Guest guest Posted September 29, 2006 Report Share Posted September 29, 2006 Hi all... I'm new to Kefir. Very yummy stuff! To keep things in balance should there be a break inbetween drinking it every day? How long until the body heals itself? I've seen 2 weeks to 6 months... Although I have seen much improvement over 30 days I am wondering if it will get even more better....I've been drinking a glass for about a month skipping the weekends... Plagued with constipation,bloating, hiatal hernia all due to this... and diverticula.... Thanks... Peace... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2009 Report Share Posted April 28, 2009 I'm still waiting for any help to my questions below. Anyone willing to help/advise please? Thanks, Fran > > Hi everyone, > > I'm totally new to the Kefir experience. > I have a friend who's been into it for a while due to the health benefits. > > I'm aware of the different types of kefir available. > My friend and I recently purchased a small quantity of the freeze-dried kefir grains from a cheese-making company. > > Late last week that friend came over and helped me make a couple of health drinks, including a 1 litre quantity of kefir using low-fat milk (organic & regular...that's all we had at the time) and the freeze dried kefir grains - only a pinch of grains. I don't recall if we added anything else...should have taken notes. Anyway, over the past day or two, I gave the jar a swirl. No real thickening, just floaties throughout with whey. I strained the batch last night using a basic plastic strainer with largish holes. Didn't collect much residue! Anyway, poured the strained liquid into another clean jar and put it into the fridge (after having a glass of kefir with a drizzle of maple 'flavoured' syrup...must get some real maple syrup). I noticed this morning that about 1/2-1cm (1/4-1/2 in) whey has risen to the top. Is this normal? > > I forgot to ask my friend how to use the kefir!!! > Just make a drink from it? > Are there other great ways to use the kefir liquid without ruining any of it's beneficial characteristics? > > Btw, I've just purchased some real live kefir grains via the net last night. Looking fwd to comparing it with the freeze dried grains. > > Many thanks, in anticipation of a helpful response. > Fran > Melbourne, Australia > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2009 Report Share Posted April 29, 2009 Hi Fran, Welcome to the kefir world. I'm thinking that first batch you did with the freeze dried kefir was, well... was it the powdered kind or the grains that had been dried to preserve them? If it was the latter, the need a few days or weeks to get back to normal. If it was the former, it should have come with directions on how much to put into a quart of milk, or been prepackaged. Your fresh grains should do much better. I suggest you go to the kefir lady's website (www.kefirlady.com) and read the FAQ. You'll learn a lot! > > I'm still waiting for any help to my questions below. > Anyone willing to help/advise please? > Thanks, > Fran > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2009 Report Share Posted April 30, 2009 Hi , Thanks for your reply to my enquiries. The freeze dried kefir grains I began with were the powdered kind, not grains that had been dehydrated. The grains did come with instructions, which a friend and I carefully followed, but the texture that resulted after a few days was pretty 'ugh'. Not smooth & creamy as I've seen or expected(on youtube, & other sites). Quite disappointed so far with the freeze dried version. Has anyone else used freeze dried grains and been happy with the result? I've already paid for the f.d.grains so feel that I should use these up. Would like to know if these can actually give a smooth, creamy result. Haven't tried the fresh grains yet. They arrived in a creamy portion of goats milk. Since they arrived a couple of days ago, they've just been sitting in a sealed jar with a small quantity of milk as directed by the seller. The person who sold me the living kefir grains has provided me with quite a lot of helpful information about kefir and its benefits, but apart from drinking it straight, and using it as a starter for making sour dough bread & cake, I'm not too sure how else to use it or how much juice/puree to add per serve. Cheers, Fran Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2009 Report Share Posted April 30, 2009 Hi again, , Thanks for Marilyn's link: www.kefirlady.com I read relevant info, and re-read info provided by my seller, and just finished draining milk from initial batch and made a new batch (~500+lt/1 pint)and have covered it with the fabric & elastic band the seller provided. I didn't realise the grains had to breathe! Silly me! I've been so busy making Beet Kvass, Kombucha & now Kefir that I've got all mixed up. Beet Kvass requires a sealed jar. Kombucha & Kefir both being living organisms require air, food & warmth, hence the cloth covering...I'm beginning to understand now - duh! I'll get there! Thanks, Fran > > Hi Fran, > > Welcome to the kefir world. I'm thinking that first batch you did with the freeze dried kefir was, well... was it the powdered kind or the grains that had been dried to preserve them? If it was the latter, the need a few days or weeks to get back to normal. If it was the former, it should have come with directions on how much to put into a quart of milk, or been prepackaged. > > Your fresh grains should do much better. I suggest you go to the kefir lady's website (www.kefirlady.com) and read the FAQ. You'll learn a lot! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2009 Report Share Posted May 1, 2009 Sorry, I forgot the part about how to use kefir. My favorite method is to make smoothies. The simplest kind is a banana and a cup of kefir. You can throw in other things, like frozen or fresh berries. This morning I left out the banana and used a pear and a few spoonfuls of canned pineapple with a bit of honey. Try kefir, banana, and powdered carob or chocolate with a little vanilla. Another favorite is canned pumpkin (I canned my own, so I have lots), vanilla, pumpkin pie spice, a dash of salt, and a little honey. Tastes like pumpkin pie! Mmmmmm! There are lots of kefir smoothie recipes on the net. And feel free to experiment! I make a smoothie every day. I also throw in my omega 3 oils and my calcium supplement (since I don't like the taste of either). Have fun kefiring! Quote Link to comment Share on other sites More sharing options...
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