Guest guest Posted October 31, 2011 Report Share Posted October 31, 2011 Start with 5:1 and go from there. You will know by taste if you are doing it right. I don't like to let my kefir get too sour. Marilyn On Mon, Oct 31, 2011 at 6:43 PM, Coyle <wcoy79@...> wrote: > What ratio of milk kefir grains to raw milk should I use to make kefir? > Thanks > > > Dr. Ron for President 2012 > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2011 Report Share Posted November 1, 2011 Do you mean 5 parts milk to 1 part MKG? Dr. Ron for President 2012 On Oct 31, 2011, at 9:10 PM, Marilyn Kefirlady <marilynjarz@...> wrote: > Start with 5:1 and go from there. You will know by taste if you are doing > it right. I don't like to let my kefir get too sour. > > Marilyn > > On Mon, Oct 31, 2011 at 6:43 PM, Coyle <wcoy79@...> wrote: > > > What ratio of milk kefir grains to raw milk should I use to make kefir? > > Thanks > > > > > > Dr. Ron for President 2012 > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2011 Report Share Posted November 1, 2011 Yes, of course, it would be impossible the other way around. Marilyn On Tue, Nov 1, 2011 at 8:21 AM, Coyle <wcoy79@...> wrote: > Do you mean 5 parts milk to 1 part MKG? > > > Dr. Ron for President 2012 > > On Oct 31, 2011, at 9:10 PM, Marilyn Kefirlady <marilynjarz@...> > wrote: > > > Start with 5:1 and go from there. You will know by taste if you are doing > > it right. I don't like to let my kefir get too sour. > > > > Marilyn > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2011 Report Share Posted November 1, 2011 Dear all you kefir experts, I have not used kefir grains for a long time and my kefir comes out just fine. I don't ever wash my jar. What say all of you? Is it going to eventually stop working? I also put in about 1 cup of non-fat dried milk into my pasteurized milk. It seems to help. It makes it thicker. Just now I put in 2 cups to see what will happen. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2011 Report Share Posted November 1, 2011 Dear , On Tue, Nov 1, 2011 at 2:41 PM, Bird <rogerbird2@...> wrote: > > Dear all you kefir experts, > > I have not used kefir grains for a long time and my kefir comes out just > fine. I don't ever wash my jar. What say all of you?... > You are asking for contamination. We talked about this before. Marilyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2011 Report Share Posted November 1, 2011 , I'm not sure about your kefir and if it's going to eventually stop working, but have you ever done any research on powdered milk? Here's a quote from WestonAPrice.Org " In order to make powdered milk, fluid is forced through a tiny hole at high pressure and then blown out into the air. This causes a lot of nitrates to form, and the cholesterol in the milk becomes oxidized. Contrary to popular opinion, cholesterol is not a demon but your best friend; you don’t have to worry about consuming foods containing cholesterol, except that you do not want to consume oxidized cholesterol. Evidence indicates that oxidized cholesterol can initiate the process of atherosclerosis.6 Powdered milk is added to reduced-fat milks and milk products to give them body. So, when you consume reduced-fat milk or yoghurt, thinking that it will help you avoid heart disease, you are actually consuming oxidized cholesterol, which can initiate the process of heart disease. " You can read the full report here: http://www.westonaprice.org/modern-foods/dirty-secrets-of-the-food-processing-in\ dustry Roy TX Chapter Chair National Coalition for Public School Options www.publicschooloptions.org/texas 817-909-0741 On Nov 1, 2011, at 1:41 PM, Bird wrote: > > Dear all you kefir experts, > > I have not used kefir grains for a long time and my kefir comes out just fine. I don't ever wash my jar. What say all of you? Is it going to eventually stop working? > > I also put in about 1 cup of non-fat dried milk into my pasteurized milk. It seems to help. It makes it thicker. Just now I put in 2 cups to see what will happen. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2011 Report Share Posted November 1, 2011 How can you " not use kefir grains " but still make kefir? Jaxi On Tue, Nov 1, 2011 at 1:41 PM, Bird <rogerbird2@...> wrote: > > Dear all you kefir experts, > > I have not used kefir grains for a long time and my kefir comes out just > fine. I don't ever wash my jar. What say all of you? Is it going to > eventually stop working? > > I also put in about 1 cup of non-fat dried milk into my pasteurized milk. > It seems to help. It makes it thicker. Just now I put in 2 cups to see > what will happen. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2011 Report Share Posted November 1, 2011 Dear Jaxi, I have been making kefir for about 6 months, and I know the magic words to use. Just kidding. The jar is coated with kefir when I pour it out. There is kefir left over after pouring it out stuck to the sides of the jar. Just like with yogurt, (which I did for years) only without the heat, I just pour the milk in and in about 24 hours I have kefir. But I would prefer to get some more grains, when I have the money. From: jaxi.schulz@... Date: Tue, 1 Nov 2011 18:22:43 -0500 Subject: Re: MKG How can you " not use kefir grains " but still make kefir? Jaxi On Tue, Nov 1, 2011 at 1:41 PM, Bird <rogerbird2@...> wrote: > > Dear all you kefir experts, > > I have not used kefir grains for a long time and my kefir comes out just > fine. I don't ever wash my jar. What say all of you? Is it going to > eventually stop working? > > I also put in about 1 cup of non-fat dried milk into my pasteurized milk. > It seems to help. It makes it thicker. Just now I put in 2 cups to see > what will happen. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2011 Report Share Posted November 2, 2011 , I am new to kefir myself and don't know how clean you really have to be but dang, there are all kinds of micro-critters floating around the kitchen and on you! I wash my jars in hot soapy water everyday before I add the strained kefir grains and fresh milk. If there is kefir in the refrigerator, I just pour the new kefir into the same jar. I know kefir is supposed to kill off harmful bacteria but I love those clean glass jars and want to keep my grains happy and healthy. Patty H. > > > > > > > > Dear all you kefir experts, > > > > > > I have not used kefir grains for a long time and my kefir comes out just > > > fine. I don't ever wash my jar. What say all of you? Is it going to > > > eventually stop working? > > > > > > I also put in about 1 cup of non-fat dried milk into my pasteurized milk. > > > It seems to help. It makes it thicker. Just now I put in 2 cups to see > > > what will happen. > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2011 Report Share Posted November 2, 2011 , I've sent you a pm. Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2011 Report Share Posted November 2, 2011 Greetings , That is outstanding information you have provided. I am rescuing myself from a heart disease and using kefir as a significant part of my (almost vegetarian) diet. I have been using 2% homogenized, pasteurized milk to culture my kefir (from Marilyn) but based on your information and the article you cited, I am switching to whole raw milk. Thank you for sharing this life saving information. By eating salads with sprouts, and drinking kefir (while eating very little animal products or grains) I continue to lose weight and feel better and better. Since I started my recovery 4 months ago I have lost almost 40 pounds. My doctor is amazed that I am making such good progress. Blood pressure is now normal (on the low side!), I am no longer pre-diabetic, and my LDL cholesterol level is below 80. I will be seeing him next week for a check up and will share my medical stats if anyone is interested. Cheers to Kefir - the drink of life! - > > > > > Dear all you kefir experts, > > > > I have not used kefir grains for a long time and my kefir comes out just fine. I don't ever wash my jar. What say all of you? Is it going to eventually stop working? > > > > I also put in about 1 cup of non-fat dried milk into my pasteurized milk. It seems to help. It makes it thicker. Just now I put in 2 cups to see what will happen. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2011 Report Share Posted November 3, 2011 Great, . I'm glad that you enjoyed it. The more you read and study you'll find that fermented foods, KEFIR, along with saturated fats are some of the best foods we can eat, yet highly discouraged according to the food pyramid. I've heard more than once that a person has lowered their cholesterol by eliminating grains/ sugars from their diets. Although I'm not of the opinion that high cholesterol is a bad thing. Something to think about: I have been suffering with adrenal fatigue and my cholesterol was high. The practitioner that works with my Dr. does NOT have a good understanding of cholesterol and she tried to get me to take a statin. If I had of taken the statin, I would have lowered my cholesterol and made my adrenal problem worse. You see, the body was created to heal itself and when your body is suffering in one area, another area of the body comes in to help out. This is the way it is with cholesterol. I had high cholesterol and by high, it was 220 (not high, IMO) but it was elevated to help my body make more cortisol. So, if I were to lower it do you think I would have felt better or worse and would I have improved my quality of life by lowering my cholesterol? Absolutely not. Cholesterol is my friend, not my enemy. BTW, when visiting with my Dr about it he congratulated me for doing my research and not following the advice blindly. So, I'll continue to drink my kefir and kombucha, eat plenty of grass fed beef and free range poultry, organic vegetables, raw milk and lots of saturated fat and live a healthy life On Nov 2, 2011, at 9:27 PM, scooter31416 wrote: > Greetings , > That is outstanding information you have provided. I am rescuing myself from a heart disease and using kefir as a significant part of my (almost vegetarian) diet. I have been using 2% homogenized, pasteurized milk to culture my kefir (from Marilyn) but based on your information and the article you cited, I am switching to whole raw milk. Thank you for sharing this life saving information. > By eating salads with sprouts, and drinking kefir (while eating very little animal products or grains) I continue to lose weight and feel better and better. Since I started my recovery 4 months ago I have lost almost 40 pounds. My doctor is amazed that I am making such good progress. Blood pressure is now normal (on the low side!), I am no longer pre-diabetic, and my LDL cholesterol level is below 80. I will be seeing him next week for a check up and will share my medical stats if anyone is interested. > > Cheers to Kefir - the drink of life! - > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2011 Report Share Posted November 5, 2011 In defense of 's method: I have been washing my jars each day now ...but there was a long time when I was doing it as does ..where there is kefir, the 'baddies " generally will not survive. Since, I've read all kinds of studies being done where kefir takes care of ailments that have some terrible germs. I do trust it, but it is just that it gets so ugly looking to have any drying inside the fermenting jars and hard to remove when one does!! Cheers, Joyce Simmerman On 11/2/2011 4:30 PM, Patty HB wrote: > > , I am new to kefir myself and don't know how clean you really > have to be but dang, there are all kinds of micro-critters floating > around the kitchen and on you! I wash my jars in hot soapy water > everyday before I add the strained kefir grains and fresh milk. If > there is kefir in the refrigerator, I just pour the new kefir into the > same jar. I know kefir is supposed to kill off harmful bacteria but I > love those clean glass jars and want to keep my grains happy and > healthy. Patty H. > > > > > > > > > > > > > > > > Dear all you kefir experts, > > > > > > > > > > I have not used kefir grains for a long time and my kefir comes > out just > > > > > fine. I don't ever wash my jar. What say all of you? Is it going to > > > > > eventually stop working? > > > > > > > > > > I also put in about 1 cup of non-fat dried milk into my > pasteurized milk. > > > > > It seems to help. It makes it thicker. Just now I put in 2 cups to see > > > > > what will happen. > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2011 Report Share Posted November 5, 2011 Joyce, I know you and are right. I don't wash my sourdough jar. The kefir jars are a mess to clean so maybe a crock method is the practical thing to do...or a goat skin bag! I think I'm paranoid when it comes to milk products and mayo. I'm going to blame my mother! Off the topic, I read someplace the producers put so much citric acid in commercial mayo that you can now leave it in the cupboard. Patty H On Sat, Nov 5, 2011 at 5:45 AM, Joyce M. Simmerman <nativelegal@...>wrote: > ** > > > In defense of 's method: I have been washing my jars each day now > ..but there was a long time when I was doing it as does ..where > there is kefir, the 'baddies " generally will not survive. Since, I've > read all kinds of studies being done where kefir takes care of ailments > that have some terrible germs. I do trust it, but it is just that it > gets so ugly looking to have any drying inside the fermenting jars and > hard to remove when one does!! Cheers, Joyce Simmerman > > On 11/2/2011 4:30 PM, Patty HB wrote: > > > > , I am new to kefir myself and don't know how clean you really > > have to be but dang, there are all kinds of micro-critters floating > > around the kitchen and on you! I wash my jars in hot soapy water > > everyday before I add the strained kefir grains and fresh milk. If > > there is kefir in the refrigerator, I just pour the new kefir into the > > same jar. I know kefir is supposed to kill off harmful bacteria but I > > love those clean glass jars and want to keep my grains happy and > > healthy. Patty H. > > > > > > > > > > > > > > > > > > > > > > > > Dear all you kefir experts, > > > > > > > > > > > > > > I have not used kefir grains for a long time and my kefir comes > > out just > > > > > > > fine. I don't ever wash my jar. What say all of you? Is it going to > > > > > > > eventually stop working? > > > > > > > > > > > > > > I also put in about 1 cup of non-fat dried milk into my > > pasteurized milk. > > > > > > > It seems to help. It makes it thicker. Just now I put in 2 cups to > see > > > > > > > what will happen. > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2011 Report Share Posted November 5, 2011 Patty, Look at Sally Fallon's mayo recipe, using whey it lasts a long time (yes in fridge). Use some Kefir whey for this. As far as cleaning jars, I probably do it less than taking showers, but more often than washing my car. Even good sourdough will eventually develop some mold around the neck of the jar since it's left on it's own up top and not smothered in the good stuff. Same thing will eventually happen to the kefir jar if it's always left out at room temp. I'm not sure though that I see any problem, once in a while, just scraping everything out of the old jar walls, into a clean jar, and go along your way. Not like the glass is porous and the friendlies are hiding out in the nooks and crannies. Leo On Sat, Nov 5, 2011 at 9:22 AM, Holland-Bender < larrypattybender@...> wrote: > ** > > > Joyce, I know you and are right. I don't wash my sourdough jar. > The kefir jars are a mess to clean so maybe a crock method is the practical > thing to do...or a goat skin bag! I think I'm paranoid when it comes to > milk products and mayo. I'm going to blame my mother! Off the topic, I > read someplace the producers put so much citric acid in commercial mayo > that you can now leave it in the cupboard. Patty H > > On Sat, Nov 5, 2011 at 5:45 AM, Joyce M. Simmerman <nativelegal@... > >wrote: > > > ** > > > > > > In defense of 's method: I have been washing my jars each day now > > ..but there was a long time when I was doing it as does ..where > > there is kefir, the 'baddies " generally will not survive. Since, I've > > read all kinds of studies being done where kefir takes care of ailments > > that have some terrible germs. I do trust it, but it is just that it > > gets so ugly looking to have any drying inside the fermenting jars and > > hard to remove when one does!! Cheers, Joyce Simmerman > > > > On 11/2/2011 4:30 PM, Patty HB wrote: > > > > > > , I am new to kefir myself and don't know how clean you really > > > have to be but dang, there are all kinds of micro-critters floating > > > around the kitchen and on you! I wash my jars in hot soapy water > > > everyday before I add the strained kefir grains and fresh milk. If > > > there is kefir in the refrigerator, I just pour the new kefir into the > > > same jar. I know kefir is supposed to kill off harmful bacteria but I > > > love those clean glass jars and want to keep my grains happy and > > > healthy. Patty H. > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Dear all you kefir experts, > > > > > > > > > > > > > > > > > > I have not used kefir grains for a long time and my kefir comes > > > out just > > > > > > > > > fine. I don't ever wash my jar. What say all of you? Is it going to > > > > > > > > > eventually stop working? > > > > > > > > > > > > > > > > > > I also put in about 1 cup of non-fat dried milk into my > > > pasteurized milk. > > > > > > > > > It seems to help. It makes it thicker. Just now I put in 2 cups to > > see > > > > > > > > > what will happen. > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2011 Report Share Posted November 5, 2011 Leo, sounds good. I'll check it out. Darn, now I'm going to have to clean my sourdough crocks more often! That stuff is like concrete when it sets up. Patty On Sat, Nov 5, 2011 at 2:35 PM, Leo Girardi <leo.girardi@...> wrote: > Patty, > > Look at Sally Fallon's mayo recipe, using whey it lasts a long time (yes in > fridge). Use some Kefir whey for this. > > As far as cleaning jars, I probably do it less than taking showers, but > more often than washing my car. Even good sourdough will eventually > develop some mold around the neck of the jar since it's left on it's own up > top and not smothered in the good stuff. Same thing will eventually happen > to the kefir jar if it's always left out at room temp. I'm not sure though > that I see any problem, once in a while, just scraping everything out of > the old jar walls, into a clean jar, and go along your way. Not like the > glass is porous and the friendlies are hiding out in the nooks and > crannies. > > Leo > > On Sat, Nov 5, 2011 at 9:22 AM, Holland-Bender < > larrypattybender@...> wrote: > > > ** > > > > > > Joyce, I know you and are right. I don't wash my sourdough jar. > > The kefir jars are a mess to clean so maybe a crock method is the > practical > > thing to do...or a goat skin bag! I think I'm paranoid when it comes to > > milk products and mayo. I'm going to blame my mother! Off the topic, I > > read someplace the producers put so much citric acid in commercial mayo > > that you can now leave it in the cupboard. Patty H > > > > On Sat, Nov 5, 2011 at 5:45 AM, Joyce M. Simmerman < > nativelegal@... > > >wrote: > > > > > ** > > > > > > > > > In defense of 's method: I have been washing my jars each day now > > > ..but there was a long time when I was doing it as does ..where > > > there is kefir, the 'baddies " generally will not survive. Since, I've > > > read all kinds of studies being done where kefir takes care of ailments > > > that have some terrible germs. I do trust it, but it is just that it > > > gets so ugly looking to have any drying inside the fermenting jars and > > > hard to remove when one does!! Cheers, Joyce Simmerman > > > > > > On 11/2/2011 4:30 PM, Patty HB wrote: > > > > > > > > , I am new to kefir myself and don't know how clean you really > > > > have to be but dang, there are all kinds of micro-critters floating > > > > around the kitchen and on you! I wash my jars in hot soapy water > > > > everyday before I add the strained kefir grains and fresh milk. If > > > > there is kefir in the refrigerator, I just pour the new kefir into > the > > > > same jar. I know kefir is supposed to kill off harmful bacteria but I > > > > love those clean glass jars and want to keep my grains happy and > > > > healthy. Patty H. > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Dear all you kefir experts, > > > > > > > > > > > > > > > > > > > > > > I have not used kefir grains for a long time and my kefir comes > > > > out just > > > > > > > > > > > fine. I don't ever wash my jar. What say all of you? Is it going > to > > > > > > > > > > > eventually stop working? > > > > > > > > > > > > > > > > > > > > > > I also put in about 1 cup of non-fat dried milk into my > > > > pasteurized milk. > > > > > > > > > > > It seems to help. It makes it thicker. Just now I put in 2 cups > to > > > see > > > > > > > > > > > what will happen. > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2011 Report Share Posted November 5, 2011 Oh, and I was right to blame my 84 year old mother for my paranoia. I called her and mentioned I had bought some raw cow's milk. She went coo coo...even though she was raised on a Kansas farm, drank raw milk and never got sick. Patty On Sat, Nov 5, 2011 at 2:58 PM, Holland-Bender < larrypattybender@...> wrote: > Leo, sounds good. I'll check it out. Darn, now I'm going to have to > clean my sourdough crocks more often! That stuff is like concrete when it > sets up. Patty > > > On Sat, Nov 5, 2011 at 2:35 PM, Leo Girardi <leo.girardi@...> wrote: > >> Patty, >> >> Look at Sally Fallon's mayo recipe, using whey it lasts a long time (yes >> in >> fridge). Use some Kefir whey for this. >> >> As far as cleaning jars, I probably do it less than taking showers, but >> more often than washing my car. Even good sourdough will eventually >> develop some mold around the neck of the jar since it's left on it's own >> up >> top and not smothered in the good stuff. Same thing will eventually >> happen >> to the kefir jar if it's always left out at room temp. I'm not sure >> though >> that I see any problem, once in a while, just scraping everything out of >> the old jar walls, into a clean jar, and go along your way. Not like the >> glass is porous and the friendlies are hiding out in the nooks and >> crannies. >> >> Leo >> >> On Sat, Nov 5, 2011 at 9:22 AM, Holland-Bender < >> larrypattybender@...> wrote: >> >> > ** >> > >> > >> > Joyce, I know you and are right. I don't wash my sourdough jar. >> > The kefir jars are a mess to clean so maybe a crock method is the >> practical >> > thing to do...or a goat skin bag! I think I'm paranoid when it comes to >> > milk products and mayo. I'm going to blame my mother! Off the topic, I >> > read someplace the producers put so much citric acid in commercial mayo >> > that you can now leave it in the cupboard. Patty H >> > >> > On Sat, Nov 5, 2011 at 5:45 AM, Joyce M. Simmerman < >> nativelegal@... >> > >wrote: >> > >> > > ** >> > > >> > > >> > > In defense of 's method: I have been washing my jars each day now >> > > ..but there was a long time when I was doing it as does ..where >> > > there is kefir, the 'baddies " generally will not survive. Since, I've >> > > read all kinds of studies being done where kefir takes care of >> ailments >> > > that have some terrible germs. I do trust it, but it is just that it >> > > gets so ugly looking to have any drying inside the fermenting jars and >> > > hard to remove when one does!! Cheers, Joyce Simmerman >> > > >> > > On 11/2/2011 4:30 PM, Patty HB wrote: >> > > > >> > > > , I am new to kefir myself and don't know how clean you really >> > > > have to be but dang, there are all kinds of micro-critters floating >> > > > around the kitchen and on you! I wash my jars in hot soapy water >> > > > everyday before I add the strained kefir grains and fresh milk. If >> > > > there is kefir in the refrigerator, I just pour the new kefir into >> the >> > > > same jar. I know kefir is supposed to kill off harmful bacteria but >> I >> > > > love those clean glass jars and want to keep my grains happy and >> > > > healthy. Patty H. >> > > > >> > > > >> > > > > >> > > > > >> > > > > >> > > > > > >> > > > > >> > > > > > Dear all you kefir experts, >> > > > > >> > > > > > >> > > > > >> > > > > > I have not used kefir grains for a long time and my kefir comes >> > > > out just >> > > > > >> > > > > > fine. I don't ever wash my jar. What say all of you? Is it >> going to >> > > > > >> > > > > > eventually stop working? >> > > > > >> > > > > > >> > > > > >> > > > > > I also put in about 1 cup of non-fat dried milk into my >> > > > pasteurized milk. >> > > > > >> > > > > > It seems to help. It makes it thicker. Just now I put in 2 cups >> to >> > > see >> > > > > >> > > > > > what will happen. >> > > > > >> > > > > > >> > > > > >> > > > > > >> > > > > >> > > > > > >> > > > > >> > > > > > >> > > > > >> > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2011 Report Share Posted November 5, 2011 Can someone please post the recipe for Mayonnaise with whey? I have lots of whey from mozzarella sitting in my fridge and trying to figure out what to do with it. I like the taste of the whey from yogurt better. Thanks, Al Re: Re: MKG > >Patty, > >Look at Sally Fallon's mayo recipe, using whey it lasts a long time (yes in >fridge). Use some Kefir whey for this. > >As far as cleaning jars, I probably do it less than taking showers, but >more often than washing my car. Even good sourdough will eventually >develop some mold around the neck of the jar since it's left on it's own up >top and not smothered in the good stuff. Same thing will eventually happen >to the kefir jar if it's always left out at room temp. I'm not sure though >that I see any problem, once in a while, just scraping everything out of >the old jar walls, into a clean jar, and go along your way. Not like the >glass is porous and the friendlies are hiding out in the nooks and crannies. > >Leo > >On Sat, Nov 5, 2011 at 9:22 AM, Holland-Bender < >larrypattybender@...> wrote: > >> ** >> >> >> Joyce, I know you and are right. I don't wash my sourdough jar. >> The kefir jars are a mess to clean so maybe a crock method is the practical >> thing to do...or a goat skin bag! I think I'm paranoid when it comes to >> milk products and mayo. I'm going to blame my mother! Off the topic, I >> read someplace the producers put so much citric acid in commercial mayo >> that you can now leave it in the cupboard. Patty H >> >> On Sat, Nov 5, 2011 at 5:45 AM, Joyce M. Simmerman <nativelegal@... >> >wrote: >> >> > ** >> > >> > >> > In defense of 's method: I have been washing my jars each day now >> > ..but there was a long time when I was doing it as does ..where >> > there is kefir, the 'baddies " generally will not survive. Since, I've >> > read all kinds of studies being done where kefir takes care of ailments >> > that have some terrible germs. I do trust it, but it is just that it >> > gets so ugly looking to have any drying inside the fermenting jars and >> > hard to remove when one does!! Cheers, Joyce Simmerman >> > >> > On 11/2/2011 4:30 PM, Patty HB wrote: >> > > >> > > , I am new to kefir myself and don't know how clean you really >> > > have to be but dang, there are all kinds of micro-critters floating >> > > around the kitchen and on you! I wash my jars in hot soapy water >> > > everyday before I add the strained kefir grains and fresh milk. If >> > > there is kefir in the refrigerator, I just pour the new kefir into the >> > > same jar. I know kefir is supposed to kill off harmful bacteria but I >> > > love those clean glass jars and want to keep my grains happy and >> > > healthy. Patty H. >> > > >> > > >> > > > >> > > > >> > > > >> > > > > >> > > > >> > > > > Dear all you kefir experts, >> > > > >> > > > > >> > > > >> > > > > I have not used kefir grains for a long time and my kefir comes >> > > out just >> > > > >> > > > > fine. I don't ever wash my jar. What say all of you? Is it going to >> > > > >> > > > > eventually stop working? >> > > > >> > > > > >> > > > >> > > > > I also put in about 1 cup of non-fat dried milk into my >> > > pasteurized milk. >> > > > >> > > > > It seems to help. It makes it thicker. Just now I put in 2 cups to >> > see >> > > > >> > > > > what will happen. >> > > > >> > > > > >> > > > >> > > > > >> > > > >> > > > > >> > > > >> > > > > >> > > > >> > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2011 Report Share Posted November 6, 2011 Al, I don't use Sally's recipe, I use Jacques Pepin's and just put in the whey also. Main reason is I have some problems with her exact recipes, this one calls for a whole egg, which I've never seen used in Mayo. Some of her recipes are really out there, but I use them as guidelines. First off, is your Whey uncooked? ie, you take the curds out before heating? if so then they are useable. The whey is used to ferment and help preserve the condiment. If you actually cook/stretch the cheese in the heated whey, then is is of no benefit here. From Nourishing Traditions, by Sally Fallon, P137: (paraphrased) Mayo, makes 1.5 cups 1 whole egg room temp 1 egg yolk room temp 1 tsp dijon mustard 1 & 1/2 Tbsp lemon juice 1 Tbsp whey 3/4 - 1 cup extra virgin olive oil, or oil of choice pinch sea salt food process egg, egg yolk, mustard, salt, lemon juice and whey for about 30 seconds. Add oil, first starting drop by drop to form emulsion. then slowly drizzle the oil in until of desired thickness. let sit at room temp for 7 hours (how does she figure 7 hours I'll never know) before refrigerating. Pepin from La Technique: 2 egg yolks 1 & 1/2 tsp dijon mustard 1 Tbsp tarragon or wine vinegar dash of salt dash white pepper 2 cups oil (and I add the 1 Tbsp whey) mix by hand, food processor, etc by same method. I also use kefir whey to ferment vegetables other than kraut and cucumbers. So to pickle(ferment) most any type of veggie, put in brine with about 1 Tbsp kefir whey per quart. very good and speeds fermentation. not all veggies harbor enough good critters to ferment themselves. It's kind of a cheat, also from Sally's book as well as a few others on pickling. Hope that's some help. Leo On Sat, Nov 5, 2011 at 11:22 PM, <ouched63188@...> wrote: > ** > > > Can someone please post the recipe for Mayonnaise with whey? I have lots > of whey from mozzarella sitting in my fridge and trying to figure out what > to do with it. I like the taste of the whey from yogurt better. > > Thanks, > Al > > > Re: Re: MKG > > > >Patty, > > > >Look at Sally Fallon's mayo recipe, using whey it lasts a long time (yes > in > >fridge). Use some Kefir whey for this. > > > >As far as cleaning jars, I probably do it less than taking showers, but > >more often than washing my car. Even good sourdough will eventually > >develop some mold around the neck of the jar since it's left on it's own > up > >top and not smothered in the good stuff. Same thing will eventually happen > >to the kefir jar if it's always left out at room temp. I'm not sure though > >that I see any problem, once in a while, just scraping everything out of > >the old jar walls, into a clean jar, and go along your way. Not like the > >glass is porous and the friendlies are hiding out in the nooks and > crannies. > > > >Leo > > > >On Sat, Nov 5, 2011 at 9:22 AM, Holland-Bender < > >larrypattybender@...> wrote: > > > >> ** > >> > >> > >> Joyce, I know you and are right. I don't wash my sourdough jar. > >> The kefir jars are a mess to clean so maybe a crock method is the > practical > >> thing to do...or a goat skin bag! I think I'm paranoid when it comes to > >> milk products and mayo. I'm going to blame my mother! Off the topic, I > >> read someplace the producers put so much citric acid in commercial mayo > >> that you can now leave it in the cupboard. Patty H > >> > >> On Sat, Nov 5, 2011 at 5:45 AM, Joyce M. Simmerman < > nativelegal@... > >> >wrote: > >> > >> > ** > >> > > >> > > >> > In defense of 's method: I have been washing my jars each day now > >> > ..but there was a long time when I was doing it as does ..where > >> > there is kefir, the 'baddies " generally will not survive. Since, I've > >> > read all kinds of studies being done where kefir takes care of > ailments > >> > that have some terrible germs. I do trust it, but it is just that it > >> > gets so ugly looking to have any drying inside the fermenting jars and > >> > hard to remove when one does!! Cheers, Joyce Simmerman > >> > > >> > On 11/2/2011 4:30 PM, Patty HB wrote: > >> > > > >> > > , I am new to kefir myself and don't know how clean you really > >> > > have to be but dang, there are all kinds of micro-critters floating > >> > > around the kitchen and on you! I wash my jars in hot soapy water > >> > > everyday before I add the strained kefir grains and fresh milk. If > >> > > there is kefir in the refrigerator, I just pour the new kefir into > the > >> > > same jar. I know kefir is supposed to kill off harmful bacteria but > I > >> > > love those clean glass jars and want to keep my grains happy and > >> > > healthy. Patty H. > >> > > > >> > > > >> > > > > >> > > > > >> > > > > >> > > > > > >> > > > > >> > > > > Dear all you kefir experts, > >> > > > > >> > > > > > >> > > > > >> > > > > I have not used kefir grains for a long time and my kefir comes > >> > > out just > >> > > > > >> > > > > fine. I don't ever wash my jar. What say all of you? Is it > going to > >> > > > > >> > > > > eventually stop working? > >> > > > > >> > > > > > >> > > > > >> > > > > I also put in about 1 cup of non-fat dried milk into my > >> > > pasteurized milk. > >> > > > > >> > > > > It seems to help. It makes it thicker. Just now I put in 2 cups > to > >> > see > >> > > > > >> > > > > what will happen. > >> > > > > >> > > > > > >> > > > > >> > > > > > >> > > > > >> > > > > > >> > > > > >> > > > > > >> > > > > >> > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2011 Report Share Posted November 7, 2011 Leo, Thanks for the recipes. I do not pasturize any of my raw milk products. When I make yogurt, I only heat it until about 98 or 99 degrees as 101.5 is the temp of the cow and anything over that is denaturing the product. I do the same thing when making mozzarella, I don't heat it over 101.5 degrees. Al Re: Re: MKG > >Al, > >I don't use Sally's recipe, I use Jacques Pepin's and just put in the whey >also. Main reason is I have some problems with her exact recipes, this one >calls for a whole egg, which I've never seen used in Mayo. Some of her >recipes are really out there, but I use them as guidelines. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2011 Report Share Posted November 7, 2011 Al, Would you mind sharing your moz making recipe? I have not seen one that doesn't heat it, and am interested in that. In case Marilyn doesn't think that is " Kefiry " enough =8^) Please feel free to email me off list. Thanks, Leo On Mon, Nov 7, 2011 at 10:51 AM, <ouched63188@...> wrote: > ** > > > Leo, > > Thanks for the recipes. I do not pasturize any of my raw milk products. > When I make yogurt, I only heat it until about 98 or 99 degrees as 101.5 is > the temp of the cow and anything over that is denaturing the product. I do > the same thing when making mozzarella, I don't heat it over 101.5 degrees. > > > Al > > Re: Re: MKG > > > >Al, > > > >I don't use Sally's recipe, I use Jacques Pepin's and just put in the whey > >also. Main reason is I have some problems with her exact recipes, this one > >calls for a whole egg, which I've never seen used in Mayo. Some of her > >recipes are really out there, but I use them as guidelines. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2011 Report Share Posted November 7, 2011 the Whey isn't a necessary ingredient in mayonnaise, these recipes would work without it, so why is it being added? thanks Joanna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2011 Report Share Posted November 7, 2011 Gee, ya think so? That's the whole point. Maybe you should purchase Nourishing Traditions or check out the Westion Price Foundation to figure it out. Sorry to be so blunt, but really, it wasn't obvious when I listed a classic french mayo recipe and then said " add 1Tbsp of whey " ? It has to do with fermentation/live organisms and the keeping ability of the product. To be calmer.. :-), it has to do with both us being here discussing kefir and it's uses. Al mentioned things to do with raw whey, and I listed one. If you read my follow up you will see the side usages/benefits of it in other fermented products. But yes, you don't need whey at all in mayo. Leo On Mon, Nov 7, 2011 at 3:47 PM, Joanna Kennedy <joanikenjk@...> wrote: > ** > > > the Whey isn't a necessary ingredient in mayonnaise, these recipes would > work without it, so why is it being added? > thanks > Joanna > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2011 Report Share Posted November 18, 2011 I just got my milk kefir grains from a local woman 2 days ago. There seemed to be about a 1/4 cup of sticky grains in the plastic bag. I dumped them all in one quart jar and about 11-12 hours later I strained it. It seemed to be pretty thick for only being 11-12 hours. The kefir tasted fine but not tart at all. So, I put all the grains in a 1/2 gallon mason jar. Strained it after about 12 hours and it still seemed to be a little thick but thought it was just getting used to my raw milk. This morning again after about 12 hours it's so thing and hard to strain, it's like yogurt. Are my grains growing sooo fast because they really LOVE my milk or do I have way too many grains in the jar? How many teaspoons or tablespoons of grains should I be using for 1 quart of milk? Al > > > What ratio of milk kefir grains to raw milk should I use to make kefir? > > Thanks > > > > > > Dr. Ron for President 2012 > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2011 Report Share Posted November 18, 2011 Al, I use about 1 tblspoon MKG per half gallon of raw milk. I think the thickness and the lack of tartness is pretty typical for raw milk, at least in my experience. It seems the temperature in your home has a lot of bearing on the speed of the ferment. ie ________________________________ From: Liberty Chick <ouched63188@...> Sent: Friday, November 18, 2011 10:47 AM Subject: Re: MKG  I just got my milk kefir grains from a local woman 2 days ago. There seemed to be about a 1/4 cup of sticky grains in the plastic bag. I dumped them all in one quart jar and about 11-12 hours later I strained it. It seemed to be pretty thick for only being 11-12 hours. The kefir tasted fine but not tart at all. So, I put all the grains in a 1/2 gallon mason jar. Strained it after about 12 hours and it still seemed to be a little thick but thought it was just getting used to my raw milk. This morning again after about 12 hours it's so thing and hard to strain, it's like yogurt. Are my grains growing sooo fast because they really LOVE my milk or do I have way too many grains in the jar? How many teaspoons or tablespoons of grains should I be using for 1 quart of milk? Al > > > What ratio of milk kefir grains to raw milk should I use to make kefir? > > Thanks > > > > > > Dr. Ron for President 2012 > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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