Kefir

[ema-adama]

So, my grains arrived in the mail and I need to rehydrate them. I hope to get out the the shops tomorrow to get some milk and start the process. The information sheet that came with them recommends putting them in a partially covered glass jar and dumping the milk every 24 hours.

And no metal touching them.

Anything else I should know? I am a bit loath to throw that milk away.....

[Seaweed]

I wouldn't throw it away. You could bake with it or make pancakes?

[Momtezuma Tuatara]

This is the funnel (http://www.dereuze.com/244.html) we use to strain our Kefir. We tossed the milk into the compost bin for the first few days.

[ema-adama]

hmmm, pancakes would be a yummy treat... yum

OT - but I have been quite strict about not putting meat or dairy in my compost.... I was under the impression that it can invite rats... thoughts?

I buy my milk today :)

[Momtezuma Tuatara]

Our compost bin is rat-proof.

[l_m]

im curious about what kefir tastes like.

[Momtezuma Tuatara]

Kefir tastes like kefir. :D sour. An acquired taste. Like sucking a milk lime. :D

[Cobluegirl]

milk kefir is kind of like plain yogurt....

water kefir totally depends what you use to brew it... mine usually is similar to sprite..

[ema-adama]

OK - so I forgot to buy milk and finally got some yesterday. And I had a totally solid product 24 hours later. With a sour smell. Now I feel like a bit of a dork - I did not know whether to wash the grains with water before putting them back in some new milk or not. And I did not know how to strain the kefir/solid milk, so I just kind of swished it around until there wasn't much left of the grains and then rinsed the jar and added some new milk.

Sooo, what am I looking for? How do I know when the kefir is ready to eat? Am I supposed to wash the grains between each batch?

[Cobluegirl]

you don't need to wash them unless you let it sit too long..then you might wash them just for better flavor next time. It will be thicker than normal milk and be very similar in taste to plain yogurt. It is kind of an aquired taste. You can strain through paper towels or cheese cloth if you don't have a strainer. I have even used my metal strainer but you aren't supposed to use metal. I need to get the one that Hilary posted.

[ema-adama]

Thanks for those tips :)

I guess I was expecting the milk to stay more milky and slowly start to thicken over a couple of days... But this seems to have happened first time... Is that 'normal'? And if so, what is the sign that the kefir is ready to be eaten when rehydrating grains? I reckon I'll use cheese cloth until I find a better strainer. :o

[Cobluegirl]

it takes usually about 24hrs... depends upon how warm your house...

[Quickening]

I'm in the tropics. It takes about 12 hours for Kefir in summer, 24 in winter. Also the more grains you have to milk, the quicker it ferments. So if you have say a tablespoon of big kefir grains, you'd want a 600ml jar of milk. Kefir is a very effective fermenter especially when the grains start to grow and reproduce!

[ema-adama]

OK - that might explain it - I checked after 12 hours and it seems 12 hours of Israeli summer does the trick.

I am still confused as to why I need to throw these batches away. What sign am I looking for that will tell me that I can keep the kefir and eat it? I am reconstituting kefir grains that arrived in the post dehydrated.

Thanks

[Momtezuma Tuatara]

I think we actually started eating ours pretty much within a few days. i'm wondering if Dom's website says... no it doesn't. http://users.chariot.net.au/~dna/kefirpage.html#order

but you could email him and ask.

[Cobluegirl]

I would think it would be fine....

[cartersmom]

I want to get on this kefir train, but am totally clueless.

I have only bought kefir from the healthfood store and it just seems like a yummy yougurt smoothie to me.

Is there a kefir for dairy sensitive people?? Somebody walked about water kefir a few posts ago. I would love to give my son kefir but I am keeping him away from dairyt right now until we get to the bottom of his allergy issues.

I have been reading and have found recepies for water kefir and coconut water kefir (this sounds yummy)
Anybody try to coconut kefir? Do you just substitute the coconut water for the regualr water?
The kit i have found is http://www.culturesforhealth.com/zen/index.php?main_page=index&cPath=3.

It seems like it is the for dummies version which would be good for me until I get the hang of it!

[Cobluegirl]

I have two kids who can't tolerate dairy too... So we use water kefir. The flavor varies quite a lot depending upon what you put in it.. Most of the time my resembles Sprite in flavor..

[ema-adama]

With my milk kefir - the smell is really REALLY strong. And I am a bit of a wimp when it comes to strong smelling food. I just can't get it into my mouth. I have been changing the milk every day once it sets into a firm yoghurt like looking substance and the grains are getting quite large and rubbery

Is this the process of the grains kind of finding their groove? With the really really sour smell? I am too scared to try and taste it :o

I am thinking maybe fermented ginger ale might suit me better....

[Cobluegirl]

I had to kind of psych my self out the first few times too... separate the grains and then throw the kefir into the blender with some berries and stevia or honey...

[l_m]

Can milk kefir be mixed to make the drink more palatable? eg- could I mix it with Khalua and drink it that way? Or would that ruin the bacteria?

I'm a bit of a wimp when it comes to sour milk.

[gilima]

I use water kefir grains and make a "sparkling grape juice" that my kids really love. Actually it is a little like a sparkling wine kinda taste :) works for us.