Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 Hi I took raw milk and put kefir grains in the jar and wanted to speed up the kefir process so put it in a deydrator at 90 degrees. In 2 days it was very thick like the consistancey of cultured cream. just like sour cream. Is this ok to eat or did I do it at too hot a temperature? I can't drink it, it is too runny but could use it like cream any ideas? thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 Odd, I never had luck with kefir when it was very warm while culturing. My favorite kefir is when its fermented for like 4-5 days at 60-65F, and I usually don't take out the grains till the 3rd or 4th day. That produces a strong but delicious kefir, and I'm sure its packed with extra B-vitamins from the long fermentation. It is ok to eat, kefir has so many cultures on it that its bound to culture the milk at pretty much any reasonable temperature. - > > Hi > > I took raw milk and put kefir grains in the jar and wanted to speed up > the kefir process so put it in a deydrator at 90 degrees. In 2 days it > was very thick like the consistancey of cultured cream. just like sour > cream. > > Is this ok to eat or did I do it at too hot a temperature? > > I can't drink it, it is too runny but could use it like cream > > any ideas? > > thanks > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 It's probably OK. It's almost impossible to get sick from fermented milk unless it gets contaminated with something weird like Listeria. If it is too runny, throw it in a blender and try making fruit smoothies or something like that with it. n. --- In , " donfree228 " <df228@...> wrote: > > Hi > > I took raw milk and put kefir grains in the jar and wanted to speed up > the kefir process so put it in a deydrator at 90 degrees. In 2 days it > was very thick like the consistancey of cultured cream. just like sour > cream. > > Is this ok to eat or did I do it at too hot a temperature? > > I can't drink it, it is too runny but could use it like cream > > any ideas? > > thanks > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 Hi... I am wanting to make some raw yoghurt using the directions in NT (pg 85, 2nd ed.). It says to place in dehydrator at 95 degrees for 8 hours. I noticed that you had mentioned using a dehydrator set at 90 degrees. I have a dehydrator that has round racks. They stack. I have four, but could have up to 9 I think. This dehydrator is great for drying berries, meat, nuts, seeds, etc. But, I doubt it is the same kind that can be used for fermenting raw milk products. What type of dehydrator are you using, and where can I obtain. A link to a web site to show me would be fab! Thanks, Dean --- In , " donfree228 " <df228@...> wrote: > > Hi > > I took raw milk and put kefir grains in the jar and wanted to speed up > the kefir process so put it in a deydrator at 90 degrees. In 2 days it > was very thick like the consistancey of cultured cream. just like sour > cream. > > Is this ok to eat or did I do it at too hot a temperature? > > I can't drink it, it is too runny but could use it like cream > > any ideas? > > thanks > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 Just use a styrofoam cooler and some water. A regular cooler would work too but they don't seem as insulated. I use water at 110 to make yogurt and it stays that hot for a very long time. - > > > > Hi > > > > I took raw milk and put kefir grains in the jar and wanted to speed > up > > the kefir process so put it in a deydrator at 90 degrees. In 2 > days it > > was very thick like the consistancey of cultured cream. just like > sour > > cream. > > > > Is this ok to eat or did I do it at too hot a temperature? > > > > I can't drink it, it is too runny but could use it like cream > > > > any ideas? > > > > thanks > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 Hey, , Thanks so much for your reply. So... if I take a cooler and put some warm water in it, and check the temp with a thermometer, what should the temp be when I start? Then, I assume I put the tightly closed quart mason jar into the water (and have enough water to just come to the top of the jar, just below the lid?)? Is this correct? And, if I do this... 8 hours later, will the temp still be near the same as it was at the beginning? Is this going to replicate using a dehydrator? Seems rather odd that instead of using a DE-hydrator, it is almost like using a hydrator, using all that water. Also, I was wondering about probiotics. NT says to just use good yoghurt from the health food store, which I want to do. BUT... I was reading on the net about various different bacteria that could be in yoghurt. Do you know how to get the best bacteria in my yoghurt? Once I start, I will always have a good culture to use to make more (and I LOVE yoghurt... probably my favorite dairy product). My goal, of course, is to have the best possible probiotic yoghurt I can eat, to give me the best gut bacteria I can have. Does anyone know the difference between different bacteria and how to obtain them, and perhaps from what brand of yoghurt? Thanks a bunch, Dean _____ Just use a styrofoam cooler and some water. A regular cooler would work too but they don't seem as insulated. I use water at 110 to make yogurt and it stays that hot for a very long time. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 It is an excaliber type 5 drawer, just remove the drawers. do a Google search for excaliber dehydrators. Don Hi... I am wanting to make some raw yoghurt using the directions in NT (pg 85, 2nd ed.). It says to place in dehydrator at 95 degrees for 8 hours. I noticed that you had mentioned using a dehydrator set at 90 degrees. I have a dehydrator that has round racks. They stack. I have four, but could have up to 9 I think. This dehydrator is great for drying berries, meat, nuts, seeds, etc. But, I doubt it is the same kind that can be used for fermenting raw milk products. What type of dehydrator are you using, and where can I obtain. A link to a web site to show me would be fab! Thanks, Dean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2006 Report Share Posted February 8, 2006 Are the 4 drawer ones high enough to put in a quart mason jar? Dean _____ It is an excaliber type 5 drawer, just remove the drawers. do a Google search for excaliber dehydrators. Don Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2006 Report Share Posted February 8, 2006 I have a " 5-day cooler " than normally keeps ice and food cold for days. I put some hot tap water in (about 6 inches worth) and took the temp. 5 hours later the temp had fallen 30 degrees (from 130 degrees to 100 degrees). This does not sound very good. I may just buy the dehydrator, since I want to make yoghurt on a regular basis (daily). Dean _____ Just use a styrofoam cooler and some water. A regular cooler would work too but they don't seem as insulated. I use water at 110 to make yogurt and it stays that hot for a very long time. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2006 Report Share Posted February 8, 2006 Yes a one quart jar fits standing up. 2 quart glass jar does not. I am drying almonds after soaking them in Celtic salt overnight in it. I use it more than I thought possible. Good luck. Don From: [mailto: ]On Behalf Of Dean Sent: Tuesday, February 07, 2006 9:22 PM Subject: RE: Re: Kefir at 90 degrees? Are the 4 drawer ones high enough to put in a quart mason jar? Dean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2006 Report Share Posted February 8, 2006 If all you want to do is make yogurt, you can get a Salton yogurt maker for less than $30 online and often in local kitchen stores as well. It easily holds a quart-sized mason jar and seems to make pretty decent yogurt (I used yogourmet starter). -Colin > > I have a " 5-day cooler " than normally keeps ice and food cold for days. > > I put some hot tap water in (about 6 inches worth) and took the temp. 5 > hours later the temp had fallen 30 degrees (from 130 degrees to 100 > degrees). This does not sound very good. I may just buy the dehydrator, > since I want to make yoghurt on a regular basis (daily). > > Dean > > _____ > > > Just use a styrofoam cooler and some water. A regular cooler would > work too but they don't seem as insulated. I use water at 110 to make > yogurt and it stays that hot for a very long time. > > - > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2006 Report Share Posted February 8, 2006 So you can take a Ball glass 1-quart jar (with lid on) and stick it into this Salton Yogurt Maker? Salton YM9 1-Quart Yogurt Maker http://www.amazon.com/gp/product/B00004SUHY/002-7088320-5814420?v=glance <http://www.amazon.com/gp/product/B00004SUHY/002-7088320-5814420?v=glance & n= 284507> & n=284507 _____ If all you want to do is make yogurt, you can get a Salton yogurt maker for less than $30 online and often in local kitchen stores as well. It easily holds a quart-sized mason jar and seems to make pretty decent yogurt (I used yogourmet starter). -Colin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2006 Report Share Posted February 9, 2006 Yep. The inner diameter is about 4-3/4 " while a 1-quart jar is about 4-3/8 " . The top of the lid is about 7-1/2 " which easily fits over a quart jar. You could probably throw a towel or something over the top if you wanted to put in a taller jar (tho that part wouldn't stay as warm). I'm actually using it right now to " ferment " my morning oatmeal. I just poured some water and a cup of oatmeal into an empty but not cleaned out quart of yogurt, shook it around a bit, and put the quart jar into the yogurt maker. We'll see how it turns out tomorrow. Later, Colin P.S. Read the reviews section on amazon for feedback on the thing. > > So you can take a Ball glass 1-quart jar (with lid on) and stick it into > this Salton Yogurt Maker? > > Salton YM9 1-Quart Yogurt Maker > > http://www.amazon.com/gp/product/B00004SUHY/002-7088320-5814420?v=glance > <http://www.amazon.com/gp/product/B00004SUHY/002-7088320-5814420?v=glance & n= > 284507> & n=284507 > > _____ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2006 Report Share Posted February 9, 2006 But, don't you have the 5 drawer? I wonder if the 4 drawer would be tall enough inside for a quart jar? Do you know the height of your quart mason jars? Dean _____ Yep. The inner diameter is about 4-3/4 " while a 1-quart jar is about 4-3/8 " . The top of the lid is about 7-1/2 " which easily fits over a quart jar. You could probably throw a towel or something over the top if you wanted to put in a taller jar (tho that part wouldn't stay as warm). Colin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2006 Report Share Posted February 10, 2006 I don't have a drawer-based dehydrator (tho I do have one of the round stackable ones). I think that a standard quart canning jar is about 6-1/2 " to 7 " high. -Colin > > But, don't you have the 5 drawer? I wonder if the 4 drawer would be tall > enough inside for a quart jar? Do you know the height of your quart mason > jars? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2006 Report Share Posted February 16, 2006 - Did you drink the 2 day 90F kefir?How are you doing? Did you get Listeria? I hope not! Dennis -- In , " donfree228 " <df228@...> wrote: > > Hi > > I took raw milk and put kefir grains in the jar and wanted to speed up > the kefir process so put it in a deydrator at 90 degrees. In 2 days it > was very thick like the consistancey of cultured cream. just like sour > cream. > > Is this ok to eat or did I do it at too hot a temperature? > > I can't drink it, it is too runny but could use it like cream > > any ideas? > > thanks > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2006 Report Share Posted February 16, 2006 The raw milk Kefir I made at 90 degrees quickly in the dehydrator was a success! It was VERY thick so I used it as sour cream on potatoes and my kids loved it. Nobody got sick. I prefer the slow making of kefir over 4 days at 60-65 degrees. thanks for all your concern for our health. Don Re: Kefir at 90 degrees? - Did you drink the 2 day 90F kefir?How are you doing? Did you get Listeria? I hope not! Dennis Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2006 Report Share Posted February 17, 2006 ---Kefir makes great salad dressings too. I tend to drink too much dairy products but still try to use kefir, yogurt,cream and sour cream to flavor and " liquify " fruits and vegetables. Dennis. In , " Freeman Capital Management " <df228@...> wrote: > > The raw milk Kefir I made at 90 degrees quickly in the dehydrator was a > success! It was VERY thick so I used it as sour cream on potatoes and my > kids loved it. Nobody got sick. I prefer the slow making of kefir over 4 > days at 60-65 degrees. > > thanks for all your concern for our health. > > Don > Re: Kefir at 90 degrees? > > > - > Did you drink the 2 day 90F kefir?How are you doing? Did you get > Listeria? I hope not! Dennis > Quote Link to comment Share on other sites More sharing options...
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