Re: OT - another Kefir question

[Guest guest]

when my kefir separates I shake the jar & voila! you have a whole jar of kefir! Patti From: Rena Glubay

<jp17aday@...> Sent: Thursday, March 22, 2012 10:27 PM Subject: OT - another Kefir question

I have been having fairly good success in making the kefir. But I was wondering, about 1/2 of the volume ends up being whey. So I end up with very little kefir for the amount of milk I am using. Does it matter what the fat content of the milk is? I am using reduced fat (2% I think). Would whole be better or 1%? BTW - I like what the whey does for my hair!

RenaIf God brings you to it, He will bring you through it.Happy moments, praise God.

Difficult moments, seek God. Quiet moments, worship God. Painful moments, trust God. Every moment, thank God.

[Guest guest]

Same here! Unless I need the whey for anything else, I just shake it right back

in! The type of milk shouldn't make a difference to the separation, but again-I

recommend only organic milk, preferably raw (but I know that is hard to come

buy) but at least don't use the ultra pasteurized. Whey is great for the

hair, isn't it? Also makes wonderful ricotta cheese!

>

> when my kefir separates I shake the jar & voila!  you have a whole jar of

kefir!

>

>  

>

>

> Patti 

>

>

> ________________________________

> From: Rena Glubay <jp17aday@...>

>

> Sent: Thursday, March 22, 2012 10:27 PM

> Subject: OT - another Kefir question

>

>

>  

> I have been having fairly good success in making the kefir.  But I was

wondering, about 1/2 of the volume ends up being whey. So I end up with very

little kefir for the amount of milk I am using.  Does it matter what the fat

content of the milk is?  I am using reduced fat (2% I think).  Would whole be

better or 1%?  BTW - I like what the whey does for my hair!

>

> Rena

> If God brings you to it, He will bring you through it.

>

> Happy moments, praise God.

> Difficult moments, seek God.

> Quiet moments, worship God.

> Painful moments, trust God.

> Every moment, thank God.

>

[Guest guest]

Oh,  I thought I was suppose to remove the whey.  What is it anyway?Rena

If God brings you to it, He will bring you through it.Happy moments, praise God. Difficult moments, seek God. Quiet moments, worship God. Painful moments, trust God. Every moment, thank God.

On Thu, Mar 22, 2012 at 9:31 PM, patti <patti720@...> wrote:

 

when my kefir separates I shake the jar & voila!  you have a whole jar of kefir! 

Patti 

From: Rena Glubay

<jp17aday@...>

Sent: Thursday, March 22, 2012 10:27 PM Subject: OT - another Kefir question

 

I have been having fairly good success in making the kefir.  But I was wondering, about 1/2 of the volume ends up being whey. So I end up with very little kefir for the amount of milk I am using.  Does it matter what the fat content of the milk is?  I am using reduced fat (2% I think).  Would whole be better or 1%?  BTW - I like what the whey does for my hair!

RenaIf God brings you to it, He will bring you through it.Happy moments, praise God.

Difficult moments, seek God. Quiet moments, worship God. Painful moments, trust God. Every moment, thank God.

[Guest guest]

I did find some regular pasteurized organic milk which is what I am using.  I also found a local source that sells raw milk but the price is prohibitive.  There is a guy down the road from me that has some goats.  When I get a minute I am going to stop by and see if they are milking goats and if so if he would sell some of the milk.

RenaIf God brings you to it, He will bring you through it.Happy moments, praise God.

Difficult moments, seek God. Quiet moments, worship God. Painful moments, trust God. Every moment, thank God.

On Thu, Mar 22, 2012 at 9:33 PM, <berrywell@...> wrote:

 

Same here! Unless I need the whey for anything else, I just shake it right back in! The type of milk shouldn't make a difference to the separation, but again-I recommend only organic milk, preferably raw (but I know that is hard to come buy) but at least don't use the ultra pasteurized. Whey is great for the hair, isn't it? Also makes wonderful ricotta cheese!

>

> when my kefir separates I shake the jar & voila!  you have a whole jar of kefir!

>

>  

>

>

> Patti 

>

>

> ________________________________

> From: Rena Glubay <jp17aday@...>

>

> Sent: Thursday, March 22, 2012 10:27 PM

> Subject: OT - another Kefir question

>

>

>  

> I have been having fairly good success in making the kefir.  But I was wondering, about 1/2 of the volume ends up being whey. So I end up with very little kefir for the amount of milk I am using.  Does it matter what the fat content of the milk is?  I am using reduced fat (2% I think).  Would whole be better or 1%?  BTW - I like what the whey does for my hair!

>

> Rena

> If God brings you to it, He will bring you through it.

>

> Happy moments, praise God.

> Difficult moments, seek God.

> Quiet moments, worship God.

> Painful moments, trust God.

> Every moment, thank God.

>

[Guest guest]

No need to remove it-it is just a component of the milk. It makes it a bit

silkier, I think.

>

> > **

> >

> >

> > when my kefir separates I shake the jar & voila! you have a whole jar of

> > kefir!

> >

> >

> > Patti

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

> > *From:* Rena Glubay <jp17aday@...>

> > *To:*

> > *Sent:* Thursday, March 22, 2012 10:27 PM

> > *Subject:* OT - another Kefir question

> >

> >

> > I have been having fairly good success in making the kefir. But I was

> > wondering, about 1/2 of the volume ends up being whey. So I end up with

> > very little kefir for the amount of milk I am using. Does it matter what

> > the fat content of the milk is? I am using reduced fat (2% I think).

> > Would whole be better or 1%? BTW - I like what the whey does for my hair!

> >

> > *Rena*

> > If God brings you to it, He will bring you through it.

> >

> > Happy moments, *praise* God.

> > Difficult moments, *seek* God.

> > Quiet moments, *worship* God.

> > Painful moments, *trust* God.

> > Every moment, *thank* God.

> >

> >

> >

> >

> >

> >

>

[Guest guest]

The price of raw milk SEEMS high, until you realize that you can also make

butter from the cream on top of it (PERFECT in the Vitamix) and you can use it

for making cheese, yogurt, kefir, cheeses, etc. The health benefits outweigh

the costs, and it is a double bonus when you get fresh butter too!

> > >

> > > when my kefir separates I shake the jar & voila! you have a whole jar

> > of kefir!

> > >

> > > Â

> > >

> > >

> > > PattiÂ

> > >

> > >

> > > ________________________________

> > > From: Rena Glubay <jp17aday@>

> >

> > >

> > > Sent: Thursday, March 22, 2012 10:27 PM

> > > Subject: OT - another Kefir question

> > >

> > >

> > > Â

> > > I have been having fairly good success in making the kefir. But I was

> > wondering, about 1/2 of the volume ends up being whey. So I end up with

> > very little kefir for the amount of milk I am using. Does it matter what

> > the fat content of the milk is? I am using reduced fat (2% I think).Â

> > Would whole be better or 1%? BTW - I like what the whey does for my hair!

> >

> > >

> > > Rena

> > > If God brings you to it, He will bring you through it.

> > >

> > > Happy moments, praise God.

> > > Difficult moments, seek God.

> > > Quiet moments, worship God.

> > > Painful moments, trust God.

> > > Every moment, thank God.

> > >

> >

> >

> >

>

[Guest guest]

Perhaps when things are a little slower.  I am working two jobs, lead out in a youth group and have 14 year old twin boys at home so it's a little busy right now.  But I will certainly look into it later.

RenaIf God brings you to it, He will bring you through it.Happy moments, praise God.

Difficult moments, seek God. Quiet moments, worship God. Painful moments, trust God. Every moment, thank God.

On Thu, Mar 22, 2012 at 9:43 PM, <berrywell@...> wrote:

 

The price of raw milk SEEMS high, until you realize that you can also make butter from the cream on top of it (PERFECT in the Vitamix) and you can use it for making cheese, yogurt, kefir, cheeses, etc. The health benefits outweigh the costs, and it is a double bonus when you get fresh butter too!

> > >

> > > when my kefir separates I shake the jar & voila! you have a whole jar

> > of kefir!

> > >

> > > Â

> > >

> > >

> > > PattiÂ

> > >

> > >

> > > ________________________________

> > > From: Rena Glubay <jp17aday@>

> >

> > >

> > > Sent: Thursday, March 22, 2012 10:27 PM

> > > Subject: OT - another Kefir question

> > >

> > >

> > > Â

> > > I have been having fairly good success in making the kefir. But I was

> > wondering, about 1/2 of the volume ends up being whey. So I end up with

> > very little kefir for the amount of milk I am using. Does it matter what

> > the fat content of the milk is? I am using reduced fat (2% I think).Â

> > Would whole be better or 1%? BTW - I like what the whey does for my hair!

> >

> > >

> > > Rena

> > > If God brings you to it, He will bring you through it.

> > >

> > > Happy moments, praise God.

> > > Difficult moments, seek God.

> > > Quiet moments, worship God.

> > > Painful moments, trust God.

> > > Every moment, thank God.

> > >

> >

> >

> >

>