Guest guest Posted August 29, 2003 Report Share Posted August 29, 2003 it's easy to make kefir very effervescent if you keep the lid on tight and put it in the fridge (after removing the grains) for a few days. i usually drink it that way because i love the fizz. mike parker --- In , " opalv214 " <opalv@h...> wrote: > Hi All, > > I just had to try this commercial kefir from Canada. > It's Russian style and on lid label it says the > following: > > Kefirvecsence > The Champansky Effect > > This kefir was very effervecsent (spelling?) and tasted like > it had a hint of Champagne in it. Wow ! I liked it and > was quite different from other kefir's I've tasted. > The company that makes it is called Liberte. Is this how Russians > make their kefir? Wonder what kind of grains they use? > Anyone ever try this kefir? Any thoughts? > > TIA > -Vee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2003 Report Share Posted August 29, 2003 TIA VEE wrote: > I just had to try this commercial kefir from Canada. > It's Russian style and on lid label it says the > following: > > Kefirvecsence > The Champansky Effect > > This kefir was very effervecsent (spelling?) and tasted like > it had a hint of Champagne in it. Wow ! I liked it and > was quite different from other kefir's I've tasted. > The company that makes it is called Liberte. Is this how Russians > make their kefir? Wonder what kind of grains they use? > Anyone ever try this kefir? Any thoughts? Yeap, I do. I also know real kefir from Estonia (former Soviet Union, now again a baltic Republic) and other European countries. I am also making kefir myself, not the commercial stuff, but the real thing with so-called kefir grains. As far as I can say, they (Liberté) make the real thing, Russian kefir. Even the package, this plastic can, is Russian .... ever seen a website about Dairy products from the former Soviet Union? You would recognise the same type of plastic can there. I even managed to get the same champagne-effect, though this is actually a " by-product " because of the storing in the shelfs I believe. That's how you do it: Make your kefir as usual using kefir grains. Strain them slightly premature (or mature depending on how tart you like the taste). Fill the strained kefir in a jar with a screw-on lid ... one that seals tight. Should not be filled more than 3/4 or you will get a kefir bomb. Let stand in room temperature for another 24 hours. Shake (carefully or your kefir may get wings and starts flying around your ears) to dissolve the curds again. Refridgerate. ... Enjoy. It takes a bit of practice though to find the right timing for all the processes, but yes, it's not a big deal once you get a bit of " Fingerspitzengefühl " . Good luck! Quote Link to comment Share on other sites More sharing options...
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