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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #480 on: September 11, 2007, 04:21:51 PM » by kittyninja
   
Quote from: smithzonian on September 11, 2007, 11:16:24 AM
okay, so I want to start making my own kefir.
how much do you recommend making at a time?  Do you make some every day?  I'm trying to get a practical picture of what this process looks like. 

I can't quite figure out why store bought kefir/yogurt is not good for you.

(oh how I wish there were a "kefir making for dummies" book.   Grin

Well, I think alot of people make there own kefir because A-they use raw milk B) they know exactly what's going in it and C)it saves money.

Kefir is almost 3 bucks for a quart and my family goes through it like crazy. i have only made kefir using storebought kefir (something i read in this thread awhile back) i wasn't too successful so i used it for muffins. i know... i gotta try again i want to by grains though someday.
   
 SOOO i don't think it is only a matter of storebought yogurt or kefir being bad for you just that it depends on your milk preference. also some have sugar in them. the lifeway kefir i get is sweetned with natural THEIR choice.
kittyninja
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #481 on: September 14, 2007, 01:58:05 PM » by Pennie

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I am wondering about my kefir.....my grains don't seem to be growing.  It tastes the same as always, smells the same as always but my grains aren't growing.  Are they dead?  I keep thinking one of these days I will have more but no, they just stay the same.  I had a week where they had to sit in just a little bit of milk b/c I didn't have any "new" milk to pour in.  Would that have killed them?  That has been awhile.  The only change I have noticed is no growth?  Can anyone give me a hint as to why?  Thanks.
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #482 on: September 15, 2007, 08:22:56 AM » by Pennie

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Bump. How come no one ever answers my questions? I know there are lots of kefir experts on here.   Huh
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #483 on: September 15, 2007, 08:49:23 AM » by lotsaboys

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Quote from: Pennie on September 15, 2007, 08:22:56 AM
Bump. How come no one ever answers my questions? I know there are lots of kefir experts on here.   Huh

Ha! I was waiting for someone more expert than me to reply. Tongue But what I'm thinking is that the time spent on hold may have stunted their growth but not their kefir-making ability. We've had times when they didn't grow much and others when they grew like crazy and we've been using the same milk and doing everything the same all along.

Looking back, I'm pretty sure the slow growing times have been when we've stuck them on hold in the fridge more often. If your's are still making kefir fine, just keep on and you may see growth again after they get over their offense at being stuck in the fridge.  Grin Grin

HTH!
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #484 on: September 15, 2007, 09:36:59 AM » by Pennie

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Oh, thank you so much!!  I was really hoping I hadn't ruined them.  I guess I am fixin' to offend them again.  We are moving 1/2 way across the country beginning of october.  Must the lid be loose when they are in the fridge too?  I thought I might try to keep them in milk but the lid would need to be tight.  Or, I guess I could keep the jar only 1/2 full of milk.  Again, thank you so much for answering.   Smiley
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #485 on: September 15, 2007, 11:22:11 AM » by lotsaboys

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Yeah, they should be fine in a small amount of milk with the lid tight. I think they're kinda hard to kill, or at least the ones we have are! Cheesy
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #486 on: September 15, 2007, 01:00:16 PM » by Pennie

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Quote from: lotsaboys on September 15, 2007, 11:22:11 AM
Yeah, they should be fine in a small amount of milk with the lid tight. I think they're kinda hard to kill, or at least the ones we have are! Cheesy
Grin  Mine ought to be VERY hearty.  I paid 20 bucks for my little blob.  I kinda think I got "ripped" off.  I didn't know people traded or gave away or charged 5 when I got mine.   Roll Eyes  I have given some of mine away though. Back when they were growing!!  Smiley
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #487 on: September 15, 2007, 01:30:41 PM » by lotsaboys

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Quote from: Pennie on September 15, 2007, 01:00:16 PM
Quote from: lotsaboys on September 15, 2007, 11:22:11 AM
Yeah, they should be fine in a small amount of milk with the lid tight. I think they're kinda hard to kill, or at least the ones we have are! Cheesy
Grin  Mine ought to be VERY hearty.  I paid 20 bucks for my little blob.  I kinda think I got "ripped" off.  I didn't know people traded or gave away or charged 5 when I got mine.   Roll Eyes  I have given some of mine away though. Back when they were growing!!  Smiley

Yikes! I thought $10 was bad when we got ours. Didn't know of anyone making kefir when we started.
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #488 on: September 20, 2007, 02:37:23 PM » by H0MEFree

Three questions...

  • When the "clumps" get fairly large, should you divide them? Like cut in half? I ask because it seems that they may do better if they were split every once in a while?
  • And I read on http://users.chariot.net.au/~dna/Makekefir.html
     that kefir powders that you buy at the health food stores "die" after a while and you end up needing to buy new powder again. He says what a big rip off this is.
    With that in mind, do the kefir grains you get to adopt from the nifty WTM ladies, are they going to die? (Barring kefir abuse, of course! LOL!)
  • Any suggestions for a good kefir strainer? I assume that they get a lot of wear and washing and so I am wondering about that. A spaghetti colander seems really big to use and be washing all the time- especially taking up a lot of dishwasher room. Those metal sieves with the black handles you see at drugstores seem like they would rust?

Thanks!!

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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #489 on: September 20, 2007, 02:50:13 PM » by Mrs. B

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HOMEfree...
My grains a growing like crazy with the heat that we've had in the past month.  I give away some about every other week... I usually keep about 1/4 cup and give around 1/2 cup away. 
I hope that they don't die...  I think that I have become overly attached to my grains and only want to see them go to good homes...
I do believe that the grains are best not exposed to metal... I use a small, plastic colander and rinse it by hand after straining and wash it in the dishwasher only every 3-4 days.  I usually put the kefir straightway into the blender and do the same with it.. rinse for a few days and then wash well in dishwasher.
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #490 on: September 20, 2007, 03:21:13 PM » by lotsaboys

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Mrs. B, how much milk do you have the 1/4 cup of grains in?

HOMEFree, a plastic strainer is fine because you use it briefly.
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #491 on: September 20, 2007, 04:10:40 PM » by cecac
I read on another thread or somewhere else that there are not as many strains of bacteria in the kefir made from the packets of powder compared to the grains?

Is that true or false?  I've never heard it till now.  I had heard that yogurt didn't have as wide a variety of good stuff.

Thank you,
Cara
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #492 on: September 20, 2007, 07:20:06 PM » by lotsaboys

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Quote from: cecac on September 20, 2007, 04:10:40 PM
I read on another thread or somewhere else that there are not as many strains of bacteria in the kefir made from the packets of powder compared to the grains?

Is that true or false?  I've never heard it till now.  I had heard that yogurt didn't have as wide a variety of good stuff.

Thank you,
Cara

If you go to Dom's kefir site: http://users.sa.chariot.net.au/~dna/kefirpage.html
and click on this "From Us to the Kefir-Novice" I think you can find enough info to answer your questions.  Smiley
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #493 on: September 20, 2007, 08:22:00 PM » by Mrs. B

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Quote from: lotsaboys on September 20, 2007, 03:21:13 PM
Mrs. B, how much milk do you have the 1/4 cup of grains in?

HOMEFree, a plastic strainer is fine because you use it briefly.
I always use about 1-1/2 cups of milk (raw) no matter how many grains I have as my kids don't drink it... just me and occasionally dh
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #494 on: September 27, 2007, 12:32:33 PM » by H0MEFree
Quote from: its_me518 on July 10, 2007, 06:17:34 PM
Thanks for all the replies. I'm frustrated! Angry Its seems like I've tried EVERYTHING!!! My kefir will just not become thick!!! Why??? Huh About the ratio, I have tried adding very little milk to a lot of grains, and the same thing happens! It just seperates and the liquid is still really thin!! What would happen if I ferment it in the fridge the whole time?? Has anyone tried that yet?? I'll take any suggestions!! Oh, is it normal for the kefir to be so "fizzy"? It stings the tongue like club soda or something carbonated... is that normal? safe to drink??  Huh thanks!! Undecided

I cannot find an answer to this runny & fizzy issue, either. I have the same problem. I tried Dom's site and no dice. Google was no help- I will keep trying using different keywords.

I am using whole milk and was putting a lid on it and storing in the dark 24 hours. I now am only using cloth over the jar and still keeping it in the dark. That has improved the carbonation a bit, but not even close to enough. Still runny.

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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #495 on: September 27, 2007, 04:26:53 PM » by Kellyj
Quote from: H0MEFree on September 27, 2007, 12:32:33 PM
I cannot find an answer to this runny & fizzy issue, either. I have the same problem. I tried Dom's site and no dice. Google was no help- I will keep trying using different keywords.

I am using whole milk and was putting a lid on it and storing in the dark 24 hours. I now am only using cloth over the jar and still keeping it in the dark. That has improved the carbonation a bit, but not even close to enough. Still runny.

HOMEfree,
I use whole milk for my kefir also and it turns out thick every time. I put a lid on it and store it my bedroom (the coldest room in my home) for about 12 hours and then put it in the fridge for about 12 hours. The times aren't exact. I strain it in the morning, make more and then when I go to bed, I put it in the fridge. i don't store it in the dark either, it sits right in front of a window that has the blinds closed but the curtains are open. Try the 12/12 and see if it works better.
Also if your grains are fairly new, it will take a few batches before you get a good one. When I first got my grains, it took them about a week before they had a thick batch.
Kelly
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #496 on: September 27, 2007, 04:49:16 PM » by H0MEFree
Quote from: Kellyj on September 27, 2007, 04:26:53 PM
Quote from: H0MEFree on September 27, 2007, 12:32:33 PM
I cannot find an answer to this runny & fizzy issue, either. I have the same problem. I tried Dom's site and no dice. Google was no help- I will keep trying using different keywords.

I am using whole milk and was putting a lid on it and storing in the dark 24 hours. I now am only using cloth over the jar and still keeping it in the dark. That has improved the carbonation a bit, but not even close to enough. Still runny.


HOMEfree,
I use whole milk for my kefir also and it turns out thick every time. I put a lid on it and store it my bedroom (the coldest room in my home) for about 12 hours and then put it in the fridge for about 12 hours. The times aren't exact. I strain it in the morning, make more and then when I go to bed, I put it in the fridge. i don't store it in the dark either, it sits right in front of a window that has the blinds closed but the curtains are open. Try the 12/12 and see if it works better.
Also if your grains are fairly new, it will take a few batches before you get a good one. When I first got my grains, it took them about a week before they had a thick batch.
Kelly

Thanks! I will forge on!  Grin
Maybe I do not have enough grains yet, either. I have 10-15 dime sized grains and have been using probably 2 cups to 3 cups milk.
Until I get it all straightened out, I will continue to love on them!
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #497 on: September 27, 2007, 11:01:15 PM » by Whiterock
Quote from: H0MEFree on September 27, 2007, 04:49:16 PM
Quote from: Kellyj on September 27, 2007, 04:26:53 PM
Quote from: H0MEFree on September 27, 2007, 12:32:33 PM
I cannot find an answer to this runny & fizzy issue, either. I have the same problem. I tried Dom's site and no dice. Google was no help- I will keep trying using different keywords.

I am using whole milk and was putting a lid on it and storing in the dark 24 hours. I now am only using cloth over the jar and still keeping it in the dark. That has improved the carbonation a bit, but not even close to enough. Still runny.


HOMEfree,
I use whole milk for my kefir also and it turns out thick every time. I put a lid on it and store it my bedroom (the coldest room in my home) for about 12 hours and then put it in the fridge for about 12 hours. The times aren't exact. I strain it in the morning, make more and then when I go to bed, I put it in the fridge. i don't store it in the dark either, it sits right in front of a window that has the blinds closed but the curtains are open. Try the 12/12 and see if it works better.
Also if your grains are fairly new, it will take a few batches before you get a good one. When I first got my grains, it took them about a week before they had a thick batch.
Kelly

Thanks! I will forge on!  Grin
Maybe I do not have enough grains yet, either. I have 10-15 dime sized grains and have been using probably 2 cups to 3 cups milk.
Until I get it all straightened out, I will continue to love on them!

I'm no expert on kefir by any means, but that sounds like a lot of grains to put in that amount of milk. If your kefir is separating into an almost solid part and a very thin part, then you most likely need to use more milk or fewer grains.

I have two or three good-sized grains (from a nickle to just smaller than a quarter sized) and a few tiny ones that I put in spaghetti jar full of milk. I live in GA and it's warm here, so that probably makes a difference, but if I forget and leave it out for longer than 24 hours it not only separates but it overflows the jar. Of course, even if that happens I just shake it up and use it to cook with or use a little at a time in smoothies.

WR

« Last Edit: September 27, 2007, 11:04:37 PM by Whiterock »
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #498 on: September 28, 2007, 08:55:34 AM » by H0MEFree
Quote from: Whiterock on September 27, 2007, 11:01:15 PM
Quote from: H0MEFree on September 27, 2007, 04:49:16 PM
Quote from: Kellyj on September 27, 2007, 04:26:53 PM
Quote from: H0MEFree on September 27, 2007, 12:32:33 PM
I cannot find an answer to this runny & fizzy issue, either. I have the same problem. I tried Dom's site and no dice. Google was no help- I will keep trying using different keywords.

I am using whole milk and was putting a lid on it and storing in the dark 24 hours. I now am only using cloth over the jar and still keeping it in the dark. That has improved the carbonation a bit, but not even close to enough. Still runny.


HOMEfree,
I use whole milk for my kefir also and it turns out thick every time. I put a lid on it and store it my bedroom (the coldest room in my home) for about 12 hours and then put it in the fridge for about 12 hours. The times aren't exact. I strain it in the morning, make more and then when I go to bed, I put it in the fridge. i don't store it in the dark either, it sits right in front of a window that has the blinds closed but the curtains are open. Try the 12/12 and see if it works better.
Also if your grains are fairly new, it will take a few batches before you get a good one. When I first got my grains, it took them about a week before they had a thick batch.
Kelly

Thanks! I will forge on!  Grin
Maybe I do not have enough grains yet, either. I have 10-15 dime sized grains and have been using probably 2 cups to 3 cups milk.
Until I get it all straightened out, I will continue to love on them!

I'm no expert on kefir by any means, but that sounds like a lot of grains to put in that amount of milk. If your kefir is separating into an almost solid part and a very thin part, then you most likely need to use more milk or fewer grains.

I have two or three good-sized grains (from a nickle to just smaller than a quarter sized) and a few tiny ones that I put in spaghetti jar full of milk. I live in GA and it's warm here, so that probably makes a difference, but if I forget and leave it out for longer than 24 hours it not only separates but it overflows the jar. Of course, even if that happens I just shake it up and use it to cook with or use a little at a time in smoothies.

WR

By runny, I do not mean the whey. Thatis from too much time. I have tried more milk and it was "like milk" with a very slight kefir taste.
In short- nothing I do or tweak is working, yet.

Thanks for your insight! Smiley
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #499 on: September 28, 2007, 09:01:40 AM » by Whiterock
Quote from: H0MEFree on September 28, 2007, 08:55:34 AM
I have tried more milk and it was "like milk" with a very slight kefir taste.
Try more milk again and let it go a little longer before straining. Sounds like it was on it's way but just needed a little longer.
WR

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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #500 on: September 28, 2007, 12:05:32 PM » by Kellyj
Quote from: H0MEFree on September 28, 2007, 08:55:34 AM
By runny, I do not mean the whey. Thatis from too much time. I have tried more milk and it was "like milk" with a very slight kefir taste.
In short- nothing I do or tweak is working, yet.

Thanks for your insight! Smiley
I use about 3 TBSP grain to 3 cups milk. It's really thick on top but still thick on the bottom once I pour it out. I agree with Whiterock, even if it's runny you can still use it in cooking and a smoothie. It tastes much better with a pureed banana and a little honey mixed with it.
Kelly
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #501 on: September 28, 2007, 01:11:47 PM » by ~CKMom~
Where is the best place to get some kefir grains?  You guys have talked me into it, but $15 plus shipping seems to be the price I see on Ebay.  Is this average?  Also, since no one will sell me some raw milk (I'm surrounded by cows, but the sale of raw milk is illegal in IN), is it best to use store skim milk or powdered milk?  Thanks for the help!!
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #502 on: September 28, 2007, 02:26:14 PM » by Kellyj
Quote from: CKMom on September 28, 2007, 01:11:47 PM
Where is the best place to get some kefir grains?  You guys have talked me into it, but $15 plus shipping seems to be the price I see on Ebay.  Is this average?  Also, since no one will sell me some raw milk (I'm surrounded by cows, but the sale of raw milk is illegal in IN), is it best to use store skim milk or powdered milk?  Thanks for the help!!
I can help you with the grains. I have an abundance of them right now. PM me and we can work out the details of the sale. As for the milk, some say to use skim since it has less fat, therefore less hormones. I use whole milk and it works great. I don't know about powdered milk.
Kelly
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #503 on: September 29, 2007, 12:09:37 AM » by its_me518
Quote from: H0MEFree on September 27, 2007, 12:32:33 PM
Quote from: its_me518 on July 10, 2007, 06:17:34 PM
Thanks for all the replies. I'm frustrated! Angry Its seems like I've tried EVERYTHING!!! My kefir will just not become thick!!! Why??? Huh About the ratio, I have tried adding very little milk to a lot of grains, and the same thing happens! It just seperates and the liquid is still really thin!! What would happen if I ferment it in the fridge the whole time?? Has anyone tried that yet?? I'll take any suggestions!! Oh, is it normal for the kefir to be so "fizzy"? It stings the tongue like club soda or something carbonated... is that normal? safe to drink??  Huh thanks!! Undecided

I cannot find an answer to this runny & fizzy issue, either. I have the same problem. I tried Dom's site and no dice. Google was no help- I will keep trying using different keywords.

I am using whole milk and was putting a lid on it and storing in the dark 24 hours. I now am only using cloth over the jar and still keeping it in the dark. That has improved the carbonation a bit, but not even close to enough. Still runny.



Hi! As you can see, I had the same problem... It turned out that my grains took a really long time to adjust.  Wink Now, its perfect! I put in 1/2 gallon of milk & let it stand untill it seperates. That's how I know for sure it is done. Then I just use my hand to take out all the grains. I don't use a strainer. I did a test. I used my hand and then to make sure I got all of them, I strained... yep. I had gotten all of them (except for like 2 tiny ones) so I just don't bother with the strainer now. I blend the kefir & put it into a pitcher & put it into the fridge until we use it. Its perfect!!! I don't do the 12/12 thing. I just cover it with a cloth & it sits on my kitchen counter until ready.  But I did notice that my grains have stopped growing...  Roll Eyes And I haven't let them rest... any suggestions? And no, I'm not missing them when I "strain" them...  Huh

Thanks!
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #504 on: September 29, 2007, 12:25:54 PM » by clayton
Is it alright to use Homengized milk from the store to make kefir. I have read pages of information it seems and everyone says no, but I can't afford to buy raw milk and I have been making kefir since April/May? and I almost always use either whole or 2% milk from the store. Does this mean that my kefir is actually not even good for me? Sorry if this question has been asked, it takes a long time to sort through all these pages of info. Thanks.
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #505 on: September 29, 2007, 04:55:28 PM » by 4myhoonie
Quote from: clayton on September 29, 2007, 12:25:54 PM
Is it alright to use Homengized milk from the store to make kefir. I have read pages of information it seems and everyone says no, but I can't afford to buy raw milk and I have been making kefir since April/May? and I almost always use either whole or 2% milk from the store. Does this mean that my kefir is actually not even good for me? Sorry if this question has been asked, it takes a long time to sort through all these pages of info. Thanks.

yes!  it's still good for you.  and if you use reg. skim milk you won't have homogenized fat in it.  HTH
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #506 on: October 09, 2007, 11:24:08 PM » by yasmine
hi there . how can I make kefir at home ?is there an easy recipe and also,...i wrote on the topic: " you eat what?".... I can tolerate kefir but not yogurt. Does anyone know why this is so!? Huh
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #507 on: October 10, 2007, 10:28:56 AM » by lotsaboys

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Quote from: yasmine on October 09, 2007, 11:24:08 PM
hi there . how can I make kefir at home ?is there an easy recipe and also,...i wrote on the topic: " you eat what?".... I can tolerate kefir but not yogurt. Does anyone know why this is so!? Huh

yasmine, you can post on this thread that you want kefir grains and start making your own kefir. Its very easy.

http://www.welltellme.com/discuss/index.php/topic,5403.120.html
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #508 on: October 10, 2007, 10:38:24 AM » by yasmine
hi i want kefir grains... help me to begin.. thank you!!!
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  Re: Making Kefir: Recipes, Tips & Tricks
« Reply #509 on: October 10, 2007, 10:48:31 AM » by healthybratt

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Quote from: lotsaboys on October 10, 2007, 10:28:56 AM
Quote from: yasmine on October 09, 2007, 11:24:08 PM
hi there . how can I make kefir at home ?is there an easy recipe and also,...i wrote on the topic: " you eat what?".... I can tolerate kefir but not yogurt. Does anyone know why this is so!? Huh

yasmine, you can post on this thread that you want kefir grains and start making your own kefir. Its very easy.

http://www.welltellme.com/discuss/index.php/topic,5403.120.html
Quote from: yasmine on October 10, 2007, 10:38:24 AM
hi i want kefir grains... help me to begin.. thank you!!!

Not "this" thread, the thread listed below.  Grin


http://www.welltellme.com/discuss/index.php/topic,5403.120.html

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Child Boards Air Purification & Oxygenation


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Child Boards Vaccinations


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