kefir ISO tibetan milk mushroom

[Guest guest]

Hello. I'm looking for a tibetan milk mushroom for making kefir.

Thanks! Amy

[Guest guest]

Amy,

Those are the same as Kefir grains, many people on the list have them. I have

extra and can share with you if you can't find anyone else. I will be in the

cities on Tuesday and Thursday this week.

>

> Hello. I'm looking for a tibetan milk mushroom for making kefir.

> Thanks! Amy

>

[Guest guest]

Amy,

Those are the same as Kefir grains, many people on the list have them. I have

extra and can share with you if you can't find anyone else. I will be in the

cities on Tuesday and Thursday this week.

>

> Hello. I'm looking for a tibetan milk mushroom for making kefir.

> Thanks! Amy

>

[Guest guest]

Thanks for the clarification! I'm new to this and someone had recommended the

mushroom like it was different than the grains. One more question: Do you need

the grains to keep making it or can you just reserve some from a prior batch and

keep it going? I'm using raw milk and some sources say that the milk bacteria

takes over the kefir bacteria and eventually you need to go back to grains.

[Guest guest]

Thanks for the clarification! I'm new to this and someone had recommended the

mushroom like it was different than the grains. One more question: Do you need

the grains to keep making it or can you just reserve some from a prior batch and

keep it going? I'm using raw milk and some sources say that the milk bacteria

takes over the kefir bacteria and eventually you need to go back to grains.

[Guest guest]

Amy,

To keep making it you will need grains. I think what you are talking about by

retaining some of the batch you made to make another batch (like you can do with

some yogurts) is the kefir packets that you can get at the health food stores.

It is not the same--sorry! They won't grow grains from those packets. I think

it is yogourmet that markets it.

To keep your grains going is pretty simple.

Put grains in jar (quart is a nice size), cover with milk (I use cow or goat or

both), cover, let sit on counter overnight up to 48 hours depending on your

taste. At that time, strain out the grains (non metal strainer best), put

grains in new jar and cover with milk for the next batch, drink the kefir that

you strained.

Simple!

I have just made a pressed kefir cheese too. Going to let it age for a bit but

I think it will be great. I make a lot of kefir cheese. I have also used extra

kefir in gravy. Been told you can use it in soup bases but have not done that

yet. I have too much other milk stuff to use so have not tried that one.

I do make kefir ice for the kids and they love it.

>

>

>

> Thanks for the clarification! I'm new to this and someone had recommended the

mushroom like it was different than the grains. One more question: Do you need

the grains to keep making it or can you just reserve some from a prior batch and

keep it going? I'm using raw milk and some sources say that the milk bacteria

takes over the kefir bacteria and eventually you need to go back to grains.

>