Re: I got my Kefir grains yesterday...I had kefir this morning!

[Guest guest]

Leaving the kefir out after straining is called the second ferment. It makes it

more sour/tart and builds up carbonation. I usually second ferment for 2-4 days

if it's not gone by then. You can put a tight fitting lid on it but you can't

leave it there with the tight lid very long as it might expand too much and

crack the jar. I lost one of my 1/2 gallon mason jars this way.

Al

I got my Kefir grains yesterday...I had kefir this

morning!

WOOHOO!! I picked up grains from Carole yesterday; when I got home, I put

it into a quart of whole milk and stirred it twice before I went to bed last

night; when I got up this morning, I had a really NIC jar of kefir...I tried to

strain it through the staniless steel strainer I picked up yesterday, but the

mesh is too fine for the thickened milk to straint hrough...so I grabbed a

'sock' of garlic I got at the store yesterday, too; its 3 heads of garlic in a

plastic expandable fine mes..and washed the mesh and used that..and I left the

kefir grains in the 'fermenting jar' and added warm milk and pout it back over

by the fridge where its warm, and put the strained kefir into the fridge to

chioll..and I just drank some of the chilled kefir a bit

ago...ooohhh...YYUUMMM!!!! It was a bit more effervescent as compared to my

first taste this morning after I strained it...and it seemed to be a little bit

tarter, too...

I offered some to my husband, (my picky eater) and he said " It needs stuff added

to it " ...*sigh*...so, next week, I am going to have to pick up some stevia and

frozen strawberries and frozen pineapple and make smoothies for him so I can at

least get some into him at least a few times a week...

As for myself, this next batch, I think I will let the strained kefir sit a bit

before I put it into the fridge; see if it gets a bit more tart or not.

So far, so good...--Kim

[Guest guest]

Okay, thanks for the information, Al! -- Kim

> >

[Guest guest]

Hi Kim,

I am glad the grains are working for you, they have sure been busy little guys

at my house. Maybe I am making this kefir thing too simple but all I do is

strain my grains using a wire mesh strainer and a spatula, put the grains in a

clean jar, pour cold milk on them, cover them with cheesecloth and let it sit on

the counter until the next evening when I do it all over again. Sometimes I put

the container in a warmer room of the house but usually I just leave it in the

kitchen. I do let my grainless batch sit on the counter another day because I

like it tangy. It seems so simple yet the kefir tastes great and it seems to be

happy. Anyhow, I am glad I was able to get you started with kefiring again!

Carol

>

> WOOHOO!! I picked up grains from Carole yesterday; when I got home, I put it

into a quart of whole milk and stirred it twice before I went to bed last night;

when I got up this morning, I had a really NIC jar of kefir...I tried to strain

it through the staniless steel strainer I picked up yesterday, but the mesh is

too fine for the thickened milk to straint hrough...so I grabbed a 'sock' of

garlic I got at the store yesterday, too; its 3 heads of garlic in a plastic

expandable fine mes..and washed the mesh and used that..and I left the kefir

grains in the 'fermenting jar' and added warm milk and pout it back over by the

fridge where its warm, and put the strained kefir into the fridge to

chioll..and I just drank some of the chilled kefir a bit

ago...ooohhh...YYUUMMM!!!! It was a bit more effervescent as compared to my

first taste this morning after I strained it...and it seemed to be a little bit

tarter, too...

>

>

> I offered some to my husband, (my picky eater) and he said " It needs stuff

added to it " ...*sigh*...so, next week, I am going to have to pick up some stevia

and frozen strawberries and frozen pineapple and make smoothies for him so I can

at least get some into him at least a few times a week...

>

> As for myself, this next batch, I think I will let the strained kefir sit a

bit before I put it into the fridge; see if it gets a bit more tart or not.

>

> So far, so good...--Kim

>