Re: kefir butter?

January 26, 2007

Hi Sherri,

On 1/25/07, grace44sbc <grace44@...> wrote:

>

> Hi marilyn can you please explain to me how you make butter out of your

> (over done) or too sour kefir? Sounds like a fun project.

You make butter out of kefir exactly how you'd make butter out of cream. You

get less butter of course because you have less butterfat in whole milk than

in pure cream. So I churn three gallons of kefir at a time in a four gallon

bucket. I cut a hole in center of the lid just big enough so my churn fits

through. It takes 3+ hours to get butter starting with cold kefir. Then you

strain and rinse with water like you would do whenever you make butter. If

you've never made butter, you also might not know how handy a butter bowl

and paddle is to remove the rinse water out of the butter.

Also My 6 year old still will not drink kefir so I have been telling

> her we would make home made yogurt. Do you know of a way to use kefir

> to make a thicker yogurt type without getting it too sour?

Kefir does not have to be sour. You haven't discovered how few kefir grains

you need to make mild kefir. Start by taking half the kefir grains out of

your jar. If it is still too sour 24 hours later. Take more out of the jar

for the next batch. You'll get it tasting good as soon as you find out the

correct ratio.

Or just to

> made regular yougurt without a yogurt maker?

That depends on your strain of yogurt. You normally need an incubator.

Any feed back from anyone

> would be great. Thank you, I love reading and learning about kefir.

> Sherri J.

Since you already have kefir grains, I wouldn't bother with yogurt,

especially if all you are after is a mild drink.

Here's an idea to make a yogurt like culture out of kefir. Put one

tablespoon of finished kefir in 1 quart of room temp milk. Add 1/2 drop of

liquid rennet. (Add one drop of rennet to 1/4 cup water and use half the

water.) Stir and let set up. Voila! A yogurt like culture but is really

second generation kefir.

Marilyn

On 1/25/07, grace44sbc <grace44@...> wrote:

>

> Hi marilyn can you please explain to me how you make butter out of your

> (over done) or too sour kefir? Sounds like a fun project.

> Also My 6 year old still will not drink kefir so I have been telling

> her we would make home made yogurt. Do you know of a way to use kefir

> to make a thicker yogurt type without getting it too sour? Or just to

> made regular yougurt without a yogurt maker? Any feed back from anyone

> would be great. Thank you, I love reading and learning about kefir.

> Sherri J.

>

January 27, 2007

How about making kefir ice cream for your daughter? My son would not

drink kefir, but I made it into an ice cream using fruit and fruit

syrups, and he loved it. When I gave him the spoon for his first

taste of frozen kefir, he grabbed it and dug in for more.

Trish

>

> Hi marilyn can you please explain to me how you make butter out of

your

> (over done) or too sour kefir? Sounds like a fun project.

> Also My 6 year old still will not drink kefir so I have been telling

> her we would make home made yogurt. Do you know of a way to use kefir

> to make a thicker yogurt type without getting it too sour? Or just to

> made regular yougurt without a yogurt maker? Any feed back from

anyone

> would be great. Thank you, I love reading and learning about kefir.

> Sherri J.

>

May 29, 2012

I actually recently have been making raw kefir butter and have been wanting to

post it on a separate thread, but just haven't gotten around to posting it.

Here is how I made it.

I went to a friend's house who has a cream separator. She separated some cream

for me, but for some reason, the separator was set to separate really thick

cream, so it was almost butter coming out of the machine (milk must be warm or

room temperature...you do not need to heat the milk. Heating the milk past

100.5 degrees is denaturing the milk and starting the pasturization process). I

just came home and put the cream in a jar and plopped in my kefir grains. I

think it was only 24 hours later, it was ready to strain.

I poured the cream out of the jar and the absolutely happy grains had just about

doubled with all the cream. I strained the cream with my plastic stainer and it

was so super thick, I didn't even need to put the cream in my blender or do the

mason jar shaking method. There was NO WHEY at all to separate. I just scooped

it into a bowl and put it in the fridge. The next day, I opened the bowl and I

found the most wonderful, raw kefir butter. It was the consistency of whipped

butter that you would buy from the store. It didn't get as hard as regular raw

butter would, it was soft and the taste was a combination of butter and cream

cheese....I LOVE IT!!! That is the way I want to make my butter from now on.

Well, I also make my raw kefir butter by pouring very carefully the cream from

the jar into the strainer when it's done fermenting (as the cream rises to the

top) and stop when I start to see the white from the actual milk. I then do the

same thing as above, just pour it in a bowl and put in the fridge. It won't

work if you pour the rest of the milk in the strainer as that's just kefir.

Al

Kefir butter?

I'm curious...I started making my own butter because I'm continually

working toward making as much as I can from scratch as is reasonably possible,

so this was another step.

While reading about how to make it, I came across some places that said you can

mix yogurt with your cream, leave it sit for 12 hours to ferment and then, make

butter out of that for a healthier, probiotic butter. I already started making

my own homemade yogurt, so I was excited to read about this and am trying it

tonight with some of my yogurt.

But, that got me to thinking...is it possible for me to use my kefir grains to

ferment the cream and then, make butter from that making a " kefir butter " ? Has

anyone tried this or have any idea if it would work? I'm wondering since it's

not the whole milk, but only a part of it, if it would contain what the kefir

grains need to do their job.

May 30, 2012

,

I have made kefir butter with great success. I just cultured my raw cream for

about a day or so and then removed the grains and made butter. I did do a good

rinse with water over my grains before returning them to regular raw milk to

culture. The butter milk was loved by my Polish co-worker who drank it straight

and said it reminded her of home. If it is ultra pasteurized cream then this

method more than likely will not work as that type of cream is basically

rendered sterile and can have a very hard time culturing anything good.

I love making butter and the taste of it kefirized reminded me of how butter

used to taste when I would visit my Nanny out in the country...much more

flavor. My family eats it like it is going out of style...but at $8 a qt for

raw cream I don't do it too often.

-

On 5/29/2012 11:08 PM, wrote:

> I'm curious...I started making my own butter because I'm continually

> working toward making as much as I can from scratch as is reasonably

> possible, so this was another step.

>

> While reading about how to make it, I came across some places that said

> you can mix yogurt with your cream, leave it sit for 12 hours to ferment

> and then, make butter out of that for a healthier, probiotic butter. I

> already started making my own homemade yogurt, so I was excited to read

> about this and am trying it tonight with some of my yogurt.

>

> But, that got me to thinking...is it possible for me to use my kefir

> grains to ferment the cream and then, make butter from that making a

> " kefir butter " ? Has anyone tried this or have any idea if it would work?

> I'm wondering since it's not the whole milk, but only a part of it, if

> it would contain what the kefir grains need to do their job.

>

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