Kefir

[Guest guest]

Why don't you just join a kefir group and see if anyone has grains to

share? They multiply at a frightening rate and people will often let

you have enough to get started for the cost of postage.

Re: kefir

Date: Monday, February 21, 2011, 2:39 PM

  Deb--- do you mind sharing the store/link to where you purchased

them? Thanks! -Amber

& gt;

& gt; So, I went to EBay, and found someone selling kefir grains - and

bought them. Organic grass fed raw milk kefir grains. They came very

fast - I received them on Saturday. I made a batch immediately, and

gave them 30 hours. Made another batch, and just drained that one. Now

I have another batch fermenting.

& gt;

& gt; Supposedly, it doesn't taste too good at first ... but I went

ahead and put some in my smoothie. It was not bad! I don't really know

what normal would be, as I always bought flavored in the store

(favorite was peach).

& gt;

& gt; This list has truly taken me to new heights.

& gt;

& gt; Deb

[Guest guest]

Hi Joyce. Not sure how I missed this message. Sorry I'm just seeing it now. The

milk kefir should be fine in pasteurized milk. I don't have a trustworthy source

of raw milk her, so that's what they are used to.

In terms of what to look for: It should thicken but those grains don't ever get

the crazy earthy kefir taste I've gotten off of other grains. Tho if you leave

it long enough, it will separate from the whey. It may take it a few days for

the grains to recover from the trip and start culturing happily. And yes, the

temp of the kitchen will be a big driver, too. In the summer it cultures SO

quickly. Also, I sent only a small amount, so it may take a little longer to

culture. Let me know who its going. Can't wait to hear.

Beth

> > >

> > > My kids adore the Annie's Naturals Asian Sesame Dressing and their Shitake

Vinaigrette, I believe it is called. They cost $3.99 a bottle, so I don't but

them unless they are on sale. Does anyone know which dressings I am referring

to, and, if so, do you have a good recipe?

> > >

> > > Thanks, Joyce

> > >

> >

>

[Guest guest]

Hi Beth,

They seem to have kicked in and are working great! They are making nice tangy

Kefir overnight sitting on my heating duct. My only question is that I can't

see the grains in the Kefir, so I just pour out the Kefir and leave about 2 " of

it in the bottom and add to it. There is some separation, but that also happens

with my yogurt made with raw milk. So, I'm not sure if the small chunks are

Kefir grains or curds. Should I be able to distinguish them from the Kefir? Do

they just sit on the bottom?

Thanks so much!

Joyce

> > > >

> > > > My kids adore the Annie's Naturals Asian Sesame Dressing and their

Shitake Vinaigrette, I believe it is called. They cost $3.99 a bottle, so I

don't but them unless they are on sale. Does anyone know which dressings I am

referring to, and, if so, do you have a good recipe?

> > > >

> > > > Thanks, Joyce

> > > >

> > >

> >

>

[Guest guest]

Kris, I have milk kefir grains, that's what makes the kefir, kefir.I am trying

to gain back what amount I had for a while.Once I get them up to speed I would

gladly ship-$5. for the small priority mail.It would be a good idea if I ship

very soon because of the approaching warm weather. I don't know where you

live.What is your weather like at this time of year.Well, I would be more than

happy to ship the grains off.Just let me know what you think about this

idea.

Subject: Kefir

To: original_kombucha

Date: Wednesday, April 13, 2011, 1:20 PM

 

First thank you so much for the help this group shares so freely. I am

learning a lot and really appreciative all the contributions.

Next, can anyone tell me where I can hold of Kefir? I found a site that sells

something that only lasts for a few times, but I understand the 'real thing'

shoould last forever. So anyone know a website to send me to where I can buy

some?

Kris

[Guest guest]

Kris, I have milk kefir grains, that's what makes the kefir, kefir.I am trying

to gain back what amount I had for a while.Once I get them up to speed I would

gladly ship-$5. for the small priority mail.It would be a good idea if I ship

very soon because of the approaching warm weather. I don't know where you

live.What is your weather like at this time of year.Well, I would be more than

happy to ship the grains off.Just let me know what you think about this

idea.

Subject: Kefir

To: original_kombucha

Date: Wednesday, April 13, 2011, 1:20 PM

 

First thank you so much for the help this group shares so freely. I am

learning a lot and really appreciative all the contributions.

Next, can anyone tell me where I can hold of Kefir? I found a site that sells

something that only lasts for a few times, but I understand the 'real thing'

shoould last forever. So anyone know a website to send me to where I can buy

some?

Kris

[Guest guest]

Olga, so good to hear from you. Already the kefir grains are kicking into

action.What's great about them is if you aren't drinking enough kefir to keep up

with the production of kefir, you can let the grains " rest " in the fridge. Or,

for long termyou can freeze them, or to keep extras, like a scoby hotel.I like

the idea of, was it June?Great, perfect.Keep in touch. If you contact me offline

it would be better and no one will complain we might be taking up space

discussing something other than kombucha. Just a suggestion.Here is my Yahoo

address.lr_grossman@... care. Hope things calm down for you soon.

[Guest guest]

I eat my extra grains 

WHAT A FRIEND WE HAVE IN JESUS

Dianna Holland

Subject: Re: Kefir

To: original_kombucha

Date: Monday, April 18, 2011, 2:24 PM

 

Olga, so good to hear from you. Already the kefir grains are kicking into

action.What's great about them is if you aren't drinking enough kefir to keep up

with the production of kefir, you can let the grains " rest " in the fridge. Or,

for long termyou can freeze them, or to keep extras, like a scoby hotel.I like

the idea of, was it June?Great, perfect.Keep in touch. If you contact me offline

it would be better and no one will complain we might be taking up space

discussing something other than kombucha. Just a suggestion.Here is my Yahoo

address.lr_grossman@... care. Hope things calm down for you soon.

[Guest guest]

In message you wrote:

> I eat my extra grains ...

LOL, Dianna, and I thought I was the only greedy one! ;-)

Now, as regards scobys, they make good chews too - of juicy lemony flavour,

and, like Kefir grains, are full of concentrated goodness.

Both cultures assist the body in fighting unwellness.

Blessings to you!

Margret:-)

--

+------------------ Minstrel@... --------------------+

creation.com

http://www.hebrew4christians.com/index.html

'I have come into the world as light, so that no one who believes

in me should stay in darkness'(Jesus)

[Guest guest]

How does someone get over the mental wall of belief that scobys look disgusting

and are only good for making tea, to making them a dietary choice or mindless

chewing gum? I once saw a video on Youtube that a mother took of her 2 year old

daughter standing on a chair at the place at the table where the kombucha jar

sat, goin' to town trying to chew that scoby. Her mom was mortified, I was

mortified, and I sent that to my scoby friend and she was mortified. My scoby

friend can't get herself to eat kefir grains yet, either. Mine won't grow, so I

slirp them down when I drink the milk.

________________________________

In message you wrote:

> I eat my extra grains ...

LOL, Dianna, and I thought I was the only greedy one! ;-)

Now, as regards scobys, they make good chews too - of juicy lemony flavour,

and, like Kefir grains, are full of concentrated goodness.

Both cultures assist the body in fighting unwellness.

Blessings to you!

Margret:-)

--

+------------------ Minstrel@... --------------------+

creation.com

http://www.hebrew4christians.com/index.html

'I have come into the world as light, so that no one who believes

in me should stay in darkness'(Jesus)

[Guest guest]

Hi Margret,

Well both my kombucha and my new baby kefir grains are doing well.

So now I am thinking about water kefir.

Do you make this? And if so could you send me some starter grains. I know I can

use milk kefir grains, but I have heard it doesn't taste as nice even after a

few brews.

If you can send some 'up country' I will be happy to pay P & P,

Cheers,

Kris

Re: Kefir

In message you wrote:

> Had no idea you live in the UK.

Ahhh, Kris, is that so? I had assumed you live in the US.

I am another UK dweller who sends out Kombucha and Kefir grains for p & p.

So, if you are ever in need, my email address is below!

All blessings,

Margret, brewer in Derby, the Midlands :-)

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/index.html

creation.com

A truly happy person is one who can enjoy the scenery on a detour.

------------------------------------------------------------------------------

No virus found in this message.

Checked by AVG - www.avg.com

Version: 10.0.1321 / Virus Database: 1500/3573 - Release Date: 04/14/11

[Guest guest]

Hi Margret,

Well both my kombucha and my new baby kefir grains are doing well.

So now I am thinking about water kefir.

Do you make this? And if so could you send me some starter grains. I know I can

use milk kefir grains, but I have heard it doesn't taste as nice even after a

few brews.

If you can send some 'up country' I will be happy to pay P & P,

Cheers,

Kris

Re: Kefir

In message you wrote:

> Had no idea you live in the UK.

Ahhh, Kris, is that so? I had assumed you live in the US.

I am another UK dweller who sends out Kombucha and Kefir grains for p & p.

So, if you are ever in need, my email address is below!

All blessings,

Margret, brewer in Derby, the Midlands :-)

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/index.html

creation.com

A truly happy person is one who can enjoy the scenery on a detour.

------------------------------------------------------------------------------

No virus found in this message.

Checked by AVG - www.avg.com

Version: 10.0.1321 / Virus Database: 1500/3573 - Release Date: 04/14/11

[Guest guest]

Hi Margret,

Well both my kombucha and my new baby kefir grains are doing well.

So now I am thinking about water kefir.

Do you make this? And if so could you send me some starter grains. I know I can

use milk kefir grains, but I have heard it doesn't taste as nice even after a

few brews.

If you can send some 'up country' I will be happy to pay P & P,

Cheers,

Kris

Re: Kefir

In message you wrote:

> Had no idea you live in the UK.

Ahhh, Kris, is that so? I had assumed you live in the US.

I am another UK dweller who sends out Kombucha and Kefir grains for p & p.

So, if you are ever in need, my email address is below!

All blessings,

Margret, brewer in Derby, the Midlands :-)

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/index.html

creation.com

A truly happy person is one who can enjoy the scenery on a detour.

------------------------------------------------------------------------------

No virus found in this message.

Checked by AVG - www.avg.com

Version: 10.0.1321 / Virus Database: 1500/3573 - Release Date: 04/14/11

[Guest guest]

Tami,

You can make kefir cheese which when I make it is a bit like sour cream in

flavor. You can add herbs to it for a veggie dip or put on potatoes.

Smoothies are usually the best way to sneak it into food of picky people! Don't

tell them what is in there! You can do some experimenting to find what works,

just basically throw stuff into a blender and add what you like. To sweeten try

honey, maple syrup, or some other forms of sweetener.

You can also substitute it in pancakes, waffles, breads, etc., instead of

buttermilk. Or in any recipe that calls for yogurt.

I strain my kefir grains with a stainless strainer, nothing special.

You can also try different ferment times, sometimes a shorter time will taste

better to you or if you like it a bit more thick and stronger flavored, go a few

days.

If it was too thick you could try goat milk instead of cow, it will be a bit

different in flavor. You can also put the grains in cream or buttermilk.

[Guest guest]

>

> Hi Tami,

>

> Kefir is taste that took me a awhile to get use too. Now my body craves it..

Weird, but good. I drink just kefir most times now or add raw eggs and cinnamon.

But my taste preference does change for me, things get stale and I yearn for

newness. I am waiting for KJ to share a spiked concoction. :-)

>

> I have made smoothies with fresh fruits, dates, raw honey, raw eggs, nuts,

cinnamon, nutmeg, vanilla, ice cubes, etc, as I experimented with what I liked.

Have fun and try new ways, it builds wisdom that suits you.

>

>

>

>

>>

[Guest guest]

I read somewhere that stainless also isn't the best as it generates a week

electrical current in the acidic kefir which is not good for the microbes.

Splitting hairs perhaps. I also read though, that to simplify the process you

can keep your grains in a small pouch and then you just pull that out rather

than having to strain them. I haven't tried this, but I'm sure you could find

something to put the grains in. Perhaps a cheesecloth type material, or even the

type of stuff you use to make wine (there's a silky fabric type material that

you put your grapes in to make wine).

Anyway, to make it taste better use some homemade jam to mix in, or maple syrup

or honey if you need sweet. If not, just mix it in a smoothie or shake or

something. I haven't made it in a long time so I don't know. You can also

ferment for a shorter time leaving it less sour (or use less grains).

>

> I have now made milk kefir. What a unique taste. I don't think that I will

be able to get the rest of the family to drink this. Does anyone have any ideas

on how to make it with a more palatable taste? I know how good it is for me so

I will drink it.

>

> Also, when I strain it I am using a metal strainer. How do you strain yours?

Also, I am thinking in the back of my brain that I am not to use metal.

>

> Thanks for your help!

>

> Tami

>

[Guest guest]

Hi Tami,

Welcome to the wonderful world of energizng, healing KEFIR, a superfood if there

ever was one!

I'll second what said about smoothies, and add that you can blend in a

ripe banana both for sweetness and creamy texture. Avocados add creaminess as

well. Cinnamon adds sweetness. You can also try the green (unrefned) stevia

powder, but use sparingly since a little goes a long way. Frozen berries are

delicious and colorful.

When I first starting making kefir, I added more sweetener because I wasn't used

to the tart flavor. Over time, I developed a real liking for tartness, and I

can drink it straight up. I like smoothies, though, since you can toss in so

many good things.

For extra nutrition, add coconut oil, shredded coconut, and raw egg yolks from

pastured eggs and you'll have a breakfast of champions!

~ Beth

[Guest guest]

Hi Beth, I had a kefir culture that went on for years, then used it in

Jersey raw milk and the culture disappeared. Any idea what happened? The

best guess so far is that the microbes in the Jersey milk overcame the kefir

microbes. This particular milk tends to last longer than that we had been

getting from another source, and it has more cream. It also clabbers more

pleasantly too. Thanks, and I'll look for you n Dallas next month,

L

On Sat, Oct 22, 2011 at 11:00 AM, cowartbeth <cowartbeth@...> wrote:

> Hi Tami,

>

> Welcome to the wonderful world of energizng, healing KEFIR, a superfood if

> there ever was one!

>

> I'll second what said about smoothies, and add that you can blend in

> a ripe banana both for sweetness and creamy texture. Avocados add

> creaminess as well. Cinnamon adds sweetness. You can also try the green

> (unrefned) stevia powder, but use sparingly since a little goes a long way.

> Frozen berries are delicious and colorful.

>

> When I first starting making kefir, I added more sweetener because I wasn't

> used to the tart flavor. Over time, I developed a real liking for tartness,

> and I can drink it straight up. I like smoothies, though, since you can

> toss in so many good things.

>

> For extra nutrition, add coconut oil, shredded coconut, and raw egg yolks

> from pastured eggs and you'll have a breakfast of champions!

>

> ~ Beth

>

>

>

>

> ------------------------------------

>

>

[Guest guest]

I like mine better after it has aged a day or two. Gets more tart and I

like tart. Some people mix in fruit and/or honey and make a shake.

Jaxi

On Thu, Oct 20, 2011 at 9:03 AM, mrmrspknudsen <mrmrspknudsen@...>wrote:

> Okay, I made my milk kefir. I am to strain it - I used a metal strainer,

> is that okay? Somewhere in the back of my brain I am thinking I am not to

> use metal. How do you strain it?

>

> I drank it - oh my! It sure has a unique taste. I don't think that I

> will get anyone else in the house to consume it. Any ideas on how to make

> it more palatable? I did mix some of my Mercola protein mix with it. A

> little better but not enough for the rest of the family.

>

> Thanks.

> Tami

>

>

>

> ------------------------------------

>

>

[Guest guest]

Hi Tami,

I usually change the milk in the kefir every day if we are drinking it. I don't

like the tart taste unless I am making kefir cheese.

Just get crazy and throw stuff in your kefir and see what you like! Any

smoothie recipe that calls for milk you can use kefir in place of the milk. Or

try different fruits and your own creation. Stevia, honey, maple syrup all work

at sweetening it. I know of one person who uses jam and jelly to sweeten,

probably not the best but it does work.

I use a stainless steel strainer for straining my kefir, never had a problem

with it. Could not find a plastic one I liked. I have replaced all my plastic

with glass, stainless, or BPA free plastic so for now, the stainless one will

work!

[Guest guest]

Kefir is wonderful stuff. I make homemade kefir with raw milk, and often make kefir yogurt and kefir cheese to add to smoothies. You can use berries, honey, agave nectar, pureed pumpkin, maple syrup-SO many options when kefir is your base. Pureed pear and kefir, with a touch of agave is simply lovely!Sent from my iPadOn Dec 4, 2011, at 11:09 PM, "charlotteoliver1955" <charlotteoliver1955@...> wrote:

I make kefir smoothies everyday. I mix frozen strawberries, kefir, banana and a little stevia. Very tasty! I put ice in sometimes. Does anyone have other recipes to use with kefir?

[Guest guest]

Is kefir difficult to make? Guess I should look up some videos, but

I always respect your opinion/ideas.

Velda

On 12/4/2011 8:37 PM, Berry wrote:

Kefir is wonderful stuff.  I make homemade kefir with raw

milk, and often make kefir yogurt and kefir cheese to add to

smoothies.  You can use berries, honey, agave nectar, pureed

pumpkin, maple syrup-SO many options when kefir is your base.

 Pureed pear and kefir, with a touch of agave is simply lovely!

Sent from my iPad

On Dec 4, 2011, at 11:09 PM, "charlotteoliver1955" <charlotteoliver1955@...>

wrote:

 

I make kefir smoothies everyday. I mix frozen

strawberries, kefir, banana and a little stevia. Very

tasty! I put ice in sometimes. Does anyone have other

recipes to use with kefir?

[Guest guest]

SUPER EASY! You just take kefir grains (they look like miniature cauliflowers) and put a few in a mason jar, add raw milk and let it sit on the counter for 24 hours (more or less, depending on the tartness you want) You then strain off the kefir, and add more milk, so it is an ongoing process. Delicious! Sent from my iPadOn Dec 5, 2011, at 12:06 AM, Velda <solomon@...> wrote:

Is kefir difficult to make? Guess I should look up some videos, but

I always respect your opinion/ideas.

Velda

On 12/4/2011 8:37 PM, Berry wrote:

Kefir is wonderful stuff. I make homemade kefir with raw

milk, and often make kefir yogurt and kefir cheese to add to

smoothies. You can use berries, honey, agave nectar, pureed

pumpkin, maple syrup-SO many options when kefir is your base.

Pureed pear and kefir, with a touch of agave is simply lovely!

Sent from my iPad

On Dec 4, 2011, at 11:09 PM, "charlotteoliver1955" <charlotteoliver1955@...>

wrote:

I make kefir smoothies everyday. I mix frozen

strawberries, kefir, banana and a little stevia. Very

tasty! I put ice in sometimes. Does anyone have other

recipes to use with kefir?

[Guest guest]

So, where do you get your ongoing supply of the grains? I have seen

kefir in the stores but not sure I have tried it. Does it taste

somewhat similar to yogurt?

Velda

On 12/4/2011 9:11 PM, Berry wrote:

SUPER EASY!  You just take kefir grains (they look like

miniature cauliflowers) and put a few in a mason jar, add raw

milk and let it sit on the counter for 24 hours (more or less,

depending on the tartness you want)   You then strain off the

kefir, and add more milk, so it is an ongoing process.

 Delicious!  

Sent from my iPad

On Dec 5, 2011, at 12:06 AM, Velda <solomon@...>

wrote:

 

Is kefir difficult to make? Guess I should look up some

videos, but I always respect your opinion/ideas.

Velda

On 12/4/2011 8:37 PM, Berry wrote:

Kefir is wonderful stuff.  I make homemade kefir with

raw milk, and often make kefir yogurt and kefir cheese

to add to smoothies.  You can use berries, honey, agave

nectar, pureed pumpkin, maple syrup-SO many options when

kefir is your base.  Pureed pear and kefir, with a touch

of agave is simply lovely!

Sent from my iPad

On Dec 4, 2011, at 11:09 PM, "charlotteoliver1955" <charlotteoliver1955@...>

wrote:

 

I make kefir smoothies everyday. I mix frozen

strawberries, kefir, banana and a little stevia.

Very tasty! I put ice in sometimes. Does anyone

have other recipes to use with kefir?

[Guest guest]

Does the milk have to be raw?

Ann

On Dec 4, 2011 10:38 PM, " Velda " <solomon@...> wrote:

 

So, where do you get your ongoing supply of the grains? I have seen

kefir in the stores but not sure I have tried it. Does it taste

somewhat similar to yogurt?

Velda

On 12/4/2011 9:11 PM, Berry wrote:

SUPER EASY!  You just take kefir grains (they look like

miniature cauliflowers) and put a few in a mason jar, add raw

milk and let it sit on the counter for 24 hours (more or less,

depending on the tartness you want)   You then strain off the

kefir, and add more milk, so it is an ongoing process.

 Delicious!  

Sent from my iPad

On Dec 5, 2011, at 12:06 AM, Velda <solomon@...>

wrote:

 

Is kefir difficult to make? Guess I should look up some

videos, but I always respect your opinion/ideas.

Velda

On 12/4/2011 8:37 PM, Berry wrote:

Kefir is wonderful stuff.  I make homemade kefir with

raw milk, and often make kefir yogurt and kefir cheese

to add to smoothies.  You can use berries, honey, agave

nectar, pureed pumpkin, maple syrup-SO many options when

kefir is your base.  Pureed pear and kefir, with a touch

of agave is simply lovely!

Sent from my iPad

On Dec 4, 2011, at 11:09 PM, " charlotteoliver1955 " <charlotteoliver1955@...>

wrote:

 

I make kefir smoothies everyday. I mix frozen

strawberries, kefir, banana and a little stevia.

Very tasty! I put ice in sometimes. Does anyone

have other recipes to use with kefir?

[Guest guest]

I have been culturing my grains for years. I normally have plenty to share, but this time of year I am low on them. I will have a boatload of them around the beginning of summer, and would be happy to send you some for the cost of shipping. My cows get wormed and fed grain this time of year, so I don't usually consume dairy until spring (I am allergic to corn and wheat, so I don't consume anything from animals that consume those grains) Kefir tastes quite similar to yogurt, but the grains tend to take on other flavors at different times of the year as well. With my cows, they are strictly grass fed most of the year, and you can tell when they have been in clover, wild onions, etc-quite interesting really. Commercial dairy has a more uniform flavor, since the animals are usually fed a steady diet of the same things. (Don't get me started on THAT-lol) Sent from my iPadOn Dec 5, 2011, at 12:33 AM, Velda <solomon@...> wrote:

So, where do you get your ongoing supply of the grains? I have seen

kefir in the stores but not sure I have tried it. Does it taste

somewhat similar to yogurt?

Velda

On 12/4/2011 9:11 PM, Berry wrote:

SUPER EASY! You just take kefir grains (they look like

miniature cauliflowers) and put a few in a mason jar, add raw

milk and let it sit on the counter for 24 hours (more or less,

depending on the tartness you want) You then strain off the

kefir, and add more milk, so it is an ongoing process.

Delicious!

Sent from my iPad

On Dec 5, 2011, at 12:06 AM, Velda <solomon@...>

wrote:

Is kefir difficult to make? Guess I should look up some

videos, but I always respect your opinion/ideas.

Velda

On 12/4/2011 8:37 PM, Berry wrote:

Kefir is wonderful stuff. I make homemade kefir with

raw milk, and often make kefir yogurt and kefir cheese

to add to smoothies. You can use berries, honey, agave

nectar, pureed pumpkin, maple syrup-SO many options when

kefir is your base. Pureed pear and kefir, with a touch

of agave is simply lovely!

Sent from my iPad

On Dec 4, 2011, at 11:09 PM, "charlotteoliver1955" <charlotteoliver1955@...>

wrote:

I make kefir smoothies everyday. I mix frozen

strawberries, kefir, banana and a little stevia.

Very tasty! I put ice in sometimes. Does anyone

have other recipes to use with kefir?