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PAULDODO's Photo PAULDODO Posts: 1,000
5/27/14 11:52 A

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Commercial Kefir grains are an unknown area for me- I reply on the generosity of other kefir growers for mine when I need them. And powder? I just can't see how that would be beneficial, but I'm open to correction!
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TIME2BLOOM4ME's Photo TIME2BLOOM4ME SparkPoints: (144,646)
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5/24/14 3:35 P

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Another question Is one site sold a grain powder. It sounded like a supplement. Does anyone know if the grains are used for that purpose. They said they were dried and ground.

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5/24/14 3:23 P

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Where is your favorite place to order Kefir grains from? Also I am one one site that says there is a special grape kefir grains. They claim that grapes use a different kefir grain than water kefir. They also say that coconut kefir comes from a coconut kefir crystal. They even sell a Mexican Kefir crystals or grains that use Mexican sugar. Has anyone heard of these and tried them? This is the site. yhst-131291347831678.stores.yahoo.ne
t/
rekegrstallo.html


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ANTHEAMS's Photo ANTHEAMS Posts: 580
3/12/14 10:37 A

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I have always just put the jar in the fridge and it will last a week or so. If it is looking a bit sad I give it a new load of milk but the best is to make cheese balls by straining the kefir and mixing the result with herbs and any other flavouring you want and these can be stored in oil to preserve them for quite a while if kept in a cool place.

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BONNIEBELLE2's Photo BONNIEBELLE2 SparkPoints: (68,309)
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8/30/12 11:58 A

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I ordered milk kefir grains from Cultures for Health and I followed the instructions for rehydrating the grains (they ship them dehydrated in powdered milk) and things seem to be progressing nicely.

The kefir is delicious....very creamy and smooth and tastes better than the store-bought (I was buying Lifeway Organic Plain Lowfat before I purchased the kefir grains). I"m using 2% organic milk and have to make a batch every 12 hours or else it gets a bit too thick. The only thing is that my kefir grains do not appear to be multiplying. Are they supposed to start multiplying right off the bat or does it take a while? My water kefir grains are definitely multiplying but if anything I think the milk kefir is actually less than when I started.

What do you do with the kefir grains if you want to take a break from making kefir every 12 hrs. I'm getting such a surplus I may have to take break for a bit but I don't want anything to happen to my kefir grains.

Any advice is most welcome! Thanks in advance :)

Bonnie

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PAULDODO's Photo PAULDODO Posts: 1,000
7/30/12 3:25 A

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I wasn't hungry until I read that.....

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BUBRA007's Photo BUBRA007 SparkPoints: (14,384)
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7/29/12 11:44 A

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Interesting thoughts :) I've noticed with goats milk, the kefir is much thicker. I'll just keep playing with it ! This morning, I made pancakes and used my homemade kefir in place of buttermilk - WOW! These were by far the fluffiest, highest, most tender pancakes I've ever made!







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PAULDODO's Photo PAULDODO Posts: 1,000
7/27/12 7:27 P

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I would say the sourness is part and parcel of the kefir experience! If you're comparing it to a commercial product I'd guess that yours will be so much better for you. I have no experience of commercial kefir, but would imagine they have to do things to it to get it past the food standards administration inspectors, as well as to give it a shelf life, so it will taste different.
If your batches are too sour, try changing the type of milk you use, etc. This is one of the fascinations of making fermented foods for me- the opportunities for experimentation are endless!

Paul

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7/25/12 10:20 P

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Well I think I am a tiny step closer to making good kefir! The past few batches (like you said 2T of grains to maybe 8-12 ounces of milk) have been thicker and NOT separated!!! WooHoo! The consistency is right on I think, but its not as creamy/mild as I'd like it to be...its still pretty sour. Do you think I need even less grains to my milk? I'm still drinking it every day (although I have to use it in a smoothie to be able to stomach it).







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PAULDODO's Photo PAULDODO Posts: 1,000
7/24/12 7:10 P

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It sounds like you're doing all the right things.... If they're too warm it could speed up the process- do you have a cool place, or box or cupboard where they can work a little slower? Have you tried using less grains in your milk amount? I aim for two level tablespoons of grains per half pint of milk and they usually take 24 hours- less recently as we, too have a heatwave, although not compared with hotter zones....

Here's Dom's Kefir site- it may be worth leafing through to see if he mentions anything I've missed?

p users.sa.chariot.net.au/~dna/Makekef
ir
.html


Edited by: PAULDODO at: 7/24/2012 (19:18)
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7/22/12 1:08 P

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Hi!

I've made 7 batches so far. Other than the first 2, they've all been roughly 12 hour batches. This mornings batch, however, was left for 16 hours and it was very bubbly.

I thought my kefir is separating to curds and whey? No?

I always keep the jar open about 1/4 of an inch for ventilation..I'll change to a thin towel though to see if that helps.

I haven't washed the grains between any of the batches..I read that isn't encouraged.

Thank you for your help! I do appreciate it and hope I eventually "get" this! So far I've been still using the kefir, I just blend it up with fruit and sweetener to combat the sourness. I do want to be able to just drink it straight though, someday!







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PAULDODO's Photo PAULDODO Posts: 1,000
7/22/12 11:58 A

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Hi Barbara- More questions!

How many batches of kefir have you made with the grains? I ask because they are a living thing and need time to adapt to the different environment they're in. Whenever I pass on grains, I always recommend a week or so for them to adapt.

Once they've settled, I'd leave them for 24 hours or more to see if they separate the curds and whey- I think that by changing the milk so often you're effectively washing the grains!

Are you letting them breathe? The jar shouldn't be closed off or they'll ferment differently. Do this if you store them in the fridge and want a higher concentration of certain vitamins and a sourer taste. A loose fitting lid or an old tea towel will suffice.

Last thing- do you wash the grains between batches? I think this is not a good idea as it washes away the white kefiran, the stuff that makes the kefir! I just sieve the grains them plonk them into the fresh milk. The only time I wash them is when I'm forced to freeze my surplus, but that is rare nowadays.

Hope that helps.

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7/21/12 6:35 P

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Hi Paul! Thanks for the quick response! I made my profile open and created a blog entry a few minutes ago with pictures of my kefir. Maybe this will help in the diagnosis:)

Yes, the kefir is about the same consistency of milk (but nowhere as sweet or creamy as milk!). You can see from my pictures that the kefir is separating almost immediately after I strain the grains out. From all the pictures/videos I've watched online, it should be uniform in consistency, milky white, and thicker - more like a smoothie or thin yogurt consistency. Yes, my grains are covered in a white substance that is almost impossible to separate from the grains. I do think they are multiplying- rapidly!

My sister came over today, so I gave her half my grains. I immediately made a new batch with half as many grains. I hope I am closer to being on target with this process! I've been going through SO much milk doing 2 batches a day!! Whew! And I have to hit the market this evening so I have milk for the morning kefir babies :) So, what do you make of all this???

Barbara

Edited by: BUBRA007 at: 7/21/2012 (18:41)






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PAULDODO's Photo PAULDODO Posts: 1,000
7/21/12 3:26 P

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Hello!

My first question has to be- what do you mean by 'thin'? Still milky? Do the curds and whey separate into clear liquid and cottage cheese consistencies? Are the grains surrounded by a white, creamy kefiran, or are they dull greyish yellow? Do they seem to be multiplying?

So many questions!

I use two tablespoons of grains to half a pint of fully skimmed milk and they begin to separate after half a day- I leave them 24 hours because I use the kefir in my morning supersmoothie and don't mind the separation as it all goes in!

Over here in the UK it's Summer, so not exactly hot or dry, but they are still working well.

I believe that a larger volume of milk would help stabilise the process and maybe I would see the 'stratified separation' others describe, rather than the 'white lumps floating on clear stuff I get now!

I look forward to your reply.

Paul

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7/21/12 2:19 P

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Hello! I've been attempting kefir making since getting my grains Wednesday. Each batch comes out extremely thin, and very sour. Nothing like what I can get at the store, which is disappointing. I'm in Texas, and its probably pretty warm in my pantry where I've been keeping my kefir to ferment. I've even changed the milk every 12 hours instead of 24 and it still results in the same product. I'll try using less grains today and leave the grains and milk out on the counter, instead of in the warm pantry. I hope this results in yummy, mild, kefir. Does anyone think I'm doing anything "wrong"? I currently have a little less than 1/2 cup grains to 4 cups skim, organic milk.







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PAULDODO's Photo PAULDODO Posts: 1,000
6/16/12 2:48 P

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Good luck for Tuesday, Chris- consulting the professionals is a Good Idea. :)

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6/16/12 12:46 P

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My pain got so bad that I sought out a naturepath. My first 1 hour appt. is Tuesday morning. this seems like a promising turn of events. Chris

GOAL: Reduce A1C,BP,tryglicerides,and weight. HOW? By not eating added sugar, using Omega3s, base meals on veggies, water aerobics at least 3X week and using NuStep when I can't get to the pool.

CAREGIVER HELP SEE THE LINK PLEASE www.agingcare.com/

30 lbs. gone. Now to work on the next 10 lbs.


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6/16/12 12:44 P

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Well, the kefir making is on hold. I have not found kefir grains yet. I have been asking in likely places.

But I started eating lots and lots of vegetables and fruits. Eat for Health by Dr. Fuhrman. I guess I changed too much too soon. I am paying the price for that. I am recuperating. This is the first 7 days. I hope after a couple more weeks I will have things straightened out.

GOAL: Reduce A1C,BP,tryglicerides,and weight. HOW? By not eating added sugar, using Omega3s, base meals on veggies, water aerobics at least 3X week and using NuStep when I can't get to the pool.

CAREGIVER HELP SEE THE LINK PLEASE www.agingcare.com/

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PAULDODO's Photo PAULDODO Posts: 1,000
5/13/12 9:56 A

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....and google provides, once more- this is a much better answer than I could come up with, but I'd still ask around. :)
heal-thyself.ning.com/forum/topics/h
iv
es-kefir?xg_source=activity


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5/12/12 4:29 A

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Uh... I have had a hive or 2 popping up on my skin. First one on my knee. the next day one on my upper arm. A couple more. gold Bond makes the itching go away, Each hives has not lasted more than 1/2 day. I have not changed anything except drinking Kefir. I buy it in the store and some days have the whole pint.

Can Kefir cause hives? emoticon I sure hope not. Chris

GOAL: Reduce A1C,BP,tryglicerides,and weight. HOW? By not eating added sugar, using Omega3s, base meals on veggies, water aerobics at least 3X week and using NuStep when I can't get to the pool.

CAREGIVER HELP SEE THE LINK PLEASE www.agingcare.com/

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4/25/12 3:37 P

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Thanks, Paul. It was wonderful of you to do that for me!

I will keep monitoring myself.But I certainly was having a flair for a few weeks, drank kefir for now almost a week, and I am feeling much better. Coincidence? Related? If is the kefir, I am delighted! Chris

GOAL: Reduce A1C,BP,tryglicerides,and weight. HOW? By not eating added sugar, using Omega3s, base meals on veggies, water aerobics at least 3X week and using NuStep when I can't get to the pool.

CAREGIVER HELP SEE THE LINK PLEASE www.agingcare.com/

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PAULDODO's Photo PAULDODO Posts: 1,000
4/25/12 1:50 P

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Found this: www.fibromyalgiaresourcesite.com/?p=
14
3555

And this: www.growyouthful.com/comment-ailment
-r
emedy.php?ailmentNo=126&remedyNo=154

And: www.falconblanco.com/health/2dx.htm

There were lots more on a simple search for your question, but the answer seems to be a cautious yes. :)

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4/23/12 1:00 P

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Can kefir help fibromyalgia pain? I had a 2 week flare. Now it is only mild , very liveable pain. tylenol takes care of it. I have been drinking (store bought ) kefir for maybe 6 days. Chris

GOAL: Reduce A1C,BP,tryglicerides,and weight. HOW? By not eating added sugar, using Omega3s, base meals on veggies, water aerobics at least 3X week and using NuStep when I can't get to the pool.

CAREGIVER HELP SEE THE LINK PLEASE www.agingcare.com/

30 lbs. gone. Now to work on the next 10 lbs.


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4/19/12 6:32 P

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Bali sounds like a very nice trip to take. Chris emoticon

GOAL: Reduce A1C,BP,tryglicerides,and weight. HOW? By not eating added sugar, using Omega3s, base meals on veggies, water aerobics at least 3X week and using NuStep when I can't get to the pool.

CAREGIVER HELP SEE THE LINK PLEASE www.agingcare.com/

30 lbs. gone. Now to work on the next 10 lbs.


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PAULDODO's Photo PAULDODO Posts: 1,000
4/19/12 4:09 P

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A guy I supplied some kefir grains to has moved to Bali and has been in touch about me sending more to him there, via his girlfriend who is flying out in May- I did offer to take them, but I don't think he'll take me up on the offer....

Worth a try!

Paul

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ANTHEAMS's Photo ANTHEAMS Posts: 580
4/16/12 12:17 P

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Excellent link. Thank you very much.

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4/16/12 8:03 A

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www.makingkefir.com/


A friend sent me this video about making kefir. It includes written instructions, too.

The video is very short, clear, and makes it look simple. Chris emoticon

GOAL: Reduce A1C,BP,tryglicerides,and weight. HOW? By not eating added sugar, using Omega3s, base meals on veggies, water aerobics at least 3X week and using NuStep when I can't get to the pool.

CAREGIVER HELP SEE THE LINK PLEASE www.agingcare.com/

30 lbs. gone. Now to work on the next 10 lbs.


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4/15/12 12:27 P

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Thanks all for sharing your kefir experiences. I will begin a search for someone near me who has kefir grains.

chris emoticon

GOAL: Reduce A1C,BP,tryglicerides,and weight. HOW? By not eating added sugar, using Omega3s, base meals on veggies, water aerobics at least 3X week and using NuStep when I can't get to the pool.

CAREGIVER HELP SEE THE LINK PLEASE www.agingcare.com/

30 lbs. gone. Now to work on the next 10 lbs.


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MSDESERTRODENT's Photo MSDESERTRODENT SparkPoints: (66,889)
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4/14/11 6:53 P

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Cool beans! Thanks! That'll be my next project!!!

Character cannot be developed in ease and quiet. Only through experiences of trial and suffering can the soul be strengthened, vision cleared, ambition inspired and success achieved." ~Helen Keller

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ANTHEAMS's Photo ANTHEAMS Posts: 580
4/14/11 1:52 P

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OK, I,ll put it on the sourdough thread. My aunt always puts in a little ordinary yeast as it makes a lighter bread but has that sourdough taste.

later: I have in fact put the bread recipe as a new thread on the Recipe and How to do it Topic. I hope that is correct.

Edited by: ANTHEAMS at: 4/14/2011 (14:39)
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PAULDODO's Photo PAULDODO Posts: 1,000
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Can I also request you put a copy of the recipe on the 'Sourdough' thread, too, please? It'll be easier to find when I want to make some!

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4/13/11 4:01 P

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Can you send your exact recipe to me? I'd love to try this out!

Character cannot be developed in ease and quiet. Only through experiences of trial and suffering can the soul be strengthened, vision cleared, ambition inspired and success achieved." ~Helen Keller

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ANTHEAMS's Photo ANTHEAMS Posts: 580
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My bread recipe says to the sourdough starter in a jug, add a grated apple and a bit more dried yeast (if you are not confident the sourdough will rise)and bring up to 16fl oz with water. A this point I add the whey instead of the water and then water if there isn't enought whey. All that is then added to the rye flour - with barleycorn flour if you are using that. I'll put up the whole recipe elsewhere but that mix stays in a warm place overnight and the next day I add the spelt flour. In orther words I use the whey instead of water.

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How much whey vs flour? Do you let it sit on the counter so it will bubble? Do you add salt to the mixture in the beginning?

Character cannot be developed in ease and quiet. Only through experiences of trial and suffering can the soul be strengthened, vision cleared, ambition inspired and success achieved." ~Helen Keller

"That which does not kill me, makes me stronger" ~
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4/7/11 7:39 P

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Haven't tried it as of yet!!

Character cannot be developed in ease and quiet. Only through experiences of trial and suffering can the soul be strengthened, vision cleared, ambition inspired and success achieved." ~Helen Keller

"That which does not kill me, makes me stronger" ~
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ANTHEAMS's Photo ANTHEAMS Posts: 580
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no, I haven't tried this. Have you?

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4/7/11 9:48 A

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Do you make a starter out of the whey? Adding flour and letting it sit and bubble for a week?

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agree it goes well in sourdough bread. Also in homemade soups.

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I use the whey for making a sourdough LIKE bread!

Character cannot be developed in ease and quiet. Only through experiences of trial and suffering can the soul be strengthened, vision cleared, ambition inspired and success achieved." ~Helen Keller

"That which does not kill me, makes me stronger" ~
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MISSYLEE7's Photo MISSYLEE7 Posts: 413
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I just watched the video re cheese-making with kefir and found it very interesting and useful. I shall certainly be trying this method.
You might have missed it but on the video she said you can wash your hair with the whey. She did recommend a good shampoo wash to finish!
Thanks for the info.

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4/4/11 12:53 P

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I'm making kefir cream cheese! It's wonderful and helps to use up some of those grains that seem to multiply like little rabbits. Here's a great You Tube video that shows how to do it. www.youtube.com/watch?v=Dz8mERlok-8&
fe
ature=related



One question: What do you all do with the whey? Do you mix it with the milky stuff that strains through, or do you pour it off?

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MSDESERTRODENT's Photo MSDESERTRODENT SparkPoints: (66,889)
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3/30/11 3:29 P

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My issue is my grains have grown so much that it now takes a load of milk to cover them. I can't consume the kefir fast enough!
Good news is I just got a recipe for Kefir Ice cream that takes about a quart of kefir at a time!
I'll post the recipe here when I get a chance!

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ANTHEAMS's Photo ANTHEAMS Posts: 580
3/28/11 4:42 P

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It may well be the "too many grains" so now I shall start my first Hotel. I have frozen one lot - with powdered milk as the guru says - but if it lasts in the fridge for a while that should be good and maybe I can even introduce someone else to it who will take it up.

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MISSYLEE7's Photo MISSYLEE7 Posts: 413
3/28/11 5:53 A

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Just reporting in on my progress. I am making a small amount every couple of days as I leave it 48 hours to mature. I have had some nice results - a really creamy, yoghurty texture which I enjoy for my breakfast on fruit. I normally mix it with yoghurt as I still prefer it 'diluted' at the moment, taste-wise, that is, but I like the taste and may well end up enjoying it as much as yoghurt. I have only used skimmed milk so far, but I am experimenting with soy milk for the current batch. It's good fun and good for me so it's all win.

PAULDODO's Photo PAULDODO Posts: 1,000
3/27/11 4:46 P

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Yes, they do separate eventually- shaking just seems to accelerate the mixing and separating process for me. If it's happening too quickly, maybe there are too many grains for the amount of milk you're using? As we've said before, it's all about learning and adapting the knowledge to your own practice. It's why I love doing it, as well as the added health benefits!

Paul

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ANTHEAMS's Photo ANTHEAMS Posts: 580
3/26/11 6:39 P

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Paul does your kefir ever separate out even if you don't shake it? Mine - the one I leave alone - did yesterday. I strained it as you say and will see what happens tomorrow.

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PAULDODO's Photo PAULDODO Posts: 1,000
3/25/11 2:14 P

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On the 'washed grains' front, I used to do it, but read in a few places that it wasn't necessary, as the white jelly substance around the grains is the Kefiran, the stuff that makes the magic happen! I now tap the kefir through the strainer and gently press the remaining creamy grains to scrape off the rest- I then just add them to the fresh milk and use the kefir. It doesn't seem to harm the grains in any way- they're just as productive!

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ANTHEAMS's Photo ANTHEAMS Posts: 580
3/24/11 6:21 P

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Boots I had/have the same problem and I think it is because I kept shaking the jar. Now I have two lots going; one I am leaving and, as Paul says, you end up with a creamy,slightly yoghurty-tasting result but the other I shake whenever I see it and very quickly it separates out. That is a lot more work to strain; I stir it quite vigorously to loosen the bits of white stuff sticking to the grains and then strain into a jug. Before long it will start separating out a bit so I pour the wheyish stuff through the grains again; shake the sieve around and creamy white stuff comes out;.

This morning I did this about four times and in the end the grains were cauliflower coloured. I rinsed them under the tap - I suppose one should use filtered water - and put them into a clean jar with more milk. The strained stuff I used with the oatmeal yoghurt someone gave a recipe for and a banana for breakfast. It was very good but certainly a lot more bother than the first. The first makes a very refreshing drink and I had that before lunch.

If you search the foods in your Nutrition tracker you should find "Fresh made non fat kefir" I don't know how they get there but half a cup is 45 cals, 6 carbs and 5 protein.

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PAULDODO's Photo PAULDODO Posts: 1,000
3/24/11 12:43 P

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Hi Boots!

I think maybe you're leaving the kefir to ferment too long if it always separates out- I only make half a pint and use two rounded tablespoons of grains- it's usually ready in 24 hours at room temperature, meaning that it has the grains floating on the top, surrounded by creamy kefiran and a little yellow whey. The kefir underneath is still fluid, but is thicker than milk, more a runny yoghurt consistency. I never move the jar once it's fermenting as this seems to accelerate the separation. It takes a few months of trying before you get it how you want it!

Calories- we've discussed this before on here so you should be able to find the links to the info if you do a bit of a dig.

Excess grains- I take out the extra about once a week and place them into a jar with fresh milk in the fridge. I have quite a pile now, but I'm on a Kefir list where we send them out to people who request them. I haven't had a request in over a month, though, and I have a lot of spare grains! Using them in recipes is another alternative- other team members are more knowledgable than me on this subject.

Hope this helps- keep us up to date with your endeavours, please!

Paul

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STUBBORNBOOTS's Photo STUBBORNBOOTS SparkPoints: (7,653)
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3/23/11 10:54 P

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I got my first kefir grains a few days ago and, having never previously heard of kefir, am looking for as much information as I can get. I've seen Dom's site and kefirlady and am trying to figure this all out...

I have been through a couple of cycles of adding milk and draining the whey, but I'm not getting the creamy milk...will that come? Are there tips as to how to get there? Will I be throwing out a lot of whey before I get the kefir? Also, it's pretty sour...

Also, I saw the post about using the whey in bread-making. How did you do that?

How do you calculate the calories in kefir? Should I just go by the calories in the milk that I add?

I'm thinking I only need about 8 oz of kefir a day, so wouldn't that mean I just need a tablespoon or two of grains?

Do you end up throwing away a lot of grains? Can you do anything with the grains? Make cheese or something...

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PAULDODO's Photo PAULDODO Posts: 1,000
2/20/11 3:58 P

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Well, when I don't know the answers, I turn to Dom, the kefir gurus' website!
users.sa.chariot.net.au/~dna/Makekef
ir
.html#Storing

He seems to suggest that kefir will last a long time in the fridge, according to his research.

Hope that helps!

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ANTHEAMS's Photo ANTHEAMS Posts: 580
2/20/11 2:32 P

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Paul if Imake too much kefir to drink in a day, how long will it last in the fridge - this is off the grains - and do you think it is freezable?

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ANTHEAMS's Photo ANTHEAMS Posts: 580
2/20/11 2:27 P

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quick idea following an ealier one of yours; I used the whey in breadmaking and it was delicious and worked well...

Edited by: ANTHEAMS at: 2/20/2011 (14:28)
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PAULDODO's Photo PAULDODO Posts: 1,000
2/19/11 4:50 A

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Hemm, this is where my experience is limited- I never leave mine in the fridge, or add anything to it other than the ingredients for my morning smoothie! I'm sure you could save it for a few days, adding the fresh batch to it as you go, but keep an eye on the consistency and taste, and at least weekly, I'd clean the storage jar, too.
My solution is to only make as much as I need in one smoothie, each day, but it took me a few months to figure that as best for me and my lifestyle- yours will differ, I guess.

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DULCINEA54935's Photo DULCINEA54935 Posts: 446
2/18/11 10:15 P

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Also, my dog loves kefir too and waits for his every morning when I make mine. The cats are ignoring it thus far, however.


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DULCINEA54935's Photo DULCINEA54935 Posts: 446
2/18/11 10:14 P

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I usually mix mine with juice -- especially good with grape juice. I blend it at about 1/3 Kefir, 2/3 juice or half and half and it gets frothy and wonderful.
Incidentally, a possible benefit -- I have yet to catch my usual winter cold and cough this year, even though most people are doing worse than normal.

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ANTHEAMS's Photo ANTHEAMS Posts: 580
2/18/11 3:32 P

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remind me; how long will it last in the fridge? And can you mix it with water/fizzy water like that yohurty drink they have in Turkey? If so it will be good with the curry I am planning for tonight...


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PAULDODO's Photo PAULDODO Posts: 1,000
2/18/11 1:22 P

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OK, you're almost there!

When the kefir is creamy enough for you- after about 24 hours- strain out all the grains and plonk them into fresh milk- then use the kefir or refrigerate it, but you mustn't leave the grains in, or it will continue to ferment and will turn into curds and whey, the cream cheese and greenish liquid!

And yes, they are like pets!

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ANTHEAMS's Photo ANTHEAMS Posts: 580
2/17/11 8:02 P

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Paul, I am in a bit of a muddle; Thank you so much for the packet of ?grains. I put these into some semi-skimmed milk in a kilner jar leaving some air to get in - as I thought it needed air?? - and the next day poured off some liquid to put on my cereal and added the same amount of milk to the jar as liqid I had taken out. This was OK for three days and I rather liked the milky whey like stuff which I thought was the kefir. Now some days later I have what looks like an inch of cottage cheese sitting on top of that greenish grey clear liquid - which tastes pretty sour though not bad Should I be straining the whole lot and throwing that liquid away and if so which bit do I eat? I have so far added a lot more milk than I have drunk and am reluctant to just chuck away the liquid beng a mean old thing.... My other half asks me whether the kefir is just another pet, drinking us out of house and home! He thnks our cat and two dogs are quite enough...



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DULCINEA54935's Photo DULCINEA54935 Posts: 446
12/9/10 7:57 P

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Yes, I did follow the link to Dom's site which I have been nibbling at for months. There is so much information that I am still having trouble distinguishing any health benefit differences between the water and the milk. But since I am nurturing both these days, I guess it doesn't really matter.
My dog only seems to like the milk kefir, and my husband prefers the water. However, with fruit and blended into a smoothie, he will enjoy the milk as well.

“Eating and reading are two pleasures that combine admirably.”
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PAULDODO's Photo PAULDODO Posts: 1,000
12/6/10 12:18 P

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Well, I can't see how it could harm him! Au Naturelle would be best, as he seems to have decided for himself!

Did you get to look at the link I posted? It's about the best- and most confused!- site I know with kefir info.

Paul

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