Re: Kefir question

[Guest guest]

At 04:51 PM 5/14/2002 -0500, you wrote:

>This may better for another list, but here goes.

>A nice lady gave me a little kefir in a bottle and proceeded to fill up

>the bottle with raw milk. She shook it up and said, " in 24 hrs you'll

>have kefir. " Well, I did and it was great. When I got low, I filled it

>up again, shook it up, waited, etc. This has been going on for some

>weeks now. I switched over to goat's milk and it still seemed to be going

>ok (albeit a little thin). I'm just wondering if there is an end in sight

>and should I be looking for grains or something for when my little

>bacteria just stop doing their thing? Or can it just go on and on like this?

>Thanks,

>Sonja

Forever. They are infinite, unless you kill them. In their original culture

they lived in a big goatskin milk bag, and the owners kept adding milk,

removing some kefir, adding more milk ... and got dragged around behind the

owner on the horse from place to place. They do multiply though, then you

can give some away.

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...

[Guest guest]

Are there grains in this culture or just kefir? That info makes a

world of difference.

> This may better for another list, but here goes.

> A nice lady gave me a little kefir in a bottle and proceeded to

fill up the bottle with raw milk. She shook it up and said, " in 24

hrs you'll have kefir. " Well, I did and it was great. When I got

low, I filled it up again, shook it up, waited, etc. This has been

going on for some weeks now. I switched over to goat's milk and it

still seemed to be going ok (albeit a little thin). I'm just

wondering if there is an end in sight and should I be looking for

grains or something for when my little bacteria just stop doing their

thing? Or can it just go on and on like this?

> Thanks,

> Sonja

>

>

>

[Guest guest]

If you only had kefir in the original bottle, and not

grains, then you *cannot* keep going indefinately.

Grains look something like coliflower, with the

consistency of a gel. You will need some if you plan

to keep it going.

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[Guest guest]

I bought my Kefir " floater " from a Goat supply firm, so apparently kefir is

popular with goat breeders for goat milk. The floater is a small plastic

apparatus that holds some active kefir grains floating near the top of a

container filled with milk. Compared to yogurt kefir is easy to make at room

temperature. I mainly use cow's milk and have used normal and low fat milk

with no apparent problems.

After fermentation I typically blend in strawberries, blueberries, and

blackberries. I also add a touch of sucralose, since I make up 2 quart

batches at a time and the kefir will ferment some of the sugar from the

berries reducing the natural sweetness after sitting in the refrigerator for

several days. I refill old yogurt containers and 2 quarts of kefir+berries

yields about 12- 8ox containers.

JR

link

http://www.hoeggergoatsupply.com/cheese_3.html

now called a Kefir maker

-----Original Message-----

From: apricot85 [mailto:apricot85@...]

Sent: Friday, May 07, 2004 9:14 PM

Subject: [ ] Kefir Question

I bought kefir to try. Different, & I sorta liked it ... played with

it, mixed with various such as soy milk, fruit, sucralose, etc. IIRC,

the Kefir I bought was made from cow's milk. Is this the standard, or

is it possible to have kefir from Goat, sheep?

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