Yogurt and Kefir

[Guest guest]

Yes, if anyone has yet to visit Dominic's kefir page,

this is one you won't want to miss. I also belong to

his kefir_making list (). Very

informative group and Dominic is extremely tolerant of

off-topics, unlike some list owners. Just look in his

archives about kombucha. Here's his kefirpage:

http://users.chariot.net.au/~dna/kefirpage.html

And here is the web-site to find kefir grains in your

area or if you'd like to share your kefir grains with

others:

http://66.46.11.99/clarkson/Show/son/kefir/default.asp

For the person who hesitates to try kefir because she

loves yogurt so much:

Kefir is a beverage, not generally spoonable although

I have made it spoonable like yogurt by draining off

some of the whey. There are tons of uses for whey.

Kefir can be made at any temperature above freezing up

to room temperature.

You can make it thick or thin, sour or mild, depending

on temperature and culturing times and type of milk

used. Very versatile

You never need to heat the milk in preparation to

culture kefir. Kefir grains love raw milk.

It is much easier to make kefir than yogurt.

Kefir grains adapt to their environment. When they

grow you can use a small amount to put in other

beverages. My latest experiment is two kefir grains in

1/4 cup honey water. It makes honey wine. Mmmm. I also

have made a sort of grape carbonated beverage using

grape juice. Almost like champagne. I try not to get

it too alcoholic.

I made the best ever sourkraut this past summer by

adding some kefir to the brew. My husband told me it

should have been entered into the fair.

Kefir has many more varieties of friendly

microorganisms.

From Dom's site:

LACTOBACILLI

Lb. brevis

Lb. cellobiosus

Lb. acidophilus

Lb. casei ssp.alactosus

Lb. casei ssp. rhamnosus

Lb. casei

Lb. helveticus ssp. lactis

Lb. delbrueckii ssp. lactis

Lb. delbrueckii ssp. bulgaricus

Lb. lactis

Lb. fructivorans

Lb. hilgardii

Lb. kefir

Lb. kefiranofaciens

*Lb. kefirgranum sp. nov.

*Lb parakefir sp. nov.

STREPTOCOCCI/LACTOCOCCI

Lc. lactis ssp. lactis

Lc. lactis var. diacetylactis

Lc. lactis ssp. cremoris

S. salivarius ssp. thermophilus

S. lactis

Enterococcus durans

Leuconostoc cremoris

L. mesenteroides

YEASTS

Kluyveromyces lactis

Kluyveromyces marxianus var. marxianus

K. bulgaricus

K. fragilis / marxianus

Candida kefir

C. pseudotropicalis

Saccharomyces ssp. Torulopsis holmii

ACETOBACTER

Acetobacters aceti

A. rasens

I lost interest in making yogurt when I discovered

kefir made from real kefir grains, 30 years ago.

Marilyn

Message: 14

Date: Wed, 13 Feb 2002 16:25:22 -0600

From: Kroyer <skroyer@...>

Subject: RE: how long does kefir last?

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!!

=====

" When our food refuse is discarded as waste,

the natural human nutrient cycle is broken,

creating problems such as pollution,

loss of soil fertility,

and abuse of our water resources. "

Learn how to safely compost human manure.

http://www.weblife.org/humanure/default.html

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