Guest guest Posted July 8, 2006 Report Share Posted July 8, 2006 question, is the kefir that is sold at Kroger....as good as kefir that you would make? New Message Search Find the message you want faster. Visit your group to try out the improved message search. Share feedback on the new changes to Groups Recent Activity a.. 15New Members b.. 1New Links Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2006 Report Share Posted July 9, 2006 No. You'd make kefir from raw milk. I prefer goat. Kroger kefir is probably made from pasteurized milk, unless you happen to live in California. Then all bets are off...you'd have to read the label to see if it is made from " raw " milk. HTH. Sharon On 7/8/06, <bible770@...> wrote: > > question, is the kefir that is sold at Kroger....as good as kefir that > you would make? > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2007 Report Share Posted January 20, 2007 What (very briefly) is Kefir and the simplest way to make it. Thankx Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2007 Report Share Posted January 21, 2007 > What (very briefly) is Kefir and the simplest way to make it. Thankx See Dom's kefir web site for lots of good info. He's been making it for over 30 years (must not be too bad for you): http://users.sa.chariot.net.au/~dna/kefirpage.html# Site wont load for me. What briefly is it and how to make? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2007 Report Share Posted January 21, 2007 --- Chaelcon@... wrote: > What (very briefly) is Kefir and the simplest way to make it. Thankx See Dom's kefir web site for lots of good info. He's been making it for over 30 years (must not be too bad for you): http://users.sa.chariot.net.au/~dna/kefirpage.html# <kefir novice ~ 6 months> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2007 Report Share Posted January 21, 2007 > > What (very briefly) is Kefir and the simplest way to make it. Thankx > > See Dom's kefir web site for lots of good info. > He's been making it for over 30 years (must not be too bad for you): > http://users.sa.chariot.net.au/~dna/kefirpage.html# Also, here's briefer article on kefir and kefir making from Seeds of Health in UK: http://www.seedsofhealth.co.uk/fermenting/kefir_howto.shtml This web site also has a lot of other good nutrition and health info. I found their web site from a link at Raw-Milk-Facts.com: http://www.raw-milk-facts.com/index.html Enjoy! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2007 Report Share Posted January 22, 2007 Here is some c/p from Dom's Site. What is Kefir.....Kefir is a refreshing cultured-milk beverage, which originated many centuries ago, in the Northern Caucasus Mountains. The word kefir is said to be derived from the Turkish word keif, which loosely translates to good feeling or feeling good. This is for the obvious increase in a sense of well-being experienced by drinking kefir regularly [1 <http://users.sa.chariot.net.au/~dna/kefirpage.html#ref1> ]. Kefir has a uniform creamy consistency, a sour refreshing taste, with a subtle aroma resembling fresh yeast [or a very subtle beer-like flavour]. Kefir also has a slightest hint of natural effervescent zesty tang. There are an assortment of some 40 aromatic compounds contributing to the unique flavour and distinctive pleasant aroma of kefir. To round this all off, kefir may contain between 0.08% to 2% alcohol. However, between .08 to .1% alcohol are common figures for a 24 hour cultured kefir-- [yep-- wow!]. Traditional authentic kefir can only be prepared by culturing fresh milk with <http://users.chariot.net.au/~dna/images/kefir_scan.jpg> Kefir grains. Kefir grains are not to be mistaken for cereal grains. This is to say that the grain part of the name is a misnomer. Kefir grains, or kefir granules if you wish, are in fact a natural-starter or natural mother-culture. The bio-structure [which I refer to as a bio-matrix], is created through the a symbiotic relationship between a vast mixture of specific friendly Lactic acid bacteria [LAB] and yeasts. A batch of kefir grains consist of many individual bodies of a soft, gelatinous white biological mass [biomass]. The composition of each grain is protein, lipids [fats] and a soluble-polysaccharide <http://users.sa.chariot.net.au/~dna/kefirpage.html#*> Kefiran complex. The microbes and yeasts not only create the bio-matrix structure, the organisms are also harboured by the very structure that they create; abiding either on the surface [interior and exterior], or, encapsulated within the bio-matrix itself <[The abode of the friendly microbe]> Today, traditional authentic kefir [real kefir] is easily prepared at home, just as it has been done over many centuries. Fresh, non-pasteurised or pasteurised full-cream, low fat or non-fat milk is poured into a clean suitable container with the addition of kefir grains. The content is left to stand at room temperature for about 24 hours. The cultured-milk is strained in order to separate, or retrieve the kefir grains from the liquid-kefir. The grains are added to more fresh milk, and the process is simply repeated. This simple process can be performed on an indefinite basis... for kefir grains are forever. The strained liquid-kefir may either be consumed fresh, <http://users.sa.chariot.net.au/~dna/Makekefir.html#Storing> refrigerated for later use, or ripened at room temperature over a period of days. The ripening process is useful for individuals who wish to reduce lactose in their kefir [for details explaining the simple procedure, please follow <http://users.chariot.net.au/%7Edna/Makekefir.html#Storing> this link situated on a separate web page]. Ripening improves overall flavour, increases specific vitamins of the B group, and carbon dioxide and alcohol content is increased also. Kefir grains increase in overall volume, numbers of and in weight, as the grains are continually cultured in fresh milk to prepare kefir [biomass increase]. Because of this, the need to prevent overcrowding of the grains, and in order to maintain a reasonable constant grain-to-milk ratio it becomes essential to remove a portion of kefir grains from the batch. Apart from the obvious advantage in preventing overcrowded, the other advantage is to produce a kefir with a reasonable constant character and consistency on an ongoing basis. Traditionally, excess kefir grains were either eaten [which I highly recommend], dehydrated and stored as a back-up source, shared among family members, or traded among the tribes-people of Caucasus, in exchange for basic essentials How to make it.... INGREDIENTS AND UTENSILS For culturing 1 to 2-cups of kefir * 1 to 2 tablespoons of Kefir grains. To obtain Kefir grains please go here <http://users.chariot.net.au/%7Edna/kefirpage.html#Where_to_get_kefir_gr ains> . * A 3 to 4-cup glass jar with lid. * Nylon or stainless steel strainer and spoon. * A suitable container with wide open mouth for straining the kefir into. * 1 to 2-cups of fresh milk [Most milk-types are acceptable, including whole milk, fat-reduced, non-fat, pasteurized and homogenized. Although I personally prefer and enjoy fresh, Certified bio-dynamic whole cow's milk or Goat's milk to culture kefir]. THE COMMON METHOD FOR CULTURING MILK-KEFIR * Place fresh kefir grains in glass jar and fill the jar with fresh milk [Do not fill any fermenting jar more than 2/3 - 3/4 full]. * Place a loose fitting lid on the jar and let sit at room temperature for about 24 hours, or until the milk has coagulated <http://users.chariot.net.au/%7Edna/images/24hr.gif> or has become sour to your liking [designate a good spot away from direct sunlight for kefir fermentation e.g., in a cupboard]. * Pour the contents into a strainer and strain <http://users.chariot.net.au/%7Edna/Makekefir.html#straining-kefir> the kefir into a suitable container to separate the grains from the liquid-kefir. What you've strained is kefir ready for consumption. * Wash the jar then place the kefir grains left in the strainer back into the pre-washed jar [To avoid damaging kefir grains, never add kefir grains to a hot jar after washing the jar with hot water! In this case, it's best to add cold milk in the jar first, before adding any kefir grains]. The simple process is repeated per each following batch. Re: Re: Kefir > What (very briefly) is Kefir and the simplest way to make it. Thankx See Dom's kefir web site for lots of good info. He's been making it for over 30 years (must not be too bad for you): http://users. <http://users.sa.chariot.net.au/~dna/kefirpage.html#> sa.chariot.net.au/~dna/kefirpage.html# Site wont load for me. What briefly is it and how to make? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2007 Report Share Posted March 14, 2007 I dont know, I was just reading Dom's Dom's Kefir-cheese in-site , I am still somewhat confused, mine is healthy too and growing alot. Do I strain the kefer, and put the curds in a new jar and put new milk in it? It says on his site to do that every 4 days........then put the whey juice in the refrig? and drink it and feed it milk too? Geeze, I feel stupid ! ! Hugs ~ DAOL now offers free email to everyone. Find out more about what's free from AOL at AOL.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2007 Report Share Posted March 14, 2007 Thank you, I am getting there,,,,,,,,,,AOL now offers free email to everyone. Find out more about what's free from AOL at AOL.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2007 Report Share Posted March 14, 2007 Thank you Patty. i appreciate it ! ! I havent refrigerated any at all yet, I will be getting fresh milk tomorrow and will strain it and start a new batch and put what is there in the refrig. It is pretty ripe right now.........I have been drinking about 2 cups a day........ Again, thank you and I am enjoying the kefir ! ! Blessings ~ DedeAOL now offers free email to everyone. Find out more about what's free from AOL at AOL.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2007 Report Share Posted March 14, 2007 Yep, the basics is about all I can handle right now, thank you ! ! ! ! DAOL now offers free email to everyone. Find out more about what's free from AOL at AOL.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2007 Report Share Posted March 14, 2007 The grains are the curds . . . They do look kind of like cottage cheese. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2007 Report Share Posted March 14, 2007 Dede,If you strain it, you can save some for the future, in case something goes wrong with what you have, use a couple tablespoons to start a new batch, use what you want, the share the rest . . . I don't really keep a schedule with my Kefir . .. I use about two cups of milk a day . . . Sometimes I drink it in it's creamy stage, before the curds form . .. or I stir it up, add a bit of honey, then drink . .. . . or put it in the blender with some fruit . . . or drain the curds and add some yogurt. A screen sieve works well . .. If you want it fairly dry, you can put a coffee filter in the strainer and let it drain longer. If you want to make more, just add more milk . . . If you end up with more than you want, just put it in the refrigerator to slow the growth until you're ready to start a new batch.Hugs,Rogene Re: Kefir Rogene, Thank you, you just answered a question I had, the curds are the grains...... ...I didnt know that yet, I have only read one site on it so far. How much do you drink a day? I am drinking about 2/3 cup in the am and one at night. Should I drink it more often? I think I would have plenty of curds in mine, it seems lumpy til I stir it. I would be happy to send her some. Should I strain it? How did you prepare what you sent me? I sure appreciate it ! ! Right now mine is pretty sharp, but it is no problem getting it down. Should I refrig it? That wont kill it will it? just slow it down? I dont want to do anything that might hurt my kifer....... .. I am sorry if I sound so dumb about it. How are you feeling today? Did you have a nice day? Love & Hugs ~ DAOL now offers free email to everyone. Find out more about what's free from AOL at AOL.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2007 Report Share Posted March 15, 2007 I'm thinking that using Kefir from different sources would increase the types of microorganisms that are so beneficial. . .. Maybe blending one source of Kefir with another would do the same thing. I recently met a woman locally who is making Kefir . .. I'll see if she wants to exchange some and see what happens. Rogene Quote Link to comment Share on other sites More sharing options...
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