Re: oupMaking the production of kefir harder then it needs to be.

[Guest guest]

That's just too neat -- a continuous brew.

On Mar 23, 2011 9:31 PM, " rongo " <ron_jelll@...> wrote:

>

> Hi Everyone.....I'm new to the group here but hardly new to the making

> of kefir.......I've been at it for about 20 years now.

>

> After reading a number of posts today I thought I would throw my 2 cents

> in.

>

> I think it is important to remember the origins of kefir and how it was

> originaly made. Fresh milk added to a leather bag with kefir grains and

> the remaining kefir from previously made batches. Not very difficult.

> Not very hygenic by modern standards. I've read in posts questions such

> as, to rinse or not to rinse the grains, is it safe to leave kefir

> unrefrigerated, the need to wash and sanitize jars. I just think folks

> are making making kefir just to difficult and more of a job then it

> needs to be.

>

> 20 years ago I learned about kefir and it's amazing benefits while

> staying with a family in the USSR. This family had a 3 gallon glass jar

> on the kitchen table, it had a spigot on the bottom. The spigot was

> used to remove kefir from the jar. The kefir was kept in this jar,

> each day fresh milk was added to the jar containing the grains and about

> 1 gallon of kefir. It was never refrigerated and they only rinsed the

> jar out about once a month. They removed grains and fed them to the

> chickens at the same time they rinsed the jar, once a month. The flavor

> of the kefir changed a bit each day, sometimes more sour then others,

> some times more fizzy then others. Depending on how many grains there

> were in the batch and how warm it was.

>

> Kefir is a living thing.....I think it is important to remember this.

> It will change over time depending on a number of factors. I have had

> the same grains I brought home from this family and make my kefir the

> same way they did. Never a problem, never a bad batch in 20 years.

>

> I just wanted to throw this info out there to show how easy making kefir

> can be and not to get to worked up about doing things " right " .

>

>

>

> Just my 2 cents.

>

> Thanks for allowing me to ramble!

>

>

>

> Ron

>

>

>

>

[Guest guest]

Ron, that sounds gross. My 2 cents. ;-)

On Wed, Mar 23, 2011 at 5:19 PM, rongo <ron_jelll@...> wrote:

>

>

>

> Hi Everyone.....I'm new to the group here but hardly new to the making

> of kefir.......I've been at it for about 20 years now.

>

> After reading a number of posts today I thought I would throw my 2 cents

> in.

>

> I think it is important to remember the origins of kefir and how it was

> originaly made. Fresh milk added to a leather bag with kefir grains and

> the remaining kefir from previously made batches. Not very difficult.

> Not very hygenic by modern standards. I've read in posts questions such

> as, to rinse or not to rinse the grains, is it safe to leave kefir

> unrefrigerated, the need to wash and sanitize jars. I just think folks

> are making making kefir just to difficult and more of a job then it

> needs to be.

>

> 20 years ago I learned about kefir and it's amazing benefits while

> staying with a family in the USSR. This family had a 3 gallon glass jar

> on the kitchen table, it had a spigot on the bottom. The spigot was

> used to remove kefir from the jar. The kefir was kept in this jar,

> each day fresh milk was added to the jar containing the grains and about

> 1 gallon of kefir. It was never refrigerated and they only rinsed the

> jar out about once a month. They removed grains and fed them to the

> chickens at the same time they rinsed the jar, once a month. The flavor

> of the kefir changed a bit each day, sometimes more sour then others,

> some times more fizzy then others. Depending on how many grains there

> were in the batch and how warm it was.

>

> Kefir is a living thing.....I think it is important to remember this.

> It will change over time depending on a number of factors. I have had

> the same grains I brought home from this family and make my kefir the

> same way they did. Never a problem, never a bad batch in 20 years.

>

> I just wanted to throw this info out there to show how easy making kefir

> can be and not to get to worked up about doing things " right " .

>

> Just my 2 cents.

>

> Thanks for allowing me to ramble!

>

> Ron

>

>

>

--

Ann s

The Udderside Farm

Elk Park, NC

www.janesjewel.com

http://udderside.posterous.com/

[Guest guest]

Why would it be gross?  It is much closer to who kefir was and still is made in

the old country.  If you really believe that kefir is the miracle elixir is is

supposed to be, you would know that harmful bacterias can not live in kefir.

 Its really no different then making and ageing cheese or curring a ham or

salame.  

________________________________

From: Ann s <annkatherine@...>

Sent: Wednesday, March 23, 2011 7:38 PM

Subject: Re: oupMaking the production of kefir harder then

it needs to be.

Ron, that sounds gross.  My 2 cents.  ;-)

On Wed, Mar 23, 2011 at 5:19 PM, rongo <ron_jelll@...> wrote:

>

>

>

> Hi Everyone.....I'm new to the group here but hardly new to the making

> of kefir.......I've been at it for about 20 years now.

>

> After reading a number of posts today I thought I would throw my 2 cents

> in.

>

> I think it is important to remember the origins of kefir and how it was

> originaly made. Fresh milk added to a leather bag with kefir grains and

> the remaining kefir from previously made batches. Not very difficult.

> Not very hygenic by modern standards. I've read in posts questions such

> as, to rinse or not to rinse the grains, is it safe to leave kefir

> unrefrigerated, the need to wash and sanitize jars. I just think folks

> are making making kefir just to difficult and more of a job then it

> needs to be.

>

> 20 years ago I learned about kefir and it's amazing benefits while

> staying with a family in the USSR. This family had a 3 gallon glass jar

> on the kitchen table, it had a spigot on the bottom. The spigot was

> used to remove kefir from the jar. The kefir was kept in this jar,

> each day fresh milk was added to the jar containing the grains and about

> 1 gallon of kefir. It was never refrigerated and they only rinsed the

> jar out about once a month. They removed grains and fed them to the

> chickens at the same time they rinsed the jar, once a month. The flavor

> of the kefir changed a bit each day, sometimes more sour then others,

> some times more fizzy then others. Depending on how many grains there

> were in the batch and how warm it was.

>

> Kefir is a living thing.....I think it is important to remember this.

> It will change over time depending on a number of factors. I have had

> the same grains I brought home from this family and make my kefir the

> same way they did. Never a problem, never a bad batch in 20 years.

>

> I just wanted to throw this info out there to show how easy making kefir

> can be and not to get to worked up about doing things " right " .

>

> Just my 2 cents.

>

> Thanks for allowing me to ramble!

>

> Ron

>

> 

>

--

Ann s

The Udderside Farm

Elk Park, NC

www.janesjewel.com

http://udderside.posterous.com/

[Guest guest]

Ron

How much milk a day was added and how much taken out?? Did they stir

it before taking out or when adding new??

Thank you for taking the time to tell us. What a great culture lesson!!!

Nanci

Jeff Klein

And not only so, but we also joy in God through our Lord Jesus Christ, by

whom we have now received the atonement.

Romans 5:11

12 de Octubre 1246

El Maitén

9210

Chubut

ARGENTINA

Phone 011 54 9 2944 300 241

[Guest guest]

ditto here!

 

d'Entremont

________________________________

From: Ann s <annkatherine@...>

Sent: Wed, March 23, 2011 10:38:17 PM

Subject: Re: oupMaking the production of kefir harder then

it needs to be.

 

Ron, that sounds gross. My 2 cents. ;-)

On Wed, Mar 23, 2011 at 5:19 PM, rongo <ron_jelll@...> wrote:

>

>

>

> Hi Everyone.....I'm new to the group here but hardly new to the making

> of kefir.......I've been at it for about 20 years now.

>

> After reading a number of posts today I thought I would throw my 2 cents

> in.

>

> I think it is important to remember the origins of kefir and how it was

> originaly made. Fresh milk added to a leather bag with kefir grains and

> the remaining kefir from previously made batches. Not very difficult.

> Not very hygenic by modern standards. I've read in posts questions such

> as, to rinse or not to rinse the grains, is it safe to leave kefir

> unrefrigerated, the need to wash and sanitize jars. I just think folks

> are making making kefir just to difficult and more of a job then it

> needs to be.

>

> 20 years ago I learned about kefir and it's amazing benefits while

> staying with a family in the USSR. This family had a 3 gallon glass jar

> on the kitchen table, it had a spigot on the bottom. The spigot was

> used to remove kefir from the jar. The kefir was kept in this jar,

> each day fresh milk was added to the jar containing the grains and about

> 1 gallon of kefir. It was never refrigerated and they only rinsed the

> jar out about once a month. They removed grains and fed them to the

> chickens at the same time they rinsed the jar, once a month. The flavor

> of the kefir changed a bit each day, sometimes more sour then others,

> some times more fizzy then others. Depending on how many grains there

> were in the batch and how warm it was.

>

> Kefir is a living thing.....I think it is important to remember this.

> It will change over time depending on a number of factors. I have had

> the same grains I brought home from this family and make my kefir the

> same way they did. Never a problem, never a bad batch in 20 years.

>

> I just wanted to throw this info out there to show how easy making kefir

> can be and not to get to worked up about doing things " right " .

>

> Just my 2 cents.

>

> Thanks for allowing me to ramble!

>

> Ron

>

>

>

--

Ann s

The Udderside Farm

Elk Park, NC

www.janesjewel.com

http://udderside.posterous.com/

[Guest guest]

Ann,

In my family, everyone thinks Kefir itself is kind of gross - ecept me!

Neil

>

> Ron, that sounds gross. My 2 cents. ;-)

>

[Guest guest]

Hey Neil,

Same here! No one in my house will touch it. My wife tells our kids, " Daddy's

drinking spoiled milk! "

Re: oupMaking the production of kefir harder then

it needs to be.

Ann,

In my family, everyone thinks Kefir itself is kind of gross - ecept me!

Neil

>

> Ron, that sounds gross. My 2 cents. ;-)

>

[Guest guest]

PEW.

On Thu, Mar 24, 2011 at 12:05 AM, Monk Moses <monkmoses@...> wrote:

>

>

> Why would it be gross? It is much closer to who kefir was and still is

> made in the old country. If you really believe that kefir is the

> miracle elixir is is supposed to be, you would know that harmful bacterias

> can not live in kefir. Its really no different then making and ageing

> cheese or curring a ham or salame.

>

> ________________________________

> From: Ann s <annkatherine@...>

>

> Sent: Wednesday, March 23, 2011 7:38 PM

> Subject: Re: oupMaking the production of kefir harder

> then it needs to be.

>

>

> Ron, that sounds gross. My 2 cents. ;-)

>

> On Wed, Mar 23, 2011 at 5:19 PM, rongo <ron_jelll@...> wrote:

>

> >

> >

> >

> > Hi Everyone.....I'm new to the group here but hardly new to the making

> > of kefir.......I've been at it for about 20 years now.

> >

> > After reading a number of posts today I thought I would throw my 2 cents

> > in.

> >

> > I think it is important to remember the origins of kefir and how it was

> > originaly made. Fresh milk added to a leather bag with kefir grains and

> > the remaining kefir from previously made batches. Not very difficult.

> > Not very hygenic by modern standards. I've read in posts questions such

> > as, to rinse or not to rinse the grains, is it safe to leave kefir

> > unrefrigerated, the need to wash and sanitize jars. I just think folks

> > are making making kefir just to difficult and more of a job then it

> > needs to be.

> >

> > 20 years ago I learned about kefir and it's amazing benefits while

> > staying with a family in the USSR. This family had a 3 gallon glass jar

> > on the kitchen table, it had a spigot on the bottom. The spigot was

> > used to remove kefir from the jar. The kefir was kept in this jar,

> > each day fresh milk was added to the jar containing the grains and about

> > 1 gallon of kefir. It was never refrigerated and they only rinsed the

> > jar out about once a month. They removed grains and fed them to the

> > chickens at the same time they rinsed the jar, once a month. The flavor

> > of the kefir changed a bit each day, sometimes more sour then others,

> > some times more fizzy then others. Depending on how many grains there

> > were in the batch and how warm it was.

> >

> > Kefir is a living thing.....I think it is important to remember this.

> > It will change over time depending on a number of factors. I have had

> > the same grains I brought home from this family and make my kefir the

> > same way they did. Never a problem, never a bad batch in 20 years.

> >

> > I just wanted to throw this info out there to show how easy making kefir

> > can be and not to get to worked up about doing things " right " .

> >

> > Just my 2 cents.

> >

> > Thanks for allowing me to ramble!

> >

> > Ron

> >

> >

> >

>

> --

> Ann s

> The Udderside Farm

> Elk Park, NC

> www.janesjewel.com

> http://udderside.posterous.com/

>

>

[Guest guest]

Same here with us, I didn't even tell the kids, or they will stop drinking milk,

and my hubby told me to be carefull because that " stuff " was going to eat my

guts out, and not to give it to the kids.

But the kids and hubby have been drinking a lot of smoothies lately and saying

that it tastes sooo good. and also my homemade yogourt, but they don't know

what the special ingredient is in the smoothies and yogourt

> >

> > Ron, that sounds gross. My 2 cents. ;-)

> >

>

[Guest guest]

About 2 gallons a day(everyone just helped themselves to it throughout the day &

it was topped up in the evening) was taken out and about the same was

added......a good stir with a wooden spoon and that was it.

 

I make mine the same way.  It realy is delicious......don't know why anyone

thinks it's gross.

 

Ron

From: Jeff n Nanci <JeffnNanci@...>

Sent: Thursday, March 24, 2011 6:52 AM

Subject: Re: oupMaking the production of kefir harder then

it needs to be.

 

Ron

How much milk a day was added and how much taken out?? Did they stir

it before taking out or when adding new??

Thank you for taking the time to tell us. What a great culture lesson!!!

Nanci

Jeff Klein

And not only so, but we also joy in God through our Lord Jesus Christ, by

whom we have now received the atonement.

Romans 5:11

12 de Octubre 1246

El Maitén

9210

Chubut

ARGENTINA

Phone 011 54 9 2944 300 241

[Guest guest]

LOL!!! He thinks kefir will rot your guts but Coke and Pepsi are ok?

(new to list and my kefir grain is on its way tomorrow - so looking forward

to it)

From:

[mailto: ] On Behalf Of ROSA

Sent: Thursday, March 24, 2011 3:04 PM

Subject: Re: oupMaking the production of kefir harder

then it needs to be.

Same here with us, I didn't even tell the kids, or they will stop drinking

milk, and my hubby told me to be carefull because that " stuff " was going to

eat my guts out, and not to give it to the kids.

But the kids and hubby have been drinking a lot of smoothies lately and

saying that it tastes sooo good. and also my homemade yogourt, but they

don't know what the special ingredient is in the smoothies and yogourt

> >

> > Ron, that sounds gross. My 2 cents. ;-)

> >

>

[Guest guest]

Hi Ron,

I think I will give your method a try, but a smaller jar, as I let my kefir sit

on the kitchen counter for a couple of days after I strain

the grains out.

> On Mar 23, 2011 9:31 PM, " rongo " <ron_jelll@...> wrote:

> >

> > Hi Everyone.....I'm new to the group here but hardly new to the making

> > of kefir.......I've been at it for about 20 years now.

> >

> > After reading a number of posts today I thought I would throw my 2 cents

> > in.

> >

> > I think it is important to remember the origins of kefir and how it was

> > originaly made. Fresh milk added to a leather bag with kefir grains and

> > the remaining kefir from previously made batches. Not very difficult.

> > Not very hygenic by modern standards. I've read in posts questions such

> > as, to rinse or not to rinse the grains, is it safe to leave kefir

> > unrefrigerated, the need to wash and sanitize jars. I just think folks

> > are making making kefir just to difficult and more of a job then it

> > needs to be.

> >

> > 20 years ago I learned about kefir and it's amazing benefits while

> > staying with a family in the USSR. This family had a 3 gallon glass jar

> > on the kitchen table, it had a spigot on the bottom. The spigot was

> > used to remove kefir from the jar. The kefir was kept in this jar,

> > each day fresh milk was added to the jar containing the grains and about

> > 1 gallon of kefir. It was never refrigerated and they only rinsed the

> > jar out about once a month. They removed grains and fed them to the

> > chickens at the same time they rinsed the jar, once a month. The flavor

> > of the kefir changed a bit each day, sometimes more sour then others,

> > some times more fizzy then others. Depending on how many grains there

> > were in the batch and how warm it was.

> >

> > Kefir is a living thing.....I think it is important to remember this.

> > It will change over time depending on a number of factors. I have had

> > the same grains I brought home from this family and make my kefir the

> > same way they did. Never a problem, never a bad batch in 20 years.

> >

> > I just wanted to throw this info out there to show how easy making kefir

> > can be and not to get to worked up about doing things " right " .

> >

> >

> >

> > Just my 2 cents.

> >

> > Thanks for allowing me to ramble!

> >

> >

> >

> > Ron

> >

> >

> >

> >

>

>

>

[Guest guest]

,

What's your secret for a great tasting smoothie that kids will drink? I make

berry kefir smoothies but even with stevia added they are still a little tart

(more so than a regular yogurt smoothie), which means that the kids will know

kefir is present.

Re: oupMaking the production of kefir harder then

it needs to be.

Same here with us, I didn't even tell the kids, or they will stop drinking milk,

and my hubby told me to be carefull because that " stuff " was going to eat my

guts out, and not to give it to the kids.

But the kids and hubby have been drinking a lot of smoothies lately and saying

that it tastes sooo good. and also my homemade yogourt, but they don't know

what the special ingredient is in the smoothies and yogourt

> >

> > Ron, that sounds gross. My 2 cents. ;-)

> >

>

[Guest guest]

I'm not sure either, Ron, except that in this country we have become a bunch of

germophobes. I think it sounds like a common sense why to do it. Now, I don't

need two gallons a day but if I could find a smaller glass container with a

spigot, I'd go this route myself!

Tina, who is decidedly not a germophobe....

>

> About 2 gallons a day(everyone just helped themselves to it throughout the day

& it was topped up in the evening) was taken out and about the same was

added......a good stir with a wooden spoon and that was it.

>  

> I make mine the same way.  It realy is delicious......don't know why anyone

thinks it's gross.

>  

> Ron

[Guest guest]

I am no germaphobe but I do believe in sanitation. Cleanliness is

responsible for halting many deadly diseases our country vaccinates for.

They say the vaccines have saved us, but I believe that learning and using

proper sanitation deserves some of the credit. I will be cleaning my jars

each time, as Marilyn has recommended. This is her list, I have her kefir

grains, and as for me and my house, we will wash our jars. ;-)

On Thu, Mar 24, 2011 at 9:45 PM, Holladay <sandrah@...>wrote:

>

>

> LOL!!! He thinks kefir will rot your guts but Coke and Pepsi are ok?

>

>

>

> (new to list and my kefir grain is on its way tomorrow - so looking forward

> to it)

>

> From:

> [mailto: ] On Behalf Of ROSA

> Sent: Thursday, March 24, 2011 3:04 PM

>

>

> Subject: Re: oupMaking the production of kefir harder

> then it needs to be.

>

> Same here with us, I didn't even tell the kids, or they will stop drinking

> milk, and my hubby told me to be carefull because that " stuff " was going to

> eat my guts out, and not to give it to the kids.

>

> But the kids and hubby have been drinking a lot of smoothies lately and

> saying that it tastes sooo good. and also my homemade yogourt, but they

> don't know what the special ingredient is in the smoothies and yogourt

>

>

>

>

> > >

> > > Ron, that sounds gross. My 2 cents. ;-)

> > >

> >

>

>

[Guest guest]

Tina,

You can drill your own Mason jar in the size that you need and add a

spigot (they are about $5) or go decorative with your container; for ideas:

http://www.infusionjars.com/glassbeveragedispenser-decorativeglassjars.aspx

Carol K

On Fri, Mar 25, 2011 at 8:46 AM, frecs7 <Frecs@...> wrote:

> I'm not sure either, Ron, except that in this country we have become a

> bunch of germophobes. I think it sounds like a common sense why to do it.

> Now, I don't need two gallons a day but if I could find a smaller glass

> container with a spigot, I'd go this route myself!

>

> Tina, who is decidedly not a germophobe....

>

>

> >

> > About 2 gallons a day(everyone just helped themselves to it throughout

> the day & it was topped up in the evening)Â was taken out and about the same

> was added......a good stir with a wooden spoon and that was it.

> > Â

> > I make mine the same way. It realy is delicious......don't know why

> anyone thinks it's gross.

> > Â

> > Ron

>

[Guest guest]

Mine, too. Won't eat ANYTHING cultured or fermented; barely eats aged cheese,

but that's more for me! He will put up with it if I'm using it in cooking.

I am going to try slipping some in either butter and maybe some ice cream. Any

other ideas/recipes?

Liz

>

> Hey Neil,

>

> Same here! No one in my house will touch it. My wife tells our kids, " Daddy's

drinking spoiled milk! "

[Guest guest]

Hi ,

Kefir can be made to varying levels of tartness. You can get a mild kefir by

using just enough grains to allow the milk to ferment for 24 hours before it

begins to separate. Once the separation begins the sourness starts to really

kick in, and the faster it separates, the more sour it is.

[Guest guest]

I am thinking one of those " sun tea " jars would work. They have a spigot for the

tea. I bet you could find one on Ebay cheap.

I am also on the use the same jar a few times. I got my grains from a neighbor

where I buy my milk and only had one empty Mason jar so used it again and again.

Now I have two jars going.

Lee Anne Pennsylvania

> >

> > About 2 gallons a day(everyone just helped themselves to it throughout the

day & it was topped up in the evening) was taken out and about the same was

added......a good stir with a wooden spoon and that was it.

> >  

> > I make mine the same way.  It realy is delicious......don't know why anyone

thinks it's gross.

> >  

> > Ron

>

[Guest guest]

LOL, exactly.

> > >

> > > Ron, that sounds gross. My 2 cents. ;-)

> > >

> >

>

>

>

>

>

>

[Guest guest]

Hi Tina,

Here is a great jar at a great price. It is the one I use for my Kombucha. Its

1.5 gal. Hope this helps.

http://www.bedbathandbeyond.com/product.asp?SKU=16521159

Penny

> > >

> > > About 2 gallons a day(everyone just helped themselves to it throughout

> > the day & it was topped up in the evening)Â was taken out and about the same

> > was added......a good stir with a wooden spoon and that was it.

> > > Â

> > > I make mine the same way. It realy is delicious......don't know why

> > anyone thinks it's gross.

> > > Â

> > > Ron

> >

>

>

>

[Guest guest]

- I have to ask, where do the grains that you add to your next batch

come from - in my case they are separated from my prior batch which was

sitting 5 minutes ago in the jar I am now simply rinsing thoroughly under

the hot tap to remove any milk plaques and shaking dry to keep tea towel

bacteria out of it so that I can return my 100 grams of grains removed from

the ferment to do my next liter of milk.

Seeing the grains came from the same jar I see little point in not reusing

the jar at least for a week - no accidental additions of detergent or bleach

residues on a daily basis to injure my MKefir grains.

Just for interest - the balance of the grains are left in the kefir so that

when I use my stab mixer to thoroughly mix a portion of frozen or fresh

berries I retain ALL the nutrients and bacteria/yeasts that we are culturing

for our own benefit.

Regards - Rod

On Sat, Mar 26, 2011 at 4:19 AM, Ann s <

annkatherine@...> wrote:

> I am no germaphobe but I do believe in sanitation. Cleanliness is

> responsible for halting many deadly diseases our country vaccinates for.

>

>>>>>>>>>>>>> trimmed for bandwidth <<<<<<<<<<<<<<

[Guest guest]

You can also try IKEA and Ross Stores, they always have them.

I just got one from ROSS, 1 gallon size for $4.99

>

[Guest guest]

,

It's amazing what a banana (or part of a banana) will do for sweetness and

thickness in a smoothie. Sometimes I add a little vanilla, but that's optional.

My daughter loves the kefir and fruit smoothies (no sugar/stevia/honey...), but

it usually needs some banana included.

Enjoy,

andra

>

> ,

>

> What's your secret for a great tasting smoothie that kids will drink? I make

berry kefir smoothies but even with stevia added they are still a little tart

(more so than a regular yogurt smoothie), which means that the kids will know

kefir is present.

>

>

>

[Guest guest]

Hi ,

Here is what I use, my kids don't mind if is a little tart thou.

I use 1 c. of homemade yogurt

1 c. of kefir milk

2 c. frozen strawberries, or as much as you want

Raw Honey to taste

Sometimes I also add a very ripe frozen banana as well.

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> What's your secret for a great tasting smoothie that kids will drink? I make

berry kefir smoothies but even with stevia added they are still a little tart

(more so than a regular yogurt smoothie), which means that the kids will know

kefir is present.

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