Guest guest Posted June 6, 2003 Report Share Posted June 6, 2003 I uploaded a file showing how to make Kefiili, for anyone interested. I also updated the Kimchi PDF (not much, it is just that I forgot to mention to rinse off the salt!!!). -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2003 Report Share Posted December 20, 2003 Heidi, May I ask, how many people are going thru 1/2 gal. a day? How and when are you using the kefir? Ex. drinking a glass plain before/after each meal, as a meal, what? Thanks, Kathy > > Del: > > Mine have gone as long as a month, but then, my kitchen is probably > inundated with viili spores. It may be a good idea to dry some on a cloth ... > that is how Dom says they used to save viili spores. > > The kefir itself is MUCH more robust than the " thick " viili bacteria. > So far what has happened to folks I've talked to is that the kefiili > " went thin " but the kefir didn't die. > > I pull my backups out of the fridge every so often and make kefir from them > to make sure they are ok. If I get too much kefiili I bake with it, make kefir cheese, > or give it to the chickens, or make jerky. But we go through half a gallon of > it a day, easy. > > BTW I was reading something on GF baking and it mentioned that adding > acid to bread makes it come out better, which is the logic behind using > vinegar and " dough enhancer " . That may be why kefiili makes such > a good additive to cookies and bread ... well, there are probably other > reasons too, like all those polysaccharides. But really, I can't believe > the difference in baked goods! > > -- Heidi > > > > >What is the longest time to let kefir grains " rest " in the fridge? > >Also what is the longest time to keep kefir in the fridge? I am the > >only on eating it and all of a sudden I had too much so I put it to > >rest and I think it's been resting 2 weeks! It's on the counter now > >and I hope it's okay. I had some kefir also in the fridge that long. > >When I pulled it out just now to eat some, it had returned to a milk > >stage, sorta. Still tasted good and when I stirred it, it started to > >thicken a little or it may have been my imagination. > > > >Del > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2003 Report Share Posted December 20, 2003 > > Del: > > Mine have gone as long as a month, but then, my kitchen is probably > inundated with viili spores. It may be a good idea to dry some on a cloth ... --->Dry some grains on a cloth? For how long and then what? Should I first just see what they do? I put them " out " last night, this morning they look okay.<--- > that is how Dom says they used to save viili spores. --->I don't really care for the Dom site. I find it hard to find info and when you do find it, I don't think he does a good job of writing it! Just me, I guess! Most do like it according to here!<--- > > The kefir itself is MUCH more robust than the " thick " viili bacteria. > So far what has happened to folks I've talked to is that the kefiili > " went thin " but the kefir didn't die. > > I pull my backups out of the fridge every so often and make kefir from them > to make sure they are ok. --->I was doing find until I got about 3 gallons all of a sudden!<--- If I get too much kefiili I bake with it, make kefir cheese, --->I am still not " there " yet with making all that. Right now I am spending almost all my time in the kitchen<--- > or give it to the chickens, or make jerky. But we go through half a gallon of > it a day, easy. > > BTW I was reading something on GF baking and it mentioned that adding > acid to bread makes it come out better, which is the logic behind using > vinegar and " dough enhancer " . That may be why kefiili makes such > a good additive to cookies and bread ... well, there are probably other > reasons too, like all those polysaccharides. But really, I can't believe > the difference in baked goods! --->Just when I am getting ready to do all my christmas baking. I think I messed up big time! <--- > > -- Heidi Thanks, Del > > > > >What is the longest time to let kefir grains " rest " in the fridge? > >Also what is the longest time to keep kefir in the fridge? I am the > >only on eating it and all of a sudden I had too much so I put it to > >rest and I think it's been resting 2 weeks! It's on the counter now > >and I hope it's okay. I had some kefir also in the fridge that long. > >When I pulled it out just now to eat some, it had returned to a milk > >stage, sorta. Still tasted good and when I stirred it, it started to > >thicken a little or it may have been my imagination. > > > >Del > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2003 Report Share Posted December 20, 2003 > May I ask, how many people are going thru 1/2 gal. a day? How and when >are you using the kefir? Ex. drinking a glass plain before/after each meal, as a >meal, what? > >Kathy Well, some of mine goes to the chickens. Some goes to baking. Some goes to making jerky. Some goes to smoothies. A lot goes to my DH's " desserts " which consist of a pile of ice cream or sherbert with kefiili poured on top. There are 3 people who eat/drink it (kefiili is rather solid unless you run it thru a blender), and 10 chickens, and me cooking. For the baking, I use kefiili instead of the liquid called for in cookies, cakes, and breads. It makes the product softer and moister, and seems to keep it from molding. I also use it to tenderize and flavorize meat. I suspect it would make excellent ice cream too, but I haven't tried that yet. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2003 Report Share Posted December 20, 2003 >Mine have gone as long as a month, but then, my kitchen is probably >> inundated with viili spores. It may be a good idea to dry some on a >cloth ... >--->Dry some grains on a cloth? For how long and then what? Should I >first just see what they do? I put them " out " last night, this >morning they look okay.<--- No, dry some of the liquid. Just spread some on a cloth (or coffee filter) and let it dry. You can dry the grains too, but they are difficult to revive, in my experience. Drying the liquid just saves the " viili " part of the equation. --->I don't really care for the Dom site. I find it hard to find info >and when you do find it, I don't think he does a good job of writing >it! Just me, I guess! Most do like it according to here!<--- Organizing information is a tricky thing, and it is one of MY soapboxes too (though usually I soapbox about THAT when talking to programmers). However, Dom has nice long emails about various cultural things in the kefir list, and that was where I learned about the viili. --->I was doing find until I got about 3 gallons all of a sudden!<--- How do you have ROOM for 3 gallons? I put the grains in the fridge as soon as I have one gallon " ahead " , and take them out again when we are down to half a gallon. >If I get too much kefiili I bake with it, make kefir cheese, >--->I am still not " there " yet with making all that. Right now I am >spending almost all my time in the kitchen<--- I can empathize, believe me! But you can just use the kefir in whatever you are cooking, just toss it in instead of milk or water in a baking recipe. For kefir cheese, just drape a clean towel over a big strainer (or line it with coffee filters) and pour the kefir into it, and let it set on the counter for hours until it gets solid. The cheese keeps a LONG time in the fridge, and mixed with smoked salmon or dried onions or whatever is a great holiday spread (use it instead of cream cheese). --->Just when I am getting ready to do all my christmas baking. I >think I messed up big time! <--- Why messed up? If you have 3 gallons you are all set! If the kefir is thin, you can still use it. It will likely thicken up though if you set the kefir container in a container of water. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2003 Report Share Posted December 20, 2003 > > >Mine have gone as long as a month, --->as long as a month, what, resting??<---- > > No, dry some of the liquid. Just spread some on a cloth (or > coffee filter) and let it dry. You can dry the grains too, > but they are difficult to revive, in my experience. Drying > the liquid just saves the " viili " part of the equation. --->What do you do with it once it is dry??<---- > > Organizing information is a tricky thing, and it is > one of MY soapboxes too (though usually I soapbox > about THAT when talking to programmers). However, Dom > has nice long emails about various cultural things in the kefir > list, and that was where I learned about the viili. --->I don't think I have been there?<--- > > > How do you have ROOM for 3 gallons? I put the grains in the > fridge as soon as I have one gallon " ahead " , and take them > out again when we are down to half a gallon. --->It's tight but I use a spare fridge in the basement. Okay that is what I will do for now on, 1 gallon will be my max to make and then rest.<--- > > I can empathize, believe me! But you can just use the kefir > in whatever you are cooking, just toss it in instead of > milk or water in a baking recipe. For kefir cheese, just > drape a clean towel over a big strainer (or line it with > coffee filters) and pour the kefir into it, and let it set > on the counter for hours until it gets solid. The cheese > keeps a LONG time in the fridge, and mixed with smoked > salmon or dried onions or whatever is a great holiday > spread (use it instead of cream cheese). >--->Easier said then done this time of year. I should have already done that. Maybe next year I will be more organized with this.<--- > > Why messed up? If you have 3 gallons you are all set! > If the kefir is thin, you can still use it. It will likely > thicken up though if you set the kefir container in > a container of water. --->I DID have 3 gallons but that is what I have been eating while the grains were resting. Now I have about 1/2 gallon left that kefir. Oh, and today I was eating some of it and all of a sudden I felt something weird and it was a large piece of grains! So I ate it! I don't know how I missed that big of a piece of grains!<--- > > -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2003 Report Share Posted December 20, 2003 Heidi, Thanks for filling me in on how you use your fermented milk. I feel like I can't quite keep up with the production as my biggest kefir-eater doesn't like my homemade kefir! As far as baking, I do use my kefir sometimes in pancakes etc. I always feel though, that I am destroying the good bacteria with heat. What do you know about this? Kathy --- In , Heidi Schuppenhauer <heidis@t...> wrote: > > > May I ask, how many people are going thru 1/2 gal. a day? How and when > >are you using the kefir? Ex. drinking a glass plain before/after each meal, as a > >meal, what? > > > >Kathy > > Well, some of mine goes to the chickens. > Some goes to baking. Some goes to making jerky. Some goes to > smoothies. A lot goes to my DH's " desserts " which consist of > a pile of ice cream or sherbert with kefiili poured on top. > There are 3 people who eat/drink it (kefiili is rather solid unless > you run it thru a blender), and 10 chickens, and me cooking. > > For the baking, I use kefiili instead of the liquid called > for in cookies, cakes, and breads. It makes the product > softer and moister, and seems to keep it from molding. > I also use it to tenderize and flavorize meat. I suspect > it would make excellent ice cream too, but I haven't tried > that yet. > > -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2003 Report Share Posted December 20, 2003 >--->It's tight but I use a spare fridge in the basement. Okay that is >what I will do for now on, 1 gallon will be my max to make and then >rest.<--- And put some spare grains away as soon as you can! >--->I DID have 3 gallons but that is what I have been eating while >the grains were resting. Now I have about 1/2 gallon left that kefir. If that kefir is still thick, add a dollop to the batch that is brewing, which should thicken it up. How is the batch that is brewing doing, anyway? If it isn't thick after a day, put it in the fridge and see if that thickens it. BTW I think I figured out another variable: What shape is your brewing container, and is it airtight? Viili is aerobic, I believe, as are some of the other kefir microbes. So they like a large surface area and oxygen. My brewing container happens to be not very airtight, and for awhile I was just putting a piece of cotton over the lid of the mason jar with a rubberband. I notice it brews faster when there is more airspace at the top, which I was thinking was because there is more milk in that case, but now I'm thinking it has to do with oxygen. The " recipe " for starting viili from buttermilk makes a point of using a bowl (max surface area) with no cover. >Oh, and today I was eating some of it and all of a sudden I felt >something weird and it was a large piece of grains! So I ate it! I >don't know how I missed that big of a piece of grains!<--- Uh oh, now it will grow inside you!!!! <joke, really> I miss them all the time, the kefiili is so thick. But also they seem to sprout spontaneously, I find these tiny ones just growing freely when it gets left in the fridge. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2003 Report Share Posted December 20, 2003 >Heidi, > >Thanks for filling me in on how you use your fermented milk. I feel like I can't >quite keep up with the production as my biggest kefir-eater doesn't like my >homemade kefir! Well, just put the grains in the fridge. You don't have to make more than you need, ever. Just let them out of the fridge at least once a week or so to make a batch, then add fresh milk. I put the fermenting container, milk+grains, in the fridge. Then take it out when I'm running low, let it ferment, take the grains out for a new batch with fresh milk. Then put it back in the fridge if we aren't using much. > As far as baking, I do use my kefir sometimes in pancakes >etc. I always feel though, that I am destroying the good bacteria with heat. >What do you know about this? Sure, heating kills the bacteria. How many bacteria does a girl need in a day though? Some folks make do with a couple of teeny probiotic pills, and for me, anyway, I'm getting a big doses of kimchi and various kefir things all day: I'm not worried about being short on bacteria! What you DO get from kefir pancakes is a better pancake, and likely some of the " bad " stuff in grains neutralized, plus some added nutrients from the kefir. Also I don't do well with casein, so using kefir means I CAN put a milk-like substance in pancakes or cookies and eat them without discomfort (the casein in kefir seems to be denatured enough that it doesn't bother me). -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2003 Report Share Posted December 20, 2003 > > >--->It's tight but I use a spare fridge in the basement. Okay that is > >what I will do for now on, 1 gallon will be my max to make and then > >rest.<--- > > And put some spare grains away as soon as you can! --->I think I am still waiting to hear how to put some spare grains away. Foegive me if you have already said.<--- > > > >--->I DID have 3 gallons but that is what I have been eating while > >the grains were resting. Now I have about 1/2 gallon left that kefir. > > If that kefir is still thick, add a dollop to the batch that is brewing, > which should thicken it up. How is the batch that is brewing > doing, anyway? If it isn't thick after a day, put it in the fridge > and see if that thickens it. > > BTW I think I figured out another variable: What shape is your > brewing container, and is it airtight? Viili is aerobic, I believe, > as are some of the other kefir microbes. So they like a large > surface area and oxygen. My brewing container happens to > be not very airtight, and for awhile I was just putting a piece > of cotton over the lid of the mason jar with a rubberband. --->It's a large mouth square 1/2 gallon jar. The opening is round with a plastic lid. I did have the lid on tight. Thanks for reminding me. So did you stop using the piece of cloth with a rubber band? Why? <--- > I notice it brews faster when there is more airspace at the > top, which I was thinking was because there is more milk > in that case, but now I'm thinking it has to do with oxygen. --->So, I ask again, what are you covering with?<--- > > The " recipe " for starting viili from buttermilk makes a point > of using a bowl (max surface area) with no cover. --->Using pasturized buttermilk? Ummm, what dies that taste like? I would not like leaving it sit on the counter for 24 hours with no cover. No telling what would fall in!<--- > > > >Oh, and today I was eating some of it and all of a sudden I felt > >something weird and it was a large piece of grains! So I ate it! I > >don't know how I missed that big of a piece of grains!<--- > > Uh oh, now it will grow inside you!!!! <joke, really> I miss them > all the time, the kefiili is so thick. But also they seem to > sprout spontaneously, I find these tiny ones just growing > freely when it gets left in the fridge. --->Uh Oh, I had the wrong jar! (don't laugh, I haven't been into the wine, but that sounds like a good idea) I was eating from the grains jar and had the kefir sitting on the counter! Actually the grains jar was thick and the kefir had gone thin. I just now took the grains out and put some of the kefir with it and some new milk and started the 24 hours fermenting time. I put a cloth top on with a rubber band. I think It will be okay now.<--- > > > -- Heidi Del Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 21, 2003 Report Share Posted December 21, 2003 >--->Uh Oh, I had the wrong jar! (don't laugh, I haven't been into the >wine, but that sounds like a good idea) I was eating from the grains >jar and had the kefir sitting on the counter! Actually the grains jar >was thick and the kefir had gone thin. I just now took the grains out >and put some of the kefir with it and some new milk and started the >24 hours fermenting time. I put a cloth top on with a rubber band. I >think It will be okay now.<--- Oh well at least you caught it before you (or the dog!) ate ALL the grains! I put my grains jar in the fridge to rest and sometimes my DH starts to use that one ... so now I put the grains jar and the backups out in the garage. He's afraid to touch stuff out in the garage, because that's where I keep yecchy stuff for the animals too ... -- Heidi Quote Link to comment Share on other sites More sharing options...
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