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Got Probiotics? (Kefir, Yogurt, Other?) - January 2005 - Page 3

post #41 of 136
Thread Starter 
Quote:
Originally Posted by lao80
It was thick like snot and gross. I could pick it up with my hand and when I let it run off my hand my hand would still be clean. kwim? I've got my grains going in some regular milk now. We'll see what happens.
Mmm, ok, that sounds really gross. Rinse the grains in filtered water. Then put them in organic regular cow milk and see what happens. It just sounds like the 'real' unpasturized cow milk may have had some other strains of bacteria in it that caused that. I've never seen any batches do that with pasturized milk, and I've left a few brewing a LONG time to test what happens....
post #42 of 136
Thread Starter 
Quote:
Originally Posted by Ilovelife
I put my grains into coconut milk yesterday because we are drowning in kefir cheese, lol. So now I have this thick, cultured coconut stuff! What can I do with it??? Dh is laughing at me!

It seems like my grains are quadrupling daily. I'm going to have to start a back-up batch or something....

Coconut smoothies..and maybe a sweet cream cheese with it??

Make some converted Kefir d' aqua grains with the extras...or dry some for sure for back up.

When I have too much milk or cheese, I bake. Makes lovely bread products. Maybe a 'kolache' type bread with cream cheese filling. Add in some pinapple and the coconut cream cheese?

/hugs

I am with you on this one...I finally had to toss some cream cheese, as we had ALOT of it....
post #43 of 136
Ok, there must be something up with these grains. The new batch made of regular milk has turned into the thick snotty mass as well. It just gets thicker. No seperating. No curds and no whey. I am not even going to taste it because it grosses me out to much.
post #44 of 136
Thread Starter 
Quote:
Originally Posted by lao80
Ok, there must be something up with these grains. The new batch made of regular milk has turned into the thick snotty mass as well. It just gets thicker. No seperating. No curds and no whey. I am not even going to taste it because it grosses me out to much.

Aye, that's is super strange! They might have had something happen during transit (it still took a long time to get there because of the holidays). Though I've shipped overseas and they got there ok, just took longer to get going...

That does not sound normal! Also, I'm thinking the original soak in the raw milk might also have had something in it that 'contaminated' the grains (stray wild yeast or bacterias). Raw milk will have stuff in it, and while it's not neceessarily bad stuff, it might produce 'ferments' that are NOT appetizing...

So, you need new grains and when you get them, start them on organic, but pasturized milk first...I'm assuming you want another set of grains?

The only two reasons I can imagine they are acting that way is the above two.

PM me if you want another set next week hon.
post #45 of 136
I got some fizzy kefir. I brewed it 12 hours longer and stored it in the fridge an extra day. This morning it was fizzier then normal. A little strong for me though, so I think I will stick to my regular brew time until I get used to the tase. It tastes like plain yogurt and I'm not one for the taste of plain yogurt. But I've had a kefir smoothie every morning and I feel pretty good. I alternate with peach/mango and berry. Very tasty. The girls get a little glass every morning, this morning they asked where their smoothie was.
post #46 of 136
we are doing smoothies too. frozen banana, froz. blueberries, kefir and apple juice. YUM dd asks for more, more, more...
post #47 of 136
I love the banana kefir smoothie. Was the very first one I had cause I had no berries.

I have baby kefir grains. : : :

I'm so excited. Tiny little grains. I want to isolate some to make the kefir in grape juice (after they grow up that is), and dry some for back up too. Then once I'm all set up I will send some out to other Canadian mamas in need.
post #48 of 136
Yah CJR!!!!

That is so wonderful. You are gonna love the grape juice kefir :LOL
post #49 of 136
Thread Starter 
You know...I'd just bought a large batch of red grapes and we were eating them for dessert after dinner...and as I was eating them, and seeing what an exceptionally good taste they had, I almost juiced em and put some grains in it...but my son said, 'No mamma, I like eating them raw...' hehe

So maybe I'll have to go get more grapes while they taste really really good!

I did do a fresh pinapple slices with ginger Kefir d' Aqua and bottled it yesterday. My dad and I split one this morning and WOW, it's good!

Ahh, CJR is a Kefir 'mamma' now...tend those little ones good!
post #50 of 136

Hello kefir-making mamas!

I've been making kefir pretty successfully for a few months, but usually I strain out the whey (we've just taken to calling it 'yogurt water') and then have super-thick kefir that's more like plain yogurt. We use it to make Indian-style curries and mix it into oatmeal.

But now I have so many grains, I want to try something new! How can I convert my milky kefir grains to juicy kefir grains??? Just rinse 'em in water? Is it really that easy?
post #51 of 136
Thread Starter 
Quote:
Originally Posted by CrunchyMamaToBe

Hello kefir-making mamas!

I've been making kefir pretty successfully for a few months, but usually I strain out the whey (we've just taken to calling it 'yogurt water') and then have super-thick kefir that's more like plain yogurt. We use it to make Indian-style curries and mix it into oatmeal.

But now I have so many grains, I want to try something new! How can I convert my milky kefir grains to juicy kefir grains??? Just rinse 'em in water? Is it really that easy?

Yep, pretty much

You want to remove the protein deposits from off the grains by a good rinse or soak in purified/filtered cool water.

Then you put them in fresh or unadulterated fruit juice and let them soak for a day or two. It takes a few days to get going full steam, as they adjust to their new environment.

You can also make up a 'Kefir d' Aqua' brew for them, and you add in some special sugars to help feed and fatten up the yeasts. Follow the link on first page to the 'Kefir Dom's' site, for some specific recipes for 'converted milk grains' being used as 'Kefir d' Aqua' grains. Then after you are confident in what it should taste and smell like, you can play with the recipes a bit.
post #52 of 136
What happens if you drink too much kefir? On Dom's site he says to start slowly and see what happens. What happens?
post #53 of 136
Quote:
Originally Posted by cjr
What happens if you drink too much kefir? On Dom's site he says to start slowly and see what happens. What happens?
My guess would be intestinal discomfort as your body adjusts to the new flora.
post #54 of 136
I got my grains yesterday! Thanks so much Gale Force!!

Last night I rinsed them with purified water and put them in a cup of milk in a glass jar and covered it loosely. Now, almost 24hours later, it smells slightly yeasty and there is a gelatinous lump at the top (the grains, I'm assuming. I'm not sure wether to keep it brewing at this point or not. It doesn't look anything like the 24hr picture on Dom's website - there is no layer of whey at the bottom. Am I supposed to "refresh" them by pouring out the milk every day until it cultures in 24hrs or do I just leave it for another day?

Thanks so much for all of the good info!
post #55 of 136
Ok, I just read in another thread that there are tips for getting your grains to grow. Mine are working now, but it is currently taking at least 48 hours to do 2 cups of milk. I'm thinking if I have more grains it will go faster. How can I get my grains to grow???
post #56 of 136
My grains did that too. The first batch set up and I dumped it like suggested. The second, third and fourth batch did not set. I dumped the second and third after 24 hours. The fourth I let go to 48 hours and then dumped, still not kefir. The 5th gave me good kefir. I only used 1c. of milk until I had it brewing strong in 24 hours.
post #57 of 136
Thread Starter 
Yes, usually the amount of grains shipped is just the bare minimum to 'get you started' and also to safely ship in 'fresh' state.

They do slow down for 1) being shipped (trauma) and 2) they are now greatly reduced in number.

So I would keep pouring off the milk (ergo, use small amounts to concerve on cost) until you are definitely getting something more 'curdy'. It will go through developmental stages as they get used to the new environment, milk and eventually you will have awesome Kefir.

The milk is probably fine to drink or cook with, unless it smells REALLY yeasty and turns you off. It's just the yeasts and bacteria trying to find a 'happy medium' symbiotic relationship again.

Now, if you have a small amount of grains, you can put more milk than they can normallly culture in 24 hours in a jar (like up to 3 cups) and let it sit for 48 hours. This for some reason will get the grains really going strong. Keep this up until you have more grains. Then when you do brew just 2 cups (or so) they 'culture' faster. It also helps if they are in a warmer spot. I've been sitting my jar in my oven, light on, door ajar (so not to get too hot) and wow, it really helps. Come summer time, there will be no need to do this, as my kitchen is southern facing and gets NICELY warm (or hot if cooking).

I've also been using a micro mesh piece of fabric, doubled over on the top with a rubber band on it for a lid. This allows better air circulation and makes it smell and taste much milder (more yogurty). Just an alternative suggestion.

Any I don't drink or use that day, gets a tightly screwed on lid and refrigerated. I've kept it in the fridge for several weeks and it's still good to drink and definitely good to use in baking. It's like buttermilk that doesn't 'go bad' in the fridge!
post #58 of 136
I was reading on dom's site and it said that plants like kefir-so I put a splash in the avocado seed in my kitchen. I don't know if it's a coinkydinky or???? but it's all dark green on the leaves now and looks very healthy. I also gave some of the milk that smelled very yeasty to the dog and she loves it too!
post #59 of 136
You know, I think I drank my kefir from batch #1.

Quote:
I was reading on dom's site and it said that plants like kefir-so I put a splash in the avocado seed in my kitchen. I don't know if it's a coinkydinky or???? but it's all dark green on the leaves now and looks very healthy.
hmmm. interesting.
post #60 of 136
Yeah, I drank my first few batches, too. Tasted a bit weird, but not bad. They definitely got better as I went along. Now, I use a big heaping tablespoon of grains and about 2 pints of milk and let it all sit for 48 hours. Yum.

I tried some juicy kefir. Rinsed and then soaked a big tablespoon of grains in boiled and cooled water. Then put the grains in about a half pint (that's a half british pint - 10 US fl oz) of apple-raspberry juice. Room temp lightly covered for about 36 hours. The juice then tasted pretty much like the pre-kefirized version, only slightly carbonated and slightly tangier. Sound right?
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