Kefir

[Guest guest]

I found this site onthe nutritional & chemical composition of kefir prepared with whole pasteurized cow's milk:http://users.chariot.net.au/~dna/kefir-composition.htm

At this site: http://onibasu.com/archives/km/2737.htmlThe following is listed for kefir made with 2% milk:

QuoteCalories: 244.4Calories from Fat: 81.1Total Fat: 9.0 gPercent Fat: 33.2 %Saturated Fat: 5.8 gCholesterol: 20.0 mg

Sodium: 100.2 mgTotal Carbohydrate: 18.0 gDietary Fiber: 0.0 gProtein: 18.0 gVitamin A: 32.1 %Vitamin C: 0.0 %Calcium: 70.1 %Iron: 6.0 %On Mon, Jan 23, 2012 at 8:36 AM, drunkendebbieninjamaster <drunkendebbieninjamaster@...> wrote:

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

<*>

[Guest guest]

This site:http://www.goodeatsfanpage.com/CollectedInfo/MilkInformation.htmLists kefir (doesn't say what type milk) as having the following per 8 oz. serving:

210 calories9.8 g fat321 mg calciumSo,

I guess to be on the safe side, I would count an unsweetened, 8 oz serving of raw, whole milk kefir as having at least 250 calories.  Kathy MOn Mon, Jan 23, 2012 at 8:36 AM, drunkendebbieninjamaster <drunkendebbieninjamaster@...> wrote:

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

[Guest guest]

KEFIR

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Create new food

Check out how many calories in KEFIR. Get answers to all your nutrition facts questions at FitClick.

 Unrated

Posted by

drookie

Wednesday, August 5, 2009 at 3:09pm

filed under

Dairy and Eggs

 

Fat Calories:

33%

Carbohydrates Calories:

39%

Protein Calories:

29%

Carb

Protein

Fat

Calories

Common serving units

1

 

cup

 

12

9

4

120

1/2

 

cup

 

6

4

2

60

2

 

cups

 

24

18

9

240

1/4

 

cup

 

3

2

1

30

Tip: You can add any amount to your meal plan, not just common serving units. Want a KEFIR serving size to fit your carbs limit? No problem, just use the KEFIR nutrition facts serving size tool to the right.

For more foods like KEFIR click here. FitClick has over 60,000 foods and recipes with detailed nutrition information to view.

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Nutrition Facts

KEFIR

Calories 120

Calories from Fat  40

% Daily Value

Total Fat

4.5g

7%

   Saturated Fat

3g

15%

   Trans Fat

0g

 

Cholesterol

18mg

6%

Sodium

90mg

 4%

Total Carbohydrate

12g

4%

   Dietary Fiber

2g

8%

   Sugars

10g

 

Protein

9g

 18%

Vitamin A (IU)

0

0%

Vitamin C

0mg

0%

Calcium

0mg

0%

Iron

0mg

0%

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Kathy M

On Mon, Jan 23, 2012 at 8:36 AM, drunkendebbieninjamaster <drunkendebbieninjamaster@...> wrote:

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 a

[Guest guest]

Hi Debbie,

Give this a try.

http://www.therawfooddirectory.com/

It is a directory of raw food resources worldwide. It is from a website of Knowler, who is a raw food chef in the UK.

Fran

In a message dated 1/23/2012 8:37:55 A.M. Eastern Standard Time, drunkendebbieninjamaster@... writes:

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.

[Guest guest]

I've made my own Kefir for years. I got the grains off a seller from ebay about 5 years ago. I like it pretty sour. Since i'm on the Fat Sick and Nearly Dead reboot I put my grains to sleep in powdered milk, which they will stay safely for a few months in the refrigerator.

[Guest guest]

Kefir another category for our files?

Velda

On 1/23/2012 11:44 AM, Kathy M wrote:

I found this site on

the nutritional & chemical composition of kefir

prepared with whole pasteurized cow's milk:

http://users.chariot.net.au/~dna/kefir-composition.htm

At this site: http://onibasu.com/archives/km/2737.html

The following is listed for kefir made with 2% milk:

Quote

Calories: 244.4

Calories from Fat: 81.1

Total Fat: 9.0 g

Percent Fat: 33.2 %

Saturated Fat: 5.8 g

Cholesterol: 20.0 mg

Sodium: 100.2 mg

Total Carbohydrate: 18.0 g

Dietary Fiber: 0.0 g

Protein: 18.0 g

Vitamin A: 32.1 %

Vitamin C: 0.0 %

Calcium: 70.1 %

Iron: 6.0 %

On Mon, Jan 23, 2012 at 8:36 AM,

drunkendebbieninjamaster <drunkendebbieninjamaster@...>

wrote:

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

<*>

[Guest guest]

This is Dom's site which has tons of information about Kefir. Just a warning

though: think really hard before you order from him..he has a long history of

not delivering the goods!!

Carol K

---- Kathy M <spiritfire7@...> wrote:

> I found this site on

> *the nutritional & chemical composition of kefir prepared with whole

> pasteurized cow's milk*:

> http://users.chariot.net.au/~dna/kefir-composition.htm

>

> At this site: http://onibasu.com/archives/km/2737.html

> The following is listed for kefir made with 2% milk:

> Quote

>

> Calories: 244.4

> Calories from Fat: 81.1

> Total Fat: 9.0 g

> Percent Fat: 33.2 %

> Saturated Fat: 5.8 g

> Cholesterol: 20.0 mg

> Sodium: 100.2 mg

> Total Carbohydrate: 18.0 g

> Dietary Fiber: 0.0 g

> Protein: 18.0 g

> Vitamin A: 32.1 %

> Vitamin C: 0.0 %

> Calcium: 70.1 %

> Iron: 6.0 %

>

>

>

> On Mon, Jan 23, 2012 at 8:36 AM, drunkendebbieninjamaster <

> drunkendebbieninjamaster@...> wrote:

>

> > 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

> >

>

>

> --

> Kathy

[Guest guest]

is that per 8 oz serving? I L-O-V-E Kefir!! and am on a "diet" ... I may have to eliminate it completely! boohoo I love it soooo much I cant just have a 8 oz serving a day I have a few LOL Patti

On 1/23/2012 11:44 AM, Kathy M wrote:

I found this site on

the nutritional & chemical composition of kefir

prepared with whole pasteurized cow's milk:

http://users.chariot.net.au/%7Edna/kefir-composition.htm

At this site: http://onibasu.com/archives/km/2737.html

The following is listed for kefir made with 2% milk:

Quote

Calories: 244.4

Calories from Fat: 81.1

Total Fat: 9.0 g

Percent Fat: 33.2 %

Saturated Fat: 5.8 g

Cholesterol: 20.0 mg

Sodium: 100.2 mg

Total Carbohydrate: 18.0 g

Dietary Fiber: 0.0 g

Protein: 18.0 g

Vitamin A: 32.1 %

Vitamin C: 0.0 %

Calcium: 70.1 %

Iron: 6.0 %

On Mon, Jan 23, 2012 at 8:36 AM,

drunkendebbieninjamaster <drunkendebbieninjamaster@...>

wrote:

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

<*>

[Guest guest]

Patti, I know you mentioned that calorie counts are important to you, so please

don't think I am trying to sway you from that, BUT.... I am more a fan of making

calories COUNT, rather than counting THEM, and kefir is certainly calories worth

taking in-especially if made with raw milk. With raw milk, it will quite

virtually digest itself, and since kefir is so beneficial to breaking down and

digesting other foods, it would certianly be worth keeping in your diet. I say

don't deprive your body of such a wonderful source of good nutrition, despite

how many calories are in it!

> >

> >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

> >>

> >

> >

> >--

> >Kathy

> >

>

[Guest guest]

i also make piima yogurt... i LOVE that too haha I guess I just need to reign myself in LOL I make my own kombucha tea & also lacto-ferment veggies so I do get my quota of beneficial foods I got my Vitamix last week & am LOVING IT!! Patti From: <berrywell@...> Sent: Monday, January 23, 2012 8:19 PM Subject: Re: Kefir

Patti, I know you mentioned that calorie counts are important to you, so please don't think I am trying to sway you from that, BUT.... I am more a fan of making calories COUNT, rather than counting THEM, and kefir is certainly calories worth taking in-especially if made with raw milk. With raw milk, it will quite virtually digest itself, and since kefir is so beneficial to breaking down and digesting other foods, it would certianly be worth keeping in your diet. I say don't deprive your body of such a wonderful source of good nutrition, despite how many calories are in it!

> >

> >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

> >>

> >

> >

> >--

> >Kathy

> >

>

[Guest guest]

That is really cute......now go to bed...KathyOn Mon, Jan 23, 2012 at 9:42 PM, patti <patti720@...> wrote:

i also make piima yogurt... i LOVE that too haha I guess I just need to reign myself in LOL  I make my own kombucha tea & also lacto-ferment veggies so I do get my quota of beneficial foods   I got my Vitamix last week & am LOVING IT!! 

 

Patti 

From: <berrywell@...>

Sent: Monday, January 23, 2012 8:19 PM

Subject: Re: Kefir

 

Patti, I know you mentioned that calorie counts are important to you, so please don't think I am trying to sway you from that, BUT.... I am more a fan of making calories COUNT, rather than counting THEM, and kefir is certainly calories worth taking in-especially if made with raw milk. With raw milk, it will quite virtually digest itself, and since kefir is so beneficial to breaking down and digesting other foods, it would certianly be worth keeping in your diet. I say don't deprive your body of such a wonderful source of good nutrition, despite how many calories are in it!

> >

> >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

> >>

> >

> >

> >--

> >Kathy

> >

>

-- Kathy

[Guest guest]

You are welcome, Debbie. Peas with your pie ARE healthy-as long as they are mushie and have mint, lol.Sent from my iPadOn Jan 23, 2012, at 12:20 PM, "drunkendebbieninjamaster" <drunkendebbieninjamaster@...> wrote:

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

> >

>

[Guest guest]

That's the way it is here at the nursing home.

They think all us old folks, even diabetics, crave sweets. Praise God I finally get to go home tomorrow.

Ann

On Jan 23, 2012 9:04 PM, " Berry " <berrywell@...> wrote:

 

You are welcome, Debbie.  Peas with your pie ARE healthy-as long as they are mushie and have mint, lol.Sent from my iPadOn Jan 23, 2012, at 12:20 PM, " drunkendebbieninjamaster " <drunkendebbieninjamaster@...> wrote:

 

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

> >

>

[Guest guest]

Thank you very helpful

Debbie

>

> Hi Debbie,

>

> Give this a try.

>

> _http://www.therawfooddirectory.com/_ (http://www.therawfooddirectory.com/)

>

> It is a directory of raw food resources worldwide. It is from a website

> of Knowler, who is a raw food chef in the UK.

>

> Fran

>

>

> In a message dated 1/23/2012 8:37:55 A.M. Eastern Standard Time,

> drunkendebbieninjamaster@... writes:

>

> 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.

>

[Guest guest]

I'm glad you've started this discussion because this is the brand I've purchased also. I have tried the flavored ones, in fact, I have two bottles sitting in my fridge right now. I couldn't get the unflavored one down. Since this is something I want to try to make very soon from scratch, I'm anxious to see how someone who makes their own AND has experienced the ones sold in stores compares the two.

I had my gall bladder out last year and it didn't make a lot of difference in the my digestion, although it needed to be removed because of stones. So, am VERY big into digestion aids also. I absolutely refuse to live on Prilosec.

I just joined the Kefir group in hopes of finding some good Kefir grains. I've heard nothing but good things about drinking your own home brew..

             Amedee

TXIMPS - Regional Coordinator (min pins)

www.minpinrescue.org

214-914-8440

NU-VET - Number One Vitamin Supplement for dogs and cats

1-800-474-7044 (ID Code 15024)

All commissions go directly towards RESCUE

Want a sample? Let me know!

-- Kefir

I have for a long time have kept digestive health a high priority and the discussion on Kefir peaked my interest so I went to my local health food store to see if I could buy either Kefir already made or the starter. They didn't have the starter but they did sell an organic already made Kefir. They had flavored versions but I choose the plain just in case I wanted to make my own. I am glad I tried it first because to me it is not all that pleasant tasting.This is the product I tried.http://www.lifeway.net/Products/OrganicKefir/HeliosKefir/HeliosNutritionOrganicPlain.aspxTom

[Guest guest]

my first try with kefir was with Lifeway brand & I gagged! BUT I found myself craving it & the more I drank it the more accustomed to the taste I became... Then that led me on to find that you can actually make it yourself! I went to youtube & lo & behold there were several videos on how to make it! I ordered my grains from ebay & 3 years later I am in LOVE with Kefir! I make smoothies out of it, I make cream cheese out of it, I use the whey for cultured veggies. I have tried to convert people at work & family & friends... but of course when I mention that you leave it out on the counter for 12 to 24 hours people freak! LOL Oh yeah & I dont even like buttermilk! Patti From: tmatuschak <pmatus@...> Sent: Wednesday, January 25, 2012 1:06 PM Subject: Kefir

I have for a long time have kept digestive health a high priority and the discussion on Kefir peaked my interest so I went to my local health food store to see if I could buy either Kefir already made or the starter. They didn't have the starter but they did sell an organic already made Kefir. They had flavored versions but I choose the plain just in case I wanted to make my own. I am glad I tried it first because to me it is not all that pleasant tasting.

This is the product I tried.

http://www.lifeway.net/Products/OrganicKefir/HeliosKefir/HeliosNutritionOrganicPlain.aspx

Tom

[Guest guest]

You can try making other products using the kefir. For me, that really helped

and over time I got more accustomed to the taste. I use kefir as a base for

smoothies. I also strain off the whey to thicken it and then stir it into pastas

like one would a cream cheese. I mix it with acids to make a creamy/buttermilky

salad dressing. I also use it as a mayo substitute in tunasalad, chix salad,

etc. It really lends itself to a million things and many of those million things

help to disquise the taste.

Also, the grains really do make a difference. I've found that the bigger grains

make a more 'kefiry' final taste. The smaller, more delicate grains make a more

delicate flavor in my opinion. Of course, how long you allow the grains to sit

in the milk affecte the taste, too. BION, the milk they've been in makes a big

difference. My first grains came from a friend who used goat milk. Even once I

put the grains only in cow milk, that kefir tasted like goats for a very long

time. I wasn't a fan.

Oh, also I use it for baking instead of buttermilk. It makes the most beautiful

biscuits with a lovely brown, speckled color. I know this probably ruins all the

beneficial stuff, but it they sure are beautiful!

Beth

>

> I'm glad you've started this discussion because this is the brand I've

> purchased also. I have tried the flavored ones, in fact, I have two bottles

> sitting in my fridge right now. I couldn't get the unflavored one down.

> Since this is something I want to try to make very soon from scratch, I'm

> anxious to see how someone who makes their own AND has experienced the ones

> sold in stores compares the two.

>

> I had my gall bladder out last year and it didn't make a lot of difference

> in the my digestion, although it needed to be removed because of stones. So

> am VERY big into digestion aids also. I absolutely refuse to live on

> Prilosec.

>

> I just joined the Kefir group in hopes of finding some good Kefir

> grains. I've heard nothing but good things about drinking your own home

> brew..

>

>

>

>

>             

>

> Amedee

> TXIMPS - Regional Coordinator (min pins)

> www.minpinrescue.org

> 214-914-8440

>

> NU-VET - Number One Vitamin Supplement for dogs and cats

> 1-800-474-7044 (ID Code 15024)

> All commissions go directly towards RESCUE

> Want a sample? Let me know!

>

> -- Kefir

>

>

> I have for a long time have kept digestive health a high priority and the

> discussion on Kefir peaked my interest so I went to my local health food

> store to see if I could buy either Kefir already made or the starter. They

> didn't have the starter but they did sell an organic already made Kefir.

> They had flavored versions but I choose the plain just in case I wanted to

> make my own. I am glad I tried it first because to me it is not all that

> pleasant tasting.

>

> This is the product I tried.

>

> http://www.lifeway

> net/Products/OrganicKefir/HeliosKefir/HeliosNutritionOrganicPlain.aspx

>

> Tom

>

[Guest guest]

Here is a link that might further answer some kefir questions. Also has some

pictures that might be helpful.

http://www.spiritofhealthkc.com/wp/wp-content/uploads/2012/01/Kefir-In-Short.pdf

Carol K

[Guest guest]

let it keep fermenting.. in winter it takes a bit longer if you home is on the cool side. Patti From: Robbin

<diciacco1@...> Vitamix < > Sent: Sunday, January 29, 2012 12:20 PM Subject: Kefir

15 hours and it still seems runny.

•Robbin

[Guest guest]

Kefir isn't thick is it?  I thought it was just like drinking milk but with the added tartness.Rena

If 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 Sun, Jan 29, 2012 at 11:20 AM, Robbin <diciacco1@...> wrote:

 

15 hours and it still seems runny.

•Robbin

[Guest guest]

Maybe it's ready then. I'll put it in the fridge and see what happens •Robbin On Jan 29, 2012, at 3:05 PM, Rena Glubay <jp17aday@...> wrote:

Kefir isn't thick is it? I thought it was just like drinking milk but with the added tartness.Rena

If 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 Sun, Jan 29, 2012 at 11:20 AM, Robbin <diciacco1@...> wrote:

15 hours and it still seems runny.

•Robbin

[Guest guest]

I live in south Florida. I keep it 78 in the house or I freeze •Robbin On Jan 29, 2012, at 1:53 PM, patti <patti720@...> wrote:

let it keep fermenting.. in winter it takes a bit longer if you home is on the cool side. Patti From: Robbin

<diciacco1@...> Vitamix < > Sent: Sunday, January 29, 2012 12:20 PM Subject: Kefir

15 hours and it still seems runny.

•Robbin

[Guest guest]

mine is thicker than milk & creamy Patti From: Robbin <diciacco1@...> " " < > Cc: " " < > Sent: Sunday, January 29, 2012 2:08 PM Subject: Re: Kefir

Maybe it's ready then. I'll put it in the fridge and see what happens •Robbin On Jan 29, 2012, at 3:05 PM, Rena Glubay <jp17aday@...> wrote:

Kefir isn't thick is it? I thought it was just like drinking milk but with the added tartness.Rena

If 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 Sun, Jan 29, 2012 at 11:20 AM, Robbin <diciacco1@...> wrote:

15 hours and it still seems runny.

•Robbin

[Guest guest]

Kefir is supposed to be thick. I ferment mine in 1 quart canning jars. My grains that I use are quite large, so for me, this quantity of milk is just right. Once it is fermented, I remove the grains (I use a plastic spoon), and add the grains to a fresh glass canning jar of milk. I leave the new unfermented jar lightly covered on the counter (I cover with a piece of cotton fabric with a rubber band around the jar) out of direct sun, and let ferment again. The process is endless as long as you properly care for the grains.

As for the fermented jar, I cover the top with a canning jar lid, shake it, and then place this into the refrigerator. This is great to drink on its own, add to smoothies, or use as a cheese/cream substitute when making tomato pasta sauces or mushrooms gravies etc. It adds a healthful kick, plus simulates the rich creamy goodness of a cheese.

(If you don't shake the jar after you collect the grains, it will be really thick and chunky. Kind of like pourable cream with chunks of sour cream dropped into it.)

If your grains were mailed to you, it could take a few more days to wake them up. If you picked them up directly from a local source, they usually work right from the get go. If you see no fermentation after another day or so, then simply strain out the grains, and put them into a smaller FRESH batch of milk, and try to ferment them again. If they are tiny grains, and you place them into a large quantity of milk, it will take a whole lot longer to ferment them. Try adding them to a smaller quanity of milk and see if they don't PERK UP.

<)))><

From: [mailto: ] On Behalf Of Rena GlubaySent: Sunday, January 29, 2012 3:05 PM Subject: Re: Kefir

Kefir isn't thick is it? I thought it was just like drinking milk but with the added tartness.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 Sun, Jan 29, 2012 at 11:20 AM, Robbin <diciacco1@...> wrote:

15 hours and it still seems runny. •Robbin

[Guest guest]

I bought them on eBay through the lady who was recommended here. I put the picture in the refrigerator already. I didn't take the grains out but I guess I should now with a plastic spoon. I followed her directions. •Robbin On Jan 29, 2012, at 3:25 PM, " DeMarco" <jdemarc2@...> wrote:

Kefir is supposed to be thick. I ferment mine in 1 quart canning jars. My grains that I use are quite large, so for me, this quantity of milk is just right. Once it is fermented, I remove the grains (I use a plastic spoon), and add the grains to a fresh glass canning jar of milk. I leave the new unfermented jar lightly covered on the counter (I cover with a piece of cotton fabric with a rubber band around the jar) out of direct sun, and let ferment again. The process is endless as long as you properly care for the grains.

As for the fermented jar, I cover the top with a canning jar lid, shake it, and then place this into the refrigerator. This is great to drink on its own, add to smoothies, or use as a cheese/cream substitute when making tomato pasta sauces or mushrooms gravies etc. It adds a healthful kick, plus simulates the rich creamy goodness of a cheese.

(If you don't shake the jar after you collect the grains, it will be really thick and chunky. Kind of like pourable cream with chunks of sour cream dropped into it.)

If your grains were mailed to you, it could take a few more days to wake them up. If you picked them up directly from a local source, they usually work right from the get go. If you see no fermentation after another day or so, then simply strain out the grains, and put them into a smaller FRESH batch of milk, and try to ferment them again. If they are tiny grains, and you place them into a large quantity of milk, it will take a whole lot longer to ferment them. Try adding them to a smaller quanity of milk and see if they don't PERK UP.

<)))><

From: [mailto: ] On Behalf Of Rena GlubaySent: Sunday, January 29, 2012 3:05 PM Subject: Re: Kefir

Kefir isn't thick is it? I thought it was just like drinking milk but with the added tartness.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 Sun, Jan 29, 2012 at 11:20 AM, Robbin <diciacco1@...> wrote:

15 hours and it still seems runny. •Robbin