Guest guest Posted May 20, 2008 Report Share Posted May 20, 2008 I wouldn't bother now. It may need thinning to get through the strainer. In that case, I'd use milk. MJ On Tue, May 20, 2008 at 6:40 PM, cg_lem <cathy@...> wrote: > Thanks, Marilyn. I figured the heat most likely had something to do > with it all. > > Now, since I've separated the whey from this, should I combine this > back together with the curds/kefir culture and then stir it all > together and strain? > > - > > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 22, 2008 Report Share Posted May 22, 2008 You're very welcome. I'm thinking that when I collect enough whey to try this I will add some milk to the whey to add a little fat and smoothness. I'm a little worried about it burning so I think I'll boil it down to a light syrup consistency and let the slow cooker take it from there. Gjetost with apples on Ryecrisp! mmm! Re: question - whey? > > > > > > > > > > > > > > > > > > > > > > > > > > I have a gallon of Kefir whey in the fridge that I don't know what to do with. > > I do use it in oatmeal & bread baking. > > I'm not too wild about fermenting foods like kraut with it. (prefer > > the traditional wild fermentation method) > > I loath the thought of pouring over the compost heap, but I seem to > > make more that I can use. > > Any suggestions would be greatly appreciated. > > > > Dove > > -- Save the earth, it's the only planet with chocolate > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2008 Report Share Posted May 23, 2008 Pour some kefir into a coffee filter lined funnel. Whey will drip out. Marilyn On Fri, May 23, 2008 at 2:43 PM, <daisy4357@...> wrote: > OK, well all this discussion makes me wonder. I don't have any trouble > getting whey when the grains are in, but after stirring and straining I > can > never get it to separate again. I over-ferment mine, of course, so I have > lovely > whey at the bottom but if I pour it off before straining, the grains are > trapped in the thick curds and difficult to separate. Any ideas on that? > Either getting whey after stirring and straining or getting grains out of > thick > curds? Thanks > > in Louisiana > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2008 Report Share Posted May 23, 2008 >>>>Either getting whey after stirring and straining or getting grains out >>>>of thick curds?>>> Once I have strained the kefir grains out of my kefir, I strain the whey out of the kefir by pouring it in a coffee filter. Actually I use my filter coffee pot since I rarely make coffee anymore. Just pour the kefir into the fillter lined basket and let the whey drip into the coffee pot. If it wasnt for whey my coffee pot wouldnt be taking up space on the counter anymore. .....sharon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 But why take the whey out? We simplyput ours through the blender and recombine it with the curds. It will reseparate somewhat, but a good shake before pouring puts it all back together. I suppose you get a thicker product by taking the whey off, but we found the whey accumulated and was often wasted. We get all the whey we need when we make a batch of cheese every couple of weeks. Ken Re: Re: question - whey? >>>>Either getting whey after stirring and straining or getting grains out >>>>of thick curds?>>> Once I have strained the kefir grains out of my kefir, I strain the whey out of the kefir by pouring it in a coffee filter. Actually I use my filter coffee pot since I rarely make coffee anymore. Just pour the kefir into the fillter lined basket and let the whey drip into the coffee pot. If it wasnt for whey my coffee pot wouldnt be taking up space on the counter anymore. ....sharon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 Hi you two!:-) <<<But why take the whey out? >>> I only strain my kefir when I want to make either ranch dressing or cheesecake or use the whey for a lacto ferment. Mostly I just drink my kefir just as it is in a smoothie. Unstrained. Can you tell me about the cheese you make? How do you do it? What does it taste like? texture? thanks ....sharon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 YUM! Kefir cream cheese. We use it on bagels and anything else you would use cream cheese for. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 I made the cheesecake mentioned a while back and it was really good. My husband loved it and he refuses to drink kefir. I going to make it again for Memorial Day with blueberries on top and I would like to try it sometime with drained crushed pineapple added to it. I might have to increase the gelatin for that though. This is a great deal for me because regular cheesecake gives me a couple of days of terrible cramps and a bad case of the runs from all the lactose.? Kefir cheese makes a good ice cream base. Something else I thought I wouldn't get to have again. Hurray for kefir!! Re: Re: question - whey? YUM! Kefir cream cheese. We use it on bagels and anything else you would use cream cheese for. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 Something else. I think if drained kefir is sweetened and a little vanilla added to it, it tastes like the cheese used to make tiramisu. Re: Re: question - whey? Hi you two!:-) <<<But why take the whey out? >>> I only strain my kefir when I want to make either ranch dressing or cheesecake or use the whey for a lacto ferment. Mostly I just drink my kefir just as it is in a smoothie. Unstrained. Can you tell me about the cheese you make? How do you do it? What does it taste like? texture? thanks ....sharon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 Hi : >>>>>I would like to try it sometime with drained crushed pineapple added to >>>>>it. I might have to increase the gelatin for that though. >>> Something about the bromelian(I think it is) in pineapple will break down gelatin. AS I understand it anyway. Although perhaps this is just with raw pineapple. >>>>Kefir cheese makes a good ice cream base.>>>> Now this sounds wonderful. Wish I had an ice cream maker....might have to get creative instead. Thanks for the idea. .....sharon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 That is correct; it is fresh pineapple that can't be used in gelatin. The canning process, though, breaks down the bromelain and there's no problem using it (canned pineapple) in gelatin. Rick Sharon <swatts1@...> wrote: Hi : >>>>>I would like to try it sometime with drained crushed pineapple added to >>>>>it. I might have to increase the gelatin for that though. >>> Something about the bromelian(I think it is) in pineapple will break down gelatin. AS I understand it anyway. Although perhaps this is just with raw pineapple. >>>>Kefir cheese makes a good ice cream base.>>>> Now this sounds wonderful. Wish I had an ice cream maker....might have to get creative instead. Thanks for the idea. .....sharon ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 Too bad kefir (and kefir cheesecake, sour cream, etc) makes me FAT! Since I've been using kefir (and associated by-products) I've been gaining weight.....which wouldn't be so bad if I'd started out at 100 lbs or so. But at 5'8 " (or thereabouts) I really don't need to weigh over 200 (which I do since using kefir). (And, please, no one use the " fat but fit " expression. That really is oxymoronic.) But....is it possible??? Could it be...that someone who has a...tendency?...toward ....overweightitude?...really shouldn't be consuming 1000 calories a day of kefir on top of a normal diet? HMMM Should I consider just scaling back a mite? To maybe just one quart? or one (shudder with dread...) cup? Rick greyselchie@... wrote: I made the cheesecake mentioned a while back and it was really good. My husband loved it and he refuses to drink kefir. I going to make it again for Memorial Day with blueberries on top and I would like to try it sometime with drained crushed pineapple added to it. I might have to increase the gelatin for that though. This is a great deal for me because regular cheesecake gives me a couple of days of terrible cramps and a bad case of the runs from all the lactose.? Kefir cheese makes a good ice cream base. Something else I thought I wouldn't get to have again. Hurray for kefir!! Re: Re: question - whey? YUM! Kefir cream cheese. We use it on bagels and anything else you would use cream cheese for. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2008 Report Share Posted May 25, 2008 , please let us not kid ourselves. Those of us who are overweight, active or not, stand a greatly increased chance of heart problems, among other health related problems. The statistics and all the studies show that. And our own experience will most likely show it, also. How many people in their 80's and 90's do you know who are fat? I'm bettin' not a whole lot. And if not fat now how many of them were fat when they were younger? Just doesn't happen (very often, in any case). And it doesn't take an insurance company chart to tell if you're overweight or not; just look! However, insurance company charts are probably the best guide we presently have. After all, the insurance companies bet their PROFITS on the charts being right. And they make big bucks when they rely on those charts. Please google " fat but fit " and read some of the latest studies that have been done. Following is just one finding: " Compared with normal-weight active women, the risk for developing heart disease was 54 percent higher in overweight active women and 87 percent higher in obese active women. By contrast, it was 88 percent higher in overweight inactive women; and 2½ times greater in obese inactive women. " (Color emphasis mine.) Rick <penandpalette@...> wrote: First off... I dispute the claim that " fit and fat " are oxymoronic terms. Everything is relative and everyone is different. I'm significantly overweight, yet my blood pressure without medication is consistently below 120/80 and my blood sugar tests completely normal. I could and will be a lot healthier with improved diet and more exercise, but you get the idea. People don't have to conform to some insurance company's outdated height/weight charts to be healthy. Quote Link to comment Share on other sites More sharing options...
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