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Got Kefir? - Page 23

post #441 of 582
Quote:
Originally Posted by WuWei View Post
Can I leave the lemon and figs in the kefir and put it in the refrigerator and just strain it when I want to drink it? I'm lazy that way.

Pat
I don't see why not (coming from a fellow lazy person)
post #442 of 582

AnyOne??


Quote:
Originally Posted by Ms.Doula View Post
Does anyone happen to have some grains that are multiplying too fast for their needs?
Id be so happy to welcome them in our home. We have had our grains for about 4-5 years now & I think I officially killed them
We took a much longer break than I orrigionally intended & they were sitting in the fridge in the same milk for about a year & 1/2 before I realised they were back there & that it had been that Long! (oh, what a year it's been!!) I have tried the last couple mos. to re-vive them... but Im just not thinking they are 'working' right...

I'd gladly pay priority shipping costs to me in CA.
THANKS so much!!

PLEASE Someone? Before It gets too hot to mail them here to me, Please... :
post #443 of 582
Quote:
Originally Posted by Ms.Doula View Post




PLEASE Someone? Before It gets too hot to mail them here to me, Please... :
I don't. But, ask on the Kefir share thread in the "Trading Post" forum. http://www.mothering.com/discussions...ighlight=kefir

Also, dogmom has them in her link above.


Pat
post #444 of 582
Quote:
Originally Posted by dogmom327 View Post
Sounds like you're doing fine. It's likely going to take a few batches before the grains acclimate to your particular milk and in the meantime, you can use the non-kefired milk for cooking, etc. Your kitchen does sound a bit cool. I'd recommend seeing if you can find a bit warmer place to let the kefir work. Maybe on top of the refridgerator, a high shelf, a warmer room, etc.

Thanks dogmom327, ahh the joys of winter and trying to save heat. Ok, I called Mr Toona and he said it's definitely warmer there and put my jar on the fridge. So, this means I will see a thicker result? Also I hope it's ok if I drank my not-quite-there kefir. Cuz I did.
post #445 of 582
Quote:
Originally Posted by Teenytoona View Post
Thanks dogmom327, ahh the joys of winter and trying to save heat. Ok, I called Mr Toona and he said it's definitely warmer there and put my jar on the fridge. So, this means I will see a thicker result? Also I hope it's ok if I drank my not-quite-there kefir. Cuz I did.
As long as it looked, smelled and tasted okay, it should be fine.
post #446 of 582
I was reading a few pages ago about not using juice that has water in it as the water would likely contain chlorine. Would this be a concern only if I'm putting the grains in the juice? If I'm adding the juice to the finished kefir after the grains have been removed, will the chlorine that may by in the water in the juice kill off the beneficial bacteria in the finished kefir? If that question makes any sense . . .

Also . . . what should water kefir taste like?

I'm only on my second batch and I tasted both before adding juice to them. They have been pretty sweet, but as I lift the glass to my lips, it definitely smells different than just plain sugar water. I guess I'm just worried that the grains aren't working and that I'm just drinking sugar water and thinking that it's kefir.
post #447 of 582
Quote:
Originally Posted by Peek-a-boo View Post
I was reading a few pages ago about not using juice that has water in it as the water would likely contain chlorine. Would this be a concern only if I'm putting the grains in the juice? If I'm adding the juice to the finished kefir after the grains have been removed, will the chlorine that may by in the water in the juice kill off the beneficial bacteria in the finished kefir? If that question makes any sense . . .

Also . . . what should water kefir taste like?

I'm only on my second batch and I tasted both before adding juice to them. They have been pretty sweet, but as I lift the glass to my lips, it definitely smells different than just plain sugar water. I guess I'm just worried that the grains aren't working and that I'm just drinking sugar water and thinking that it's kefir.
Kefir grains don't do well with chlorine so try to avoid it to the best of your ability when the grains are involved. After the grains have been removed, it's not an issue.

Finished water kefir is still fairly sweet but often smells a little like yeast. The best way to know if the grains are working is to test the brew before and after it ferments. While it will still be sweet afterward, it should be no where near as sweet as when it started.
post #448 of 582
Hmmm . . . okay, I'm worried mine is too sweet still. Next batch I'll add some blackstrap molasses and see if that makes my grains more active. If I could get some discernable bubbles that would reassure me too. I think I could call the smell "yeasty," so that's a good sign too.

On the plus side, whatever it is, it's making yummy lemonade.
post #449 of 582
Quote:
Originally Posted by dogmom327 View Post
As long as it looked, smelled and tasted okay, it should be fine.
I guess I'm not sure what "fine" tastes like. Today, after a half day atop the fridge, it was definitely more sour, but I don't know that I saw any difference in thickness (that's my other question, is it supposed to be thicker?). Sorry to overload you with questions, but you are the resident expert!
post #450 of 582
Quote:
Originally Posted by Teenytoona View Post
I guess I'm not sure what "fine" tastes like. Today, after a half day atop the fridge, it was definitely more sour, but I don't know that I saw any difference in thickness (that's my other question, is it supposed to be thicker?). Sorry to overload you with questions, but you are the resident expert!
I just was trying to qualify the answer with don't drink something that tastes rotten Don't want you to get sick! Finished kefir is generally the consistency of yogurt (sometimes a runnier yogurt) when it's stirred. If it ferments a bit too long, the curds and whey will visibly separate.
post #451 of 582
Quote:
Originally Posted by dogmom327 View Post
I just was trying to qualify the answer with don't drink something that tastes rotten Don't want you to get sick! Finished kefir is generally the consistency of yogurt (sometimes a runnier yogurt) when it's stirred. If it ferments a bit too long, the curds and whey will visibly separate.
OH! Well it sure isn't that thick yet. Maybe after a whole day on the fridge. Thanks for all your help!!
post #452 of 582
I have discernable bubbles in my water kefir!!! I'm so excited I had to tell someone! : I put in molasses and ginger root juice. : I really want the little darling to grow and multiply and be happy! :
post #453 of 582
Quote:
Originally Posted by Peek-a-boo View Post
I have discernable bubbles in my water kefir!!! I'm so excited I had to tell someone! : I put in molasses and ginger root juice. : I really want the little darling to grow and multiply and be happy! :

Some people whisper sweet talk to their kefir and kombucha. Some people write loving words on their brewing containers, such as Joy, Happiness, Love, Kindness.

I LOVE my kefir!!

Pat
post #454 of 582
YAY! I've definitely got Kefir! I also have some curds and whey since I didn't get to in in time on the morn of my DD"s birthday party. Can I make this into cheese? ( I reckon I could, I think).
post #455 of 582
Quote:
Originally Posted by Teenytoona View Post
YAY! I've definitely got Kefir! I also have some curds and whey since I didn't get to in in time on the morn of my DD"s birthday party. Can I make this into cheese? ( I reckon I could, I think).
I just shake it up vigorously and it makes it creamier. It is difficult to extricate the grains from the curds, otherwise, ime.

Pat
post #456 of 582
I converted some milk kefir grains to apple juice a few weeks ago. Recently I've started to get a kind of sludge at the bottom of the jar, and it's really hard to get nice fizzy bubbles. Something is still happening (it gets thicker, sort of, and much less sweet) but not what was going on before. What is the sludge? Should I rinse them? Does it sound like it's time to try to convert some more? How long do they last in juice?
post #457 of 582

kefir grains

hello
my name is aniko
i would love to have any information how to get cheap priced kefir grains.
anybody could help me?
please write me at
anikomaier@hotmail.com
cant wait to drink good kefir again
thank you very much
post #458 of 582
So my kefir grains are getting bigger - woohoo! How do I make a new one? I'm not sure I need to yet, but I'd like to have a backup eventually, also would like to later on, convert some to water kefir grains.
post #459 of 582
Quote:
Originally Posted by Teenytoona View Post
So my kefir grains are getting bigger - woohoo! How do I make a new one? I'm not sure I need to yet, but I'd like to have a backup eventually, also would like to later on, convert some to water kefir grains.
Just tear them apart so you have two or three clumps. To make a back up, just rinse the clump of grains thoroughly with filtered water. Set it on a paper towel or piece of parchment paper (unbleached) in a safe place for 3-5 days. Once it's dry, it should be shelf stable for at least several months (some people say 18 months).
post #460 of 582
Quote:
Originally Posted by knittinanny View Post
I converted some milk kefir grains to apple juice a few weeks ago. Recently I've started to get a kind of sludge at the bottom of the jar, and it's really hard to get nice fizzy bubbles. Something is still happening (it gets thicker, sort of, and much less sweet) but not what was going on before. What is the sludge? Should I rinse them? Does it sound like it's time to try to convert some more? How long do they last in juice?
I have the same problem. Juice is hard on grains. I'd rinse them and see if that helps.
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