RE: Making Kefir, sour cream questions

[Guest guest]

IMO: even brief pasteurization of your milk will kill good bacteria in the milk and defeats the purpose of making RAW butter!! have you tried making the butter and freezing it?. Ro

Making Kefir, sour cream questions

Going off the post below...I really would like to know if this is the process that most use. Do Ineed to have cultures to make Kefir? Is there anyway I can make my owncultures? Purchase organic yogurt/kefir and use this as starter? Ihave a yogurt machine and everytime I make yogurt (for 8 hours) ithasn't set up properly. How do you make yogurt or Kefir?POST: Self-Intro: --Meriden, CTWhen making Kefir, stir it several times a day or shake the jar. Thiswill mix the cream in as it is fermenting. I like to skim the creamoff the top of the milk and make sour cream with it using a culture orsome from a previous batch. Then I use the remaining milk to makeyogurt with. You could also make curds and whey with it or Kefir. Thenyou wouldn't have the strong souring cream to deal with.

No virus found in this incoming message.Checked by AVG - www.avg.com Version: 8.0.237 / Virus Database: 270.10.25/1955 - Release Date: 02/16/09 06:55:00

[Guest guest]

IMO: even brief pasteurization of your milk will kill good bacteria in the milk and defeats the purpose of making RAW butter!! have you tried making the butter and freezing it?. Ro

Making Kefir, sour cream questions

Going off the post below...I really would like to know if this is the process that most use. Do Ineed to have cultures to make Kefir? Is there anyway I can make my owncultures? Purchase organic yogurt/kefir and use this as starter? Ihave a yogurt machine and everytime I make yogurt (for 8 hours) ithasn't set up properly. How do you make yogurt or Kefir?POST: Self-Intro: --Meriden, CTWhen making Kefir, stir it several times a day or shake the jar. Thiswill mix the cream in as it is fermenting. I like to skim the creamoff the top of the milk and make sour cream with it using a culture orsome from a previous batch. Then I use the remaining milk to makeyogurt with. You could also make curds and whey with it or Kefir. Thenyou wouldn't have the strong souring cream to deal with.

No virus found in this incoming message.Checked by AVG - www.avg.com Version: 8.0.237 / Virus Database: 270.10.25/1955 - Release Date: 02/16/09 06:55:00

[Guest guest]

IMO: even brief pasteurization of your milk will kill good bacteria in the milk and defeats the purpose of making RAW butter!! have you tried making the butter and freezing it?. Ro

Making Kefir, sour cream questions

Going off the post below...I really would like to know if this is the process that most use. Do Ineed to have cultures to make Kefir? Is there anyway I can make my owncultures? Purchase organic yogurt/kefir and use this as starter? Ihave a yogurt machine and everytime I make yogurt (for 8 hours) ithasn't set up properly. How do you make yogurt or Kefir?POST: Self-Intro: --Meriden, CTWhen making Kefir, stir it several times a day or shake the jar. Thiswill mix the cream in as it is fermenting. I like to skim the creamoff the top of the milk and make sour cream with it using a culture orsome from a previous batch. Then I use the remaining milk to makeyogurt with. You could also make curds and whey with it or Kefir. Thenyou wouldn't have the strong souring cream to deal with.

No virus found in this incoming message.Checked by AVG - www.avg.com Version: 8.0.237 / Virus Database: 270.10.25/1955 - Release Date: 02/16/09 06:55:00

[Guest guest]

OK, so, I guess I need to find another way to do what I am doing being that I'm defeating my purpose!Please, can someone explain what is needed to make Kefir at home. Where do I purchase the cultures or what is needed? I purchase organic Kefir from our local grocery however it's of course not raw and in a plastic bottle.I thought having glass jars and little heat would be at least better than what I have access to from grocery (thank you for telling me I'm not thinking about it the right way "brief pasteurization").DonnaTo: RawDairy Sent: Monday, February 16, 2009 12:16:45 PMSubject: Re: Making Kefir, sour cream questions

IMO: even brief pasteurization of your milk will kill good bacteria in the milk and defeats the purpose of making RAW butter!! have you tried making the butter and freezing it?. Ro

--

[Guest guest]

OK, so, I guess I need to find another way to do what I am doing being that I'm defeating my purpose!Please, can someone explain what is needed to make Kefir at home. Where do I purchase the cultures or what is needed? I purchase organic Kefir from our local grocery however it's of course not raw and in a plastic bottle.I thought having glass jars and little heat would be at least better than what I have access to from grocery (thank you for telling me I'm not thinking about it the right way "brief pasteurization").DonnaTo: RawDairy Sent: Monday, February 16, 2009 12:16:45 PMSubject: Re: Making Kefir, sour cream questions

IMO: even brief pasteurization of your milk will kill good bacteria in the milk and defeats the purpose of making RAW butter!! have you tried making the butter and freezing it?. Ro

--

[Guest guest]

Kefir making is extremely easy! First you must obtain kefir grains. You can make kefir from a powdered starter culture, but it really is NOT what you want. Google kefir grains or just ask if any one has extra (they grow and people share them).

Once you have the 'grains' then put them in a glass jar and pour raw milk (or store milk if you cannot get raw) over them. A couple TBsp of kefir grains to a pint of milk (for me, I use a ratio of half grains half milk). Cover and set in a warm place for 8 -72 hours. ( I generally go longer as to shorter) You can do several things now. Most people drain off the kefir and add more milk to the grains. (do not touch grains to metal of any type). I put the whole thing in the fridge for a least 8 hours and then I drain it. This makes for an extremely thick and bubbly kefir. I then put warm milk over the grains and do it again. Repeat this over and over again forever! Your kefir grains will grow and you will want to give them to someone or make more kefir for yourself.

Rhonda who at the moment is raw milkless and thus kefirless and very sad!

Re: Making Kefir, sour cream questions

IMO: even brief pasteurization of your milk will kill good bacteria in the milk and defeats the purpose of making RAW butter!! have you tried making the butter and freezing it?. Ro

--

[Guest guest]

Kefir making is extremely easy! First you must obtain kefir grains. You can make kefir from a powdered starter culture, but it really is NOT what you want. Google kefir grains or just ask if any one has extra (they grow and people share them).

Once you have the 'grains' then put them in a glass jar and pour raw milk (or store milk if you cannot get raw) over them. A couple TBsp of kefir grains to a pint of milk (for me, I use a ratio of half grains half milk). Cover and set in a warm place for 8 -72 hours. ( I generally go longer as to shorter) You can do several things now. Most people drain off the kefir and add more milk to the grains. (do not touch grains to metal of any type). I put the whole thing in the fridge for a least 8 hours and then I drain it. This makes for an extremely thick and bubbly kefir. I then put warm milk over the grains and do it again. Repeat this over and over again forever! Your kefir grains will grow and you will want to give them to someone or make more kefir for yourself.

Rhonda who at the moment is raw milkless and thus kefirless and very sad!

Re: Making Kefir, sour cream questions

IMO: even brief pasteurization of your milk will kill good bacteria in the milk and defeats the purpose of making RAW butter!! have you tried making the butter and freezing it?. Ro

--

[Guest guest]

to make kefir, it is best to get some kefir grains from someone who is already

making it. I

have seen others on here offering to send them for just the cost of shipping so

ask here if

anyone has extras. you can also buy them online.

you can purchase organic yogurt and use that as a starter culture for making

your own

yogurt. I've made yogurt in my electric oven with just the light on for 24

hours. maybe you

are not letting your yogurt culture long enough.

do you have the book Nourishing Traditions? there are recipes in there for kefir

and

yogurt.

>

> Going off the post below...

> I really would like to know if this is the process that most use. Do I

> need to have cultures to make Kefir? Is there anyway I can make my own

> cultures? Purchase organic yogurt/kefir and use this as starter? I

> have a yogurt machine and everytime I make yogurt (for 8 hours) it

> hasn't set up properly. How do you make yogurt or Kefir?

>

>

> POST: Self-Intro: --Meriden, CT

> When making Kefir, stir it several times a day or shake the jar. This

> will mix the cream in as it is fermenting. I like to skim the cream

> off the top of the milk and make sour cream with it using a culture or

> some from a previous batch. Then I use the remaining milk to make

> yogurt with. You could also make curds and whey with it or Kefir. Then

> you wouldn't have the strong souring cream to deal with.

>

[Guest guest]

to make kefir, it is best to get some kefir grains from someone who is already

making it. I

have seen others on here offering to send them for just the cost of shipping so

ask here if

anyone has extras. you can also buy them online.

you can purchase organic yogurt and use that as a starter culture for making

your own

yogurt. I've made yogurt in my electric oven with just the light on for 24

hours. maybe you

are not letting your yogurt culture long enough.

do you have the book Nourishing Traditions? there are recipes in there for kefir

and

yogurt.

>

> Going off the post below...

> I really would like to know if this is the process that most use. Do I

> need to have cultures to make Kefir? Is there anyway I can make my own

> cultures? Purchase organic yogurt/kefir and use this as starter? I

> have a yogurt machine and everytime I make yogurt (for 8 hours) it

> hasn't set up properly. How do you make yogurt or Kefir?

>

>

> POST: Self-Intro: --Meriden, CT

> When making Kefir, stir it several times a day or shake the jar. This

> will mix the cream in as it is fermenting. I like to skim the cream

> off the top of the milk and make sour cream with it using a culture or

> some from a previous batch. Then I use the remaining milk to make

> yogurt with. You could also make curds and whey with it or Kefir. Then

> you wouldn't have the strong souring cream to deal with.

>

[Guest guest]

Faith

those who know have covered kefir wonderfully. I have not made it. Not sure how well it would go over at my house.

Yogurt - I, too, have a yogurt maker (has 5 little cups) but i have the crocks from some old crock pots that i make my yogurt in. My first batch I got regular, non organic yogurt with live enzymes from the grocery store. Make sure it has live enzymes. I mix 3 containers of yogurt with a gallon of raw milk. My milk comes straight from the cow so i don't need to heat it. But you can heat it up gently to around 80-85°. then add the starter yogurt.

Here's how i make my yogurt: I heat my gas oven to 200-250° for about 10 min then shut it off. Add the starter yogurt to the milk. I put the milk mixture in the crocks with a lid on it and put it in the oven for 24 hours. You will have a nice curd from this. Spoon it into other containers fro storage. Just remember to save some back for your next batch.

DO REMEMBER to take the yogurt out of the oven BEFORE you turn it on for your next use! I threw out a whole batch of it last week because I forgot to take it out! Ugh! Live and learn!

Ro

Re: Making Kefir, sour cream questions

IMO: even brief pasteurization of your milk will kill good bacteria in the milk and defeats the purpose of making RAW butter!! have you tried making the butter and freezing it?. Ro

--

No virus found in this incoming message.Checked by AVG - www.avg.com Version: 8.0.237 / Virus Database: 270.10.25/1955 - Release Date: 02/16/09 06:55:00

[Guest guest]

Oops forgot the sour cream. Have used a boughten powdered starter and add it to milk. After you have your own sour cream made you can use some of that for your culture.

Re: Making Kefir, sour cream questions

IMO: even brief pasteurization of your milk will kill good bacteria in the milk and defeats the purpose of making RAW butter!! have you tried making the butter and freezing it?. Ro

--

No virus found in this incoming message.Checked by AVG - www.avg.com Version: 8.0.237 / Virus Database: 270.10.25/1955 - Release Date: 02/16/09 06:55:00

[Guest guest]

Hey guys!! As far as kefir making goes,I would join the kefir making

yahoo grp.,thare are tons of people on the list,and willing to share

info.,as well as their grains!! Also there is a site,from the kefir

making king himself,called doms kefir making. There is so much info

there,it will take u a week just to go through it! Raw milk kefir,is

sooooooo amazing!!! Luv Deb

--aliano

[Guest guest]

This is where I got my kefir grains and a wealth of information:http://kefirlady.com/I just add milk to the jar every day(with the grains) and in the evening I strain off the kefir into a jug and put it into the fridge, then add more milk to the jar, with the rinsed grains.

For yogurt, I do heat my milk to 110 (I read that most nutrients still remain intact up to that temp), then add some previous yogurt(or store-bought powdered culture if I'm out of yogurt)and put in a yogurt incubator overnight (I think you could leave in a warm oven or oven with the pilot light on.)

OK, so, I guess I need to find another way to do what I am doing being that I'm defeating my purpose!Please, can someone explain what is needed to make Kefir at home. Where do I purchase the cultures or what is needed? I purchase organic Kefir from our local grocery however it's of course not raw and in a plastic bottle.

I thought having glass jars and little heat would be at least better than what I have access to from grocery (thank you for telling me I'm not thinking about it the right way " brief pasteurization " ).

Donna

To: RawDairy

Sent: Monday, February 16, 2009 12:16:45 PMSubject: Re: Making Kefir, sour cream questions

IMO: even brief pasteurization of your milk will kill good bacteria in the milk and defeats the purpose of making RAW butter!! have you tried making the butter and freezing it?. Ro

--

-- Warmly, Verderaime RVT,RN,DHerbHolistic Health PractitionerOffering Phyto- and Nutritional Therapywww.mtairyfolkmedicinecenter.com

American Holistic Health Association- Practitioner MemberAmerican Herbalists GuildAmerican Association of Nutritional Counselors- Professional MemberThe whiter the bread, the sooner you're dead.

" I cannot undertake to lay my finger on that article of theConstitution which granted a right to Congress of expending, onobjects of benevolence, the money of their constituents... " Madison (Author of the Constitution)

" No pessimist ever discovered the secret of the stars, or sailed to an uncharted land, or opened a new doorway for the human spirit. " Helen Keller

[Guest guest]

Hello Donna,

Here are the kefir instructions that we give out to our customers...also contains the short list of utensils needed. I'm not sure if Yahoo can send attachments or not. If not, maybe I can cut and paste.

Edwin Shank

From: Faith Grych

Sent: Monday, February 16, 2009 5:14 PM

To: RawDairy

Subject: Re: Making Kefir, sour cream questions

OK, so, I guess I need to find another way to do what I am doing being that I'm defeating my purpose!Please, can someone explain what is needed to make Kefir at home. Where do I purchase the cultures or what is needed? I purchase organic Kefir from our local grocery however it's of course not raw and in a plastic bottle.I thought having glass jars and little heat would be at least better than what I have access to from grocery (thank you for telling me I'm not thinking about it the right way "brief pasteurization").Donna

From: Randy & Ro <tramartcaexpress (DOT) net & gt;To: RawDairy Sent: Monday, February 16, 2009 12:16:45 PMSubject: Re: Making Kefir, sour cream questions

IMO: even brief pasteurization of your milk will kill good bacteria in the milk and defeats the purpose of making RAW butter!! have you tried making the butter and freezing it?. Ro

--

No virus found in this incoming message.Checked by AVG - www.avg.com Version: 8.0.237 / Virus Database: 270.10.25/1955 - Release Date: 02/16/09 06:55:00

[Guest guest]

Hello Donna,

Here are the kefir instructions that we give out to our customers...also contains the short list of utensils needed. I'm not sure if Yahoo can send attachments or not. If not, maybe I can cut and paste.

Edwin Shank

From: Faith Grych

Sent: Monday, February 16, 2009 5:14 PM

To: RawDairy

Subject: Re: Making Kefir, sour cream questions

OK, so, I guess I need to find another way to do what I am doing being that I'm defeating my purpose!Please, can someone explain what is needed to make Kefir at home. Where do I purchase the cultures or what is needed? I purchase organic Kefir from our local grocery however it's of course not raw and in a plastic bottle.I thought having glass jars and little heat would be at least better than what I have access to from grocery (thank you for telling me I'm not thinking about it the right way "brief pasteurization").Donna

From: Randy & Ro <tramartcaexpress (DOT) net & gt;To: RawDairy Sent: Monday, February 16, 2009 12:16:45 PMSubject: Re: Making Kefir, sour cream questions

IMO: even brief pasteurization of your milk will kill good bacteria in the milk and defeats the purpose of making RAW butter!! have you tried making the butter and freezing it?. Ro

--

No virus found in this incoming message.Checked by AVG - www.avg.com Version: 8.0.237 / Virus Database: 270.10.25/1955 - Release Date: 02/16/09 06:55:00

[Guest guest]

Hello Donna,

Here are the kefir instructions that we give out to our customers...also contains the short list of utensils needed. I'm not sure if Yahoo can send attachments or not. If not, maybe I can cut and paste.

Edwin Shank

From: Faith Grych

Sent: Monday, February 16, 2009 5:14 PM

To: RawDairy

Subject: Re: Making Kefir, sour cream questions

OK, so, I guess I need to find another way to do what I am doing being that I'm defeating my purpose!Please, can someone explain what is needed to make Kefir at home. Where do I purchase the cultures or what is needed? I purchase organic Kefir from our local grocery however it's of course not raw and in a plastic bottle.I thought having glass jars and little heat would be at least better than what I have access to from grocery (thank you for telling me I'm not thinking about it the right way "brief pasteurization").Donna

From: Randy & Ro <tramartcaexpress (DOT) net & gt;To: RawDairy Sent: Monday, February 16, 2009 12:16:45 PMSubject: Re: Making Kefir, sour cream questions

IMO: even brief pasteurization of your milk will kill good bacteria in the milk and defeats the purpose of making RAW butter!! have you tried making the butter and freezing it?. Ro

--

No virus found in this incoming message.Checked by AVG - www.avg.com Version: 8.0.237 / Virus Database: 270.10.25/1955 - Release Date: 02/16/09 06:55:00

[Guest guest]

I didn't see the OP but I just add kefir grains to cream and voila, a

day later, sour cream. its yum!

Peela

[Guest guest]

I didn't see the OP but I just add kefir grains to cream and voila, a

day later, sour cream. its yum!

Peela

[Guest guest]

Thanks

for sharing this Edwin – very helpful to have a condensed explanation

sheet like this. I love this group!

Debbie

From: RawDairy

[mailto:RawDairy ] On Behalf Of Edwin Shank

Sent: Tuesday, February 17, 2009 3:52 AM

To: RawDairy

Subject: Re: Making Kefir, sour cream questions

Hello

Donna,

Here

are the kefir instructions that we give out to our customers...also contains

the short list of utensils needed. I'm not sure if Yahoo can send attachments

or not. If not, maybe I can cut and paste.

Edwin

Shank

From: Faith Grych

Sent: Monday, February

16, 2009 5:14 PM

To: RawDairy

Subject: Re:

Making Kefir, sour cream questions

OK,

so, I guess I need to find another way to do what I am doing being that I'm

defeating my purpose!

Please, can someone explain what is needed to make Kefir at home. Where do I

purchase the cultures or what is needed? I purchase organic Kefir from our local

grocery however it's of course not raw and in a plastic bottle.

I thought having glass jars and little heat would be at least better than what

I have access to from grocery (thank you for telling me I'm not thinking about

it the right way " brief pasteurization " ).

Donna

From: Randy & Ro <tramar@... &

gt;

To: RawDairy

Sent: Monday, February 16, 2009 12:16:45 PM

Subject: Re: Making Kefir, sour cream questions

IMO: even

brief pasteurization of your milk will kill good bacteria in the

milk and defeats the purpose of making RAW butter!! have you tried making

the butter and freezing it?. Ro

--

Error!

Filename not specified.

No virus found in this incoming message.

Checked by AVG - www.avg.com

Version: 8.0.237 / Virus Database: 270.10.25/1955 - Release Date: 02/16/09

06:55:00

No virus

found in this incoming message.

Checked by AVG - www.avg.com

Version: 8.0.237 / Virus Database: 270.10.24/1954 - Release Date: 02/15/09

18:09:00

[Guest guest]

Thank you everyone for sharing your knowledge on the subject.I am so glad I joined this group!DonnaPS. This morning I signed up with a farm share program with an organic dairy farm. Because of what I have read here. Thanks again for sharing.To: RawDairy Sent: Tuesday, February 17,

2009 8:48:08 AMSubject: RE: Making Kefir, sour cream questions

Thanks

for sharing this Edwin – very helpful to have a condensed explanation

sheet like this. I love this group! Debbie

From: RawDairy@yahoogroup s.com

[mailto:RawDairy@ yahoogroups. com] On Behalf Of Edwin Shank

Sent: Tuesday, February 17, 2009 3:52 AM

To: RawDairy@yahoogroup s.com

Subject: Re: Making Kefir, sour cream questions

Hello

Donna,

Here

are the kefir instructions that we give out to our customers... also contains

the short list of utensils needed. I'm not sure if Yahoo can send attachments

or not. If not, maybe I can cut and paste.

Edwin

Shank

From: Faith Grych

Sent: Monday, February

16, 2009 5:14 PM

To: RawDairy@yahoogroup s.com

Subject: Re:

Making Kefir, sour cream questions

OK,

so, I guess I need to find another way to do what I am doing being that I'm

defeating my purpose!

Please, can someone explain what is needed to make Kefir at home. Where do I

purchase the cultures or what is needed? I purchase organic Kefir from our local

grocery however it's of course not raw and in a plastic bottle.

I thought having glass jars and little heat would be at least better than what

I have access to from grocery (thank you for telling me I'm not thinking about

it the right way "brief pasteurization").

Donna

From: Randy & Ro <tramartcaexpress (DOT) net &

gt;

To: RawDairy@yahoogroup s.com

Sent: Monday, February 16, 2009 12:16:45 PM

Subject: Re: Making Kefir, sour cream questions

IMO: even

brief pasteurization of your milk will kill good bacteria in the

milk and defeats the purpose of making RAW butter!! have you tried making

the butter and freezing it?. Ro

--

Error!

Filename not specified.

No virus found in this incoming message.

Checked by AVG - www.avg.com

Version: 8.0.237 / Virus Database: 270.10.25/1955 - Release Date: 02/16/09

06:55:00

No virus

found in this incoming message.

Checked by AVG - www.avg.com

Version: 8.0.237 / Virus Database: 270.10.24/1954 - Release Date: 02/15/09

18:09:00

[Guest guest]

Thank you everyone for sharing your knowledge on the subject.I am so glad I joined this group!DonnaPS. This morning I signed up with a farm share program with an organic dairy farm. Because of what I have read here. Thanks again for sharing.To: RawDairy Sent: Tuesday, February 17,

2009 8:48:08 AMSubject: RE: Making Kefir, sour cream questions

Thanks

for sharing this Edwin – very helpful to have a condensed explanation

sheet like this. I love this group! Debbie

From: RawDairy@yahoogroup s.com

[mailto:RawDairy@ yahoogroups. com] On Behalf Of Edwin Shank

Sent: Tuesday, February 17, 2009 3:52 AM

To: RawDairy@yahoogroup s.com

Subject: Re: Making Kefir, sour cream questions

Hello

Donna,

Here

are the kefir instructions that we give out to our customers... also contains

the short list of utensils needed. I'm not sure if Yahoo can send attachments

or not. If not, maybe I can cut and paste.

Edwin

Shank

From: Faith Grych

Sent: Monday, February

16, 2009 5:14 PM

To: RawDairy@yahoogroup s.com

Subject: Re:

Making Kefir, sour cream questions

OK,

so, I guess I need to find another way to do what I am doing being that I'm

defeating my purpose!

Please, can someone explain what is needed to make Kefir at home. Where do I

purchase the cultures or what is needed? I purchase organic Kefir from our local

grocery however it's of course not raw and in a plastic bottle.

I thought having glass jars and little heat would be at least better than what

I have access to from grocery (thank you for telling me I'm not thinking about

it the right way "brief pasteurization").

Donna

From: Randy & Ro <tramartcaexpress (DOT) net &

gt;

To: RawDairy@yahoogroup s.com

Sent: Monday, February 16, 2009 12:16:45 PM

Subject: Re: Making Kefir, sour cream questions

IMO: even

brief pasteurization of your milk will kill good bacteria in the

milk and defeats the purpose of making RAW butter!! have you tried making

the butter and freezing it?. Ro

--

Error!

Filename not specified.

No virus found in this incoming message.

Checked by AVG - www.avg.com

Version: 8.0.237 / Virus Database: 270.10.25/1955 - Release Date: 02/16/09

06:55:00

No virus

found in this incoming message.

Checked by AVG - www.avg.com

Version: 8.0.237 / Virus Database: 270.10.24/1954 - Release Date: 02/15/09

18:09:00

[Guest guest]

Thank you everyone for sharing your knowledge on the subject.I am so glad I joined this group!DonnaPS. This morning I signed up with a farm share program with an organic dairy farm. Because of what I have read here. Thanks again for sharing.To: RawDairy Sent: Tuesday, February 17,

2009 8:48:08 AMSubject: RE: Making Kefir, sour cream questions

Thanks

for sharing this Edwin – very helpful to have a condensed explanation

sheet like this. I love this group! Debbie

From: RawDairy@yahoogroup s.com

[mailto:RawDairy@ yahoogroups. com] On Behalf Of Edwin Shank

Sent: Tuesday, February 17, 2009 3:52 AM

To: RawDairy@yahoogroup s.com

Subject: Re: Making Kefir, sour cream questions

Hello

Donna,

Here

are the kefir instructions that we give out to our customers... also contains

the short list of utensils needed. I'm not sure if Yahoo can send attachments

or not. If not, maybe I can cut and paste.

Edwin

Shank

From: Faith Grych

Sent: Monday, February

16, 2009 5:14 PM

To: RawDairy@yahoogroup s.com

Subject: Re:

Making Kefir, sour cream questions

OK,

so, I guess I need to find another way to do what I am doing being that I'm

defeating my purpose!

Please, can someone explain what is needed to make Kefir at home. Where do I

purchase the cultures or what is needed? I purchase organic Kefir from our local

grocery however it's of course not raw and in a plastic bottle.

I thought having glass jars and little heat would be at least better than what

I have access to from grocery (thank you for telling me I'm not thinking about

it the right way "brief pasteurization").

Donna

From: Randy & Ro <tramartcaexpress (DOT) net &

gt;

To: RawDairy@yahoogroup s.com

Sent: Monday, February 16, 2009 12:16:45 PM

Subject: Re: Making Kefir, sour cream questions

IMO: even

brief pasteurization of your milk will kill good bacteria in the

milk and defeats the purpose of making RAW butter!! have you tried making

the butter and freezing it?. Ro

--

Error!

Filename not specified.

No virus found in this incoming message.

Checked by AVG - www.avg.com

Version: 8.0.237 / Virus Database: 270.10.25/1955 - Release Date: 02/16/09

06:55:00

No virus

found in this incoming message.

Checked by AVG - www.avg.com

Version: 8.0.237 / Virus Database: 270.10.24/1954 - Release Date: 02/15/09

18:09:00

[Guest guest]

I heat or cool milk to 72F add the yogurt culture and leave it in a warm place. I never heat the milk hotter and have never had an issue with it.

Debbie ChikouskyManitoba, Canada"A successful man is one who can build a foundation with the bricks that others throw at him.”

-- Brinkley--

Re: Making Kefir, sour cream questions

This is where I got my kefir grains and a wealth of information:http://kefirlady.com/I just add milk to the jar every day(with the grains) and in the evening I strain off the kefir into a jug and put it into the fridge, then add more milk to the jar, with the rinsed grains.For yogurt, I do heat my milk to 110 (I read that most nutrients still remain intact up to that temp), then add some previous yogurt(or store-bought powdered culture if I'm out of yogurt)and put in a yogurt incubator overnight (I think you could leave in a warm oven or oven with the pilot light on.)

-- Warmly, Verderaime RVT,RN,DHerbHolistic Health PractitionerOffering Phyto- and Nutritional Therapywww.mtairyfolkmedicinecenter.comAmerican Holistic Health Association- Practitioner MemberAmerican Herbalists GuildAmerican Association of Nutritional Counselors- Professional MemberThe whiter the bread, the sooner you're dead."I cannot undertake to lay my finger on that article of theConstitution which granted a right to Congress of expending, onobjects of benevolence, the money of their constituents..." Madison (Author of the Constitution)"No pessimist ever discovered the secret of the stars, or sailed to an uncharted land, or opened a new doorway for the human spirit." Helen Keller

[Guest guest]

I heat or cool milk to 72F add the yogurt culture and leave it in a warm place. I never heat the milk hotter and have never had an issue with it.

Debbie ChikouskyManitoba, Canada"A successful man is one who can build a foundation with the bricks that others throw at him.”

-- Brinkley--

Re: Making Kefir, sour cream questions

This is where I got my kefir grains and a wealth of information:http://kefirlady.com/I just add milk to the jar every day(with the grains) and in the evening I strain off the kefir into a jug and put it into the fridge, then add more milk to the jar, with the rinsed grains.For yogurt, I do heat my milk to 110 (I read that most nutrients still remain intact up to that temp), then add some previous yogurt(or store-bought powdered culture if I'm out of yogurt)and put in a yogurt incubator overnight (I think you could leave in a warm oven or oven with the pilot light on.)

-- Warmly, Verderaime RVT,RN,DHerbHolistic Health PractitionerOffering Phyto- and Nutritional Therapywww.mtairyfolkmedicinecenter.comAmerican Holistic Health Association- Practitioner MemberAmerican Herbalists GuildAmerican Association of Nutritional Counselors- Professional MemberThe whiter the bread, the sooner you're dead."I cannot undertake to lay my finger on that article of theConstitution which granted a right to Congress of expending, onobjects of benevolence, the money of their constituents..." Madison (Author of the Constitution)"No pessimist ever discovered the secret of the stars, or sailed to an uncharted land, or opened a new doorway for the human spirit." Helen Keller

[Guest guest]

I heat or cool milk to 72F add the yogurt culture and leave it in a warm place. I never heat the milk hotter and have never had an issue with it.

Debbie ChikouskyManitoba, Canada"A successful man is one who can build a foundation with the bricks that others throw at him.”

-- Brinkley--

Re: Making Kefir, sour cream questions

This is where I got my kefir grains and a wealth of information:http://kefirlady.com/I just add milk to the jar every day(with the grains) and in the evening I strain off the kefir into a jug and put it into the fridge, then add more milk to the jar, with the rinsed grains.For yogurt, I do heat my milk to 110 (I read that most nutrients still remain intact up to that temp), then add some previous yogurt(or store-bought powdered culture if I'm out of yogurt)and put in a yogurt incubator overnight (I think you could leave in a warm oven or oven with the pilot light on.)

-- Warmly, Verderaime RVT,RN,DHerbHolistic Health PractitionerOffering Phyto- and Nutritional Therapywww.mtairyfolkmedicinecenter.comAmerican Holistic Health Association- Practitioner MemberAmerican Herbalists GuildAmerican Association of Nutritional Counselors- Professional MemberThe whiter the bread, the sooner you're dead."I cannot undertake to lay my finger on that article of theConstitution which granted a right to Congress of expending, onobjects of benevolence, the money of their constituents..." Madison (Author of the Constitution)"No pessimist ever discovered the secret of the stars, or sailed to an uncharted land, or opened a new doorway for the human spirit." Helen Keller