhaps it is indeed your warm mantle. I think I need to seek out a warmer spot for mine. I am going to be very...

Knittygritty - Because of the fermentation there is bound to be some pressure buildup in a tightly closed jar, but I don't think there is as much with kefir as there would be with, say, Sauerkraut. The fact that your jar lid isn't cranked all the way down is, apparently, all that is needed...

How are you straining your kefir? It is sometimes hard to tell the difference between curds of milk and the kefir grains by sight, so it might be possible that you have been discarding, or eating, grains thinking they are curds. I have found that the very best way, for me, to separate out the...

:weee The kefir grains are finally showing signs of being viable, and not just the dead lumps that I was beginning to think my neglect over the last 2 years had turned them into. Today the milk was curdled. Still didn't smell right, and not something I would choose to drink yet, but it shows...

That seems to be the best solution for me as well --- but I can't face a cold smoothie on these chilly winter mornings :lol: I also used it in place of yogurt or buttermilk in some recipes --- but, of course, once heated the nice probiotics are no longer working. DH won't touch kefir, but...

Emerald, I hope that I have not promised more than I can deliver :/. The grains that I started re-hydrating last week (from the same batch as those I sent you) are still not doing much. The grains are softening, and appear as they ought, but I'm not getting any thickening of the milk at all...

As you say he has opened up the abscess pretty well himself already, I would think that he can keep it clean himself. I know - *icky, germy cat mouth* - but it really is nature's way of tending things like this. Honey certainly wouldn't hurt, but I don't think he would let it stay there long...

I have one Speckled Sussex hen, and she is very friendly. I don't coddle my chicks, so most of the hens don't like to let me too close to them, but the Sussex follows me around, and will eat out of my hand. She lays medium sized light tan eggs, and during the warmer months is one of the better...

Oh, well, that's OK then ;). Hinotori, I first dehydrated grains to send them to someone. I got my grains originally from a person in Ontario - they were sent in a plastic baggie surrounded by a bit of water. Needless to say, it leaked, and everything stank to high heaven by the time the...

I have been doing more of that too, Emerald. My "New Year's Resolution" (although I don't ever make resolutions :P) is to eat more from the pantry, especially the freezer. I have ordered half a pig, which will be ready in April, and I need to make room for it! Also, just having the food is no...

Day #4 of the kefir re-hydration experiment. I feel like I am writing to myself, but that's alright, as I'm doing this mostly to keep a record of the progress. The milk today smelled quite nasty, which is normal while the grains get re-balanced, what with bacteria, yeasts, etc. I am only...

New Jersey, and Oregon. I think these are the only two states where pumping gas yourself is not allowed. It means there are jobs for some who might not have them, I suppose. Don't know about New Jersey, but here in Oregon the price is still lower than in California, where you pump your own...

Today is the third morning since starting to soak the kefir grains. This morning the milk was smelling bad, just like I remember from the last time I did this. I strained out the grains - which are much plumper and softer than they were yesterday - and tossed the milk. They are back in their...