Re: Making Kefir -- Question

[Guest guest]

Question: They sell stuff in the health food store called Kefir and Kefir

cheese. Could you culture Kefir from that?

Robin

From: " Kathy " <kacheson@...>

Reply-

< >

Subject: Kefir from raw milk

Date: Tue, 12 Nov 2002 23:49:30 -0800

OK, throwing recipe advise out i made kefir (store bought starter) this

week. My first try i followed the NT recipe which basically just has you

heat the milk to room temp. I was busy making my first batch of beef broth

and so just poured cold milk into a jar and dumped (no measuring) some

kefir from the last batch into it. The next day i realized that i was

supposed to have let the milk warm up and that my kefir was just sloshing in

the jar. Oh well. Can't let it hurt to sit a bit can it? So, around at

around 30 hours i looked at it yet again and Wow!! nice thick kefir, much

better than the thin stuff from the first batch. Tastes OK too. : )

Kathy A

Oregon

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[Guest guest]

Maybe. The best Kefir, IMO, is made with kefir grains. I would send you some

if I had enough to share--maybe another nice soul on this list will offer to

send you some. They are round, white or pale yellow, and snot-like in texture

(but firmer like rubber cement after it has dried). Kefir is one the best

things that has happened in my kitchen in a long time. I am convinced it cures

hangovers, low blood sugar and colds at this point--maybe my list of cured ills

will grow!

----- Original Message -----

From: Robin Lillian

Sent: Friday, November 15, 2002 11:58 AM

Subject: Re: Making Kefir -- Question

Question: They sell stuff in the health food store called Kefir and Kefir

cheese. Could you culture Kefir from that?

Robin

From: " Kathy " <kacheson@...>

Reply-

< >

Subject: Kefir from raw milk

Date: Tue, 12 Nov 2002 23:49:30 -0800

OK, throwing recipe advise out i made kefir (store bought starter) this

week. My first try i followed the NT recipe which basically just has you

heat the milk to room temp. I was busy making my first batch of beef broth

and so just poured cold milk into a jar and dumped (no measuring) some

kefir from the last batch into it. The next day i realized that i was

supposed to have let the milk warm up and that my kefir was just sloshing in

the jar. Oh well. Can't let it hurt to sit a bit can it? So, around at

around 30 hours i looked at it yet again and Wow!! nice thick kefir, much

better than the thin stuff from the first batch. Tastes OK too. : )

Kathy A

Oregon

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[Guest guest]

I only have waterkefirgrains to share. If somebody want some, send me a mail

privately.

I live in Holland so it might take some time to get to you.

Greetings,

Heleen

----- Original Message -----

From:

Sent: Friday, November 15, 2002 6:56 PM

Subject: Re: Making Kefir -- Question

Maybe. The best Kefir, IMO, is made with kefir grains. I would send you some

if I had enough to share--maybe another nice soul on this list will offer to

send you some.

[Guest guest]

The kefir in the store doesn't have nearly the range of organisms that you

get from the kefir grains. Working with kefir grains isn't commercially

viable, I wouldn't think. By all means get some grains from someone. Since

they keep increasing someone usually has some to share.

Peace,

Kris , gardening in harmony with nature in northwest Ohio

If you want to hear the good news about butter check out this website:

http://www.westonaprice.org/know_your_fats/know_your_fats.html

----- Original Message -----

From: " Robin Lillian " <robinlillian@...>

< >

Sent: Friday, November 15, 2002 11:58 AM

Subject: Re: Making Kefir -- Question

> Question: They sell stuff in the health food store called Kefir and Kefir

> cheese. Could you culture Kefir from that?

>

> Robin

>

>

> From: " Kathy " <kacheson@...>

> Reply-

> < >

> Subject: Kefir from raw milk

> Date: Tue, 12 Nov 2002 23:49:30 -0800

>

> OK, throwing recipe advise out i made kefir (store bought starter) this

> week. My first try i followed the NT recipe which basically just has you

> heat the milk to room temp. I was busy making my first batch of beef broth

> and so just poured cold milk into a jar and dumped (no measuring) some

> kefir from the last batch into it. The next day i realized that i was

> supposed to have let the milk warm up and that my kefir was just sloshing

in

> the jar. Oh well. Can't let it hurt to sit a bit can it? So, around at

> around 30 hours i looked at it yet again and Wow!! nice thick kefir, much

> better than the thin stuff from the first batch. Tastes OK too. : )

>

> Kathy A

> Oregon

>

>

>

> _________________________________________________________________

> Help STOP SPAM with the new MSN 8 and get 2 months FREE*

> http://join.msn.com/?page=features/junkmail

>

>

>

>