or Connect
New Posts  All Forums:Forum Nav:

Got Kefir? - Page 2

post #21 of 582
Thread Starter 
Faux Ranch Kefir Dressing (No Oil)

2 cups fresh Kefir
1 heaping tbs. fresh parsley, chopped
1 heaping tbs. fresh chives, minced
1 heaping tbs. fresh lemon zest, finely chopped
1 heaping tbs. fresh garlic, finely chopped
1 tsp. sea salt
1/2 tsp. xanthan gum

Combine all ingredients (except xanthan gum) and blend thoroughly.
Slowly add xanthan gum and continue to blend until mixture thickens.
Full flavor will develop after 6 to 8 hours.

Note: Dairy products combine best with nonstarchy vegetables and acid fruits. Don't hesitate to add a little Flax Seed Oil to this recipe.
post #22 of 582
Thankyou xenabyte for the awesome recipes! I just got my kefir grains last week and can't wait to try the quick sourdough recipe (plus more).


P.S. Can someone tell me how long my kefir'ed milk will last- should I go by the original "sell by date" of the milk I'm using or by a certain smell/texture, etc? thanks!!
post #23 of 582
Thread Starter 

How about some Dairy Free Coconut Water Kefir!!

Young Green Coconuts and Kefir - Long Post, but LOTS of good INFO:

Most folks have tasted or at least seen the brown hairy coconuts; a green coconut is really the same food, but it is just younger. Many health food stores will carry them upon request.

The liquid of the young coconut has an abundance of minerals and is nicely sweet. It is a perfect medium for the growth of beneficial microflora. All the sugar disappears and a fizzy, sour, champagne-like drink, like a spritzer, is born!

What People Say About Coconut Water Kefir
1. It completely stops your cravings for sugar. Imagine the benefits of that!
2. It aids digestion of all foods.
3. It has a tonifying affect on the intestines, even flattening the abdomen!
4. It appears to cleanse the liver. In Chinese medicine the liver rules the skin, eyes, and joints. Coconut water kefir eases aches and joint pains. Many people report having a prettier complexion. They experience the brown liver spots on the skin fading away and skin tags, moles, or warts drying up and disappearing. Vision also improves.
5. It contains high levels of valuable minerals, including potassium, natural sodium, calcium, and magnesium, which explains why the hair, skin and nails become stronger and have a prettier shine.
6. It appears to have a beneficial, cleansing effect on the endocrine system (adrenals, thyroid, pituitary, ovaries). Women find that their periods are cleaner and healthier; some who had experienced early menopause have found this important monthly cleansing returning again.
7. It increases energy and gives you an overall feeling of good health.

Young green coconuts yield several delicious foods.

You can ferment the water (not "coconut milk") into that delicious, healing kefir. You can also eat the very special meat. Soft, pudding-like, and technically a seed, this meat is high in protein, enzyme-rich, and very easy to digest. Like all seeds and nuts, it is a protein fat, but this seed provides an excellent source of lauric and caprylic fatty acids. You can scoop the meat out of the shell and eat it raw, or you can put it in a blender with enough water to make it the same consistency of guacamole and then ferment it. Just add a kefir starter, and in 24 hours, you’ll have a sort of kefir "cheese," a fabulous fermented base for salad dressings, dips, or just plain eating as is. It’s like eating yogurt, only it’s dairy-free.!

How to Crack Those Coconuts

First, remove the 1-1/2 to 2 cups of water inside the young coconut and use it to make kefir. To do this, lay the coconut on its side and shave several layers off the bottom until a circle appears. If you keep on shaving, two more circles will appear and you’ll have what looks like a face with two eyes and a mouth. Place the young coconut in your kitchen drain so that the point fits into the drain. (This just holds the coconut steady.) Take a sharp object like a carrot peeler or apple corer and poke it through the bigger (mouth) hole. Rout out the hole, making it bigger, and then flip the coconut over onto a glass jar to let the water pour out.

Use the water from about four green coconuts with one package of starter (if you buy the Kefir starter culture), let it sit on the counter for 24-48 hours, and you’re all set. Otherwise, plop in your grains, and brew for 24-48 hours. You’ll know it’s done when the color changes to a milky white and usually there’s a bit of bubbling or foam on top. This means all the sugar has been removed. When you drink it, make sure it tastes tart and tangy. This is another sign that all the sugar is gone.

Special Notes: Getting to the meat of the coconut takes a little more work. A fine-toothed Japanese wood saw called a PULLSAW is sold by a few specialty shops or I've seen green coconut water for sale online in boxes like Rice milk comes in. This tool is imported from Japan by Takagi Tools, Inc. in Wilmington, California. It breaks into two parts and can be stored easily in your kitchen drawer or cabinet.

Ways to Enjoy Coconut Water Kefir

A half cup of the coconut water kefir with meals greatly helps digestion.
You can add ginger, stevia, lemon, and/or lime if desired. A half cup at bedtime will help establish a healthy inner ecosystem.

Studies from Europe show that when you are lying still during sleep, the microflora reproduce faster! In the morning, combine a half cup of the young coconut water with unsweetened cranberry or black currant juice, as a great wake-up tonic.

If you are lactose intolerant because you do not have dairy-loving microflora thriving in your inner ecosystem, begin adding them by drinking the coconut water kefir and eating young coconut kefir "cheese." You’ll soon find yourself enjoying kefir made from organic milk as well!!!
post #24 of 582
Thread Starter 
Quote:
Originally Posted by Brookesmom
Thankyou xenabyte for the awesome recipes! I just got my kefir grains last week and can't wait to try the quick sourdough recipe (plus more).


P.S. Can someone tell me how long my kefir'ed milk will last- should I go by the original "sell by date" of the milk I'm using or by a certain smell/texture, etc? thanks!!
Once you 'Kefir' milk (using Kefir Grains) it will keep a pretty long time. It just gets more sour and stronger tasting. It will eventually start seperating into 'whey and curds'. When this starts to happen, I strain off the whey and make 'Kefir cream cheese'. The whey will keep in a jar for about 6 months; the cream cheese about a month. (Both refrigerated, of course). Add a pinch of sea salt and or herbs to the cheese for an awesome spread!

If you buy Kefir from the market, you definitely need to go by the 'sell by/use by' date on the container, as it's missing a few of the cultures that would prevent spoilage from long term storage.

post #25 of 582
Thread Starter 
Mediterranean Kefir Buns

Ingredients
2 cups unbleached all purpose flour
about 3/4 cup kefir
1 teaspoon sea salt
1/2 cup coriander (cilantro), chopped
2 fat cloves of garlic, pressed
6 black olives, Greek style, without pips and chopped
1 tablespoon clarified butter (ghee), butter or virgin coconut oil

Oven at 220ºC / 425º F

The day before add enough kefir to your flour/salt mix in order to make a nice kneading bread dough. Knead until the dough is elastic and smooth. Place in a bowl, cover with plastice wrap or a clean dish towel and leave overnight in a warm place. Like in your oven with the light on. Next day, when the dough is well risen and before it collapses, knock it down and stretch over a floured working surface. Put the coriander (cilantro), olives and garlic on the top and with your hands incorporate them into the dough. A bit messy but don't let it worry you. Divide into 8 buns. Any bits sticking out can be pushed back into the dough, so that they don't get burned in the oven. Place on a well oiled sheet pan dusted with corn meal, cover with oiled plastic wrap or a clean dish towl and leave in a warm place for about half an hour or until risen. Before baking, gently brush the tops with the melted fat of your choice, just to give them an extra touch of luxury. Bake for about 5 to 8 minutes or until they have coloured a bit. Serve at once or keep wrapped in a cloth until needed.

These herby buns don't keep that well. However you can revive them, by sprinkling with water and placing them in a hot oven or grill, just for a few minutes.

Of course if you want to bake these in one day then add 7 g (one packet) of bread yeast to the dough and you will have them in about 3 hours, but they might taste different. Also depending on what is in season you can add different herby mixtures. For a French flavour try parsley, tarragon and thyme!
post #26 of 582
Thread Starter 
Potato Salad with Kefir

1 medium onion, finely chopped
3 tablespoons butter
6 medium potatoes
1/2 cup mixed herbs
2 vegetable stock cubes
1/2 cup Kefir

Cube potatoes and cook in water with vege stock cubes until just tender.
Cool potatoes.
Combine other ingredients well and add to potatoes.
Refrigerate before serving.
post #27 of 582
Thread Starter 
Banana-Berry Kefir Muffins - Sugar Free

1 3/4 cup organic unbleached white flour
3/8 tsp Stevia extract powder (NOW brand)
2 1/2 tsp baking powder
1/2 tsp cinnamon
1 egg
1/2 cup plain kefir
1/3 cup water
1/4 cup extra virgin olive oil
2/3 cup mashed banana (1 large)
3/4 cup chopped raspberries (substitute chopped strawberries or whole blueberries)

Preheat oven to 400° F.

Oil the muffin tins. In a mixing bowl stir together flour, stevia, baking powder and cinnamon. Make a well in the centre for liquid ingredients. In a separate bowl, mix egg, water, kefir, and oil. Add to the flour mixture and beat for a few minutes with hand mixer until well blended. If the mixture is too stiff, add a little more water. Add the fruit and stir until combined. Spoon batter into muffin tins and bake in centre of oven for 20 minutes or until golden. Makes 12
post #28 of 582
Thread Starter 

I'm sticking this here as it's made from FOODS!

Kefir Beauty Treats
It's quite interesting to look back in history and to read that the beautiful queens of Egypt bathed in fermented milk and that their skin was so beautiful that we still talk about it today!
With fermented milk every one can afford a beauty treatment for the skin which is much, much cheaper than a commercial skin product! Use these recipes as a 'starting' point to create your own individual products!

Bath Treat – A relaxing and moisturizing bath lotion
1 cup Kefir.
1 tablespoon Epsom salts.
2 tablespoons wheat germ oil
5 drops lavender essential oils
Mix all ingredients. Add to bath and relax for fifteen minutes

Honey-Kefir Facial Cleansing Cream
16 Tablespoons Kefir
2 1/2 tablespoons elderflower infusion
2 1/2 tablespoons honey; melted
Place 2 teaspoons of dried elderflower (or one elderflower tea bag) in one cup of boiling water; allow it to brew for 5 minutes. Strain to remove the flowers as necessary.
Add honey and allow mixture to cool to room temperature. Add the Kefir and beat for several minutes. Do not add the Kefir to the hot infusion or the mixture will curdle. Store refrigerated.
To use apply generously over the face and neck and clean off with damp cotton. This cleanser suits all types of skin.

Kefir Make-up Remover
Suitable for all types of skin
2 tablespoons Kefir
1 teaspoon almond oil
Mix ingredients together shake vigorously.
Dip cotton pads into lotion and cleanse the skin.

Kefir & Banana Facial
For dry skin
30 ml (2 tablespoons) Kefir
15 ml (1 tablespoon) honey
5 ml (1 teaspoon) peach oil
1 ripe banana
1 egg yolk
Place ingredients into a blender. Mix until smooth and creamy
post #29 of 582
who'da thought there were so many uses for kefir!
post #30 of 582
speaking of which, I need to go strain mine right now!

THANKS Heather or should I call you "Queen of kefir"?
post #31 of 582
wow, thanks so much Xenabyte!!!

Can you make kefir with canned coconut milk? I got my grains from Andrea yesterday but i want to start the process after we get back from Thanksgiving...is it okay to leave them in a container in the fridge til I get back on tuesday?

Thanks!
post #32 of 582
Would you mind emailing all these to Gemini for the mdc cookbook? These recipes would be a fabulous addition.

Thank you for adding the no-dairy one.
post #33 of 582
Ohhhh... please do! With all these recipes Kefir could have it's own section!
post #34 of 582
Thread Starter 
I'd be happy to email to Gemini, if she is still taking recipes.

You can leave the Kefir in the fridge, while you are away...but you definitely need to put them in a glass jar, with about a cup or two of whole milk, and put a lid on kinda loose, so air can circulate. This will slow down the process, and still keep them alive. They might be 'slower' to ferment after you get them back out of the fridge, but will work great. (I do this all the time, btw, especially if I'm running low on milk).

I have fermented canned, coconut milk just fine. Just shake the can up to distribute the solids, then pour into a glass jar. Add grains, lid loosely, and let it do it's thing over night. In morning, strain off your grains, and pour the 'Kefir Coconut Milk' into another container to drink at your leisure. I made smoothies with mine, with a bit of sugar and some pinapple juice..it was like a 'Pina Colado'!

I have a 6 page info sheet for how to store, dehydrate and prolong brew time for Kefir grains if you are going to be away from them for a long time. It's a compilation of info from various sources. I send it out with grains I ship. I'd be happy to email it to anyone that wants all that info in one, compact, form. Just PM me with your email address and mention you want the 'Kefir Info Sheet'. It's a MS Word doc. So if you don't have MS Word, send me your mailing address, and I can send you a 'hard copy'.

I guess I could post it on this thread, but it really is long. Maybe I can do an even more abbreviated form, and just post it here for you to 'cut and paste' and print.

Toddler and I had a bad night...he kept waking me and the baby. So I'll be 'slow moving' today. I'll work on this during nap time...

post #35 of 582
Thread Starter 
most recipes sent to Gemini
post #36 of 582
Heather, you are sooo incredibly amazing! Thanks for sharing this thread!!! Now I have to ask, have you made the ranch dressing? It sounds good!!! Have you personally made any of these?
post #37 of 582
Thread Starter 
All the breads, smoothies (most of them) and am working my way through the desserts and such (pies, cookies). Some are just regular recipes calling for buttermilk/yogurt, but you can just substitute Kefir.

Really, any recipe calling for milk, or a milk like substance, you can use Kefir.

I tried the Keferinade (water from Kefir soaking) for facial rinse...it was nice. I have a book on how to make you own cosmetics from kitchen stuff, and the ones calling for milk or yogurt, wa la, use Kefir

I just wanted to do this thread, for anyone with a unique or different application for Kefir or for us to post how we like to consume it....since if you brew it, you will have an over abundance of it!!

I have an experiment going in the kitchen now...was gonna make the cranberry pie, but the kids were being so mmmm...'outgoing' today, I couldn't get crusts made...so that'll have to wait.

I mixed 1/4 cup sugar with some milk, heated to 180, then cooled to just about room temp. I added about 1 tsp vanilla extract, then mixed a spoonful of the warm milk with some 'Kefir starter' by Yogourmet (looks like yogurt starter). I then mixed it in with the rest of the 'vanilla sweet milk' and am letting it sit on the counter overnight (like directions say) at room temp. If all goes well, I should have 'vanilla Kefir' and it''ll be so much smoother and easier to drink straight up or in smoothies!

I will try mixing some live grains in a day or so...I am sending out more grains and need to get more built up again for doing a 'vanilla live Kefir grain' soak with them, so I don't mess up my 'mother' batch!

nak and toddler doing a pre bedtime crank...ttyl!
post #38 of 582
Thread Starter 
The vanilla Kefir turned out GREAT!!!! It's just like drinkable yogurt, and it's SMOOTHE tasting! I made a Vanilla yogurt too, and they tasted very similar, but the yogurt was even more 'mellow' tasting.

Vanilla Kefir - from a Yogourmet Brand 'starter' packet

1 Quart Mason Jar with lid
Organic Whole Milk
1 packet of Kefir Starter
1/4 cup sugar
1 tsp vanilla extract

Heat milk to 180 deg F, stirring occasionally. Mix in the sugar, stir to dissolve and cool to room temp. Take a small portion of the warm milk and mix with the Kefir Starter packet. Stir to dissolve. Add to the mason jar with the rest of the warm milk. Add in 1 tsp vanilla extract and stir. Place lid on jar and sit on counter over night, up to 24 hours. Refrigerate next morning to chill and stop the 'incubation'. Stir to drink or use for smoothies! Delicious!

What is nice about this, is it was done at room temp, no equipment needed to incubate it.
post #39 of 582
Awesome thread!
I need to save it to my hard drive!

We LOVE kefir here! We even reworte "The Zephyr Song", and it is "She's Drinking All My Kefir"
post #40 of 582
I hope that I did not hurt my Kefir. I left home yesterday and left them in the same plastic container that Andrea sent them to me in. I did not rinse them, will they be okay until Monday? It will be about six days total that they will be in the plastic container.

thanks in advance for your help! I hope I did not hurt the little fellas.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Traditional Foods