Topic: Kefir ...... any expert kefir makers out there?
robi
Frequent Contributor (1K+ posts)
Member # 5547
posted
I would like to make my own. I know there is a learnig curve with everything. With some help and advice form real folks making the stuff .... rather than internet sites, I think I can do this reasonaby easy and in expensively.
Advice Wanted ........ robi
-------------------- Now, since I put reality on the back burner, my days are jam-packed and fun-filled. ..........lily tomlin as 'trudy' Posts: 2503 | From here | Registered: Apr 2004
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posted
I make kefir at home and have been for about 1 1/2 years. It is beyond easy when you have the grains. Just put them into a container, add milk and let it sit on the counter for 12-48 hours to culture. How long you let it go depends on how tart you like it - shorter makes a milder kefir. Strain the grains out, drink the kefir, and start over again. As you go along, the grains grow and replicate, so you can start adding the grains to smoothies or swallowing them whole for a serious burst of good bacteria. A great website is Dom's kefir:
If you'd like some grains from me, PM and I can let you know the details.
-------------------- Getting older is when we would rather not have a good time than have to get over it. - Oscar Wilde Posts: 386 | From Radnor, PA - where the ticks run free | Registered: May 2006
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I'm off all other probiotics, just REAL kefir (which is totally different and much more potent than the store bought stuff)
I learned to do it off Dom's site, he has pics and video and everything.
One thing to add to the above directions is not to use any metal with the grains -- so you just need a plastic strainer with 1/8 inch holes, a wooden spoon, and glass containers.
Also, only organic or fresh milk or goats milk -- other milks have antibiotics and whatnot that can harm the grains.
I also find a Ball canning jar (one quart size) a good container, and use just the lid ring screwed on with a paper towel underneath to let it breathe.
Then find a nice spot for it to rest all day that doesn't get much light.
Another tip -- keep the grains at the amount that makes the best tasting kefir to you.
I like it creamy, with that effervecence.. so in the present climate - what works for me is only about 1/4 grains per 3 1/2 cups milk -- and 24 hr setting time -- and I always take out any grains that grow to the size approaching a golf ball.
If you get the 'big' grains, it tends to make more of a lumpy kefir as it separates faster.. in my experience.
I also do not rinse my grains, I just give the kefir a good stir before straining, and I swish it around in the new milk each night before I let it just set, untouched, for 24 hours.
You'll find the way you like it best. Overall, tho... it's simple.
Kefir is highly digestable, totally different substance than other dairy as far as assimilation.
Mo
Posts: 8337 | From the other shore | Registered: Jul 2002
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GiGi
Frequent Contributor (5K+ posts)
Member # 259
posted
Notice Mo was already here. Here is her post about making Kefir a while back.
posted
I'm not doing it now but a year ago I made my own kefir. I learned at Dom's site as well. My grains grew so fast it was hard to keep up with. I got tired of it.
One thing I found was the best way for me was to use a mason jar, take the center lid out and put a paper towel over the opening and then screw down the outer ring.
I had problems with it until I did this. But then it worked out good.
Posts: 340 | From Ohio | Registered: Oct 2005
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posted
I am a recent convert to Dom's grains, but due to the numerous posts on this, I want to mention the Kefir powder by Body Ecology Diet. Not as good as the real stuff, but way better than commercial pre-made drinks.
Just wanted to mention it because it is an easier, more convenient option that still has a significant health benefit.
Posts: 45 | From Pittsburgh, PA | Registered: Nov 2005
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5dana8
Frequent Contributor (1K+ posts)
Member # 7935
posted
hey
No expert here but I got my kefir grain kit at amazon for $40. It comes with a floater thingie you load the grains into this basket and then float it in milk . Untill the grains wake up.
Then it is really easy to make kefir. You just float it in milk for 24 hours room temp in a glass pitcher with paper towel over the top and the next day I stir it up and get kefir.
You can re-use the grains for up to 2 months. It took me a while to get used to the different smell,taste and texture of it. You can add vanilla extract to flavor it up.
-------------------- 5dana8 Posts: 4432 | From some where over the rainbow | Registered: Sep 2005
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robi
Frequent Contributor (1K+ posts)
Member # 5547
posted
These are great replies and tips!!! Thank you , thank you. I have emailed Dom to buy some grains.
Guess I will be in the kerir club soon
robi
-------------------- Now, since I put reality on the back burner, my days are jam-packed and fun-filled. ..........lily tomlin as 'trudy' Posts: 2503 | From here | Registered: Apr 2004
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posted
Just wanted to chime back in and comment that I've not heard of grains lasting for only two months. I've been using the same grains and sharing with many dozens of people for this entire time - over a year and a half.
Also wanted to say that I prefer using a Ball jar with both the ring AND a canning lid rather than a paper towel. It keeps the effervescence in the kefir and makes a fizzy end product. I do only use whole, raw, grass-fed organic cow's milk with my grains and have been really happy with their robustness and the great kefir they make.
Lastly, I don't know what is included in the kefir kit that was mentioned for $40 and something about floating them in the milk until they wake up, but I ask only $10 for a batch of grains that arrive ready to be placed in milk and start culturing immediately. I send enough to do 2 cups of milk in about 24 hours and, as mentioned before, they soon multiply beyond your capability to consume the kefir they could produce and you can eat the grains themselves for an extra probiotic boost.
Robi, post again when your grains arrive and you start up. I'll be interested to hear your thoughts on your kefir-ing adventure.
-------------------- Getting older is when we would rather not have a good time than have to get over it. - Oscar Wilde Posts: 386 | From Radnor, PA - where the ticks run free | Registered: May 2006
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Michelle M
Frequent Contributor (1K+ posts)
Member # 7200
posted
Robi, so glad to hear you're becoming a Kefir person!
It's so ridiculously easy.
Here's one little hint...
If you're making more than you can drink and need to slow it down, just stick your next batch in the fridge. It will be kefirized in about a week, and quite creamy.
That will give you time to catch up drinking!
I take some to work in a thermos because timing-wise, it's hard to drink it at correct times I'm home, after having usually just stuffed down various antibiotics.
Throw some in a blender with just about anything. Yumm.
Also, pack a tiny zip-lock with a big spoonful of grains, a little milk to cover it, then tuck it away in something freezer-proof (x-small tupperware). This is your BACKUP kefir in case you have brain fade and forget your kefir, or in case someone thinks it's bad milk and needs thrown out!
Keep us posted!
Michelle
Posts: 3193 | From Northern California | Registered: Apr 2005
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posted
You can always find someone to share grains --
There is a Yahoo group called RKM (Real Kefir Making) and most will share the little darlings just for the cost of postage.
There is also a woman on Ebay who makes kefir and goatsmilk products who has nice grains for not too much..
I have them as they grow - depending - I just gave some away, and will have more to share in a week or two.
The real grains are not hard to manage at all -- and the payback is immense.
I believe Dom sells them, becuase he includes his book on it. Which could well be worth the $$$ I would bet. He is a wealth of knowledge on the subject.
-------------------- life shrinks and expands in proportion to one's courage -- anais nin Posts: 8337 | From the other shore | Registered: Jul 2002
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dontlikeliver
Frequent Contributor (1K+ posts)
Member # 4749
posted
I've become intolerant to Cow's dairy and hate the taste of Goat's milk/cheese.
What else can I make kefir with - I was making it with milk before.
DLL
Posts: 2824 | From The Back of Beyond | Registered: Oct 2003
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posted
Some of the literature states that many with lactose intolerance can drink kefor because it's make-up and digestablity is vastly different than other dairy products.
Other than that - you can make it with water as well (shown on Dom's site)
Mo
Posts: 8337 | From the other shore | Registered: Jul 2002
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kelmo
Frequent Contributor (1K+ posts)
Member # 8797
posted
What is kefir and what is it used for? You know...I should just do a search, maybe there are some back posts on it.
Posts: 2903 | From AZ | Registered: Feb 2006
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