Re: To Kefir or not to Kefir To

[Guest guest]

GAry,

I too was spoiled with pre made Body Ecology kefir

starter packets and it always made my kefir nice and

creamy and thick.

Well, a month ago I got the grains, and it took 3

weeks just to get it to thicken. The kefir is thick

now, but I cannot get rid of the tiny little chunks of

milk solids throughout the kefir. I am guessing " real

kefir " with grains will always have these chunks. IS

this true? With the grains, it is a real art, I live

in Florida and it cultures like in 12 hours, starts

separating. If I can just get over those tiny curds

in it!! Any ideas? Thanks, Juli

--- gdawson6 <gdawson6@...> wrote:

> Did you use grains to culture it or powder? Grains

> are the only way to

> get 'real' kefir. By real, I mean the other stuff

> really isn't kefir,

> its just a few isolated strains from the kefir

> grains and not the

> whole package.

>

> If its cool, I let my kefir ferment for 3+ days, and

> it gets real

> thick and looks like yogurt at one point. Cool

> temps plus long

> fermentation with actual kefir grains is the way to

> go.

>

> -

[Guest guest]

The kefir is thick

> now, but I cannot get rid of the tiny little chunks of

> milk solids throughout the kefir. I am guessing " real

> kefir " with grains will always have these chunks. IS

> this true? With the grains, it is a real art, I live

> in Florida and it cultures like in 12 hours, starts

> separating. If I can just get over those tiny curds

> in it!! Any ideas?

Juli,

I strain the kefir and then use a stick blender and it comes out right

smooth. Or strain and use a regular blender.

Re: culturing, you can also leave out for a short while on the

counter--to get it started--then put in the refrigerator for a couple

days to finish culturing over a longer time period.

B.

[Guest guest]

Kefir needs cooler temperatures to ferment properly. The 60'sF work

the best.

Hotter conditions will produce chunky kefir. I don't know any way

around it.

Smooth kefir is possible if you ferment it at like 60-65F for like 2

days. Shake 1-2 times a day.

I usually let mine ferment more than that though, and it does start to

get soft curds after a few more days, but the B vitamins increase

drastically as well (or so I read on Dom's Kefir Site).

If the temps in the 60's, refridgeration isn't even necessary. Just

make sure you shake daily. But if you want a smooth product put it in

the fridge once it gets the texture you like. It does get more of a

sour taste in the fridge though.

Good Luck, and don't give up. Kefir is an awesome nutritious

probiotic drink!

-

>

> > Did you use grains to culture it or powder? Grains

> > are the only way to

> > get 'real' kefir. By real, I mean the other stuff

> > really isn't kefir,

> > its just a few isolated strains from the kefir

> > grains and not the

> > whole package.

> >

> > If its cool, I let my kefir ferment for 3+ days, and

> > it gets real

> > thick and looks like yogurt at one point. Cool

> > temps plus long

> > fermentation with actual kefir grains is the way to

> > go.

> >

> > -

>

[Guest guest]

Thanks ,

I am using an icepak in a little mini cooler right now

to see if it can culture without chunks!! Thanks,

Juli p.s. Do you know anything about Fil Mjolk or

viili?

--- gdawson6 <gdawson6@...> wrote:

> Kefir needs cooler temperatures to ferment properly.

> The 60'sF work

> the best.

>

> Hotter conditions will produce chunky kefir. I

> don't know any way

> around it.

>

> Smooth kefir is possible if you ferment it at like

> 60-65F for like 2

> days. Shake 1-2 times a day.

>

> I usually let mine ferment more than that though,

> and it does start to

> get soft curds after a few more days, but the B

> vitamins increase

> drastically as well (or so I read on Dom's Kefir

> Site).

>

> If the temps in the 60's, refridgeration isn't even

> necessary. Just

> make sure you shake daily. But if you want a smooth

> product put it in

> the fridge once it gets the texture you like. It

> does get more of a

> sour taste in the fridge though.

>

> Good Luck, and don't give up. Kefir is an awesome

> nutritious

> probiotic drink!

>

> -

[Guest guest]

Thanks ! I am worried if I use the blender, the

fast speed will damage the proteins or something in it

in some way, I will first try the ice pak, then

refrigerator, thanks, Juli

--- downwardog7 <illneverbecool@...> wrote:

>

> The kefir is thick

> > now, but I cannot get rid of the tiny little

> chunks of

> > milk solids throughout the kefir. I am guessing

> " real

> > kefir " with grains will always have these chunks.

> IS

> > this true? With the grains, it is a real art, I

> live

> > in Florida and it cultures like in 12 hours,

> starts

> > separating. If I can just get over those tiny

> curds

> > in it!! Any ideas?

>

> Juli,

> I strain the kefir and then use a stick blender and

> it comes out right

> smooth. Or strain and use a regular blender.

>

> Re: culturing, you can also leave out for a short

> while on the

> counter--to get it started--then put in the

> refrigerator for a couple

> days to finish culturing over a longer time period.

> B.

>

>

>

>

>

>

__________________________________

Start your day with - Make it your home page!

http://www./r/hs

[Guest guest]

Another kefir tip. If you let it ferment a good amount, all the kefir

grains should be right in the thick top layer. I just wash my hands

and reach in and just pick all the grains right from the top. Don't

shake it for a while before you do this.

I'm practical and don't like straining. I think straining is a giant

pain in the butt, as you get more containers dirty and more things to

clean and it takes a long time if its thick. Don't be afraid of not

being sterile with kefir, its built to defend against invading

bacteria. Same with Kombucha. They need exposure to other bacteria

every once in a while just like we do, at least thats why I believe.

I have never had a batch go bad and I sometimes even just rinse my

hands with hot water before handling.

Even another tip, make it easier on yourself by using the same kefir

grain colony over and over. It'll grow and I have one that can cover

the whole palm of my hand. Then you only have to use 1 piece of

culture for a big batch, and it will be right at the top when its done!

-

PS. I love kefir!

>

> > Kefir needs cooler temperatures to ferment properly.

> > The 60'sF work

> > the best.

> >

> > Hotter conditions will produce chunky kefir. I

> > don't know any way

> > around it.

> >

> > Smooth kefir is possible if you ferment it at like

> > 60-65F for like 2

> > days. Shake 1-2 times a day.

> >

> > I usually let mine ferment more than that though,

> > and it does start to

> > get soft curds after a few more days, but the B

> > vitamins increase

> > drastically as well (or so I read on Dom's Kefir

> > Site).

> >

> > If the temps in the 60's, refridgeration isn't even

> > necessary. Just

> > make sure you shake daily. But if you want a smooth

> > product put it in

> > the fridge once it gets the texture you like. It

> > does get more of a

> > sour taste in the fridge though.

> >

> > Good Luck, and don't give up. Kefir is an awesome

> > nutritious

> > probiotic drink!

> >

> > -

>

[Guest guest]

Great tip !! I was just thinking this morning how

sick i am of always cleaning all these containers. I

will do what you do for now on!!

How much kefir do you drink daily? And do you think

the body should have a week off of it now and then

like Dom's site talks about the monks that did this?

Also, what do you do with the extra grains that grow?

Also, when you are taking a break from daily kefiring,

do you store them in milk or water or does it matter?

Another question, I always get a mild, slight headache

when I drink the first same, same with all fermented

drinks, what could this mean? I would hate to stop

it, I am wondering if I am allergic to the yeast? And

maybe that is why wine and Grainfields does this too?

Thanks, Juli

--- gdawson6 <gdawson6@...> wrote:

> Another kefir tip. If you let it ferment a good

> amount, all the kefir

> grains should be right in the thick top layer. I

> just wash my hands

> and reach in and just pick all the grains right from

> the top. Don't

> shake it for a while before you do this.

>

> I'm practical and don't like straining. I think

> straining is a giant

> pain in the butt, as you get more containers dirty

> and more things to

> clean and it takes a long time if its thick. Don't

> be afraid of not

> being sterile with kefir, its built to defend

> against invading

> bacteria. Same with Kombucha. They need exposure

> to other bacteria

> every once in a while just like we do, at least

> thats why I believe.

> I have never had a batch go bad and I sometimes even

> just rinse my

> hands with hot water before handling.

>

> Even another tip, make it easier on yourself by

> using the same kefir

> grain colony over and over. It'll grow and I have

> one that can cover

> the whole palm of my hand. Then you only have to

> use 1 piece of

> culture for a big batch, and it will be right at the

> top when its done!

>

> -

[Guest guest]

I drink around 1 cup a day, usually with breakfast. More if I take

some to work. I also drink 1-2 cups of raw milk a day as well.

A lot of times when you get a big grain, it will just keep getting

bigger and not always produce baby grains. I store the ones I'm not

using in a small glass jar with enough milk to cover them.

I don't take a break from kefir. I am detoxifying from mercury and

its great for keeping my intestines well colonizrd with good bacteria.

I couldn't tell you about the headache you get. If you get it from a

pasturized wine it would have to be something produced during

fermentation, or just a reaction. You aren't on any MAO-I medication

are you?

I would try some beet kvass, and see how you handle that. You might be

able to find a recipe floating around somewhere if you don't have

'Nourishing Traditions' the cookbook.

-

>

> > Another kefir tip. If you let it ferment a good

> > amount, all the kefir

> > grains should be right in the thick top layer. I

> > just wash my hands

> > and reach in and just pick all the grains right from

> > the top. Don't

> > shake it for a while before you do this.

> >

> > I'm practical and don't like straining. I think

> > straining is a giant

> > pain in the butt, as you get more containers dirty

> > and more things to

> > clean and it takes a long time if its thick. Don't

> > be afraid of not

> > being sterile with kefir, its built to defend

> > against invading

> > bacteria. Same with Kombucha. They need exposure

> > to other bacteria

> > every once in a while just like we do, at least

> > thats why I believe.

> > I have never had a batch go bad and I sometimes even

> > just rinse my

> > hands with hot water before handling.

> >

> > Even another tip, make it easier on yourself by

> > using the same kefir

> > grain colony over and over. It'll grow and I have

> > one that can cover

> > the whole palm of my hand. Then you only have to

> > use 1 piece of

> > culture for a big batch, and it will be right at the

> > top when its done!

> >

> > -

>

[Guest guest]

When my kefir gets real " mature " /chunky/even a strong

aroma " mature " , I simply stir it down with a big slotted spoon.

Unlike mature yogurt, the kefir always goes back into a (smooth)

solution by just stirring a bit with the big slotted spoon(stir

after removing scobys).--- Dennis

In , Juli <rank35@y...> wrote:

>

> Thanks ! I am worried if I use the blender, the

> fast speed will damage the proteins or something in it

> in some way, I will first try the ice pak, then

> refrigerator, thanks, Juli

>

> --- downwardog7 <illneverbecool@g...> wrote:

>

> >

> > The kefir is thick

> > > now, but I cannot get rid of the tiny little

> > chunks of

> > > milk solids throughout the kefir. I am guessing

> > " real

> > > kefir " with grains will always have these chunks.

> > IS

> > > this true? With the grains, it is a real art, I

> > live

> > > in Florida and it cultures like in 12 hours,

> > starts

> > > separating. If I can just get over those tiny

> > curds

> > > in it!! Any ideas?

> >

> > Juli,

> > I strain the kefir and then use a stick blender and

> > it comes out right

> > smooth. Or strain and use a regular blender.

> >

> > Re: culturing, you can also leave out for a short

> > while on the

> > counter--to get it started--then put in the

> > refrigerator for a couple

> > days to finish culturing over a longer time period.

> > B.

> >

> >

> >

> >

> >

> >

>

>

>

>

> __________________________________

> Start your day with - Make it your home page!

> http://www./r/hs

>