Yogurt & Kefir: Recipes & Hints

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #360 on: February 05, 2009, 12:01:51 PM » by HappyWifey

As far as I know you want the whey in, kefir is not supposed to be really thick, like yogurt, it is supposed to be a thickish milk.

If you run out of kefir grains for some reason you can always use a little of the kefir from you last patch to process milk. The kefir making preperties will eventually wear out this way but it can be a great way to keep having kefir while you wait for new grains to come in.

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #361 on: February 05, 2009, 12:11:30 PM » by mhoward1999

I agree that the kefir whey should be consumed, because it's loaded with nutritional goodness. However, I much prefer my Kefir as thick as I can get it. I'd eat it with a spoon if I could! (I have, but not my own.) I have not done this yet, because I need stoneware crockery, but I am planning to use my kefir whey to make lactofermented veggies, which are DElish!

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #362 on: February 05, 2009, 01:06:07 PM » by WI Cheesehead

Quote from: mhoward1999 on February 05, 2009, 12:11:30 PM

Okay, how do you make those veggies, and how do you get the whey out, since it's at the bottom??

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #363 on: February 05, 2009, 02:33:44 PM » by mhoward1999

Quote from: WI Cheesehead on February 05, 2009, 01:06:07 PM

Quote from: mhoward1999 on February 05, 2009, 12:11:30 PM

I agree that the kefir whey should be consumed, because it's loaded with nutritional goodness. I have not done this yet, because I need stoneware crockery, but I am planning to use my kefir whey to make lactofermented veggies, which are DElish!

Okay, how do you make those veggies, and how do you get the whey out, since it's at the bottom??

The best place to look is the book, Nourishing Traditions. I did a web search and here are some sites that had recipes:
http://home-n-stead.com/homestead/tipsandrecipes/lacto_fermented_condiments.html
http://articles.urbanhomemaker.com/index.php?article=525
This site looks especially interesting, and had this Random Q&A
Question: What kind of whey should I use to ferment with?
Answer: For fermentation the whey needs to be alive. You can collect this by straining yogurt or kefir. Whey is formed as the acids develop in dairy ferments and the milk fats coagulate and separate from the whey. Whey is full of protein. http://www.wildfermentation.com/qa.php
This has a recipe for authentic sauerkraut: http://www.rosicrucianfellowship.com/rays/lacto-fermentation.pdf
http://home.mchsi.com/~oandras/culturedveges.html
http://harrisonfarm.com/archives/storing-lacto-fermented-condiments
http://harrisonfarm.com/archives/lacto-fermented-cranberry-relish
This is a good article on lactofermentation: http://www.bttb.4t.com/blank_3.html

« Last Edit: February 05, 2009, 02:51:13 PM by mhoward1999 »
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Re: Yogurt & Kefir: Recipes & Hints
« Reply #364 on: February 05, 2009, 09:33:33 PM » by WI Cheesehead

Quote from: mhoward1999 on February 05, 2009, 02:33:44 PM

Quote from: WI Cheesehead on February 05, 2009, 01:06:07 PM

Quote from: mhoward1999 on February 05, 2009, 12:11:30 PM

Okay, how do you make those veggies, and how do you get the whey out, since it's at the bottom??

Mhoward - just curious. You posted a website for the farm Back to the Best (the last one). You don't happen to live in WI, do you? That is a farm not too far away from me where a lot of people I know get their raw milk and other stuff. I'm actually looking into the raw milk, but think it will be too expensive for the small amount we drink. The more you buy, the cheaper it is. Thanks for the links. Just one more, how would you suggest I pour off the whey, if it's at the bottom of the jar?

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #365 on: February 05, 2009, 10:14:36 PM » by Whiterock

You strain it thru a filter or cloth. The thick kefir will not go thru, but the whey will.

WR

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #366 on: February 06, 2009, 10:26:52 AM » by mhoward1999

Quote from: WI Cheesehead on February 05, 2009, 09:33:33 PM

Mhoward - just curious. ... You don't happen to live in WI, do you? ... Just one more, how would you suggest I pour off the whey, if it's at the bottom of the jar?

Nope, sorry. I live in SW Missouri. To get the whey out, I line a colander with a clean cloth (I use old T shirts for this a lot.) and then pour it all into the colander which is placed over a container to catch the whey. The whey will strain out and the thicker stuff will stay in the top.

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #367 on: February 06, 2009, 04:49:50 PM » by HappyWifey

I love using the whey for all sorts of stuff... which reminds me I have 3 things of cabbage waiting to be made into Kim Chee and sauerkraut

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #368 on: February 08, 2009, 10:06:37 PM » by WI Cheesehead

Funny. I tried straining the whey out with the cheesecloth and it was a pain, so I decided to mix it all back in and put it in the fridge. Lo and behold, the whey collected on the top this time and was easier to pour off, LOL! I put it in a jar in the fridge. Can I add the whey that pools at the top of my yogurt? And how long will it stay in the fridge? I want to see what I can use with it. Maybe there is a thread here on using whey? I found this ranch dressing that I used kefir with instead of the buttermilk. It turned out really good. I mix it half and half with Paul Newman's Ranch for my picky DD. Wink

I'm going to try a kefir flat bread that someone found for me. I'll let you know if it turns out.

Hidden Valley Original Ranch Dressing Clone

1/2 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground black pepper
1/4 teaspoon msg (Accent brand is good)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 pinch dried thyme

1Combine all ingredients in a medium bowl and whisk until smooth.
2Cover and chill for several hours before using.

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #369 on: February 09, 2009, 10:38:37 AM » by mhoward1999

That's odd. How long did you leave it to drain? I usually just leave it overnight, and in the morning it's nice and thick with the whey in the container underneath. To be honest, I have been throwing the whey out, because I don't have the equipment I need to be able to make cultured veggies, so I don't know how long the whey will keep. I think I've read up to six months, though.

Your dressing sounds very similar to what I have been using, except that I don't use MSG because it is a neurotoxin that gives me migraine headaches. This is the site I found most helpful: http://www.msgmyth.com/ If you do a search for simply MSG you will find many, many sites that explain it far better than I can.

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #370 on: February 09, 2009, 10:57:48 AM » by Whiterock

Quote from: mhoward1999 on February 09, 2009, 10:38:37 AM

To be honest, I have been throwing the whey out, because I don't have the equipment I need to be able to make cultured veggies, so I don't know how long the whey will keep.

I think the only equipment you really need for cultured veggies is a crock or some masion jars. Any glass jar, like an old spaghetti sauce jar, will probably do.

WR

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #371 on: February 09, 2009, 11:31:25 AM » by mhoward1999

I have a cousin who said she tried several times with glass pickle jars, and the stuff always ruined. She said that you really need the stoneware crocks to do it. She seemed to think the crocks stayed cooler/more stable temperature-wise than glass. I can't afford to risk all that wasted food if it doesn't work in glass when I am buying the food at the grocery store. This summer when I have it in my garden it will be a different story! Grin

At our new home, we have a very nice storm cellar, but it doesn't have a door and it does have a window. I am planning to get an insulated door. I am not sure what to do about the window. Once we get a door, I am planning to use it as a root cellar, and I am betting that I could use glass jars with them resting on the concrete or in sand and get a similar effect as the stoneware.

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #372 on: February 09, 2009, 12:12:49 PM » by Whiterock

If you have one of those old round crockpots you can use the crock from it. I've read of people doing that.

I made some kraut in a beanpot kinda like this one...

...and it worked great. Then I made some in an old kraut crock my mom had, and it ruined. So, ya never know.

WR

« Last Edit: February 09, 2009, 12:33:13 PM by Whiterock »
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Re: Yogurt & Kefir: Recipes & Hints
« Reply #373 on: February 09, 2009, 02:02:33 PM » by mhoward1999

Oooh! I'd love to have a beanpot like that one! Very nice! The crockpot idea is a good one. I am gonna have to start watching for those in yard sales. I never thought of that. Thanks for the tip!

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #374 on: February 09, 2009, 06:42:50 PM » by HappyWifey

I would say for long term storage that yes in glass jars your cultured products may go bad. I let mine sit for a couple days (until the flavor is to where I like it) and then I move it to the fridge. I can't make large batches but it still works fine for now. I did read though in a book on fermentation that even food grade plastic buckets can be used, but I would rather stick to glass and crockery.

Your friend may be not quite fermenting them properly also, every piece of veggie needs to be completely submerged in order for it to not go bad. Also a nasty looking stuff will often form on top, but the book I read compared that to the Flower of Kefir, but I think they just threw it away.

I am blessed though to have a bean pot similar (but uglier!) to WR's for sauerkraut and one made just for Kim Chee, that I use, of course for Kim Chee, although I don't think it would matter if I changed it around....

You can see a picture of the one made for Kim Chee on my second to last post on my blog.

The crock (? It's porcelain I think???) for Kim Chee is actually really neat, it has a wide shape to it so it holds a lot more than I thought it would, then it has a little lid that still allows air in, then you place over that a cup (looks like a chinese soup bowl) which is used by pouring water over the rim of the bowl (you'll have to see the pic to understand) and you place the bowl on top of the rim and the water seals it so that no baddies can get in but air can escape. The bowl also doubles as a tasting bowl. My brother told me to get them new your looking at mega bucks. I got mine for free!

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #375 on: February 09, 2009, 07:07:20 PM » by WI Cheesehead

Quote from: mhoward1999 on February 09, 2009, 10:38:37 AM

I definitely agree with you on the MSG. I actually leave it out. That's why I was trying to find my own Ranch and this one comes out reasonably thick and pretty good tasting.

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #376 on: February 10, 2009, 10:02:06 AM » by mhoward1999

Quote from: LePetitFarmGirlinAK on February 09, 2009, 06:42:50 PM

The crock (? It's porcelain I think???) for Kim Chee is actually really neat, it has a wide shape to it so it holds a lot more than I thought it would, then it has a little lid that still allows air in, then you place over that a cup (looks like a chinese soup bowl) which is used by pouring water over the rim of the bowl (you'll have to see the pic to understand) and you place the bowl on top of the rim and the water seals it so that no baddies can get in but air can escape. The bowl also doubles as a tasting bowl. My brother told me to get them new your looking at mega bucks. I got mine for free!

That is SO COOL! I've never seen anything like it.

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #377 on: February 20, 2009, 12:58:30 PM » by WI Cheesehead

I've been making kefir now for about a month?? I think I'm going to try the duva soon. I know that you shouldn't have milk when you're sick. Does that extend to kefir? It's made with milk, but how else do you get the probiotics in? I have a chewable acidoph. that we use, but everyone is sick (except me) and I hate to keep making it and not using it.

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #378 on: February 20, 2009, 02:26:50 PM » by WellTellMommy

I don't have the $$ for organic milk so I just buy organic yogurt would it be worth the effort to make regular store bought milk into yogurt,or keep buying so it's organic?

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #379 on: February 20, 2009, 04:42:18 PM » by CountyCork

If you think organic yogurt is important then using organic milk would seem important, too.

I will say, though, that since yogurt is heated much like pasteurization, storebought organic milk would suffice, right?

I am doing a happy dance because I just made my own yogurt for the first time, made some smoothies for the kids and it was a HIT!

I like it plain, they need a bit of help in it Wink

But it is tangy and creamy and delicious.

Then there's the price thing! I buy organic, raw milk for $3 per half gallon. That makes 2 quarts of yogurt, $1.50 each. I pay $4.29 for a quart of organic yogurt at the store - YIKES!

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #380 on: February 20, 2009, 05:58:53 PM » by WellTellMommy

I can get organic milk 5.50@ Gal. but only 2-3 Gal every other week and I usealy reserve it for Dh's coffee or cooking.
We go through 4-6 Qts of yogurt per week 7 If I let us.
From the stand point of how much it cost to make yogurt vs. buy yogurt I might as well make it from what ever means I can.

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #381 on: February 20, 2009, 09:10:54 PM » by WI Cheesehead

I tried making a smoothie with the kefir:

2 cups kefir
1 1/2 bananas (could be 2)
3 T hot cocoa powder (non-hydrog)
agave nectar to taste

My picky 14yo tolerates it I think. I had to put more agave in hers. The 6 yo drank it down. I'm trying to find ways to get the kefir into the 9 and 14yos!

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #382 on: February 20, 2009, 10:23:29 PM » by WellTellMommy

How much difference is their nutritionally between yogurt and kefir?

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #383 on: February 20, 2009, 10:56:22 PM » by WI Cheesehead

To my limited knowledge, kefir has much more of a powerhouse of probiotics, although it is runnier and tangier. But there are ways to get it in - ie smoothies and "drinkable yogurt" type drinks. Plus, you can put it in anything that calls for buttermilk, or your pancakes or sourdough bread etc. Kefir is much easier to make also. Get the live grains, put some in a quart glass jar, add whole milk (pref. raw, but I'm using storebought right now), cover with a cloth and leave it on the counter for a day or so. It thickens up the longer it sits, but gets more tangy too. I think it's harder to get the kids to eat it, but like I said, if they like smoothies, it shouldn't be a problem. Unfortunately, I have 2 kids that won't eat smoothies!

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #384 on: March 25, 2009, 01:43:12 PM » by strawberry

What do you do with your overly thick kefir? I hate to throw it out but there is *no way* I can drink it (ick). It's curdled and separated...

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #385 on: March 25, 2009, 02:33:00 PM » by WI Cheesehead

Quote from: strawberry on March 25, 2009, 01:43:12 PM

What do you do with your overly thick kefir? I hate to throw it out but there is *no way* I can drink it (ick). It's curdled and separated...

Use it in recipes that call for sour cream. Or, if it's really thick, cream cheese. Or, if it's not too thick, buttermilk.

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #386 on: March 25, 2009, 03:11:01 PM » by HappyWifey

I always just stir it together and use it in a shake again, or in baking. The shakes I make it still tastes good even if it has gone too long. Bananas and honey are really good at taking away the sourness. If you use it in your baking whatever you are making will be so moist and light. Very good!

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #387 on: March 25, 2009, 03:50:48 PM » by WI Cheesehead

I have a batch that is a bit thick, with some chunks. I just made a drink by putting hot choc. mix in and some agave syrup. I tastes like a bittersweet choc. milk.

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #388 on: March 30, 2009, 03:46:30 PM » by Kitty