Kefir

[Guest guest]

No, kefir can be made from pasteurized milk, but I HIGHLY recommend organic only (for OH, so many reasons) but mainly because some of the funk in non organic can inhibit the growth of kefir.Sent from my iPadOn Dec 5, 2011, at 12:58 AM, Ann Brandenberger <mrsbberger@...> wrote:

Does the milk have to be raw?

Ann

On Dec 4, 2011 10:38 PM, "Velda " <solomon@...> wrote:

So, where do you get your ongoing supply of the grains? I have seen

kefir in the stores but not sure I have tried it. Does it taste

somewhat similar to yogurt?

Velda

On 12/4/2011 9:11 PM, Berry wrote:

SUPER EASY! You just take kefir grains (they look like

miniature cauliflowers) and put a few in a mason jar, add raw

milk and let it sit on the counter for 24 hours (more or less,

depending on the tartness you want) You then strain off the

kefir, and add more milk, so it is an ongoing process.

Delicious!

Sent from my iPad

On Dec 5, 2011, at 12:06 AM, Velda <solomon@...>

wrote:

Is kefir difficult to make? Guess I should look up some

videos, but I always respect your opinion/ideas.

Velda

On 12/4/2011 8:37 PM, Berry wrote:

Kefir is wonderful stuff. I make homemade kefir with

raw milk, and often make kefir yogurt and kefir cheese

to add to smoothies. You can use berries, honey, agave

nectar, pureed pumpkin, maple syrup-SO many options when

kefir is your base. Pureed pear and kefir, with a touch

of agave is simply lovely!

Sent from my iPad

On Dec 4, 2011, at 11:09 PM, "charlotteoliver1955" <charlotteoliver1955@...>

wrote:

I make kefir smoothies everyday. I mix frozen

strawberries, kefir, banana and a little stevia.

Very tasty! I put ice in sometimes. Does anyone

have other recipes to use with kefir?

[Guest guest]

Yeah, I know and feel strongly about the feed animals get these

days. I lost a cat to melamine in cat food, just weeks before the

announced poisoning. I grew up drinking milk m Grandpa milked from

his own cow when we visited his farm. No great surprise, even though

I had been put on goats milk as a baby due to allergy, yet could

drink milk from his grass fed cow.

I have a hard time finding raw milk around here. Right in the middle

of the city. Just do the best I can. Meanwhile, being quite lactose

intolerant, I am careful to stay away from milk unless cultured in

some way (yogurt for instance).

Next summer would be good as it would give me time to find sources

of better milk. Our grocers carry what is labeled organic milk, but

pasteurized I am sure.

Thanks ,

Velda

On 12/4/2011 10:33 PM, Berry wrote:

I have been culturing my grains for years.  I normally have

plenty to share, but this time of year I am low on them.  I will

have a boatload of them around the beginning of summer, and

would be happy to send you some for the cost of shipping.  My

cows get wormed and fed grain this time of year, so I don't

usually consume dairy until spring (I am allergic to corn and

wheat, so I don't consume anything from animals that consume

those grains)   Kefir tastes quite similar to yogurt, but the

grains tend to take on other flavors at different times of the

year as well.  With my cows, they are strictly grass fed most of

the year, and you can tell when they have been in clover, wild

onions, etc-quite interesting really.  Commercial dairy has a

more uniform flavor, since the animals are usually fed a steady

diet of the same things.  (Don't get me started on THAT-lol)  

Sent from my iPad

!

On Dec 5, 2011, at 12:33 AM, Velda <solomon@...>

wrote:

 

So, where do you get your ongoing supply of the grains?

I have seen kefir in the stores but not sure I have tried

it. Does it taste somewhat similar to yogurt?

Velda

On 12/4/2011 9:11 PM, Berry wrote:

SUPER EASY!  You just take kefir grains (they look

like miniature cauliflowers) and put a few in a mason

jar, add raw milk and let it sit on the counter for 24

hours (more or less, depending on the tartness you want)

  You then strain off the kefir, and add more milk, so

it is an ongoing process.  Delicious!  

Sent from my iPad

On Dec 5, 2011, at 12:06 AM, Velda <solomon@...>

wrote:

 

Is kefir difficult to make? Guess I should look

up some videos, but I always respect your

opinion/ideas.

Velda

On 12/4/2011 8:37 PM, Berry wrote:

Kefir is wonderful stuff.  I make homemade

kefir with raw milk, and often make kefir yogurt

and kefir cheese to add to smoothies.  You can

use berries, honey, agave nectar, pureed

pumpkin, maple syrup-SO many options when kefir

is your base.  Pureed pear and kefir, with a

touch of agave is simply lovely!

Sent from my iPad

On Dec 4, 2011, at 11:09 PM,

"charlotteoliver1955" <charlotteoliver1955@...>

wrote:

 

I make kefir smoothies everyday. I mix

frozen strawberries, kefir, banana and a

little stevia. Very tasty! I put ice in

sometimes. Does anyone have other recipes

to use with kefir?

[Guest guest]

Hello Velda, have you checked out this page to help you find some?http://www.realmilk.com/where2.htmlSometimes you end up emailing a local coordinator and they get back to you with the best local sources… Good Luck!

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Dec 5, 2011, at 1:42 AM, Velda wrote:

Yeah, I know and feel strongly about the feed animals get these

days. I lost a cat to melamine in cat food, just weeks before the

announced poisoning. I grew up drinking milk m Grandpa milked from

his own cow when we visited his farm. No great surprise, even though

I had been put on goats milk as a baby due to allergy, yet could

drink milk from his grass fed cow.

I have a hard time finding raw milk around here. Right in the middle

of the city. Just do the best I can. Meanwhile, being quite lactose

intolerant, I am careful to stay away from milk unless cultured in

some way (yogurt for instance).

Next summer would be good as it would give me time to find sources

of better milk. Our grocers carry what is labeled organic milk, but

pasteurized I am sure.

Thanks ,

Velda

On 12/4/2011 10:33 PM, Berry wrote:

I have been culturing my grains for years. I normally have

plenty to share, but this time of year I am low on them. I will

have a boatload of them around the beginning of summer, and

would be happy to send you some for the cost of shipping. My

cows get wormed and fed grain this time of year, so I don't

usually consume dairy until spring (I am allergic to corn and

wheat, so I don't consume anything from animals that consume

those grains) Kefir tastes quite similar to yogurt, but the

grains tend to take on other flavors at different times of the

year as well. With my cows, they are strictly grass fed most of

the year, and you can tell when they have been in clover, wild

onions, etc-quite interesting really. Commercial dairy has a

more uniform flavor, since the animals are usually fed a steady

diet of the same things. (Don't get me started on THAT-lol)

Sent from my iPad

!

On Dec 5, 2011, at 12:33 AM, Velda <solomon@...>

wrote:

So, where do you get your ongoing supply of the grains?

I have seen kefir in the stores but not sure I have tried

it. Does it taste somewhat similar to yogurt?

Velda

On 12/4/2011 9:11 PM, Berry wrote:

SUPER EASY! You just take kefir grains (they look

like miniature cauliflowers) and put a few in a mason

jar, add raw milk and let it sit on the counter for 24

hours (more or less, depending on the tartness you want)

You then strain off the kefir, and add more milk, so

it is an ongoing process. Delicious!

Sent from my iPad

On Dec 5, 2011, at 12:06 AM, Velda <solomon@...>

wrote:

Is kefir difficult to make? Guess I should look

up some videos, but I always respect your

opinion/ideas.

Velda

On 12/4/2011 8:37 PM, Berry wrote:

Kefir is wonderful stuff. I make homemade

kefir with raw milk, and often make kefir yogurt

and kefir cheese to add to smoothies. You can

use berries, honey, agave nectar, pureed

pumpkin, maple syrup-SO many options when kefir

is your base. Pureed pear and kefir, with a

touch of agave is simply lovely!

Sent from my iPad

On Dec 4, 2011, at 11:09 PM,

"charlotteoliver1955" <charlotteoliver1955@...>

wrote:

I make kefir smoothies everyday. I mix

frozen strawberries, kefir, banana and a

little stevia. Very tasty! I put ice in

sometimes. Does anyone have other recipes

to use with kefir?

[Guest guest]

I have also cultured my grains to make kefir, but use organic milk from the

grocery store. There is nowhere around our area to get raw milk. Am I getting

any good bacteria with the kefir made with pasteurized milk?

Thanks, Charlotte

> >>>>>

> >>>>>>

> >>>>>> I make kefir smoothies everyday. I mix frozen strawberries, kefir,

banana and a little stevia. Very tasty! I put ice in sometimes. Does anyone have

other recipes to use with kefir?

> >>>>>>

>

[Guest guest]

Yes, you should be getting good bacteria, since that comes from the grains themselves, rather than the milk used. Raw is more nutritionally complete, but not readily available, so organic is fine in its place. You might want to culture pasteurized milk a little longer for flavor and tartness, but the nutritional benefits are still very good. Kefir is a wonderful digestive aid!Sent from my iPadOn Dec 5, 2011, at 9:48 AM, "charlotteoliver1955" <charlotteoliver1955@...> wrote:

I have also cultured my grains to make kefir, but use organic milk from the grocery store. There is nowhere around our area to get raw milk. Am I getting any good bacteria with the kefir made with pasteurized milk?

Thanks, Charlotte

> >>>>>

> >>>>>>

> >>>>>> I make kefir smoothies everyday. I mix frozen strawberries, kefir, banana and a little stevia. Very tasty! I put ice in sometimes. Does anyone have other recipes to use with kefir?

> >>>>>>

>

[Guest guest]

Kefir, few drops of vanilla stevia, cocoa powder, a bit of espresso powder and

some chia or konjac to thicken. Yum

Carol K

On Dec 4, 2011, at 11:09 PM, " charlotteoliver1955 "

<charlotteoliver1955@...> wrote:<<...I make kefir smoothies everyday. I

mix frozen strawberries, kefir, banana and a little stevia. Very tasty! I put

ice in sometimes. Does anyone have other recipes to use with kefir?>>

[Guest guest]

What is konjac made of? In His Grace….Robbie From: [mailto: ] On Behalf Of ckarnes@...Sent: Monday, December 05, 2011 5:30 PM Subject: Re: Kefir Kefir, few drops of vanilla stevia, cocoa powder, a bit of espresso powder and some chia or konjac to thicken. YumCarol K On Dec 4, 2011, at 11:09 PM, " charlotteoliver1955 " <charlotteoliver1955@...> wrote:<<...I make kefir smoothies everyday. I mix frozen strawberries, kefir, banana and a little stevia. Very tasty! I put ice in sometimes. Does anyone have other recipes to use with kefir?>>

[Guest guest]

I have not but I will. I am stirring a pot of turkey chili and

getting ready for my monthly stamp class tonight. Later if I still

have the energy I will do some research. When I stopped at the local

grocer today I did look in the "health" food dept and did see

"organic milk" both in cartons and glass bottles, but neither were

raw. So research is ahead I am sure.

Thanks

Velda

On 12/5/2011 3:52 AM, Lea Ann Savage wrote:

Hello Velda, have you checked out this page to help you find some?

http://www.realmilk.com/where2.html

Sometimes you end up emailing a local coordinator and they

get back to you with the best local sources…  Good Luck!

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

On Dec 5, 2011, at 1:42 AM, Velda wrote:

 

Yeah, I know and feel strongly about the feed animals

get these days. I lost a cat to melamine in cat food,

just weeks before the announced poisoning. I grew up

drinking milk m Grandpa milked from his own cow when we

visited his farm. No great surprise, even though I had

been put on goats milk as a baby due to allergy, yet

could drink milk from his grass fed cow.

I have a hard time finding raw milk around here. Right

in the middle of the city. Just do the best I can.

Meanwhile, being quite lactose intolerant, I am careful

to stay away from milk unless cultured in some way

(yogurt for instance).

Next summer would be good as it would give me time to

find sources of better milk. Our grocers carry what is

labeled organic milk, but pasteurized I am sure.

Thanks ,

Velda

On 12/4/2011 10:33 PM, Berry wrote:

I have been culturing my grains for years.  I

normally have plenty to share, but this time of year I

am low on them.  I will have a boatload of them around

the beginning of summer, and would be happy to send

you some for the cost of shipping.  My cows get wormed

and fed grain this time of year, so I don't usually

consume dairy until spring (I am allergic to corn and

wheat, so I don't consume anything from animals that

consume those grains)   Kefir tastes quite similar to

yogurt, but the grains tend to take on other flavors

at different times of the year as well.  With my cows,

they are strictly grass fed most of the year, and you

can tell when they have been in clover, wild onions,

etc-quite interesting really.  Commercial dairy has a

more uniform flavor, since the animals are usually fed

a steady diet of the same things.  (Don't get me

started on THAT-lol)  

Sent from my iPad

!

On Dec 5, 2011, at 12:33 AM, Velda <solomon@...>

wrote:

 

So, where do you get your ongoing supply of

the grains? I have seen kefir in the stores but

not sure I have tried it. Does it taste somewhat

similar to yogurt?

Velda

On 12/4/2011 9:11 PM, Berry wrote:

SUPER EASY!  You just take kefir grains

(they look like miniature cauliflowers) and

put a few in a mason jar, add raw milk and let

it sit on the counter for 24 hours (more or

less, depending on the tartness you want)  

You then strain off the kefir, and add more

milk, so it is an ongoing process.  Delicious!

 

Sent from my iPad

On Dec 5, 2011, at 12:06 AM, Velda

<solomon@...>

wrote:

 

Is kefir difficult to make? Guess I

should look up some videos, but I always

respect your opinion/ideas.

Velda

On 12/4/2011 8:37 PM, Berry

wrote:

Kefir is wonderful stuff.  I make

homemade kefir with raw milk, and

often make kefir yogurt and kefir

cheese to add to smoothies.  You can

use berries, honey, agave nectar,

pureed pumpkin, maple syrup-SO many

options when kefir is your base.

 Pureed pear and kefir, with a touch

of agave is simply lovely!

Sent from my iPad

On Dec 4, 2011, at 11:09 PM,

"charlotteoliver1955" <charlotteoliver1955@...>

wrote:

 

I make kefir smoothies

everyday. I mix frozen

strawberries, kefir, banana and

a little stevia. Very tasty! I

put ice in sometimes. Does

anyone have other recipes to use

with kefir?

[Guest guest]

Konjac glucomannan is a water soluble dietary fiber (powder) made from the root

of the konjac plant. I get mine here:

www.konjacfoods.com/

Carol K

---- Robbie <Lordshelpr@...> wrote:

> What is konjac made of?

> In His Grace….

>

> Robbie

>

>

>

> From:

[mailto: ] On Behalf Of

ckarnes@...

> Sent: Monday, December 05, 2011 5:30 PM

>

> Subject: Re: Kefir

>

>

>

>

>

>

> Kefir, few drops of vanilla stevia, cocoa powder, a bit of espresso powder and

some chia or konjac to thicken. Yum

> Carol K

>

> On Dec 4, 2011, at 11:09 PM, " charlotteoliver1955 "

<charlotteoliver1955@... <mailto:charlotteoliver1955%40> >

wrote:<<...I make kefir smoothies everyday. I mix frozen strawberries, kefir,

banana and a little stevia. Very tasty! I put ice in sometimes. Does anyone have

other recipes to use with kefir?>>

>

>

>

[Guest guest]

Right indeed! Also, the storebought kefir (that I know of anyway) contains very

few active live cultures, and also has fillers! Like commercial yogurt, it is

not as healthy as we are lead to believe!

>

> I actually looked at bottles of kefir in the " health " food dept at my

> local grocer today. It came in plain, blueberry and one other flavor (I

> lost interest before I got to it). Why did I lose interest? Because they

> did not even bother to make it from organic milk! Yet there it was in

> the " health " food dept. Phooey on them! LOL

> Velda

>

[Guest guest]

Yeah, you don't even want to know all the long list of ingredients, when

in fact it should only contain milk and kefir grains!

Velda

On 12/5/2011 3:59 PM, wrote:

> Right indeed! Also, the storebought kefir (that I know of anyway) contains

very few active live cultures, and also has fillers! Like commercial yogurt, it

is not as healthy as we are lead to believe!

>

>

>

>

>> I actually looked at bottles of kefir in the " health " food dept at my

>> local grocer today. It came in plain, blueberry and one other flavor (I

>> lost interest before I got to it). Why did I lose interest? Because they

>> did not even bother to make it from organic milk! Yet there it was in

>> the " health " food dept. Phooey on them! LOL

>> Velda

>>

>

>

>

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

>

>

[Guest guest]

This might be a dumb question, but can you use milk from the grocery store? I don't have access to raw milk, but I can get organic milk.. I was also lead to believe that making my own knifer would be hard, but you are making it sound pretty easy, ! This would be so neat, since I am coming off of two courses of antibiotics after surgery and have the yeast infection to prove it in spite of eating tons of yogurt!Thanks,CaitlynOn Dec 5, 2011, at 12:11 AM, Berry wrote:

SUPER EASY! You just take kefir grains (they look like miniature cauliflowers) and put a few in a mason jar, add raw milk and let it sit on the counter for 24 hours (more or less, depending on the tartness you want) You then strain off the kefir, and add more milk, so it is an ongoing process. Delicious! Sent from my iPadOn Dec 5, 2011, at 12:06 AM, Velda <solomon@...> wrote:

Is kefir difficult to make? Guess I should look up some videos, but

I always respect your opinion/ideas.

Velda

On 12/4/2011 8:37 PM, Berry wrote:

Kefir is wonderful stuff. I make homemade kefir with raw

milk, and often make kefir yogurt and kefir cheese to add to

smoothies. You can use berries, honey, agave nectar, pureed

pumpkin, maple syrup-SO many options when kefir is your base.

Pureed pear and kefir, with a touch of agave is simply lovely!

Sent from my iPad

On Dec 4, 2011, at 11:09 PM, "charlotteoliver1955" <charlotteoliver1955@...>

wrote:

I make kefir smoothies everyday. I mix frozen

strawberries, kefir, banana and a little stevia. Very

tasty! I put ice in sometimes. Does anyone have other

recipes to use with kefir?

[Guest guest]

Yes, Caitlyn, you can use organic milk from the grocery store-just let it sit on the counter a bit longer (2 days). It is a shame that raw milk isn't more accessible, but making do with the best you can get is sometimes the only option. I had to buy COWS to get raw milk! And if you knew me, that would totally crack you up (raised in London, England-never even SAW a cow until I was a teenager, lol) I have to pay a man to take care of them for me, since if left to my own devices, I would likely try milking the wrong end!!Sent from my iPadOn Dec 6, 2011, at 12:13 PM, Caitlyn Furness <caitlyn.furness@...> wrote:

This might be a dumb question, but can you use milk from the grocery store? I don't have access to raw milk, but I can get organic milk.. I was also lead to believe that making my own knifer would be hard, but you are making it sound pretty easy, ! This would be so neat, since I am coming off of two courses of antibiotics after surgery and have the yeast infection to prove it in spite of eating tons of yogurt!Thanks,CaitlynOn Dec 5, 2011, at 12:11 AM, Berry wrote:

SUPER EASY! You just take kefir grains (they look like miniature cauliflowers) and put a few in a mason jar, add raw milk and let it sit on the counter for 24 hours (more or less, depending on the tartness you want) You then strain off the kefir, and add more milk, so it is an ongoing process. Delicious! Sent from my iPadOn Dec 5, 2011, at 12:06 AM, Velda <solomon@...> wrote:

Is kefir difficult to make? Guess I should look up some videos, but

I always respect your opinion/ideas.

Velda

On 12/4/2011 8:37 PM, Berry wrote:

Kefir is wonderful stuff. I make homemade kefir with raw

milk, and often make kefir yogurt and kefir cheese to add to

smoothies. You can use berries, honey, agave nectar, pureed

pumpkin, maple syrup-SO many options when kefir is your base.

Pureed pear and kefir, with a touch of agave is simply lovely!

Sent from my iPad

On Dec 4, 2011, at 11:09 PM, "charlotteoliver1955" <charlotteoliver1955@...>

wrote:

I make kefir smoothies everyday. I mix frozen

strawberries, kefir, banana and a little stevia. Very

tasty! I put ice in sometimes. Does anyone have other

recipes to use with kefir?

[Guest guest]

Does it work with non-dairy 'milk' such as soy or almond, etc?

RenaIf God brings you to it, He will bring you through it.Happy moments, praise God.

Difficult moments, seek God. Quiet moments, worship God.

Painful moments, trust God. Every moment, thank God.

On Tue, Dec 6, 2011 at 10:16 AM, Berry <berrywell@...> wrote:

 

Yes, Caitlyn, you can use organic milk from the grocery store-just let it sit on the counter a bit longer (2 days).  It is a shame that raw milk isn't more accessible, but making do with the best you can get is sometimes the only option.  I had to buy COWS to get raw milk!  And if you knew me, that would totally crack you up (raised in London, England-never even SAW a cow until I was a teenager, lol)  I have to pay a man to take care of them for me, since if left to my own devices, I would likely try milking the wrong end!!

Sent from my iPad

On Dec 6, 2011, at 12:13 PM, Caitlyn Furness <caitlyn.furness@...> wrote:

 

This might be a dumb question, but can you use milk from the grocery store?  I don't have access to raw milk, but I can get organic milk..  I was also lead to believe that making my own knifer would be hard, but you are making it sound pretty easy, !  This would be so neat, since I am coming off of two courses of antibiotics after surgery and have the yeast infection to prove it in spite of eating tons of yogurt!

Thanks,

Caitlyn

On Dec 5, 2011, at 12:11 AM, Berry wrote:

 

SUPER EASY!  You just take kefir grains (they look like miniature cauliflowers) and put a few in a mason jar, add raw milk and let it sit on the counter for 24 hours (more or less, depending on the tartness you want)   You then strain off the kefir, and add more milk, so it is an ongoing process.  Delicious!  

Sent from my iPad

On Dec 5, 2011, at 12:06 AM, Velda <solomon@...> wrote:

 

Is kefir difficult to make? Guess I should look up some videos, but I always respect your opinion/ideas. VeldaOn 12/4/2011 8:37 PM, Berry wrote:

Kefir is wonderful stuff.  I make homemade kefir with raw milk, and often make kefir yogurt and kefir cheese to add to smoothies.  You can use berries, honey, agave nectar, pureed pumpkin, maple syrup-SO many options when kefir is your base.  Pureed pear and kefir, with a touch of agave is simply lovely!

Sent from my iPad

On Dec 4, 2011, at 11:09 PM, " charlotteoliver1955 " <charlotteoliver1955@...> wrote:

 

I make kefir smoothies everyday. I mix frozen strawberries, kefir, banana and a little stevia. Very tasty! I put ice in sometimes. Does anyone have other recipes to use with kefir?

[Guest guest]

Yes, you can use a non dairy milk, but you have to make a few small tweaks. With any of them, you will want FRESH kefir grains, not the dehydrated ones found in health food stores. Kefir grains feed on the sugar in milk, so if you use a non dairy milk, you will need to add a bit of sugar of some kind-I use raw agave nectar or raw local honey-you don't need much-just maybe a half teaspoon per pint. It also won't get as effervescent as milk, but if you want the extra effervescence, you can buzz it in a soda stream home soda maker for just a quick pulse. Also, when you make it from grains or nut milks, you will want to rinse your grains in NON CHLORINATED water between batches, so you don't risk mold growth. NEVER use metal to handle your fresh grains, as it interacts with the enzymes and can kill them. I use a pair of bamboo or jade chopsticks to handle mine. Kefir made from red quinoa works well, but goes slimy fairly quickly, so you would only want to make enough for a daily serving. Kefir is so very easy to make, that that shouldn't be a problem. Sent from my iPadOn Dec 6, 2011, at 12:26 PM, Rena Glubay <jp17aday@...> wrote:

Does it work with non-dairy 'milk' such as soy or almond, etc?

RenaIf God brings you to it, He will bring you through it.Happy moments, praise God.

Difficult moments, seek God. Quiet moments, worship God.

Painful moments, trust God. Every moment, thank God.

On Tue, Dec 6, 2011 at 10:16 AM, Berry <berrywell@...> wrote:

Yes, Caitlyn, you can use organic milk from the grocery store-just let it sit on the counter a bit longer (2 days). It is a shame that raw milk isn't more accessible, but making do with the best you can get is sometimes the only option. I had to buy COWS to get raw milk! And if you knew me, that would totally crack you up (raised in London, England-never even SAW a cow until I was a teenager, lol) I have to pay a man to take care of them for me, since if left to my own devices, I would likely try milking the wrong end!!

Sent from my iPad

On Dec 6, 2011, at 12:13 PM, Caitlyn Furness <caitlyn.furness@...> wrote:

This might be a dumb question, but can you use milk from the grocery store? I don't have access to raw milk, but I can get organic milk.. I was also lead to believe that making my own knifer would be hard, but you are making it sound pretty easy, ! This would be so neat, since I am coming off of two courses of antibiotics after surgery and have the yeast infection to prove it in spite of eating tons of yogurt!

Thanks,

Caitlyn

On Dec 5, 2011, at 12:11 AM, Berry wrote:

SUPER EASY! You just take kefir grains (they look like miniature cauliflowers) and put a few in a mason jar, add raw milk and let it sit on the counter for 24 hours (more or less, depending on the tartness you want) You then strain off the kefir, and add more milk, so it is an ongoing process. Delicious!

Sent from my iPad

On Dec 5, 2011, at 12:06 AM, Velda <solomon@...> wrote:

Is kefir difficult to make? Guess I should look up some videos, but I always respect your opinion/ideas. VeldaOn 12/4/2011 8:37 PM, Berry wrote:

Kefir is wonderful stuff. I make homemade kefir with raw milk, and often make kefir yogurt and kefir cheese to add to smoothies. You can use berries, honey, agave nectar, pureed pumpkin, maple syrup-SO many options when kefir is your base. Pureed pear and kefir, with a touch of agave is simply lovely!

Sent from my iPad

On Dec 4, 2011, at 11:09 PM, "charlotteoliver1955" <charlotteoliver1955@...> wrote:

I make kefir smoothies everyday. I mix frozen strawberries, kefir, banana and a little stevia. Very tasty! I put ice in sometimes. Does anyone have other recipes to use with kefir?

[Guest guest]

You are so funny ! I can at least say I grew up watching my

Grandpa milk his own cow and tasted raw milk at a very young age!

That said, I think it is wonderful you can own a cow now to get the

milk you need. Are you able to stagger the whole process with other

owners so you can get raw milk year around? (taking calving into

accountJ).

Velda

On 12/6/2011 9:16 AM, Berry wrote:

Yes, Caitlyn, you can use organic milk from the grocery

store-just let it sit on the counter a bit longer (2 days).  It

is a shame that raw milk isn't more accessible, but making do

with the best you can get is sometimes the only option.  I had

to buy COWS to get raw milk!  And if you knew me, that would

totally crack you up (raised in London, England-never even SAW a

cow until I was a teenager, lol)  I have to pay a man to take

care of them for me, since if left to my own devices, I would

likely try milking the wrong end!!

Sent from my iPad

On Dec 6, 2011, at 12:13 PM, Caitlyn Furness <caitlyn.furness@...>

wrote:

 

This might be a dumb question, but can you use milk from

the grocery store?  I don't have access to raw milk, but I

can get organic milk..  I was also lead to believe that

making my own knifer would be hard, but you are making it

sound pretty easy, !  This would be so neat, since I

am coming off of two courses of antibiotics after surgery

and have the yeast infection to prove it in spite of

eating tons of yogurt!

Thanks,

Caitlyn

On Dec 5, 2011, at 12:11 AM, Berry wrote:

 

SUPER EASY!  You just take kefir grains (they

look like miniature cauliflowers) and put a few

in a mason jar, add raw milk and let it sit on

the counter for 24 hours (more or less,

depending on the tartness you want)   You then

strain off the kefir, and add more milk, so it

is an ongoing process.  Delicious!  

Sent from my iPad

On Dec 5, 2011, at 12:06 AM, Velda <solomon@...>

wrote:

 

Is kefir difficult to make? Guess I

should look up some videos, but I always

respect your opinion/ideas.

Velda

On 12/4/2011 8:37 PM, Berry wrote:

Kefir is wonderful stuff.  I make

homemade kefir with raw milk, and often

make kefir yogurt and kefir cheese to

add to smoothies.  You can use berries,

honey, agave nectar, pureed pumpkin,

maple syrup-SO many options when kefir

is your base.  Pureed pear and kefir,

with a touch of agave is simply lovely!

Sent from my iPad

On Dec 4, 2011, at 11:09 PM,

"charlotteoliver1955" <charlotteoliver1955@...>

wrote:

 

I make kefir smoothies everyday.

I mix frozen strawberries, kefir,

banana and a little stevia. Very

tasty! I put ice in sometimes.

Does anyone have other recipes to

use with kefir?

[Guest guest]

You two bring back alot of memories- $.50 cents aday driving a team of horses from the hayfield to the barn, at 9 years old. $2.00 a day from 7:00 am to 6:00 pm or there abouts, at 13 and 14 years old. $.25 per hour from 8:00 am until 6 pm. Then at 16 years old, I got a work permit and made big $, $35.00 a week-- & raw milk every day,but I had to help milk the cows. Good Memories!! Austin

From: Velda <solomon@...> Sent: Tue, December 6, 2011 3:08:26 PMSubject: Re: Kefir

You are so funny ! I can at least say I grew up watching my Grandpa milk his own cow and tasted raw milk at a very young age! That said, I think it is wonderful you can own a cow now to get the milk you need. Are you able to stagger the whole process with other owners so you can get raw milk year around? (taking calving into accountJ). VeldaOn 12/6/2011 9:16 AM, Berry wrote:

Yes, Caitlyn, you can use organic milk from the grocery store-just let it sit on the counter a bit longer (2 days). It is a shame that raw milk isn't more accessible, but making do with the best you can get is sometimes the only option. I had to buy COWS to get raw milk! And if you knew me, that would totally crack you up (raised in London, England-never even SAW a cow until I was a teenager, lol) I have to pay a man to take care of them for me, since if left to my own devices, I would likely try milking the wrong end!!

Sent from my iPad

On Dec 6, 2011, at 12:13 PM, Caitlyn Furness <caitlyn.furness@...> wrote:

This might be a dumb question, but can you use milk from the grocery store? I don't have access to raw milk, but I can get organic milk.. I was also lead to believe that making my own knifer would be hard, but you are making it sound pretty easy, ! This would be so neat, since I am coming off of two courses of antibiotics after surgery and have the yeast infection to prove it in spite of eating tons of yogurt!

Thanks,

Caitlyn

On Dec 5, 2011, at 12:11 AM, Berry wrote:

SUPER EASY! You just take kefir grains (they look like miniature cauliflowers) and put a few in a mason jar, add raw milk and let it sit on the counter for 24 hours (more or less, depending on the tartness you want) You then strain off the kefir, and add more milk, so it is an ongoing process. Delicious!

Sent from my iPad

On Dec 5, 2011, at 12:06 AM, Velda <solomon@...> wrote:

Is kefir difficult to make? Guess I should look up some videos, but I always respect your opinion/ideas. VeldaOn 12/4/2011 8:37 PM, Berry wrote:

Kefir is wonderful stuff. I make homemade kefir with raw milk, and often make kefir yogurt and kefir cheese to add to smoothies. You can use berries, honey, agave nectar, pureed pumpkin, maple syrup-SO many options when kefir is your base. Pureed pear and kefir, with a touch of agave is simply lovely!

Sent from my iPad

On Dec 4, 2011, at 11:09 PM, "charlotteoliver1955" <charlotteoliver1955@...> wrote:

I make kefir smoothies everyday. I mix frozen strawberries, kefir, banana and a little stevia. Very tasty! I put ice in sometimes. Does anyone have other recipes to use with kefir?

[Guest guest]

Brings a smile for sure.

Velda

On 12/6/2011 1:59 PM, A E HARDY wrote:

You two bring back alot of memories-

$.50 cents aday driving a team of horses from the hayfield to

the barn, at 9 years old.  $2.00 a day from 7:00 am to 6:00 pm

or there abouts, at 13 and 14 years old.  $.25 per hour from

8:00 am until 6 pm. Then at 16 years old, I got a work permit

and made big $, $35.00 a week-- & raw milk every day,but I

had to help milk the cows. Good Memories!! Austin

From: Velda

<solomon@...>

To:

Sent: Tue,

December 6, 2011 3:08:26 PM

Subject: Re:

Kefir

 

You are so funny ! I can at least say I grew up

watching my Grandpa milk his own cow and tasted raw milk

at a very young age! That said, I think it is wonderful

you can own a cow now to get the milk you need. Are you

able to stagger the whole process with other owners so

you can get raw milk year around? (taking calving into

accountJ).

Velda

On 12/6/2011 9:16 AM, Berry wrote:

Yes, Caitlyn, you can use organic milk from the

grocery store-just let it sit on the counter a bit

longer (2 days).  It is a shame that raw milk isn't

more accessible, but making do with the best you can

get is sometimes the only option.  I had to buy COWS

to get raw milk!  And if you knew me, that would

totally crack you up (raised in London, England-never

even SAW a cow until I was a teenager, lol)  I have to

pay a man to take care of them for me, since if left

to my own devices, I would likely try milking the

wrong end!!

Sent from my iPad

On Dec 6, 2011, at 12:13 PM, Caitlyn Furness <caitlyn.furness@...>

wrote:

 

This might be a dumb question, but can you use

milk from the grocery store?  I don't have

access to raw milk, but I can get organic milk..

 I was also lead to believe that making my own

knifer would be hard, but you are making it

sound pretty easy, !  This would be so

neat, since I am coming off of two courses of

antibiotics after surgery and have the yeast

infection to prove it in spite of eating tons of

yogurt!

Thanks,

Caitlyn

On Dec 5, 2011, at 12:11 AM, Berry

wrote:

 

SUPER EASY!  You just take kefir

grains (they look like miniature

cauliflowers) and put a few in a mason

jar, add raw milk and let it sit on

the counter for 24 hours (more or

less, depending on the tartness you

want)   You then strain off the kefir,

and add more milk, so it is an ongoing

process.  Delicious!  

Sent from my iPad

On Dec 5, 2011, at 12:06 AM, Velda

<solomon@...>

wrote:

 

Is kefir difficult to make?

Guess I should look up some

videos, but I always respect

your opinion/ideas.

Velda

On 12/4/2011 8:37 PM,

Berry wrote:

Kefir is wonderful stuff.

 I make homemade kefir with

raw milk, and often make kefir

yogurt and kefir cheese to add

to smoothies.  You can use

berries, honey, agave nectar,

pureed pumpkin, maple syrup-SO

many options when kefir is

your base.  Pureed pear and

kefir, with a touch of agave

is simply lovely!

Sent from my iPad

On Dec 4, 2011, at 11:09 PM,

"charlotteoliver1955" <charlotteoliver1955@...>

wrote:

 

I make kefir smoothies

everyday. I mix frozen

strawberries, kefir,

banana and a little

stevia. Very tasty! I

put ice in sometimes.

Does anyone have other

recipes to use with

kefir?

[Guest guest]

Would I be correct in assuming that full fat milk must be used or could I use

skimmed? Also do you have any idea how to work out the nutritional value?

(calories, carbs etc).

I'm trying to figure out where to buy kefir grains in the UK (probably eBay) but

the websites have been checking make it sound like a very complicated process,

where the finished product will last a day or two and I really don't think I

could consume a full jar full in that time frame. If you have the time would you

be able to provide me with an idiot-proof guide? You make it sound so simple!

Thank you

Debbie

> >>>>

> >>>>>

> >>>>> I make kefir smoothies everyday. I mix frozen strawberries, kefir,

banana and a little stevia. Very tasty! I put ice in sometimes. Does anyone have

other recipes to use with kefir?

> >>>>>

> >>>

> >>

> >

> >

>

[Guest guest]

I am always amazed at how kefir is viewed as complicated-it takes less time to make a cup of tea, lol! I take my grains (which are 2 or 3 very small cauliflower looking heads) and put them in a mason jar (pint, quart, doesn't matter-it will be stronger if you use a smaller container, weaker if bigger) Pour in your milk source (skim, raw, pasteurized, etc-again, it doesn't matter) put the lid on and let it sit on the counter-DONE! The next day, pour the milk off into another jar, and refill the jar containing the grains-repeat daily, NOTHING TO IT! When I feel like my grains are getting yellowed (which they do over time), or if they have picked up an odd taste, I will rinse them off in non chlorinated water and put just a drop or two of milk in them to keep them fed, but will let them rest for a day or two, then start all over. It is really no more complicated than pouring a glass of milk, lol!!Sent from my iPadOn Dec 7, 2011, at 1:27 PM, "drunkendebbieninjamaster" <drunkendebbieninjamaster@...> wrote:

Would I be correct in assuming that full fat milk must be used or could I use skimmed? Also do you have any idea how to work out the nutritional value? (calories, carbs etc).

I'm trying to figure out where to buy kefir grains in the UK (probably eBay) but the websites have been checking make it sound like a very complicated process, where the finished product will last a day or two and I really don't think I could consume a full jar full in that time frame. If you have the time would you be able to provide me with an idiot-proof guide? You make it sound so simple!

Thank you

Debbie

> >>>>

> >>>>>

> >>>>> I make kefir smoothies everyday. I mix frozen strawberries, kefir, banana and a little stevia. Very tasty! I put ice in sometimes. Does anyone have other recipes to use with kefir?

> >>>>>

> >>>

> >>

> >

> >

>

[Guest guest]

...can you use almond milk instead?

Re: Re: Kefir

I am always amazed at how kefir is viewed as complicated-it takes less time

to make a cup of tea, lol! I take my grains (which are 2 or 3 very small

cauliflower looking heads) and put them in a mason jar (pint, quart, doesn't

matter-it will be stronger if you use a smaller container, weaker if bigger)

Pour in your milk source (skim, raw, pasteurized, etc-again, it doesn't

matter) put the lid on and let it sit on the counter-DONE! The next day,

pour the milk off into another jar, and refill the jar containing the

grains-repeat daily, NOTHING TO IT! When I feel like my grains are getting

yellowed (which they do over time), or if they have picked up an odd taste,

I will rinse them off in non chlorinated water and put just a drop or two of

milk in them to keep them fed, but will let them rest for a day or two, then

start all over. It is really no more complicated than pouring a glass of

milk, lol!!

Sent from my iPad

On Dec 7, 2011, at 1:27 PM, " drunkendebbieninjamaster "

<drunkendebbieninjamaster@...> wrote:

>

> Would I be correct in assuming that full fat milk must be used or could I

> use skimmed? Also do you have any idea how to work out the nutritional

> value? (calories, carbs etc).

>

> I'm trying to figure out where to buy kefir grains in the UK (probably

> eBay) but the websites have been checking make it sound like a very

> complicated process, where the finished product will last a day or two and

> I really don't think I could consume a full jar full in that time frame.

> If you have the time would you be able to provide me with an idiot-proof

> guide? You make it sound so simple!

>

> Thank you

> Debbie

>

>

> > >>>>

> > >>>>>

> > >>>>> I make kefir smoothies everyday. I mix frozen strawberries, kefir,

> > >>>>> banana and a little stevia. Very tasty! I put ice in sometimes.

> > >>>>> Does anyone have other recipes to use with kefir?

> > >>>>>

> > >>>

> > >>

> > >

> > >

> >

>

>

[Guest guest]

It really is very easy! Once you put the strained kefir liquid in the fridge, it quits incubating so it won't get any more tart than it was. It will keep for probably a week or so, but I make it in small batches to ensure it being fresh-with the way I do it, it is so easy to just make small amounts. The kefir grains will start to multiply very quickly, at which point you will either want to make more (it is so delicious you likely will), or to share your grains with others for the cost of shipping-I have even sold them on ebay over the years. Feel free to ask any questions. I am a huge fan of keeping it simple, and I see no need why some of the websites make it sound so complicated! When I start culturing again, I will make some videos and post them to the group. Sent from my iPadOn Dec 8, 2011, at 8:20 AM, "drunkendebbieninjamaster" <drunkendebbieninjamaster@...> wrote:

Wow that does sound easy! The website I read was very long winded and complicated. Can I then keep the kefir-liquid (second jar) in the fridge and how long is it safe to consume? Thank you do much for the information. You're a star!

Debbie

> > > >>>>

> > > >>>>>

> > > >>>>> I make kefir smoothies everyday. I mix frozen strawberries, kefir, banana and a little stevia. Very tasty! I put ice in sometimes. Does anyone have other recipes to use with kefir?

> > > >>>>>

> > > >>>

> > > >>

> > > >

> > > >

> > >

> >

> >

>

[Guest guest]

Three more ides for using your kefir:

1. smoothie popsicles

2. leather, with or without smoothie ingredients (throw it in the dehydrator at

105 for a long time (do an extra 30 degrees above room temperature really kill

all that much?)

3. rennet free cheese (http://users.sa.chariot.net.au/~dna/kefir_cheese.html)

I'm still working on the cheese, but the other two are hits around here.

[Guest guest]

Debbie, neither of those are silly questions! Yes, you would have the same

calorie content of the milk that is used with your kefir grains, provided you

are using FRESH kefir grains? The calorie count would change if you are using

powdered grains or a culture, but only slightly for either. If your grains are

fresh, go by the type of milk you use (I HIGHLY recommend RAW milk, if you can

get it)? What part of the UK are you in? I stay mostly in Cornwall or East

Anglia when I am there, and I know of small independant health food stores and

co ops in both, so if I know where you are, I might be able to help you find

better sources.

>

> This one is aimed at or anyone that can help! I know I can use any kind

of milk to make kefir in any quantity, however.... I am really struggling to

find calorific information on it. I know most people on here aren't concerned

with calories and are more focused on healthy eating (which is great and how I

will in the future) but for the time being I need to know how many calories I'm

taking in (determined to shed a lot of weight this year). Would I be correct in

assuming that whatever milk I put in (I use skimmed, I think that is low-fat in

US), I would get the same calories out? Or does the fermentation create extra

calories?

>

> I'm sorry if it sounds stupid, I just can't find the information anywhere,

only for premade stuff.

>

>

> Also for (and this is a long shot), do you know of any good online

health food stores in the UK? Can't find any locally and the only 'resource' I

can think of is Holland & Barrett which is all commercial, overpriced junk. I

can buy off UK Amazon, I just want to be sure I'm getting the right stuff for

the right price.

>

> Thank you kindly

> Debbie

>

[Guest guest]

Wow, thanks , you're always do helpful. I would using fresh grains.

Unfortunately I'm in the North East (Durham) where they seem to think healthy is

is having peas with your pie lol. Thats why I thought if there was someone with

a decent online facility, I would stand a better chance.

Debbie

> >

> > This one is aimed at or anyone that can help! I know I can use any

kind of milk to make kefir in any quantity, however.... I am really struggling

to find calorific information on it. I know most people on here aren't concerned

with calories and are more focused on healthy eating (which is great and how I

will in the future) but for the time being I need to know how many calories I'm

taking in (determined to shed a lot of weight this year). Would I be correct in

assuming that whatever milk I put in (I use skimmed, I think that is low-fat in

US), I would get the same calories out? Or does the fermentation create extra

calories?

> >

> > I'm sorry if it sounds stupid, I just can't find the information anywhere,

only for premade stuff.

> >

> >

> > Also for (and this is a long shot), do you know of any good online

health food stores in the UK? Can't find any locally and the only 'resource' I

can think of is Holland & Barrett which is all commercial, overpriced junk. I

can buy off UK Amazon, I just want to be sure I'm getting the right stuff for

the right price.

> >

> > Thank you kindly

> > Debbie

> >

>