Guest guest Posted January 16, 2006 Report Share Posted January 16, 2006 The best possible site for info & pics for EVERYTHING about and anything you can make with kefir is Dom's. http://users.chariot.net.au/~dna/kefirpage.html Can anyone tell me how to make Kefir? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2006 Report Share Posted January 16, 2006 Hi le, The best resource I know for everything you want to know about Kefir and how to make it is Dom's kefir making site: http://users.chariot.net.au/~dna/kefirpage.html If you join the following yahoo group and let people know you are looking for grains, you will usually get someone who will send them to you for the cost of shipping. Sometimes it takes a couple of posts, but usually it works on the first one. It's a great place to get questions answered. http://health.groups.yahoo.com/group/Kefir_making/ In my experience it is easier to make good kefir with goat's milk. But I'm sure you'll find other kefir makers who'll disagree. It's a matter of taste. Coombes Beaverton, OR -----Original Message-----From: RawDairy [mailto:RawDairy ] On Behalf Of goatlattedoe@...Sent: Monday, January 16, 2006 9:09 PMTo: rawdairy Subject: Kefir Howdy, Can anyone tell me how to make Kefir? I have read bits and pieces about it. From what I understood you put the kefir grains in milk, and then the milk ferments. You take the solids off and use it like yogurt. Is that right? I have heard a few of you talk about mother grains, what exactly is that? Do the grains split or? I'd be interested in trying it, if anyone has any grains for sale. I just wasn't sure the whole process. Is it as good with cow milk as it is with goat milk? le Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2006 Report Share Posted January 17, 2006 Grains look like cottage cheese pieces. Normally you get them from someone that has lots of extras and they will send them to you for the price of the postage. You put them in your fresh milk. I then put the jar up on the window sill for the whole day and pop it into the fridge, tipping the bottle a little back and forth to mix up the grains. Don't shake. Sometimes it will be nice and thick, other times it will thicken in the fridge. I think it just depends on the weather, but that just my opinion. I leave the quart in the fridge till well chilled. Take out the bottle, drain the grains through a plastic strainer that I have and the liquid is Kefir. Then you put the grains into a jar with fresh milk and do the whole thing all over again. I take the kefir and add some fresh/frozen berries that I've grown, some of my vanilla powder and maybe something else to sweeten (your choice of honey or sugar) and blend it all up. That's a kefir smoothie. You can use any fruit you like. I think some people put the grains in grape juice and have fermented grape juice or other juices. I perfer the milk. Hope this helps. K.C. Kefir Howdy, Can anyone tell me how to make Kefir? I have read bits and pieces about it. From what I understood you put the kefir grains in milk, and then the milk ferments. You take the solids off and use it like yogurt. Is that right? I have heard a few of you talk about mother grains, what exactly is that? Do the grains split or? I'd be interested in trying it, if anyone has any grains for sale. I just wasn't sure the whole process. Is it as good with cow milk as it is with goat milk? le Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2006 Report Share Posted January 17, 2006 I almost always have grains to ship but the cost to the US can be prohibitive for some. I think one lady paid 11.00 ish for priority post to Tennessee. I pack them in a baggie with a bit of milk and tape it all up then put them in an ordinary envelope and send priority. If anyone is interested they can contact me privately at the email below. Debbie ChikouskyManitoba, Canadagdchik@...http://www.winnipegbeach.com/chikouskyfarms/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2006 Report Share Posted March 5, 2006 , It will restore the lost probiotics. It won't undo the damage to the proteins caused by pasteurization. It won't undo the effects of homogenization. I don't know if it replaces the lost enzymes. You might want to post this question on the kefir_making group as well. Coombes Beaverton, OR kefir Hello, Another kefir question. I have to make it with store bought pasteurized, homogenized milk as I have yet to locate a source of raw milk. Does the kefir restore some of this milks goodness (for lack of a more scientific word)? Thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2006 Report Share Posted April 4, 2006 Rhoda~ I have some extras that I just put in my fridge today. I got mine from Barbara in Florida who is on this list and they are awesome. If you would like them, just send me a private email with your address. in WV, where the sale of raw milk is strictly prohibited and enforced From: RawDairy [mailto:RawDairy ] On Behalf Of rhoda skavroneck Sent: Tuesday, April 04, 2006 2:40 PM To: RawDairy Subject: kefir I was wondering if you could help me. In Oct 2004 someone by the name of Kathy sent me kefir grains that were wonderful. I lost her email address and then I lost the source of milk that i needed to make the kefir. Now that I can make kefir again I need grains. I am not sure if this person was on this site or the kefir site that I used to belong to. Can anyone help me find some good live kefir. I remember it came priority in a baggie with a little milk in it to keep it alive. Thanks for your help. Rhoda rhodaf@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2006 Report Share Posted April 4, 2006 LOL....and I discontinued mine when I lost the source of raw milk.....otherwise I would offer them to Rhoda I remember you, ...I'm glad you like the grains. They were awesome as long as they lasted for me.... Now, that I have raw milk again, I will get more grains too I think some people here in Florida have them. Barbara Rhoda~ I have some extras that I just put in my fridge today. I got mine from Barbara in Florida who is on this list and they are awesome. If you would like them, just send me a private email with your address. in WV, where the sale of raw milk is strictly prohibited and enforced Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2006 Report Share Posted April 5, 2006 There you are Barbara, giver of the awesome butt kicking kefir grains J. I shared them with a goat farmer friend here locally and he said that they are the best ones he’s ever had. If you can’t find any in Florida, just give me a holler and I’ll get some out to you. in WV From: RawDairy [mailto:RawDairy ] On Behalf Of Barbara Sent: Tuesday, April 04, 2006 5:54 PM To: RawDairy Subject: Re: kefir LOL....and I discontinued mine when I lost the source of raw milk.....otherwise I would offer them to Rhoda I remember you, ...I'm glad you like the grains. They were awesome as long as they lasted for me.... Now, that I have raw milk again, I will get more grains too I think some people here in Florida have them. Barbara Rhoda~ I have some extras that I just put in my fridge today. I got mine from Barbara in Florida who is on this list and they are awesome. If you would like them, just send me a private email with your address. in WV, where the sale of raw milk is strictly prohibited and enforced Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2006 Report Share Posted April 5, 2006 Thank you so much I will see what I can find here in Florida. My grains came from Wren, who is or used to be on this list too but is inactive now Barbara There you are Barbara, giver of the awesome butt kicking kefir grains J. I shared them with a goat farmer friend here locally and he said that they are the best ones he’s ever had. If you can’t find any in Florida, just give me a holler and I’ll get some out to you. in WV Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2006 Report Share Posted April 20, 2006 Berinda, I don't make kefir so I can't tell you if that is an accurrate method or not, but I DO make yogurt...about 40 gallons a week...and I can assure you that the method you describe will make SOMETHING, but not yogurt. If you wish to use off the shelf yogurt to culture your milk, get a quality yogurt (i.e. not Dannons or Bryers for sure) that can usually be found in a good health food store or a health foor " supermarket " like Whole Foods. READ THE LABEL. Make sure it says ACTIVE CULTURES...some don't. I use 2 oz of yogurt per quart of raw milk that is at 105-110 degrees. Mix WELL. Keep at 105-110 degrees for about 4 hours and you will have a good, mild yogurt. Keep it there longer, up to 8 hrs, and you will have a thicker, tangy yogurt. Refridgerate and it has a shelf life of 4-6 weeks. Bob Hayles Thornberry Village Homestead Jasper, GA 706/692-7004 farm 404/824-5099 cell Thornberry Village Homestead...owned by God, managed by Bob and Helen > > Hello everyone !!! I just recieved some kefir grains. I was told to add the grains into warm raw milk and then let it sit for 24-36 hours at room temperature in a covered glass jar. Then to strain out my grains and drink the kefir. Does anyone have a faster or different way to make kefir with kefir grains that they could share? > They also said to make yogurt you just add several teaspoons of yogurt into a glass jar with raw milk and let stand for 24-36 hours at room temperature. Has anyone ever tried this? > > Thank You, > B. Larson > > > --------------------------------- > Celebrate Earth Day everyday! Discover 10 things you can do to help slow climate change. Yahoo! Earth Day > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2006 Report Share Posted April 20, 2006 Hi B. Larson, I could repeat the whole kefir making process, but if you go to www.onibasu.com and search the raw dairy files for kefir you will find lots of explanations on how to make kefir. As far as what you were told, that seems fairly correct, and there is no shortcut to making kefir. It is a fermentation process that takes time. D. > > Hello everyone !!! I just recieved some kefir grains. I was told to add the grains into warm raw milk and then let it sit for 24-36 hours at room temperature in a covered glass jar. Then to strain out my grains and drink the kefir. Does anyone have a faster or different way to make kefir with kefir grains that they could share? > They also said to make yogurt you just add several teaspoons of yogurt into a glass jar with raw milk and let stand for 24-36 hours at room temperature. Has anyone ever tried this? > > Thank You, > B. Larson > > > --------------------------------- > Celebrate Earth Day everyday! Discover 10 things you can do to help slow climate change. Yahoo! Earth Day > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2006 Report Share Posted April 20, 2006 yaaa! iv found raw milk! my family is hooked big time. and i feel good about allowing my dc drink as much as theyd like. now im looking for kefir grains. i live in alaska and i be willing to do paypal for shipping. God bless,                amber A mathematician is a machine for converting coffee into theorems. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2006 Report Share Posted April 21, 2006 I've been making kefir for years, and the directions you recieved were basically correct. It is an approximation however, depending on the amount of grains, milk, temperature, and time. Also, if your grains having been 'sleeping' for a little while, they have to wake up. When conditions are right you can ferment as quickly as overnight with enough grains to milk ratio. I am assuming you got a couple of TBL of grains (fairly typical). You will want to put those in a covered jar and add about a half cup of milk or so. When your milk looks curdled, its pretty much done, although you can ferment it to varying degrees. You will find out how you like it. I don't bother warming the milk if it's cold. It only saves a little bit of fermentation time and not worth the trouble to me. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 2, 2006 Report Share Posted September 2, 2006 Thanks rose! Okay one more question I heard somewhere in the back of my head your suppose to use a certain strainer for straining them is that true? If so what should I use? I use to do this you would think I could remember, but Nooooooooo! Brittanyrose marie belforti wrote: You did fine Brittany. Just to cover it is the best way to start with kefir grains. Do that a few more times after you strain them, and then you can get them going with a little bit more milk. Doms kefir site says that ideally the ration of milk to kefir grains should be 7 to 1. But I would start just as you are at first, going real slow to get the kefir introduced to your kitchen. Rose Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 2006 Report Share Posted September 4, 2006 Probably not Kathy, but I don't really know. Rose Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2006 Report Share Posted September 12, 2006 Debbie I am using raw goats milk. I put the grains in the bottom, and cover up with milk about less than half way with the large glass mason jars. I guess they are equiv. to 1/2 a gallon. Brittany & Debbie Chikousky wrote: I would examine your grains to milk ratio. Also are you using goat or cow? I had issues with our Jersey milk this spring but haven't had any problems with our goat milk.Debbie ChikouskyManitoba, Canadagdchik@...http://www.winnipegbeach.com/chikouskyfarms/----- Original Message ----- From: "jirahjoy" <dolliecainsbcglobal (DOT) net>To: <RawDairy >Sent: Monday, September 11, 2006 9:51 PMSubject: Kefir> Hey guys. I am having some problems, and need a little guidance and> knowledge. I got some kefir grains maybe about almost two weeks ago. I> have noticed that it isn't seperating like it normally use to do. It> is making the kefir, but no seperation, and I wondered if I was doing> something wrong. I have left it out almost 3 days waiting for the> seperation, but it never comes.>> Also I am having terrible problems with my stomach, and acid reflux. I> just wondered if anyone knew anything that might help me out. The pain> is really bad, and I am just miserable. I appreciate any insight, and> thanks in advance. You guys are so smart!>> Brittany>>>>>>> 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/>> Archive search: http://onibasu.com>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2006 Report Share Posted September 12, 2006 I think the rule of thumb is a tbsp of grains to a quart of milk. For a gallon I put in about 1 cup. It doesn't always separate though. I have a jar out right now that really is done if I taste it so it is getting strained. I found that when the solids are high, lots of cheese from the milk, there is less separation. Debbie ChikouskyManitoba, Canadagdchik@...http://www.winnipegbeach.com/chikouskyfarms/ Kefir> Hey guys. I am having some problems, and need a little guidance and> knowledge. I got some kefir grains maybe about almost two weeks ago. I> have noticed that it isn't seperating like it normally use to do. It> is making the kefir, but no seperation, and I wondered if I was doing> something wrong. I have left it out almost 3 days waiting for the> seperation, but it never comes.>> Also I am having terrible problems with my stomach, and acid reflux. I> just wondered if anyone knew anything that might help me out. The pain> is really bad, and I am just miserable. I appreciate any insight, and> thanks in advance. You guys are so smart!>> Brittany>>>>>>> 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/>> Archive search: http://onibasu.com>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2006 Report Share Posted October 27, 2006 Hi , Yes, that is what I am referring to...the finished liquid. The grains you can store in milk in the fridge but change out the milk every 2 weeks to refresh them. They can store indefinitely like that, as long as you change out their milk. The finished liquid, like I said, I have had last one or two months. Yes that is a fine idea, to keep more raw milk for a longer time. Only it would be in the form of kefir. You could also go with your second idea and freeze the milk then make kefir out of it later. D. > > What about the kefir liquid only? After straining out the grains. I > am just thinking of how to make a batch of raw milk last a long > time. I was thinking of either turing it to kefir or freezing it and > then making kefir. > > Thanks > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2006 Report Share Posted October 27, 2006 , it will begin to taste bad after 30 days, perhaps less. Grains will lose a lot of their viability if in a frig with minimal milk after 2 weeks. Rose Quote Link to comment Share on other sites More sharing options...
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