Guest guest Posted December 18, 2003 Report Share Posted December 18, 2003 Thanks , that's really clear. Looking forward to it!!! > Yes, well, it really totally depends on the grain to milk ratio as to > how long you leave it and also depends on how strong you like it. I > leave 3 tbsp. grains in 2 cups of milk for 24 hours. That is usually > plenty long enough to make it blossom well. If it's clear glass, you > should be able to see whey growing and some of the grains at the top. I > know mine's ready when I tip the container sideways while looking in, > and the kefir pulls away from the sides like Jell-O. Pretty easy. And > as far as reactivating them, it should only take a week, no longer. > They should be ready by then. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2003 Report Share Posted December 18, 2003 > >I couldn't get from the Kefir websites whether you have to > >keep changing the milk and straining it everyday, or whether > >you should leave it longer than that > > Try asking at > http://health.groups.yahoo.com/group/Real_Kefir_Making/ Thanks for that. I've joined and will have a look around. > It's pretty hearty and forgiving. When I got mine all I had was cheap > powdered non-fat milk, which worked, although the results were tight, > grainy little curds. You don't change the milk by time, but by when the > milk is all curdled, which will depend on the kefir grain to milk ratio, > the temperature, and even the type of milk (higher fat seems to buffer it > and slow it down a bit). A day for it all to curdle and start to separate > into curds and whey is average, but that average can vary quite a bit... thanks, that's brilliant. Helen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2003 Report Share Posted December 18, 2003 Hi Helen, I got my kefir grains around Thanksgiving and was told it would take a week or so for the grains to settle down. Well, just now, they've settled down and don't make a big yeast stink! So, hmm, I don't know what's the deal here. The house is on the cool side (yes, I'm so cheap!) but the kefir seems so sluggish, no matter if in the refrigerator or on top of it. I'm hoping I can hurry up the kefir along and get it nice and thick, when I get my new dehydrator for Christmas (I'm not stupid when I see a plain brown box that's too big to fit under the tree itself and it was on my wish list!). Kefir pulling away from the sides, makes it sound like jello, can't wait to see that with my kefir! Hurry up Christmas! But anyhow, yeah, check out this website run by a Dominic (last name Antfeater? Something like that. He's also owner/moderator of two kefir grains lists on ). recommended him and that Aussie bloke and I have e-corresponded and he's terrific as she said. Totally right on! You can find his site, prob'ly first or second result coming back when you do a google on kefir grains. The link in your email is one of his two lists. Can't go wrong there! :-) Impatient Sara Minnesota Re: Kefir > >I couldn't get from the Kefir websites whether you have to> >keep changing the milk and straining it everyday, or whether> >you should leave it longer than that>> Try asking at> http://health.groups.yahoo.com/group/Real_Kefir_Making/Thanks for that. I've joined and will have a look around.> It's pretty hearty and forgiving. When I got mine all I had was cheap> powdered non-fat milk, which worked, although the results were tight,> grainy little curds. You don't change the milk by time, but by when the> milk is all curdled, which will depend on the kefir grain to milk ratio,> the temperature, and even the type of milk (higher fat seems to buffer it> and slow it down a bit). A day for it all to curdle and start to separate> into curds and whey is average, but that average can vary quite a bit...thanks, that's brilliant.HelenTo learn more about Raw Dairy, visit our home pages at http://www.midvalleyvu.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2003 Report Share Posted December 19, 2003 Hi, Yes, I'm going to try that! But I really want to make a giant batch of fresh kefir, keeping the goodness of the raw goats milk without freezing it. I'm just getting my kefir out of the yeasty phase so will give it a go soon. Guess it's going to be pretty experimental for a few months! Helen Re: Eggnog christmas / in-laws / update Helen, Have you tried using some formerly-frozen raw milk to kefir with? Maybe that would work in taking out the slimy taste or feel? Got nothing to lose, that's for sure! Just wondering Sara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2003 Report Share Posted December 19, 2003 ------------- >>I got my kefir grains around Thanksgiving and was told it would take a week or so for the grains to settle down. Well, just now, they've settled down and don't make a big yeast stink! So, hmm, I don't know what's the deal here. ------------ thanks - i was just trying to find out what the method was to get the yeast/other organisms back into balance. I didn't realise it would be so yeasty as I was expecting it to go more sour, as yoghurt does when you leave it. But I've been given some great input and also joined the lists and found Dom's site too so I just know it's going to work well! It's amazing that there are kefir lists - two of them - I didn't even think to search the yahoo groups - doh. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2004 Report Share Posted March 8, 2004 I like kefir because it's so incredibly easy to make. I just let my jar sit in the cupboard overnight, come morning I strain off the kiefer milk, add more raw milk to the jar (I don't even rinse out the jar), put it back in the cupboard and repeat it the next day. My daughter and husband love to mix ground flax seed in it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2004 Report Share Posted March 9, 2004 Hey Jill, the kefir_making group is great in answering all kefir-related questions I make kefir with raw milk (usually cow's and sometimes goat's). I started making kefir with ultra pasteurized milk, went to pasteurized and now am at raw The taste is similar to buttermilk, different shades of sour, depending on all kinds of factors. But, even if you don't really like it at first, you'll LOVE it in a smoothie, with banana and raw honey e.g. you can also " water " it down with milk. It's perfect for lactose intolerant people! The kefir eats some of the lactose AND adds lactase (raw milk has lactase on its own, but other milk doesn't). I haven't had the guts to drink more than a sip of raw milk, so I can't say whether I'm only lactose intolerant with " normal " milk or with raw milk too. I keep the finished kefir in the fridge. Can't say how long it will last but about a week without much change to the taste. It gets a bit thicker in the fridge. But I just store it there until I drink/use it. Right now, I set the kefir container out for the night, so it ferments a bit more before I add it to my smoothie. Anyone in Europe want some grains? Having people on a waiting list is such a relief, I don't have to even think about throwing grains out (you could eat them and it's said to be very beneficial, but I'd rather give them away to a good home). CU Anja > Hello All; > I've been doing alot of reading about making Kefir from raw milk. > I'm wondering how people feel about Kefir in general....Do you like > it? How does it taste? How does it make you feel? How long does it > usually keep? It seems like it would be a healthy addition to my > diet, but I'm just trying to get a sense from some people who > actually use it. > Thanks so much for your help. > Sincerely; > Jill Quote Link to comment Share on other sites More sharing options...
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