Guest guest Posted October 15, 2004 Report Share Posted October 15, 2004 I just started using it the past few days so I'm buying it. I'm thinking about making my own but it sounds like work and I don't have much energy. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2004 Report Share Posted October 15, 2004 and where you do buy your grains from? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2004 Report Share Posted October 15, 2004 * Can someone tell me how much Kefir would one have to take daily to achieve the intestinal benefits. About ½ to 1 cup. But more is fine too if you can handle it. Are you talking about real kefir and not store bought? .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2004 Report Share Posted October 15, 2004 * I just started using it the past few days so I'm buying it. I'm thinking about making my own but it sounds like work and I don't have much energy. The commercial stuff only has a couple of cultures in it. When you make it you get over 25. It's dirt easy to make. You drop the grains into milk leave for 24 hours and strain. Put the grains back in more milk and off you go. The only trick is figuring out how many grains you need for the amount of milk. If it separates too soon remove a bit on the next batch. Too long use less milk till you have more grains. That's it. It needs no extra heat or attention. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2004 Report Share Posted October 15, 2004 * and where you do buy your grains from? they are usually passed around for the cost of shipping. I could give you some. But I only ask a extra 2.00 as I need to buy some milk and grow some extra's. I don't use them enough to get extra's. once you have them soon you can give them away too. They just keep growing. It's pretty cool. .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2004 Report Share Posted October 15, 2004 * There is a kefir group on that people trade them from too. Kefir_making/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2004 Report Share Posted October 16, 2004 Hi, my name is , I am new to the group so I have lots to learn. Is it safe to take home made kefir if you have milk allergies? thank you Steve knight <steve@...> wrote: * and where you do buy your grains from? they are usually passed around for the cost of shipping. I could give you some. But I only ask a extra 2.00 as I need to buy some milk and grow some extra's. I don't use them enough to get extra's. once you have them soon you can give them away too. They just keep growing. It's pretty cool. .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2004 Report Share Posted October 16, 2004 * its not much work, just add milk let it sit a day, strain it and drink. you should warm the milk to room temp, but that takes 2 minutes on the stove. No need to warm it. It does not matter at all. kefir grains are pretty stout. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2004 Report Share Posted October 16, 2004 > No need to warm it. It does not matter at all. kefir grains are pretty > stout. > Indeed they are. I have been brewing my kefir in the refrigerator for almost a year. It takes about a week to brew instead of 24 hours like it does at room temperature but it comes out thicker and smoother. regards, Bruce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2004 Report Share Posted October 16, 2004 * I am new to the group so I have lots to learn. Is it safe to take home made kefir if you have milk allergies? thank you Maybe. You need to let it culture longer. If you are lactose intolerant you can get the lactose used up. But you may react too it. Can you eat yogurt? .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2004 Report Share Posted October 16, 2004 Thanks for your response Steve. No, I cannot eat yogurt. I do get bad reactions. However, the yogurt I have tried contains milk added to the bacterial culture. Maybe if I make it mysaelf I can tolerate it. My kefir almost died when I put the guys in the fridge. They became like rice grains very tinny and would fragmented at the touch. They are recovering now by using milk at room temperature. Steve knight <steve@...> wrote: * I am new to the group so I have lots to learn. Is it safe to take home made kefir if you have milk allergies? thank you Maybe. You need to let it culture longer. If you are lactose intolerant you can get the lactose used up. But you may react too it. Can you eat yogurt? .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2004 Report Share Posted October 17, 2004 Thanks for your response Steve. No, I cannot eat yogurt. I do get bad reactions. However, the yogurt I have tried contains milk added to the bacterial culture. Maybe if I make it mysaelf I can tolerate it. Yogurt is usually made with milk and added powdered milk or milk solids to make it thicker. But that's done before it is cultured. But the commercial stuff still has lactose in it. You can tell by the carb count. Where if you make it or kefir you can culture it longer and get rid of the extra lactose. * My kefir almost died when I put the guys in the fridge. They became like rice grains very tinny and would fragmented at the touch. They are recovering now by using milk at room temperature. Did you store them in milk? That's what I do you can get a month or so that way between milk changes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2004 Report Share Posted October 17, 2004 > My kefir almost died when I put the guys in the fridge. > They became like rice grains very tinny and would fragmented at the touch. > They are recovering now by using milk at room temperature. Hmm, that's very strange. If you had them in a reasonable amount of milk as Steve said there is no reason having them in the fridge would do that. Lots of people on the kefir making group make their kefir in the fridge. Kefir grains really have to be kept in milk if they are to survive and grow. I know some people " fast " their kefir grains in water but it is usually only for a short period of time. In regards to milk allergies and dairy ferments. If a person is intolerant of lactose a longer culturing period of 48 hours or more might use up enough lactose to make consumption possible. If the problem is with milk proteins I understand that culturing the milk won't likely help. regards, Bruce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2005 Report Share Posted January 25, 2005 Kefir is SO SIMPLE to make you really could try making your own. Look for dom's kefir-in-site. I got some grains from him for $15. All you do is put them in a jar of milk and let sit fo 24 hours or so. They coagulate the milk then you remove the grains, refigerate the jar and start a new jar. The grains will grow so you can eat part of them, give a portion away or freeze a portion for future use. I loved my kefir but now I can't have dairy so it's out. BUMMER! Just a thought. I've NEVER seen kefir in the stores that didn't have fruit in it. Also, if you make your own you can let it sit for 24 hours to get rid of the most lactose. There is also a support group at . Hugs, Carol B __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2005 Report Share Posted January 25, 2005 Dear , Kefir in the stores is not good to have as it contains too much lactose and is not made with the proper kefir grains. Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2005 Report Share Posted January 26, 2005 I can get the non-flavored Kefir at Wegmans, Whole Foods and (beleive it or not!) Shoppers Food Warehouse! So, keep looking! But I do want to try making it...Carol, you make it sound so easy! Carol Brown <kalo777@...> wrote:Kefir is SO SIMPLE to make you really could try making your own. Look for dom's kefir-in-site. I got some grains from him for $15. All you do is put them in a jar of milk and let sit fo 24 hours or so. They coagulate the milk then you remove the grains, refigerate the jar and start a new jar. The grains will grow so you can eat part of them, give a portion away or freeze a portion for future use. I loved my kefir but now I can't have dairy so it's out. BUMMER! Just a thought. I've NEVER seen kefir in the stores that didn't have fruit in it. Also, if you make your own you can let it sit for 24 hours to get rid of the most lactose. There is also a support group at . Hugs, Carol B __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2005 Report Share Posted January 26, 2005 Hi Lori. It really is a no brainer. There is a kefir support group at . You might search for it. Also do a search for dom's kefir-in-site which has TONS of info. Dominic is who I got my grains from. He's from Australia. Hugs, Carol B __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2005 Report Share Posted January 26, 2005 Hi Lori: I'm a Canadian who lives on the border. Can you tell me a little bit about " Whole Foods " ? Is that an organic market or......? Cheers - p Re: [ ] Kefir > > I can get the non-flavored Kefir at Wegmans, Whole Foods and (beleive it or not!) Shoppers Food Warehouse! So, keep looking! But I do want to try making it...Carol, you make it sound so easy! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2005 Report Share Posted July 16, 2005 Elaine > > Well ripened Kefir has large ammounts of folic acid. How would you define " well ripened " ? Mine is usually 48 hours before refrigeration ... www.life-enthusiast.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2005 Report Share Posted July 16, 2005 > Elaine > > > > > Well ripened Kefir has large ammounts of folic acid. > > How would you define " well ripened " ? Mine is usually 48 hours before > refrigeration ... > > > www.life-enthusiast.com Yes, you can culture it for 48 hours... How it's ususally done is culture the kefir with grains for 18-24 hours, depending on temperature. Strain out grains, and culture on a countertop for another day. Depending on how strong you like it. After 48 hours in any case, folic acid goes up by 100%... plus it has other B vitamins. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2005 Report Share Posted December 17, 2005 Sue, Kefir has been great help for me for about 7-8 years of my illness. I always said I would not be able to live this long without it. I encourage everyone to try it. I can not use it at this point as I can not find good quality kefir grains and also do not have any apatite for them(I have developed problem of not being able to digest animal protein) Good luck. nil kefir Hi, First I'll paste in part of an encouraging post that showed up on Kefir_making today, and then I'll tell you the things I did wrong when I started making kefir. =========== Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2006 Report Share Posted March 12, 2006 In a message dated 3/12/06 1:52:10 PM Eastern Standard Time, bluesky@... writes: > we enjoy the taste > of kefir. The kefir in the store seems to have a lot of sugar in it. How do you make your kefir and how do you sweeten it, if you do? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2006 Report Share Posted March 12, 2006 The story that I posted recently is the only event that I personally have encountered.I think possibly that kefir raises the ph level.This is congectural on my part.I have not done much research on it so far. Short of devine intervention,there must be a reason why a person would go from inoperable cancer,sent home to die in a matter of months ,to being totally cancer free.We have since started taking kefir.Since we,my spouse and I,both like yogurt,sour cream,etc.we enjoy the taste of kefir. We mix it with freshly juiced fruit,it is delicious. I don't think that the grains,the starter, are very expensive.Once you have the first batch done,it just keeps on growing. If you come across more information on the benefits,please post them.For my part,I am thankful that something this good to eat,can be so beneficial. Regards Guy > > I WOULD like to hear of more testimonials about KEFIR. I am considering > purchasing it. > > Ms > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2006 Report Share Posted March 12, 2006 Did you use sugar or tea as the substrate? Graeme Re: Kefir > The story that I posted recently is the only event that I personally > have encountered.I think possibly that kefir raises the ph level.This > is congectural on my part.I have not done much research on it so far. > Short of devine intervention,there must be a reason why a person would > go from inoperable cancer,sent home to die in a matter of months ,to > being totally cancer free.We have since started taking kefir.Since > we,my spouse and I,both like yogurt,sour cream,etc.we enjoy the taste > of kefir. We mix it with freshly juiced fruit,it is delicious. > I don't think that the grains,the starter, are very expensive.Once you > have the first batch done,it just keeps on growing. > If you come across more information on the benefits,please post > them.For my part,I am thankful that something this good to eat,can be > so beneficial. > Regards > Guy > >> >> I WOULD like to hear of more testimonials about KEFIR. I am > considering >> purchasing it. >> >> Ms >> >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2006 Report Share Posted March 13, 2006 It is the milk product that stimulates the growth of Kefir.I understand that one can mix it with tea also.I have not tried this as I enjoy it the way we use it.I recieved the kefir from a friend and was already active and growing. Regards Guy > >> > >> I WOULD like to hear of more testimonials about KEFIR. I am > > considering > >> purchasing it. > >> > >> Ms > >> > >> > >> Quote Link to comment Share on other sites More sharing options...
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