Re: What does Kefir small adn taste like ?

[Guest guest]

On Mon, 02 Sep 2002 01:54:07 -0000, you wrote:

>ive got some on teh counter just want to make sure it has turned out

>ok before I drink it

>

I've got two batches going from different sources. at 24 hours I get a sour

taste, not unpleasant, but sour. i did a batch today, after Heidi's (?)

suggestion that only went 12 hours, it had a taste more like the milk it came

from, but was still obviously kefir.

My first batches from early this week were separated, clear liquid on the bottom

and giant clumps at the top. They would not recombine with stirring or shaking.

After the third day, the separation was less obvious and stirring would

recombine the clear with the white, and in 24 hours in the fridge for one

finished batch and another on the counter in 90+ weather, neither separated

again, so i guess I am on the way.

In any case, my dogs got the batches I was not happy with and they loved it.

They have had fights over access to the kefir, something that does not happen

any other time, an interesting confirmation of the value of kefir. After all, it

was seeing how good they did on a natural diet that got me involved in NT.

What I want to know, if I can piggy back on your post, is:

This separation, is this normal? is this what kefir whey is, and should I

separate it for use with the kefir kraut, marinating meat and so on? Or just do

as I am doing, recombining it with the rest.

hardly a good example I know, but our only exposure to kefir has been the Helois

brand from WF . It is smooth and creamy and doesn't have the harsh sour bite of

my homemade.. What I get is lumpy, with a lot of small curds suspended on the

glass jar and in solution, it is creamy, but it is like chunky peanut butter vs

creamy peanut butter. since both of my batches of kefir grains, from different

sources are exactly the same, this must be normal... is it?

Thanks for your answers

Mike E

[Guest guest]

If u get distinct seperation ect.

i would say that is Kefir Whey

well i think my kefir is ready. it smells nice and sour and still has

the consistancy of milk. Will try some to drink with dinner tonight

and also marinate soem meat for 48 hours or so in it ont eh bench.

>

> >ive got some on teh counter just want to make sure it has turned

out

> >ok before I drink it

> >

>

> I've got two batches going from different sources. at 24 hours I

get a sour

> taste, not unpleasant, but sour. i did a batch today, after Heidi's

(?)

> suggestion that only went 12 hours, it had a taste more like the

milk it came

> from, but was still obviously kefir.

>

> My first batches from early this week were separated, clear liquid

on the bottom

> and giant clumps at the top. They would not recombine with stirring

or shaking.

> After the third day, the separation was less obvious and stirring

would

> recombine the clear with the white, and in 24 hours in the fridge

for one

> finished batch and another on the counter in 90+ weather, neither

separated

> again, so i guess I am on the way.

>

> In any case, my dogs got the batches I was not happy with and they

loved it.

> They have had fights over access to the kefir, something that does

not happen

> any other time, an interesting confirmation of the value of kefir.

After all, it

> was seeing how good they did on a natural diet that got me involved

in NT.

>

> What I want to know, if I can piggy back on your post, is:

>

> This separation, is this normal? is this what kefir whey is, and

should I

> separate it for use with the kefir kraut, marinating meat and so

on? Or just do

> as I am doing, recombining it with the rest.

>

> hardly a good example I know, but our only exposure to kefir has

been the Helois

> brand from WF . It is smooth and creamy and doesn't have the harsh

sour bite of

> my homemade.. What I get is lumpy, with a lot of small curds

suspended on the

> glass jar and in solution, it is creamy, but it is like chunky

peanut butter vs

> creamy peanut butter. since both of my batches of kefir grains,

from different

> sources are exactly the same, this must be normal... is it?

>

> Thanks for your answers

>

> Mike E