Re: Introduction, Brittni - Northern California

[Guest guest]

I put the grains in a fresh jar and cover them with milk.. (we use half

gallon jars.. and fill it with about...6-7 cups of milk.. we have about

a 1/2 cup to a 1 cups worth of kefir grains..)

then I shake it up real good (with a lid on of course.. hehe). I then

let it sit in the cabinet, OH and when you leave it, make sure the lid

isn't on perfectly tight. unscrew it a bit so the gas will be able to

release.

then when ever I think about it I go in & tighten the lid, shake it,

then loosen the lid again.(about 2 times a day) i do this until is

separates into 2 layers.. a clear yellow whey layer and a thick creamy

kefir yogurt layer.. this normally takes 2 days.

then people have different techniques to getting the whey out.. one

would be to carefully pour all the contents into a strainer over bowl..

let the whey drain through. then quickly move the strainer to another

bowl. and process as usual (mix it around untill all the kefir yogurt is

out of the grains).

the way I have been doing it latly has been to take a butter knife and

gentlly move it along the edge until it hits the whey layer.. then i

tilt the jar slowly and lift the knife so it makes a perfect path for

the whey to escape.. I haven't mastered it yet. but it seems to work

better for me. once all or most of the whey is gone i then process it as

normal. (strainer over a bowl)

I prefer kefir yogurt to kefir, because its thicker and creamier.. my

favorite is sheep kefir yogurt.. its this thickest and creamiest.. then

goat kefir yogurt.. I have never tried it with cow.. so i have no idea

if it would work or not.

heres a good video.. this is where i learned about kefir yogurt! :-)

~Brittni