Guest guest Posted October 22, 2008 Report Share Posted October 22, 2008 I made a big mistake and had kefir and my lovely viili fermenting in the same kitchen. I pretty much ruined the kefir as it got so thick I could only retrieve a couple grains. My villi also went from thick and ropey like marshmallow creme to thick and chunky with a fizzy taste. Is this because I got cross-contamination? I'm going to put some in cream (was using whole milk) and see if I can get back the old consistency--or did I just let it culture too long? This may be a couple of strange questions, but if you have any experience with thick and fizzy viili please let me know Caroline Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2008 Report Share Posted October 22, 2008 Yeah, it happened to me. We christened it " kefilli " and that is what we make now. We love it! Thick and ropey, not too sour. It's not fizzy though ... it does get odd if the kitchen is too hot (viili likes colder temps). It seems to revert to " real " kefir if you don't change the milk often or it gets too warm. But our kitchen is probably so full of viili spores that it reverts back again. This doesn't happen to everyone. Dom tried on purpose to inoculate kefir grains with viili, and only a few of them " took " . As for our viili ... it died from neglect, so I don't know what would have happened to it long term. My advice though: if you want pure kefir and real viili, keep them in separate rooms. Microbes have a way of travelling. One of the microbes in kefir is very similar to one in viili. On Wed, Oct 22, 2008 at 3:07 PM, caroline4kids <caroline4kids@...> wrote: > I made a big mistake and had kefir and my lovely viili fermenting in the same kitchen. I > pretty much ruined the kefir as it got so thick I could only retrieve a couple grains. My villi > also went from thick and ropey like marshmallow creme to thick and chunky with a fizzy > taste. Is this because I got cross-contamination? > > I'm going to put some in cream (was using whole milk) and see if I can get back the old > consistency--or did I just let it culture too long? > > This may be a couple of strange questions, but if you have any experience with thick and > fizzy viili please let me know > > Caroline > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2008 Report Share Posted October 23, 2008 --- In nutrition , " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2008 Report Share Posted October 23, 2008 On Thu, Oct 23, 2008 at 10:47 AM, caroline4kids <caroline4kids@...> wrote: By the way, the kefiili tastes really > yummy from cream. > > Caroline Yes! In fact, several people who dined at our house started kefiili cultures JUST for " kefir cream " (as we dubbed it). Have you ever priced " creme fraiche? " It's expensive in these parts, and it *molds*. But kefir cream keeps forever, and it's far tastier than any ol' " sour cream " . It doesn't do the " stretchy " thing that kefiili does, but it's nice and gloppy for a baked potato. The easiest way to make it, BTW, is to add some kefiili to some cream. You can use the grain too, of course, but the grain is hard to retrieve from the thick " goop " . So I don't bother with the grain anymore. Also, kefiili grains make fine cider or beer too. The probiotic benefits seem to be intact, regardless that " kefiili " and " kefir " are quite different taste-wise. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2008 Report Share Posted October 23, 2008 make your own creme fraiche with cream and bulgarian buttermilk....let it sit at room temp until nice and thick....wonderful! Now, I want to try yout kefiili! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2008 Report Share Posted October 23, 2008 We enjoy viilied fresh cream with backed potatoes TOO! Don't you just adore the texture and mouthfeel! and the flavour, of course. I can get fresh cream to go quite gloppy like viili, by adding 1 part fresh milk to fresh cream, and then add some viili or kefiili and let it set for a day at room temp. If you're after a gloppy viili cross culture cream, try adding some fresh milk to the cream. My recent venture is blending an amount of fresh water kefir grains and milk kefir grains with fresh cream, and letting it brew for a day. The sugary kefir grains and milk kefir grains are a natural thickening agent, so we get a real smooth, thick cream with loads of probiotic goodies, thanks to the water and milk grains. I've also tried the above with added viili, and that produces a supherb cultured cream too. Be-well, Dom On 24/10/2008 2:58:21 PM, Quote Link to comment Share on other sites More sharing options...
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