RE: how long does kefir last?

[Guest guest]

>I may soon have access to raw milk, and was wondering how long it

>would last in kefir form compared to raw milk form.

It depends what you mean by " last " . <g> Kefir will keep culturing even

after you strain out the curds/grains, it'll just culture more

slowly. It'll even culture in the fridge, but you'll shift the balance

away from some organisms and towards others. If you read Dom's huge kefir

site you'll notice that he once left some kefir in his fridge for a year

and then drank it -- the only problem was that it was quite sour. I find

that I don't like kefir that's been curd-cultured for more than 24 hours,

so I strain the kefir, then stick it in the fridge for another 24. On a

few occasions I've left a glass in the fridge for a few more days and

noticed only a slight change in taste. I'd imagine that after a week or

two, though, you'd start really noticing the difference.

-

[Guest guest]

If you read Dom's huge kefir

site you'll notice that he once left some kefir in his

fridge for a year

and then drank it

Could you give me Dom's kefir site??

thanks!

My email is jenevely_2000@...

--- Idol <Idol@...> wrote:

>

> >I may soon have access to raw milk, and was

> wondering how long it

> >would last in kefir form compared to raw milk form.

>

> It depends what you mean by " last " . <g> Kefir will

> keep culturing even

> after you strain out the curds/grains, it'll just

> culture more

> slowly. It'll even culture in the fridge, but

> you'll shift the balance

> away from some organisms and towards others. If you

> read Dom's huge kefir

> site you'll notice that he once left some kefir in

> his fridge for a year

> and then drank it -- the only problem was that it

> was quite sour. I find

> that I don't like kefir that's been curd-cultured

> for more than 24 hours,

> so I strain the kefir, then stick it in the fridge

> for another 24. On a

> few occasions I've left a glass in the fridge for a

> few more days and

> noticed only a slight change in taste. I'd imagine

> that after a week or

> two, though, you'd start really noticing the

> difference.

>

>

>

> -

>

>

__________________________________________________

[Guest guest]

>Could you give me Dom's kefir site??

>thanks!

Oh, sure, I should've put the URL in my first post.

http://www.chariot.net.au/~dna/Makekefir.html

It's quite enormous and chaotic, but there's a ton of information about

kefir and other uses for kefir grains.

-

[Guest guest]

thanks

--- Idol <Idol@...> wrote:

>

> >Could you give me Dom's kefir site??

> >thanks!

>

> Oh, sure, I should've put the URL in my first post.

>

> http://www.chariot.net.au/~dna/Makekefir.html

>

> It's quite enormous and chaotic, but there's a ton

> of information about

> kefir and other uses for kefir grains.

>

>

>

> -

>

>

__________________________________________________

[Guest guest]

From: Idol [mailto:Idol@...]

> http://www.chariot.net.au/~dna/Makekefir.html

>

> It's quite enormous and chaotic, but there's a ton of

> information about kefir and other uses for kefir grains.

Oh my god! I want to take a week off work and spend it in the kitchen

trying just half of the things this guy has done! He's either insane or a

genius...not sure which. Anyone who has not been to this website yet...Go!

No, seriously, go now!

As for those of you still reading this because you've already been to the

site, have you tried any of the seriously cool things he talks about:

congetella, kefirkraut, kefir d'aqua, kefir d'uva?

This stuff sounds incredible!!

[Guest guest]

>He's either insane or a

>genius...not sure which.

A little of both, I think. He's been making kefir for decades. In fact,

in the early 80s he had a vegetarian restaurant (lacto-vegetarian, I guess)

that served some of his kefir specialties.

>As for those of you still reading this because you've already been to the

>site, have you tried any of the seriously cool things he talks about:

>congetella, kefirkraut, kefir d'aqua, kefir d'uva?

I haven't tried it yet, but I'm very eager to make some congetella. It's

supposed to be almost indistinguishable from mozzarella, and I love

mozzarella. I haven't had built up enough grains yet to try some of the

other things. (Well, I did, but a friend needed some grains, so now I'm

back to square one. <g>)

-

[Guest guest]

--- Kroyer <skroyer@...> wrote:

> As for those of you still reading this because

> you've already been to the

> site, have you tried any of the seriously cool

> things he talks about:

> congetella, kefirkraut, kefir d'aqua, kefir d'uva?

>

I haven't tried these but did try kefirfish (simply

used whey from kefir to ferment salmon). Results were

many white worms. Since they weren't too appealing to

me, I had to part with the salmon. I think I'll just

stick with salt and sugar for fermenting in the

future.

Roman

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[Guest guest]

I read where some guy kept his in the fridge for a year and it tasted fine

at that time. I have had mine in the fridge for weeks and it was fine.

Marcella

>From: " justinbond " <justin_bond@...>

>Reply-

>

>Subject: how long does kefir last?

>Date: Wed, 13 Feb 2002 19:27:59 -0000

>

>I may soon have access to raw milk, and was wondering how long it

>would last in kefir form compared to raw milk form.

>

>Thanks!

>

>

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