Kefir

[Guest guest]

question, is the kefir that is sold at Kroger....as good as kefir that you would

make?

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[Guest guest]

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?

>

>

>

>

[Guest guest]

What (very briefly) is Kefir and the simplest way to make it. Thankx

[Guest guest]

> 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?

[Guest guest]

--- 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>

[Guest guest]

> > 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!

[Guest guest]

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?

[Guest guest]

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.

[Guest guest]

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.

[Guest guest]

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.

[Guest guest]

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.

[Guest guest]

The grains are the curds . . . They do look kind of like cottage cheese.

[Guest guest]

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.

[Guest guest]

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