Re: What do you do with strained liquid from stored milk kefir grains?

[Guest guest]

Hi, NJgal. Do you mean whey? (This is the clear liquid that separates

from milk curds, given time.)

-Dan

On Mon, Jan 11, 2010 at 2:20 PM, NJgal <viviaust@...> wrote:

> Hi Everyone,

>

> I keep a jar with extra milk kefir grains on my kitchen counter and used to

drink the strained liquid (mixed with water)which is brutally tart. �Since I

have enough kefir to drink, I really don't need to (or feel like) drinking this

but I would feel guilty throwing out this good stuff.

>

> I realize that you can use kefir in recipes calling for buttermilk, etc.

�But what about the liquid strained from milk kefir grains which was basically

fresh milk just covering the top of the curds. �I have quite a lot of milk

kefir curds, so I have a lot of strained liquid which is pretty acidic tasting.

�I'd be interested in knowing what others do with the strained liquid. �Do

you use it in recipes the same way you'd use kefir? �Is there a noticeable

difference in the finished product? �Much thanks!

>

> NJgal

>

>

>

> ------------------------------------

>

>

[Guest guest]

>

> Hi Everyone,

>

> I keep a jar with extra milk kefir grains on my kitchen counter and used to

drink the strained liquid (mixed with water)which is brutally tart. Since I

have enough kefir to drink, I really don't need to (or feel like) drinking this

but I would feel guilty throwing out this good stuff.

>

> I realize that you can use kefir in recipes calling for buttermilk, etc. But

what about the liquid strained from milk kefir grains which was basically fresh

milk just covering the top of the curds. I have quite a lot of milk kefir

curds, so I have a lot of strained liquid which is pretty acidic tasting. I'd

be interested in knowing what others do with the strained liquid. Do you use it

in recipes the same way you'd use kefir? Is there a noticeable difference in

the finished product? Much thanks!

>

I call that over-fermented kefirized milk. You can probably get more ideas from

Dom's Kefir web site.

I mix in some fresh milk with it. At certain point, the mixture can taste like

yogurt. I have it with cereal, and/or un-cook oatmeal for breakfast.

The strained over-fermented liquid (whey) is sour (acidic), which can be used to

ferment vegettables, tenderize meat, or you can use it in place of vinegar in

soup, stir-fry's... I think some people have given some water kefir to

vegetable plants, so the whey can probably be tried in similar way . But if you

haven't tried it, be sure to dilute it first and understand that you are

experimenting new things. So there is also a chance that those plants may not

survive the kefirized whey...

Hmmm... Dehydrate the kefirized milk could be a buttermilk powder substitute.

Dehydrate the over-fermented whey and you may have soup-base powder, or a base

for meat tenderizing rub...

Jimmy

[Guest guest]

NJgal,

I try to follow Weston A. Price recommendations ( http://www.westonaprice.org/ )

which call for soaking of grains in an acidic medium prior to use. You can use

your liquid for that.

Bella

>

> Hi Everyone,

>

> I keep a jar with extra milk kefir grains on my kitchen counter and used to

drink the strained liquid (mixed with water)which is brutally tart. Since I

have enough kefir to drink, I really don't need to (or feel like) drinking this

but I would feel guilty throwing out this good stuff.

>

> I realize that you can use kefir in recipes calling for buttermilk, etc. But

what about the liquid strained from milk kefir grains which was basically fresh

milk just covering the top of the curds. I have quite a lot of milk kefir

curds, so I have a lot of strained liquid which is pretty acidic tasting. I'd

be interested in knowing what others do with the strained liquid. Do you use it

in recipes the same way you'd use kefir? Is there a noticeable difference in

the finished product? Much thanks!

>

> NJgal

>

[Guest guest]

Hi Dan,

No - it's not the whey which is the clear liquid. I have extra grains stored on

my kitchen counter. I keep the grains alive by adding milk and then the next

day after the milk is absorbed in the grains, I add more milk (just to cover).

At one time, I was straining off the liquid daily, but I simply add milk each

day as the grains, of course, will absorb the milk from the previous day. Since

I have a big glass container, when it fills to the top is when I now strain it.

I used to use the strained-off liquid in smoothies along with kefir, but it is

very acidic and not as enjoyable as regular kefir smoothies. I know there are

recipes out there calling for buttermilk, but this strained liquid from the

grains is really acidic and I don't know if it would have a different taste in a

baked good for instance. Thanks for asking!

NJgal

________________________________

From: Dan Q <quinxex@...>

Sent: Wed, January 13, 2010 6:20:49 PM

Subject: Re: What do you do with strained liquid from

stored milk kefir grains?

Hi, NJgal. Do you mean whey? (This is the clear liquid that separates

from milk curds, given time.)

-Dan

On Mon, Jan 11, 2010 at 2:20 PM, NJgal <viviaust (DOT) com> wrote:

> Hi Everyone,

>

> I keep a jar with extra milk kefir grains on my kitchen counter and used to

drink the strained liquid (mixed with water)which is brutally tart. �Since

I have enough kefir to drink, I really don't need to (or feel like) drinking

this but I would feel guilty throwing out this good stuff.

>

> I realize that you can use kefir in recipes calling for buttermilk, etc.

�But what about the liquid strained from milk kefir grains which was

basically fresh milk just covering the top of the curds. �I have quite a

lot of milk kefir curds, so I have a lot of strained liquid which is pretty

acidic tasting. �I'd be interested in knowing what others do with the

strained liquid. �Do you use it in recipes the same way you'd use kefir?

�Is there a noticeable difference in the finished product? �Much

thanks!

>

> NJgal

>

>

>

> ------------ --------- --------- ------

>

>

[Guest guest]

Add 2 T of the whey along w/ water to your oatmeal to soak overnight , a

Nourishing Tradition recipe

Sharon L.

________________________________

From: Bella <bella.milman@...>

Sent: Thu, January 14, 2010 7:50:44 AM

Subject: Re: What do you do with strained liquid from stored

milk kefir grains?

 

NJgal,

I try to follow Weston A. Price recommendations ( http://www.westonaprice.org/ )

which call for soaking of grains in an acidic medium prior to use. You can use

your liquid for that.

Bella

>

> Hi Everyone,

>

> I keep a jar with extra milk kefir grains on my kitchen counter and used to

drink the strained liquid (mixed with water)which is brutally tart. Since I have

enough kefir to drink, I really don't need to (or feel like) drinking this but I

would feel guilty throwing out this good stuff.

>

> I realize that you can use kefir in recipes calling for buttermilk, etc. But

what about the liquid strained from milk kefir grains which was basically fresh

milk just covering the top of the curds. I have quite a lot of milk kefir curds,

so I have a lot of strained liquid which is pretty acidic tasting. I'd be

interested in knowing what others do with the strained liquid. Do you use it in

recipes the same way you'd use kefir? Is there a noticeable difference in the

finished product? Much thanks!

>

> NJgal

>