Cold milk may be added to kefir grains to culture kefir. Although the milk may be heated to just below body heat before adding the warm milk to the grains. This would be how the people of Caucasus made [make] their kefir... fresh warm milk directly after milking would have been added to the grains in leather bags.

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Kefir may be made from any type of milk, such as cow, sheep, goat, buffalo, camel, including Mare's milk. There are many choices of milk; unpasteurized1, pasteurized2, UHT3 [Ultra Heat Treated or Long Life Milk], whole fat, low fat, skim, and nonfat, including reconstituted Dry Milk Powder4. Although I personally prefer culturing fresh, raw, whole Certified Bio dynamic or Organic [if commercial] milk.

Generally in the kitchen at room temperature, although in colder regions the container of milk being cultured may need to be kept in a warmer place such as by the fireplace or in a warming cupboard.

Wind is the biggest factor in water temperature. When the wind blows from the ocean towards the land, it blows water that has been warmed by the sun towards the beach. When the wind blows from the land towards the ocean, that warm water is push out to sea, and the cold water from underneath rises to take its place at the shore. The warm water is clear because its on the surface, while the cold water that was on the bottom is full of sediment and is a murky brown.

Probably (this is in reference to the underwater temperature readings we provide on the ReefCam pages). The underwater temperature probe we use is reasonably accurate, but we've found that water temperatures in the shallows can vary by several degrees Fahrenheit. Use the number as a relative measure and you'll be fine. Water temperatures at diving depths on Bonaire range from about 77 to 87 degrees Fahrenheit.

Yes you may! You may mix equal amounts of dairy milk with soy milk, seed and nut milk, coconut milk or rice milk to prepare a mixed-media kefir. This produces a delicious kefir achievable on a continuous basis. First and foremost, never switch all your traditional milk-based kefir grains to a non-dairy milk media. One can not guarantee if kefir grains will retain their growth-factor, after switching from a NATIVE MEDIA [which is dairy milk] to an alternative media.

It is not necessary to strain all the kefir before adding more fresh milk to culture the next batch. The only exception is if one is not sure how fresh the milk was in preparing the previous batch. If deciding to include amounts of kefir from previous batches, it is important to make sure that the previous batch was prepared with fresh milk, and not milk that was close to its Use By date.

Before we move on, please have fresh milk and kefir grains close at hand and be ready-armed for Chi-Energy enhancement through shouting like a martial art expert distracting a fatal blow-fly for self-preservation. The type of kefir you wish to produce [mild, slightly sour, extra sour including amount of viscosity]. Culturing at temperatures between 18ºC – 30ºC [65ºF – 80ºF], grain-to-milk ratio by volume of 1 : 10 to 1 : 50 are achievable.

Sled dogs are amazingly adapted to living and performing in cold climates. They have a thick layer of outer guard hairs that protect against wind and water, and then a dense inner layer of fur similar to wool that acts as insulation. This insulating layer is shed out every summer and then re-grown at the start of winter. In fact, some people spin sled dog fur into yarn and makes hats, pillows, and other items that are extremely soft and warm.

Unless you plan to use the chilled (and I presume unopened) bottles in the next week or two, I would strongly suggest that you remove them from the refrigerator and store them in a cellar or at cool room temperature. Refrigerator conditions are too cold and too dry for long term storage of wine. Warming them up won't hurt them.

Depends on the individual, but most hikers find that a down or synthetic bag rated at +20? F is a good compromise between warmth and weight/bulk. You might choose to add a VBL (vapor barrier liner) at Kennedy Meadows in early season for the high Sierra, or a 5? F bag. Otherwise you will probably be a little chilly at times. Most hikers carry a light sleeping pad, but some insulate themselves from the ground with only clothing and gear.

As with all disasters, being able to keep you and your family warm, fed, hydrated, and supplied with vital medications is critical. If islanders are prepared individually, the islands will survive collectively. During a pandemic, power, water, and other essential services will likely continue without interruption, but access to food, fuel, and routine healthcare may be limited.

The temperature depends on the altitude. In 1999, the first night we camped on the outskirts of Cashapampa at the entrance to Huascaran National Park at about 10,000 feet. It never got lower than 50 degrees F that first evening and I was able to sleep in a pair of underwear. The evenings we camped at higher elevation however did get colder and twice, it dipped to 25 degrees F and the outside of the tent was covered with frost.

Soured raw milk is still a vitally nutritious product and should be cultured for optimal flavor and taste. If you find yourself with a container of souring milk, just put in some live culture (some yogurt or kefir grains) then set the product out for 24 hours at 90 degrees. The resulting food is wonderful, delicious, digestible, and highly nutritious. In most countries this is how people drink their milk. Our great grandparents called it Clabbered milk.