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Got Kefir? - Page 29

post #561 of 582

yep!  you sure can! I always try to keep 2 jars though, when I start adding other things to the grains.  But I'm a purest that way wink1.gif

post #562 of 582

Well I use converted dairy grains and still make dairy kefir so if I killed this batch I could always take more from my dairy batch :)

Thanks for the tip! I will do this tomorrow!

post #563 of 582

HI everyone, I am very excited reading all the posts, I have a question, where can I get kefir grains? I have call several organic markets and they don't carry them. thank you,

Angela

post #564 of 582

Well here's one place. Or make it your facebook status. There might be someone local that has some.

 

http://www.culturesforhealth.com/starter-cultures/kefir-cultures.html 

post #565 of 582

I need some trouble shooting!

I got some milk and water grains from a friend over a week ago. I read probably 15 pages of this thread and then skimmed the rest. I just have no idea what I am doing wrong! My water kefir comes out slimy, tasting bad/rottenish and syrupy and my milk kefir either is thin, watery, and very sour and terrible tasting (well, like rotten milk) or it smells horribly sour and turns to curds and whey.

With the water kefir, I have probably 2-3 tablespoons of it and I use probably 3 cups of water, 1/2 c sugar and a tangerine. After 48 hours it turns very murky with no fizz and is real slimy. I've tried increasing the water and still the same result. Even after just a few hours it turns murky.

I started out with like 3 c of milk to 1/2 a tbsp of grains (thats all my friend could give me). after 12 hours it was horrendously stinky and sour and thin. I tried with more milk...curds and whey after 12 hours. I tried less milk...much less, like 1/2 c and got half sour milk and half creamy goodness at the bottom at 24 hours. Less milk, more time? I thought I would get milder stuff with more milk, not less? Perhaps the grains were dormant? My friend said they didn't use them often and were just sitting in the fridge because they could never get their kefir to not be sour. They used raw milk and I use pateurized. Maybe they just need some time to get used to my milk and my house??

So...what should I be doing to get good water and milk kefir? I live in Florida. In February, one day it's 40F outside and the next day it's 80F. We try not to run the air or the heat unless it gets below 60F or above 75F. so it's usually somewhere in between those. unless we aren't home, then it can get below or above those temperatures. I ferment my stuff in a dark linen closet in the middle of the house. My kombucha tastes great tho.

post #566 of 582

Thats strange. If it turns to curds and whey they must be alive. You might just be fermenting too long. Try straining it when it just barely starts to separate. You'll see a few pockets of clear liquid at the bottom.

The water kefir, I don't know. Maybe try a juice or other type of fruit? I tried with pears and it tasted horrible. But my pears were overripe so that might be why.

post #567 of 582

I do once cycle and strained before it separated completely. It was completely thick with pockets of liquid. It smelled horrible. I tasted it too...ick! I will just keep experimenting. I think that perhaps the grains were dormant. What's the best way to bring them back to live and propagate them?

post #568 of 582

I have a hard time believing they're dormant if the milk is thickening. But I have no idea what else it could be. Maybe this is what happens when it's in the process of "waking up" still.

post #569 of 582

for the milk, I think you should do some reading on Dom's site.  Also the kefir group on yahoo is a great place to ask questions.

 

The water kefir.  Use about the same amount of grains and sugar, sounds like WAY too much sugar to me.  Also make sure it's in a warm place.  I would leave out the fruit and just do sugar and water until you get it going better.

 

Good luck!

post #570 of 582

Well I posted my previous posts from school and when I got home I had perfectly delicious milk kefir waiting on me! It was wonderful! I mixed it with cocoa powder and maple syrup. Yum! My water kefir is still gross though.

post #571 of 582

Hooray!!

post #572 of 582

bump

post #573 of 582

Yay, this thread! lol.

 

Ok question. My kefir grains have turned into a powdery mush lol. What the heck? They still function, but sheesh. Will they grow back into florettes or should I  get some grains back from friends I gave portions to?

post #574 of 582

Thank you for this thread!

I may be stating the obvious here... (at least I thought so after the fact banghead.gif)... but do NOT use keifer in an airtight blender like "magic bullet" to make smoothies--or anything else!!!

 

 

To make matters worse, I was mixing up some pancake batter, so I had a little baking powder and baking soda in the mix too... along with some berries that made the mix a shade of purple.  After I was through mixing, it was stuck.  I put my full force into actually getting the bottom to unscrew and when it did...


                         BOOM!
 

There was purple pancake mix EVERYWHERE! On the ceiling, the cupboards, and since I had it under my chin, tight to my chest, leaning against the counter at the time, "everywhere" included from under my chin, all over the front of my chest, down to where my waist met the counter.

To give you a better idea of the strength of the blast... my knuckles were BLEEDING... not because I'd cut them on the blender in opening it, but right though the pores of the skin, I think what they call a compression blast, like from a bomb.

post #575 of 582

Any water kefiring mamas still around?  I just got some last weekend and made my first batch.  I left the grains in the water a little over 48 hours.

Took grains out-then I added sliced orange and some ginger root.  Let sit for another 24 hours.  It turned out very good.  It still tasted sweet in my opinion. 

Should I have let it ferment longer?   Maybe I'm just not used to sweet drinks b/c I have everything unsweetened.  I used maple syrup for the sugar w the grains.

 

post #576 of 582
I'm here smile.gif I don't like it very sweet either but I don't usually get it right. Let it go too long and it tastes like vinegar... sigh. I need to make a new batch soon!
post #577 of 582

Oh wow! I need to read this whole thread. Thank you, OP!!!!!

post #578 of 582

Has anyone ever made a kefir smoothie and dehydrated it?  I know you can make fruit smoothies with juice and dehydrate those to make like a healthy fruit leather, but what if you added kefir?  I am thinking a new yummy probiotic snack on the go?  I did a google search and didn't come up with anything! Any thoughts?  Experience?  Links?

post #579 of 582
Interesting idea, Sarahec! Let us know how it turns out!


Kefir curd question: good kefir in the fridge separated into a big cylindrical curd pulled away from te sides of te jar floating in whey--what the heck? Can I pull it out of the whey and cure/dry a bit to make cheese or should I just mash it with herbs for ranch/spread thing? It is about two weeks old now but smells kefir-y, not spoiled, what to do?

Anyone ever experience this?
post #580 of 582
Quote:
Originally Posted by craft_media_hero View Post

Interesting idea, Sarahec! Let us know how it turns out!
Kefir curd question: good kefir in the fridge separated into a big cylindrical curd pulled away from te sides of te jar floating in whey--what the heck? Can I pull it out of the whey and cure/dry a bit to make cheese or should I just mash it with herbs for ranch/spread thing? It is about two weeks old now but smells kefir-y, not spoiled, what to do?
Anyone ever experience this?


That happens to mine every once in a while and I just take a wooden spoon and blend it up before drinking.   Now I'm re-thinking if that is the right thing to do...

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