Guest guest Posted January 24, 2012 Report Share Posted January 24, 2012 Someone may have mentioned this; I didn't have time to go through the whole post, but I use Russian Kefir culture; you use it to " inoculate " your milk and it works at room temp if your room is warm enough (my kitchen is too cold.) You just save some and use it to make the next batch--just like yogurt. Here is a link on ebay: http://www.ebay.com/itm/RUSSIAN-KEFIR-CARE-FREE-CULTURE-/270383314514?pt=LH_Defa\ ultDomain_0 & hash=item3ef419f652#ht_2337wt_1139 take care, Joyce > > > > This one is aimed at or anyone that can help! I know I can > > use any kind of milk to make kefir in any quantity, however.... I am > > > > > > > > > > -- > > Kathy > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2012 Report Share Posted January 24, 2012 Hi robbin. When my daily digest mass email came in tonight you hadn't gotten a reply so i thot i'd chime in. I've never purchased 'branded' store-bought kefir. I know among those who kefir, it is considered inferior to the home-fermented. There used to be (maybe a couple of years ago) a lady on this list named Godrun. She was kind enough to share her milk kefir grains with me and I have to say, they made the best tasting kefir ever. you can get grains on ebay and from a lot of sources, but her's really were terrific. Hope that helps. Beth > > > > > > > > This one is aimed at or anyone that can help! I know I can > > > > use any kind of milk to make kefir in any quantity, however.... I am > > > > > > > > > > > > > > > > > > > > -- > > > > Kathy > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > -- > > Kathy > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2012 Report Share Posted January 24, 2012 supposedly, it was brought to the US by a Russian immigrant in the past decade or so, who considered it so important that when she immigrated from Russia with it, she brought it with her. I will try to find more links for you. thanks, Joyce > > > > > > > > This one is aimed at or anyone that can help! I know I can > > > > use any kind of milk to make kefir in any quantity, however.... I am > > > > > > > > > > > > > > > > > > > > -- > > > > Kathy > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2012 Report Share Posted January 25, 2012 Hi Robbin. sorry I'm so late to reply, but I'm on the daily digest so I only get msgs a couple of times a day. Kefir is easy, as I saw someone already explained. The difficult part is just as you've said, trying this new, very vague process with little to no diretion--when we've all gotten used to having everything explained very explicitly. Usually a couple of tablespoons per big jar of milk. But the more grains you use the faster it kefirs. Also, the warmer your kitchen the faster it kefirs. So you just have to occaissionally stir and taste and when it gets to a flavor you like, remove the grains. No banging, but I do stir mine every few hours. This also helps to test readiness. Ferment in glass. You can use metal utensils to strain, but you don't want prolonged exposure of grains/kefir to metal. Do not rinse them with chlorinated water, as beneficially microbes are lost. If you must, rinse them with milk. You can use any type of milk you like...organic, raw, goat, cow, whatever. I also make kefir soda, which is a completely different thing and grains are added to fruit juice/water to make a bubbly soda like concoction. Regarding your age-- I got my mom into it (she's 60) and she loved it. Made kefir cottage cheese, kefir cream cheese, etc. Was really good for her GI tract, which is totally a mess. She learned a lot from Dom's site (he's considered the 'king of kefir' by a lot of people and his site includes directions for making pretty much every imaginable product from kefir). Just be ware that there have been concerns that he does not always follow thru on orders. Finally there is also a kefir group that you can join for more good info. Hope thtat helps a alittle. Beth > > > with regular kefir you have to buy kefir grains (you can look on ebay or etsy.com & search kefir grains)... when you get them you add them to milk.. set on your kitchen counter for 12 to 24 hours, strain to get your kefir grains, put the strained kefir in the fridge & viola! you have kefir! Then you start the process again.. very easy! and good for you! > > > > > > Patti > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2012 Report Share Posted January 25, 2012 start with what you have, if you buy a kefir grain use it, even a small one will work, looks like cauliflower and it multiplies. eventually you'll have so many you will start tossing them out. Mine is resting now or I'd have loads. when I get making it again and get extra grains I'll send some out. let the kefir set till it's as strong as you like it, the longer the stronger and less carbs Quote Link to comment Share on other sites More sharing options...
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