Guest guest Posted November 15, 2004 Report Share Posted November 15, 2004 How do you "grow" the grains? I know I can buy them on line, but with all of you having so many, I'm curious how this works. I think I would prefer them NOT to be sour. Thanks, K.C. goat's milk kefir A person contacted me for large kefir grains that have only been grown in goat's milk. Mine are quite large but she doesn't want any grains that have been in cow's milk. Does anyone have any grown in goat's milk that are willing to ship to the west coast? Also she wonders why the grains she has are small, not proliferating and why her kefir isn't sour and thick. I've never used goat's milk so perhaps someone on the list may have suggestions. Thanks much, MarthaPLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2004 Report Share Posted November 15, 2004 How do you "grow" the grains? I know I can buy them on line, but with all of you having so many, I'm curious how this works. Just check out rejoiceinlife.com, and look up your area in the free kefir grains area. A lot of the stuff online for sale are not real grains, but starter. After you get your grains, which look a lot like cottage cheese, they will continue to perpetuate themselves as you use them. Just put a teaspoon full in a quart of milk, and a little air space left at the top. I use a mason jar with a little plastic wrap and a rubber band over mine. They take an average of one to two days to kefir the milk, longer if the grains have been recently in the fridge. The longer the ferment, the more sour. The first batch isn't usually as good as preceding batches. Blesings, -AngelKirkland Washington Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2004 Report Share Posted November 15, 2004 Thanks for the info. I take it you don't refrigerate the milk with the grains in it? Once you have the keifer, do you just leave some to make more grains? I'm sorry for being dumb about this....just never used them. I have used keifer culture, which was excellent and the cheesemaking site has the name of a lady where you can buy the grains. I just never have. How about flavoring? I have raspberries, blueberries, loganberry and boysenberry in the freezer waiting for me to make jam. Can you just add the whole fruit? Do you put it in the blender with the fruit? I would like to get into this, but when I go to the store and they have it, I shudder. I used to live in L.A., CA (where I was raised) and there is a well known raw dairy there that used to have keifer, milk, etc. in health food stores, but they don't have it here. The only legal raw dairy in Idaho went out of business long ago. Thanks again, K.C. Re: goat's milk kefir How do you "grow" the grains? I know I can buy them on line, but with all of you having so many, I'm curious how this works. Just check out rejoiceinlife.com, and look up your area in the free kefir grains area. A lot of the stuff online for sale are not real grains, but starter. After you get your grains, which look a lot like cottage cheese, they will continue to perpetuate themselves as you use them. Just put a teaspoon full in a quart of milk, and a little air space left at the top. I use a mason jar with a little plastic wrap and a rubber band over mine. They take an average of one to two days to kefir the milk, longer if the grains have been recently in the fridge. The longer the ferment, the more sour. The first batch isn't usually as good as preceding batches. Blesings, -AngelKirkland Washington PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2004 Report Share Posted November 15, 2004 Checked it out, but no one in Idaho. Will check out OR and other states that are close. Maybe it won't cost too much in postage that way. Have to get ready for milking right now. Will check further later. Thanks again, K.C. Re: goat's milk kefir How do you "grow" the grains? I know I can buy them on line, but with all of you having so many, I'm curious how this works. Just check out rejoiceinlife.com, and look up your area in the free kefir grains area. A lot of the stuff online for sale are not real grains, but starter. After you get your grains, which look a lot like cottage cheese, they will continue to perpetuate themselves as you use them. Just put a teaspoon full in a quart of milk, and a little air space left at the top. I use a mason jar with a little plastic wrap and a rubber band over mine. They take an average of one to two days to kefir the milk, longer if the grains have been recently in the fridge. The longer the ferment, the more sour. The first batch isn't usually as good as preceding batches. Blesings, -AngelKirkland Washington PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2004 Report Share Posted November 15, 2004 The grains are strained out when it is done. They are like a big glob that is all one piece, the glob gets bigger the more it is used. You just transfer the glob into a new batch, or store it in milk in the fridge. The glob tends to break off into smaller pieces, and will make new globs as it grows. You can flavor it with anything after it is made. You can blend it up in the blender if you want, or just stir some ingredients in, doesn't really matter. I like to have kefir with fruit and honey, like you would peaches and cream. I also throw it into my blender drinks in the morning for breakfast. I personally like to just drink it by it's self with meals also. You can also take it and grow other kinds of kefir's out of it, using fresh coconut milk, or to make water kefir. Water kefir is made by adding some sweetener(honey. sugar, etc.)to water, with some fruit or juice added. The kefir grains will die though in a few months from doing this. It makes a wonderful soda pop like drink with fizz to it. I use a couple tablespoons of sweetener per quart jar. You can kefir just about anything, as long as you add sweetener. Blessings, Angel Thanks for the info. I take it you don't refrigerate the milk with the grains in it? Once you have the keifer, do you just leave some to make more grains? I'm sorry for being dumb about this....just never used them. I have used keifer culture, which was excellent and the cheesemaking site has the name of a lady where you can buy the grains. I just never have. How about flavoring? I have raspberries, blueberries, loganberry and boysenberry in the freezer waiting for me to make jam. Can you just add the whole fruit? Do you put it in the blender with the fruit? I would like to get into this, but when I go to the store and they have it, I shudder. I used to live in L.A., CA (where I was raised) and there is a well known raw dairy there that used to have keifer, milk, etc. in health food stores, but they don't have it here. The only legal raw dairy in Idaho went out of business long ago. Thanks again, K.C. Re: goat's milk kefir How do you "grow" the grains? I know I can buy them on line, but with all of you having so many, I'm curious how this works. Just check out rejoiceinlife.com, and look up your area in the free kefir grains area. A lot of the stuff online for sale are not real grains, but starter. After you get your grains, which look a lot like cottage cheese, they will continue to perpetuate themselves as you use them. Just put a teaspoon full in a quart of milk, and a little air space left at the top. I use a mason jar with a little plastic wrap and a rubber band over mine. They take an average of one to two days to kefir the milk, longer if the grains have been recently in the fridge. The longer the ferment, the more sour. The first batch isn't usually as good as preceding batches. Blesings, -AngelKirkland Washington PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2004 Report Share Posted November 15, 2004 We have only made kefir from our raw goat's milk and it is plenty sour and has varying degrees of thickness- we are addicted to the "champagne of milk", enjoying it daily. In God We Trust & Karl E. Falster, LUTCF Falster Farm Miniature Hereford Cattle at Falster Farm -- Not everyone has a big farm/ranch. Visit our Registered Miniature Hereford web site to learn how these small, docile, hearty miniature beef cattle can enhance your small farm/ranch opportunity. We deliver. www.falsterfarm.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2004 Report Share Posted November 15, 2004 Gosh and I almost moved to Idaho. I guess if I do, I'll have to just get my own cow or a few goats. :-) By the way, I use goat's milk for kefiring (unrefrigerated) and I love it. Most of the people who have kefir grains have plenty to share and will give them away and just want to be covered for postage. Lori > Checked it out, but no one in Idaho. Will check out OR and other states that are close. Maybe it won't cost too much in postage that way. Have to get ready for milking right now. Will check further later. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2004 Report Share Posted November 15, 2004 K.C. I'll have extra grains the next time I come get milk that I can bring you. I've been putting them in my homegrown grape juice and wow is it terrific! Deb > Checked it out, but no one in Idaho. Will check out OR and other states that are close. Maybe it won't cost too much in postage that way. Have to get ready for milking right now. Will check further later. > > Thanks again, > > K.C. > Re: goat's milk kefir > > > How do you " grow " the grains? I know I can buy them on line, but with all of you having so many, I'm curious how this works. > > Just check out rejoiceinlife.com, and look up your area in the free kefir grains area. A lot of the stuff online for sale are not real grains, but starter. After you get your grains, which look a lot like cottage cheese, they will continue to perpetuate themselves as you use them. Just put a teaspoon full in a quart of milk, and a little air space left at the top. I use a mason jar with a little plastic wrap and a rubber band over mine. They take an average of one to two days to kefir the milk, longer if the grains have been recently in the fridge. The longer the ferment, the more sour. The first batch isn't usually as good as preceding batches. > Blesings, > -Angel > Kirkland Washington > > > > > > > > PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING! > Visit our Raw Dairy Files for a wealth of information! > http://groups.yahoo.com/group/RawDairy/files/ > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2004 Report Share Posted November 15, 2004 I'm sorry, but I was imagining this GLOB taking over the fridge and growing in several bottles all over the country. I was just laughing so much. I know, I'm a sick ole broad. Now, I have to find some or buy some on line. Have to find out about the fizzy stuff. I love fizzy stuff. I think I could become adicted to this. I love to add fruit and vanilla powder to yogurt, especially raspberry and vanilla and lime and vanilla. Does anyone else have favorite flavors I can try when I get some grains? K.C. Re: goat's milk kefir How do you "grow" the grains? I know I can buy them on line, but with all of you having so many, I'm curious how this works. Just check out rejoiceinlife.com, and look up your area in the free kefir grains area. A lot of the stuff online for sale are not real grains, but starter. After you get your grains, which look a lot like cottage cheese, they will continue to perpetuate themselves as you use them. Just put a teaspoon full in a quart of milk, and a little air space left at the top. I use a mason jar with a little plastic wrap and a rubber band over mine. They take an average of one to two days to kefir the milk, longer if the grains have been recently in the fridge. The longer the ferment, the more sour. The first batch isn't usually as good as preceding batches. Blesings, -AngelKirkland Washington PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2004 Report Share Posted November 15, 2004 Are you really a chef? Do you use lots of raw dairy products in your recipes. I love to cook and friends call me a gourmet, so I'm always looking for new recipes for just about anything good....especially cream sauces. K.C. RE: goat's milk kefir We have only made kefir from our raw goat's milk and it is plenty sour and has varying degrees of thickness- we are addicted to the "champagne of milk", enjoying it daily. In God We Trust & Karl E. Falster, LUTCF Falster Farm Miniature Hereford Cattle at Falster Farm -- Not everyone has a big farm/ranch. Visit our Registered Miniature Hereford web site to learn how these small, docile, hearty miniature beef cattle can enhance your small farm/ranch opportunity. We deliver. www.falsterfarm.comPLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2004 Report Share Posted November 15, 2004 There may be people here that have them, just not listed. There are loads of goat and cow people and some with share programs. Maybe they just keep all they have for themselves and don't want to share the goodness (LOL). K.C. Re: goat's milk kefir Gosh and I almost moved to Idaho. I guess if I do, I'll have to just get my own cow or a few goats. :-)By the way, I use goat's milk for kefiring (unrefrigerated) and I love it. Most of the people who have kefir grains have plenty to share and will give them away and just want to be covered for postage.Lori > Checked it out, but no one in Idaho. Will check out OR and other states that are close. Maybe it won't cost too much in postage that way. Have to get ready for milking right now. Will check further later.PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2004 Report Share Posted November 15, 2004 Put them right in juice. I am learning so much. We can do a milk for grains thing. Since my loganberry and boysenberry is already puree, would it work or should I add water? We HAVE to talk more about this. I'm starting to drool. I just knew someone had them. Just didn't know the right people to ask. K.C. Re: goat's milk kefir> > > How do you "grow" the grains? I know I can buy them on line, but with all of you having so many, I'm curious how this works.> > Just check out rejoiceinlife.com, and look up your area in the free kefir grains area. A lot of the stuff online for sale are not real grains, but starter. After you get your grains, which look a lot like cottage cheese, they will continue to perpetuate themselves as you use them. Just put a teaspoon full in a quart of milk, and a little air space left at the top. I use a mason jar with a little plastic wrap and a rubber band over mine. They take an average of one to two days to kefir the milk, longer if the grains have been recently in the fridge. The longer the ferment, the more sour. The first batch isn't usually as good as preceding batches.> Blesings,> -Angel> Kirkland Washington> > > > > > > > PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!> Visit our Raw Dairy Files for a wealth of information!> http://groups.yahoo.com/group/RawDairy/files/> > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2004 Report Share Posted November 16, 2004 I got an information sheet about Kefir from Hoegger supply and in it said that goat milk does not make as thick Kefir as cow milk. Also it said that the higher the fat content of the milk the thicker the Kefir. I am only making Kefir with Jersey milk now (high fat). My goat is dry and I wont be trying goat milk Kefir until spring. Kim goat's milk kefir A person contacted me for large kefir grains that have only been grown in goat's milk. Mine are quite large but she doesn't want any grains that have been in cow's milk. Does anyone have any grown in goat's milk that are willing to ship to the west coast? Also she wonders why the grains she has are small, not proliferating and why her kefir isn't sour and thick. I've never used goat's milk so perhaps someone on the list may have suggestions Thanks much, MarthaPLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
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