Guest guest Posted September 26, 2004 Report Share Posted September 26, 2004 I'm only an occasional reader here, but just popped in after not reading for months and months--so excited to find so many wonderful GF recipes. I'd really like to make this kefiili that I find mentioned so often. I looked it up in the files section, but the actual section on making the kefiili is vague--it looks exactly like how I make kefir with grains. Are there special kefiili grains? Any help would be greatly appreciated. Thanks, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 26, 2004 Report Share Posted September 26, 2004 >I'd really like to make this kefiili that I find mentioned so >often. I looked it up in the files section, but the actual section >on making the kefiili is vague--it looks exactly like how I make >kefir with grains. Are there special kefiili grains? > >Any help would be greatly appreciated. > >Thanks, > Kefiili is kefir that has been " contaminated " with Finnish Viili yogurt ... it is much thicker than regular kefir, and less sour. Regular kefir that is cultured in a cooler place tends to be kefiili-ish, though. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2004 Report Share Posted September 27, 2004 So to make kefiili, do I put viili culture and kefir grains with fresh milk and then follow the same steps as in making kefir? or should I make the kefir and then add the viili culture? TIA, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2004 Report Share Posted September 27, 2004 >So to make kefiili, do I put viili culture and kefir grains with >fresh milk and then follow the same steps as in making kefir? > >or should I make the kefir and then add the viili culture? > >TIA, > Near as I can tell, if you get viili anywhere NEAR kefir, you get kefiili! Mine was an " accidental pregnancy " <g> If you want to also make regular kefir, keep them FAR APART and don't use the same containers or lids. I'd probably take a spare grain, in a spare jar, and add milk plus some viili. For the first batch, use boiled or pastuerized milk ... viili is a little more picky than kefir is for bacteria (I couldn't make kefiili in raw goats milk at all, it came out thin). Heidi Jean Quote Link to comment Share on other sites More sharing options...
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