kefir

June 15, 2004

Hi ,

i am new to this list, so i am coming in in the middle of the

conversation, but I'd like to tell you how i make my kefir to get it

smooth and not clumpy.

if i have one jar of kefir going, i have an empty jar next to it.

when i first put the fresh milk into the kefir grains, i let it sit for a

few hours, cuz it takes at least that long for the milk to come to room

temp. and for the grains to start doing their work and i see any

thickening at all.

then, from that point on, i pour it from one jar to the other for the

next several hours. if i don't do this, it gets too clumpy to strain.

once it has thickened, i still do this for a few hours more, then i

strain it.

i pretty much make one batch of kefir, starting in the morning, and

straining it in the evening.

also, we went away for mem. day weekend. i strained it and put in fresh

milk on Thursday, put it in the fridge, came back on monday and had the

most wonderful thick, creamy kefir waiting for me that tasted even

better.

so, my goal is to have 4 jars of grains and just culture it in the fridge

so i can consume one jar per day.

hope this helps.

laura busse

On Tue, 15 Jun 2004 11:14:44 -0400 (EDT) Siemens

<amandasiemens@...> writes:

Thanx everyone for the kefir advice! Culturing it in a warm spot for 12

hours then in the fridge for 12 hours did the trick! Now I have that nice

creamy kefir I was imagining! Yeay!!!

Mrs. Siemens

Helpmeet to , mommy to Zachary & Lydia

" For I am not ashamed of the gospel of Christ: for it is the power of God

unto salvation.... "

-Romans 1:16a-

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