Got Kefir?

[xenabyte]

At the Request of several mammas, here is a thread devoted JUST to creative ways to use up that KEFIR which I know some of us are having a 'time of it' drinking it straight up and all by our lonesome...;)

For those of you yet to get some grains...you might ask:

Just what is Kefir?

Kefir is a cultured, enzyme-rich food (usually dairy milk) filled with friendly micro-organisms that help balance your "inner ecosystem." More nutritious and therapeutic than yogurt, it supplies complete protein, essential minerals, and valuable B vitamins. While yogurt provides your digestive system with friendly bacterium as long as you eat it, Kefir helps to repopulate it for good!

Kefir is simple and inexpensive to make at home.
Kefir is used to restore the inner eco-system after antibiotic therapy.
Kefir can be made into a delicious smoothie that kids love.
Kefir is excellent nourishment for pregnant and nursing women, the elderly, and those with compromised immunity.

What if I'm lactose intolerant, don't do dairy or don't digest milk products well - is kefir right for me?

The beneficial yeast and friendly bacteria in the kefir culture consume most of the lactose (or milk sugar). Eat kefir on an empty stomach first thing in the morning before (or for) breakfast and you'll be delighted to find it can be easily digested -- as numerous people who have been lactose intolerant for years have discovered.

Kefir's tart and refreshing flavor is similar to a drinking-style yogurt, but it contains beneficial yeast as well as friendly 'probiotic' bacteria found in yogurt. The naturally occurring bacteria and yeast in kefir combine symbiotically to give superior health benefits when consumed regularly.

How is Kefir Made?

Kefir can be made from any type of milk, cow, goat or sheep, coconut, rice or soy. Although it is slightly mucous forming, the mucous has a "clean" quality to it that creates ideal conditions in the digestive tract for the colonization of friendly bacteria.

Kefir is made from gelatinous white or yellow particles called "grains, that look like little pieces of cauliflower."
These grains contain the bacteria/yeast mixture clumped together with casein (milk proteins) and complex sugars.

They look like pieces of coral or small clumps of cauliflower and range from the size of a grain of wheat to that of a hazelnut. The grains ferment the milk, incorporating their friendly organisms to create the cultured product. The grains are then removed with a strainer before consumption of the kefir and added to a new batch of milk.

To culture milk with 'LIVE Kefir Grains',

Add your 'grains' to a clean glass container (mason jars work well) of milk, and cover or lid the jar. You let this sit at room temperatur for 12-24, up to 48 hours. Then you gently strain the resulting Kefir'd milk from the grains, and add the grains to a fresh amount of milk, and repeat brewing cycle. It is suggested to use a non metal strainer, to capture the grains. You may use raw milk, or store bought milk. Organic milk is suggested!

Ratios of grains to milk vary, but for a good TBS size piece or portion of grains, you can usually add 2-4 cups milk. If in 12 hours the milk starts seperating into a clearish layer and a thick, cheesy curdy looking layer, that is fine and perfectly natural. You are either brewing too long or not using enough milk. It is still fine to drink. Use a plastic or silicon spoon/spatula to stir the 'whey' back into the 'curds' and then strain out your grains. The 'kefir' might be a bit on the tart side, but it's fine. Use one of the smoothie recipes to make it sweeter or use the kefir as buttermilk in baking. :)

Ready-Made Kefir

If you prefer to purchase ready-made kefir at your health food store (in this form it is perishable and would be found in the refrigerated section). Helios is a really good, organic brand.

How to Introduce Kefir into Your Diet

Some people thrive on kefir right from the start and others may need to proceed more slowly. Remember that people with candidiasis usually lack enough 'good' milk-digesting bacteria, so you may have to build up your "tolerance" of kefir. Start with about four ounces in the morning on an empty stomach. Every second day increase the amount until you are able to drink a full eight ounce glass.

Moreover, people with candidiasis have what Chinese medicine calls the condition of dampness. Unfermented and improperly combined dairy products can lead to even more dampness and excess mucus. Here are some suggestions for introducing kefir while conquering dampness:

1. Drink plenty of water and eat grains that have been soaked and then cooked. These add moisture and fiber to the colon.
2. Clean your colon. If a colon is free of blockages, kefir is tolerated more quickly. We have found that people, who report having trouble with kefir, often have not followed advice on colon cleansing.
3. Be sure to get adequate exercise. Exercise stimulates the colon and improves elimination. Even just walking daily will assist in this goal.

The Benefits of Consuming Kefir Regularly in the Diet

Easily digested, it cleanses the intestines, provides beneficial bacteria and yeast, vitamins and minerals, and complete proteins. Because kefir is such a balanced and nourishing food, it contributes to a healthy immune system and has been used to help patients suffering from AIDS, chronic fatigue syndrome, herpes, and cancer.

Its tranquilizing effect on the nervous system has benefited many who suffer from sleep disorders, depression, and ADHD (attention deficit hyperactivity disorder).

The regular use of kefir can help relieve all intestinal disorders, promote bowel movement, reduce flatulence and create a healthier digestive system. In addition, its cleansing effect on the whole body helps to establish a balanced inner ecosystem for optimum health and longevity.

Kefir can also help eliminate unhealthy food cravings by making the body more nourished and balanced by allowing the body to remove and process MORE of the needed nutrients in your foods . Its excellent nutritional content offers healing and health-maintenance benefits to people in every type of condition.

Why Kefir and not just Yogurt?

Both kefir and yogurt are cultured milk products...but they contain different types of beneficial bacteria. Yogurt contains transient beneficial bacteria that keep the digestive system clean and provide food for the friendly bacteria that reside there. But kefir can actually colonize the intestinal tract, a feat that yogurt cannot match.

Kefir contains several major strains of friendly bacteria not commonly found in yogurt, Lactobacillus Caucasus, Leuconostoc, Acetobacter species, and Streptococcus species. It also contains beneficial yeasts, such as Saccharomyces kefir and Torula kefir, which dominate, control and eliminate destructive pathogenic yeasts in the body. They do so by penetrating the mucosal lining where unhealthy yeast and bacteria reside, forming a virtual SWAT team that housecleans and strengthens the intestines. Hence, the body becomes more efficient in resisting such pathogens as E. coli and intestinal parasites.

Kefir's active yeast and bacteria provide more nutritive value than yogurt by helping digest the foods that you eat and by keeping the colon environment clean and healthy.

Because the curd size of kefir is smaller than yogurt, it is also easier to digest, which makes it a particularly excellent, nutritious food for babies, invalids and the elderly, as well as a remedy for digestive disorders.

More than just Beneficial Bacteria!

In addition to beneficial bacteria and yeast, kefir contains minerals and essential amino acids that help the body with healing and maintenance functions. The complete proteins in kefir are partially digested and therefore more easily utilized by the body. Tryptophan, one of the essential amino acids abundant in kefir, is well known for its relaxing effect on the nervous system. Because kefir also offers an abundance of calcium and magnesium, which are also important minerals for a healthy nervous system, kefir in the diet can have a particularly profound calming effect on the nerves.

Kefir's ample supply of phosphorus, the second most abundant mineral in our bodies, helps utilize carbohydrates, fats, and proteins for cell growth, maintenance and energy.

Kefir is rich in Vitamin B12, B1, and Vitamin K. It is an excellent source of biotin, a B Vitamin, which aids the body's assimilation of other B Vitamins, such as folic acid, pantothenic acid, and B12. The numerous benefits of maintaining adequate B vitamin intake range from regulation of the kidneys, liver and nervous system to helping relieve skin disorders, boost energy and promote longevity.

Ok, so hopefully you are now 'stoked' about Kefir and want to get some of this wonderful stuff! :D So stay tuned for a VARIETY of ways to get this stuff in your tummy!


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KEFIR BREWING INFO SHEET

Brewing Directions:
In a clean, wide mouth glass container (ie, a mason jar is wonderful), place these grains and 1 cup milk (whole, 2%, skim, pasteurized or not, homogenized or not – organic is preferable, though).

Start with a small amount of milk (like 1 cup), you can increase it over a few days time, as your grains grow (it may take weeks to noticeably grow or a matter of days, depending on the temperature of where you have them ‘brewing’ and how much they need to adjust to your brand of milk).

Place a lid on the jar or a cloth with rubber band to keep it on tight. Leave sitting on your countertop, out of direct sunlight for 12 - 24 hours.

During the brew time, gently swirl the jar to make sure the grains are ‘bathed’ with the milk and this will help feed them and convert the milk to Kefir. You can omit this ‘swirling of the jar’, and it will turn out fine, especially if you are using the smaller amount of milk. Just give it a gently ‘swirl’ in the morning to make sure it looks like all (most) the milk was ‘converted’.

12 - 24 hours later, depending on milk to grain ratio and ambient temperature in your kitchen, you will have ‘real’ Kefir. It will be a bit tart and tangy. You will need to adjust the ‘brew’ time to get it to taste best for you. Less time will be less tart and more ‘yogurty’, longer will be sourer tasting.
Just prior to straining, I stir the contents with a silicon spatula or spoon. Definitely use a plastic utensil and NOT metal. This makes straining a little easier as it breaks up any large ‘curds’ that have formed and makes it a smoother Kefir.

Straining:

Use a non metal strainer (I found a nylon ‘tea strainer’ made by ‘Tea Republic’ that I love, it catches all the grains, and I can gently rub a silicon spatula back and forth, and the Kefir milk strains into a new mason jar and is super creamy and smooth.

After straining off the liquidy ‘Milk Kefir’, the Kefir grains (which might still have some ‘curds’ clinging to them, but this is ok) are placed straight back into a pre-washed and room temp mason jar or fermenting vessel of choice, without rinsing the grains.

Fresh milk is added to the grains to prepare the next batch and a lid/cloth is put on.
The strained kefir is either consumed fresh, immediately, or poured into a sealed container and stored in the refrigerator (will keep up to a few weeks or longer). It can also be stored on your counter top for 1-2 more days at room temp to help reduce lactose content, then refrigerated and used..
Eventually you will notice the grains increasing in mass, and you can add more milk to the jar for brewing or remove some of the grains to give away or make a ‘back up’ copy.

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Short Term Kefir Storage:
Put your grains in a glass jar of milk with a lid on it (~a cup milk per 1-2 TBS grains)
Store in the refrigerator for up to a week.

Longer Term Kefir Storage:
By straining off the refrigerated, kefir’d milk at least once a week, and replacing with fresh milk, you can usually extend the ‘refrigerator’ storage method indefinitely. I would try to get them reactivated a few times a year, though…just to be sure. The longer you do this, the more chance of the grains dying or becoming inbalanced from loosing too many of their unique cultures.

Freezing Kefir Grains:

Rinse off your grains with clean, filtered water. Pat dry and place on a paper towel or clean tea towel to allow to dry.

Place your grains in a jar or plastic baggie and freeze for up to one year, but you might only want to do it for a few months, as the yeast component can completely die off using this method. The Dom suggests adding powdered milk to coat the grains to help protect them, but I do not use powdered milk and do not have any in the house. It might take up to two weeks to get them active again, once you thaw them.

Drying Kefir Grains:

Kefir grains may be dehydrated to store long term (a year or so).

Prepare the grains, as for freezing, then as they dry on the paper towel, or tea towel, allow them to continue drying in a well ventilated, warm spot (maybe on the top of your refrigerator?) for up to 3 days or longer for large grains. They will become smaller, hard and yellow looking. Store in a plastic baggie, or in a glass jar, in a cool dry spot or in the refrigerator, once you know they are well dried.

Reactivating Frozen and Dried Kefir Grains:
To reactivate frozen and dehydrated kefir grains, place in a glass jar with cool water and soak for a few minutes. Rinse them off in a strainer to get out any powdered milk if you used it. Place them in a small amount of fresh milk, and allow to sit at room temp for 24 hours.

Every day change the milk and toss out the kefir milk (don’t drink it yet). You will want the milk to be coagulating, and have a clean, yeasty smell (or like good buttermilk). Once that happens, you can start consuming your kefir and continue as for normal brewing, and increasing the amount of milk again. This process could take a few weeks to happen, to reactivate. Be patient and use smaller than normal amounts of milk until you are confident you have happy, active kefir cultures again.

[xenabyte]

A word about using Kefir in beverages: Kefir should be used only in cold or room temperature beverages, as it curdles if added to hot tea or beverages. It adds a delicious richness and a bit of a zing to beverages, as you'll see below. Many of these recipes can be enjoyed by children and adults alike!

Spectacular Kefir Drink
1 cup Kefir (Plain or Vanilla)
1 tsp. of unrefined flax seed oil
Lecithin, which aids fat digestion, to taste
Fiber, such as Nutri-Flax or fresh ground flax seeds
Natural flavorings or herbs such as stevia, nutmeg, cinnamon, non-alcoholic vanilla or natural fruit flavoring
Fresh or frozen organic fruit of choice

Blend together for a delicious, nutritious breakfast, lunch, or snack and enjoy!

Iced Chai
1/4 cup favorite liquid Chai, refrigerated
3/4 cup Plain or Vanilla Kefir, depending on desired sweetness

Stir together, or place together in a shake-cup and shake. Play around with relative amounts of the beverages to get flavor, texture and sweetness to your liking. Enjoy as is, or over ice. 1 serving

Creamsicle Kefir Drink
1/4 cup Orange Juice
3/4 cup Vanilla Kefir

Stir together, or place together in a shake-cup and shake. Play around with relative amounts of the beverages to get flavor, texture and sweetness to your liking. If you lean toward a less sweet/more invigorating taste bud, this recipe is delicious when made with Plain kefir instead of Vanilla. Enjoy as is, or over ice. 1 serving

Sunrise Latte
Here is a creative way to eat your vegetables! You can juice your own, or purchase fresh or frozen carrot juice for the recipe.

1/4 cup Fresh Carrot Juice
3/4 cup Vanilla Kefir

Stir together, or place together in a shake-cup and shake. Play around with relative amounts of the beverages to get flavor, texture and sweetness to your liking. Enjoy as is, with a dash of nutmeg, or over ice. 1 serving

Purple Kefir Cow
Did you know that Concord grape juice has been shown to help lower systolic blood pressure in men with high blood pressure?

If you prefer a drink that's sweeter and more like a milkshake:
1 Tbsp frozen 100% Grape Juice Concentrate
1 cup Vanilla Kefir

OR

If you prefer a drink that's a little bit tart and has a thinner consistency:
1/4 cup 100% Grape Juice (not the concentrate, but the juice)
3/4 cup Plain Kefir

Using the recipe you prefer, stir the two ingredients together or place together in a shake-cup and shake. Enjoy as is, or over ice.

Dreamy Sweet Creamy
If you aren't familiar with Organic Sucanat (Rapadura), you're in for a treat. Organic Sucanat is organic sugar cane that is harvested by squeezing out the juice. The juice is filtered and evaporated to remove excess water, then crystallized. The result is a natural sugar crystal that has a gentle molasses flavor and maintains vitamins and minerals of the original plant.

1 cup Plain Kefir
2 tsp Organic Sucanat (Rapadura)

Stir together, let stand for 5 minutes, and stir again (time can vary depending on whether you enjoy the burst of flavor from sucanat specks or prefer that they dissolve completely before drinking. Enjoy as is!

Maple Cream
Easy to mix and a lovely maple flavor – this is a great way to sweeten Plain kefir!

1 cup Plain Kefir
1 Tbsp Pure Maple syrup

Stir together, or place together in a shake-cup and shake. Play around with relative amounts of the beverages to get flavor, texture and sweetness to your liking. Enjoy as is, or over ice.

Pumpkin Pie Smoothie
Another great way to enjoy your vegetables, pumpkin is rich in Vitamin A! Kids and adults love this one!

1 cup Vanilla Kefir
2 TBSP Organic pureed pumpkin
Pinch of cinnamon and nutmeg

Blend ingredients together and enjoy as is or with a dash of cinnamon-sugar sprinkled on top.

Cranberry Jazz Smoothie
Antioxidants abound in this tangy smoothie! Refreshing, invigorating and darned healthy too!

1 cup frozen cranberries
1/2 cup frozen blueberries
Juice of one small lemon
1 cup cranberry juice
2 cups Vanilla Kefir

Blend the frozen fruit and juices together until fruit is pureed smooth. Add Vanilla kefir, blending enough to stir in completely. Serve as is and enjoy. Serves 4

Favorite Breakfast Smoothie
1 cup Kefir
1/2 cup frozen fruit (strawberries, peaches, raspberries, cherries or blueberries work well)
1/2 banana
6 ice cubes

Puree ingredients in a blender until smooth. Pour and enjoy! Serves 1

Watermelon Smoothie
Particularly great on a warm summer morning or for a summer afternoon cooler.

3 cups watermelon chunks, seedless
2 cups Kefir
3/4 cup Ruby Red Orange Juice

Puree watermelon in blender until smooth. Add juice and Kefir, blending enough to stir in completely. Serve as is or over ice and enjoy! Serves 4

Apple Pie Smoothie
This recipe makes a great after-school treat!

1/4 cup Frozen or chilled Unsweetened Applesauce
3/4 cup Vanilla Kefir

Blend together, and serve with a dash of cinnamon and nutmeg. If the applesauce is very fine, this recipe can just be stirred. Serves 1

Tropical Smoothie
1/2 cup crushed pineapple with juice, chilled
1 banana, frozen and sliced into chunks
1/2 cup coconut milk, frozen in an ice cube tray
2 cups Vanilla Kefir

Puree fruit and coconut ingredients together in a blender until smooth. Add Vanilla kefir, blending enough to mix in completely. Serve as is and enjoy. Serves 3

Chocolate Kefir
Wonder why you can’t buy chocolate Kefir? The answer is the process would require pasteurization of the chocolate, which affects its flavor. A far better way to enjoy Chocolate kefir is to make it yourself – that way you can find the taste that's just right for you! Good dark chocolate is getting great press these days for its antioxidant content. Not only food for the soul, but nourishment for the body as well! Two chocolate recipes follow, depending on whether you prefer Chocolate Syrup or Hot Chocolate Powder.

1 Tbsp Chocolate Syrup
1 cup Vanilla Kefir

Stir together and enjoy!

Cocoa Kefir
1 Tbsp of your favorite HOT CHOCOLATE POWDER*
1 cup Vanilla Kefir

Whisk ingredients together, or place together in a shake-cup and shake. To develop a richer flavor, let the mixture stand at room temperature for 10-15 minutes before drinking, then stir and enjoy!

*Ghirardelli Double Chocolate cocoa mix is rich and chocolaty, not very sweet, and made to be mixed into milk (so it don't contain milk powder).

‘Pump You Up’ Protein Smoothie
1 cup Kefir
1/4 cup water, milk or juice
1 scoop favorite protein powder, whey or soy

Place ingredients in a shake-cup and shake vigorously. If you prefer more of a smoothie, go ahead and blend the powder, kefir, liquid and some fresh fruit in the blender. Creativity is the name of the game here!

Kefir ‘n Flax
For the Plain kefir purist, there is possibly nothing more delicious than the combination of Plain Kefir and freshly ground flaxseed! It's not sweet, but it's quite a treat and flax adds insoluble dietary fiber, lignans and vegetable omega-3 essential fatty acids.

1Tbsp finely ground Organic Flaxseed
1 cup Kefir

Stir together, or place together in a shake-cup and shake. Let stand at room temperature for 5-10 minutes before drinking. The flax absorbs some of the liquid from the kefir, and imparts a wonderful nutty flavor to the drink.

Kefir Banana Smoothie
1 cup Kefir
1 ripe banana
1 teaspoon vanilla
1 tablespoon honey

If you have blender, combine ingredients in a blender
and process until no further lumps are noticeable.
Serve chilled or at room temperature.
For a real treat, add whipped cream
and nuts for decoration.

Kefir Nog
1 cup Kefir or Vanilla Kefir
1 organic egg
pinch nutmeg
two pinches cinnamon
1 Tbs Rapadura or white sugar (to taste)

Blend and top with more fresh ground nutmeg. Enjoy! Feeling really decadent…top with whipped cream.

Enjoy, and yes, I typed all these up, after searching, experimenting and asking around...Enjoy!

[xenabyte]

Here is the softest, yummiest bread. It keeps well on just the countertop wrapped in a plastic bag or tinfoil. It slices great and makes really good sandwiches:

Kefir Yeast Bread (compared to Buttermilk Yeast Bread)

4 cups unbleached all purpose flour
2 cups Kefir
2 cups whey or warm water
1 packet of quick dissolve yeast (SAF Instant)
1 tsp Rapadura sugar or regular sugar

Mix in large glass or porcelin bowl with wooden spoon. Cover top of bowl with cling wrap or a clean dish towel. Set in your oven and turn on the light. Leave until it bubbles, about 1-3 hours and the yeast and Kefir has a chance to activate.

Melt 1 stick of butter in small saucepan, cool. Remove bowl from oven, and add 1 Tbs sea salt. Stir with wood spoon. Pour almost all the butter into the dough (I pour in a corner, so if the butter is too hot, it won't kill the yeasts, except maybe in the small corner). I stir slowly and gradually then quicker until all is incorporated, the butter.

Start adding, one cup at a time, more unbleached all purpose flour. At 4 cups, it's thick enough to handle. I sprinkle about 1-2 cups more onto a clean counter top, and scrape dough onto top of this 'bench flour'. I gently fold and turn the dough, until the counter top flour coats it...I gently knead this dough to absorb most of the flour, until it's just managable and not too sticky. I shape into a ball, and let it rest while I clean up, 5-10 minutes.

Cut dough in to 4 portions. I lightly oil and sprinkle corn meal on two baking sheets. I shape each portion into a 'log' and place 2 logs side by side on each sheet, with some space in between. I cover them with a clean dish cloth and set in the oven again for about 30-40 minutes. I remove them from oven and preheat to 400 deg F. I brush the remainder of the butter gently over the tops of the loaves. I can fit both sheets into my oven, by placing one low, and the other shelf upper mid way. I rotate them at the half way baking point, and brush more butter if there is any left. Bake for ~28 minutes (adjust for your oven and altitude.)

If you cover the fresh baked loaves with a soft, clean cloth once baked, the crust is softer and more like store bought (good for kids). Use a serrated knife for slicing.

[xenabyte]

This is the about the quickest bread you can make as it is not leavened. It is traditionally made with buttermilk, however it works just as well with kefir.

Ingredients

2 ½ cups whole grain flour
1 cup unbleached, all purpose flour
½ cup rolled oats
½ stick butter or virgin coconut oil
1 teaspoon baking soda
1/2 teaspoon of salt
13 fluid ounces of kefir, buttermilk or yoghurt

Oven at 220ºC or 425º F

Mix all dry ingredients in a large bowl. Rub or pinch in the fat with your finger tips until it is broken into small bits and coated with flour. Slowly add the kefir or whatever you are using until a nice kneading consistency is achieved, without actually kneading it. (Just ‘squish’ it with your clean hand) If you over do it, then add more oats or flour. You must not knead this dough. (Think biscuit dough)
Quickly make two round loaves. Put them on an oiled oven tray and with the back of a long knife mark lines across. Traditionally Irish soda bread has four sections. You may wish to sub divide each section again, for easier ‘pull apart’ portions. This way you can just break away the small portions thus avoiding the use of a knife.
Bake in a very hot oven for 20 to 30 min until ready.

Tips: Add fresh herbs such as thyme or sage, grated cheese, onions, etc. And of course the flours can be changed around too; try a bit of barley flour for a nice flavour change.
For a sweet version add dried fruits or nuts, chocolate bits, etc.

[xenabyte]

This is not a yeast bread so it will take at the most about 45 min to make. I use kefir instead of the buttermilk.

Ingredients
2 cups corn meal
1/2 cup wheat germ
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon brown sugar (or Rapadura)
1 large beaten egg
1 tablespoon oil (Olive, Coconut, etc)
2 cups kefir (or buttermilk or yogurt)

Oven at 220ºC or 425º F

In a large bowl mix together all the dry ingredients. You can do this in advance to save time. Combine the wet ingredients in a separate bowl and add to the dry ones; if you like, it can even take a bit more beaten egg or oil thus making it more nutritious. In any case it will be fairly runny. Turn into an oiled baking dish put it on the top shelf of the preheated oven. It will take about 20 minutes and will look nicely puffed and golden. If you test it with skewer it will come dry when ready. Serve while hot and traditionally it is cut into squares.

Freshly baked corned bread is very good indeed. It goes very well with baked beans and also some roasted meats like chicken. Any left overs are delicious toasted and buttered.

You can bake this mixture directly on top of baked beans or any juicy casserole.

[xenabyte]

This bread was inspired by ‘naan’ bread. This recipe uses Kefir as the only source of leavening.

Ingredients
1 3/4 cup unbleached all purpose flour
about 3/4 cup kefir
1 teaspoon sea salt
1 tablespoon clarified butter (ghee) or butter or virgin coconut oil

Oven at 220ºC / 425º F

The day before add enough kefir to your flour and salt in order to make a nice kneading bread dough. Do not forget the salt! Knead until the dough is elastic and smooth. Place in a bowl, cover with plastic wrap or a clean kitchen towel. Leave overnight in a warm place.

Next day, when the dough is well risen and before it collapses, knock it down and divide into little lumps. I usually made 16 little ones, but you can make bigger ones if you like. Stretch them out by hand so that the dough is about 1/2 cm (1/4 inch) thick. Place on a well oiled sheet pan dusted with corn meal, cover with oiled plastic wrap 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 as this gives the bread an extra nice touch. Bake for about 5 to 8 minutes or until they have coloured a bit. Watch out that they don't get toasted, this bread should be soft. Serve at once or keep wrapped in a cloth until needed.

These little flat 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. You can, before baking, sprinkle the buttered tops with poppy or ground cumin seeds. Or even with some garlicky herb butter. Delicious!
You can also used this kefir dough as a pizza base. For that just make enough dough the day before for your usual size pizza. As a rough guide for each cup of flour you need a third of a cup of kefir. If you haven't got enough kefir to spare, top it up with water.

[Tyleah]

My God, Woman! You are a Kefir Guiness! I have always seen this in the natural food section where I shop and wondered what in the world it was - I thought it must be some crazy kind of cow milk that was marketed to make you feel ok about cow milk... I don't know, I ramble... I just wanted to say thanks for such an informative post and I am off to the store to get some Kefir for my son who really could use a nerve calming smoothie. :love

[xenabyte]

This recipe is a very nutritious sweet bread and it looks like a rich fruit cake but has a unique taste to it.

Yield - 3 loaves

Ingredients
8oz dried apricots, unsulfured if possible
3 or 4 very ripe bananas
8oz seedless raisins
6oz walnuts, roughly chopped
2.2 lbs whole wheat or spelt bread flour
9oz unbleached all purpose flour
4 tablespoons of melted butter or virgin coconut oil
4 tablespoons of honey
1 teaspoon sea salt
3 teaspoons baking soda
20 oz kefir or natural yoghurt
200º C / 400º F

Start by cooking the apricots in as little water as possible. When soft, drain off and save the cooking liquor to mash the bananas in. Add the raisins and walnuts to the cooked apricots and reserve. Grease very well 3 bread loaf tins. In a big bowl mix the flours together with the salt and soda and stir in the honey and butter and then the bananas blended in the cooking liquid; add the apricot/ raisin/ walnut mix and work the dough quickly. Add the kefir slowly so that you end up with a dough ‘just’ moist and homogeneous. Quickly divide the dough in 3 parts and pat it in the prepared tins. Place in the very hot oven and bake at 200º C (400 F) for 30 minutes, then a further 20 minutes or so at 150º C (300 F). Do not let it burn, when it sounds hollow it is ready. Leave to cool outside the pans at room temperature.

It will keep fairly well but if it gets a bit dry then serve toasted with butter or soft cheese.

[xenabyte]

My God, Woman! You are a Kefir Guiness! I have always seen this in the natural food section where I shop and wondered what in the world it was - I thought it must be some crazy kind of cow milk that was marketed to make you feel ok about cow milk... I don't know, I ramble... I just wanted to say thanks for such an informative post and I am off to the store to get some Kefir for my son who really could use a nerve calming smoothie. :love

This is why I give it to my son...hehe...he definitely needs a nerve calming (mine mainly) smoothie. :)

Thanks...I spent the last three days typing up nothing but Kefir recipes...and I'll be posting almost non-stop, until they are all here and easily accessible for all. I didn't want to risk a crash posting here first, so they are all in Word files!

:)

[xenabyte]

Milk-free Kefir Sourdough Bread
Ok, this will be a long post, but hey, it's for using your grains, sans any milk, to make bread...so it's worth it!

Kefir is usually thought of as a fermented milk drink, however this fascinating culture can ferment other substrates as well. It works amazingly well with flour too! This milk-free sourdough recipe is aimed at people on special milk free diets and vegans. Do not be daunted by the recipe’s length; it takes longer to make than ordinary bread, but the results are very rewarding.

To make life easier, keep the Kefir grains inside a bag. An 8x19 cm (3 x 7.5 inch) bag made out of dress net, which is a synthetic material with a 1 mm mesh, works great! However if you prefer to sieve the grains, out after the flour is fermented, the ‘starter’ should be thin enough to still allow this.

THE STARTER
The host of miicro organisms in the kefir granules can, very reliably, create a good milk-free sourdough starter. Here it is what you will need to have your own in a couple of days or so.

Ingredients
1 cup unbleached all purpose flour
2 cups water
1 lump of kefir grains preferably in a closed, mesh bag
1 large glass jar , at least 3/4 liter/ 25 oz

Mix the flour with the water so that you get a lump free thin batter, this may be done directly in the jar. Pop in the kefir grains, cover and leave at room temperature preferably in a place where you can watch what is going on. You will notice that soon the contents of the jar will settle into two distinct layers: the flour sits at the bottom and the aqueous layer above it has a creamish to grey colour, which is normal. The latter is where the bag prefers to be, and soon you can see bubbles coming up from the flour below. When the flour is studded all over with bubbles the starter is ready. It behaves very much like fermented milk and even has a very similar pleasant smell. Put
it in the fridge until you are ready to use it.

THE SPONGE
For those unfamiliar with sourdough bread making this is an intermediate stage necessary to increase the bulk of your fermented flour in order to enable you to make a big batch of bread. The general procedure is:

(1) Bring your starter jar to room temperature to reactivate the culture.
(2a) If the grains are in a bag remove it and tip the jar contents in a medium sized bowl.
(2b) If the grains are loose, stir the starter very well and then sieve it through a colander over a medium sized bowl. If you have trouble recovering the grains then I strongly advise you to try a bag instead.
(3) Put the precious grains back in a clean jar - resist the temptation to wash them as this is known to slow its growth - and proceed like for the starter. If using a bag give it a good shake in the batter to make sure that the mesh is clear. The beauty of this method is that you will always have your starter. The more you use the better it will work.
(4) Now back to the medium sized bowl with the milk-free batter, add to it:

Ingredients
2 cups unbleached all purpose flour
1 dollop malt extract or honey

Mix the whole thing vigorously with a wooden spoon, cover with a damp cloth or plastic, and leave overnight in a very warm place. (Try in your oven with the light on). Next day, if everything goes well, it will indeed look like a sponge and so you will be ready for the last stage.

THE DOUGH
Now you might ask, quite rightly, which flours could be used? The answer to that is any that are used in sourdough bread recipes. Experienced bakers can easily adapt any recipes to this kefir sourdough. It is all a matter of taste or diet. This recipe calls for the unbleached all purpose flour to give you a nice result immediately, and allows for ‘experimenting’ later on. Whatever flours you decide to use, add the water slowly and stop when the dough is dry enough to knead.

Yield - 3 loaves

Ingredients
7 ½ cups whole wheat bread flour
1 ½ cups unbleached all purpose flour
1 tablespoon sea salt
1 package SAF Instant yeast
3 slugs of good olive oil
1 cup warm water

Oven at 220º C / 425º F

Tip the sponge in a large bowl and add to it, the flours, salt, yeast and oil. Slowly add enough water to obtain a good kneading dough. Knead vigorously until the dough is soft and elastic. Cover with plastic or damp cloth, and leave to rise in a warm place until doubled. Knock down, divide in three equal portions, put them in well oiled bread pans. Cover again, this time with oiled plastic wrap so that when you remove it, the wrap doesn't stick to the dough and deflate it. When well risen, remove the wrap and bake in a very hot oven for about 35 to 40 minutes or until it sounds hollow. Cool on racks.

If you like to make bread entirely without baker's yeast, I suggest doing the recipe with half the listed dough ingredients. It will take longer to rise but it will get there in the end. Good luck with your experiments!

[Bippity]

:bow xenabyte! :bow

This is wonderful-simply wonderful stuff! Thank you for posting it!

I got into Kefir when my DD was about 7 months old & had to be on antibiotics full-time for months (kidney/urinary defect that was corrected w/surgery). We've just been buying the flavored stuff, but we've all started drinking it. DD LOVES it - DH & I think it's OK. We go through about a 1/2 gallon a week. Since it's store-bought I don't strain out any grains that remain, we just chug 'em down. But, the best news is I took DD off the antibiotics after her surgery & she hasn't been sick since. Yes, the surgery helped "fix" her up, but she hasn't even had a cold in 10 months and neither have we. (She's in daycare!)

I've been tempted to try making my own, but haven't dived into that yet. Now I'm just itchin' to try one of these bread recipes! Never thought about using it in bread! Yippee!!

[xenabyte]

Here is another Kefir Sourdough Recipe:

Quick Kefir Sourdough Bread

Fermented Kefir milk works very well for making a sourdough starter. It is also quicker and simpler to make than the special milk-free Kefir sourdough starter. Unlike some touchy starters this one is simple and reliable. All you need to have is a continuous supply of kefir, which is not at all difficult once of have got your own grains.

THE STARTER
Ingredients

2 cups unbleached all purpose flour
about 2/3 cup kefir

Add enough kefir to your flour in order to make a nice kneading bread dough. Knead until the dough is elastic and smooth. Place in a bowl, cover with cling plastic wrap and leave overnight in a warm place. Next day, when the dough is well risen and before it collapses, knock it down and go to the next step.

THE DOUGH
Yield – 3 loaves
Ingredients
5 cups spelt flour
3 cups unbleached all purpose or bread flour
1 tablespoon sea salt
1 package Instant SAF yeast
3 slugs of good olive oil
1 teaspoon honey
1 cup warm water

Oven at 220º C, 425º F, gas mark 7.

Move your starter to a large bowl and add to it the flours, salt, yeast, honey and oil. Slowly add enough water to obtain a good kneading dough. Knead vigorously until the dough is soft and elastic. Cover with plastic or damp cloth, and leave to rise in a warm place until doubled. Knock down, divide in three equal portions, put them in well oiled bread baking pans. Cover again, this time with oiled ‘cling’ plastic wrap so that when you remove it doesn't stick to the dough and deflate it. When well risen, remove the cling wrap and bake in a very hot oven for about 35 to 40 minutes or until it sounds hollow. Cool on racks.

[xenabyte]

:bow xenabyte! :bow

This is wonderful-simply wonderful stuff! Thank you for posting it!

I got into Kefir when my DD was about 7 months old & had to be on antibiotics full-time for months (kidney/urinary defect that was corrected w/surgery). We've just been buying the flavored stuff, but we've all started drinking it. DD LOVES it - DH & I think it's OK. We go through about a 1/2 gallon a week. Since it's store-bought I don't strain out any grains that remain, we just chug 'em down. But, the best news is I took DD off the antibiotics after her surgery & she hasn't been sick since. Yes, the surgery helped "fix" her up, but she hasn't even had a cold in 10 months and neither have we. (She's in daycare!)

I've been tempted to try making my own, but haven't dived into that yet. Now I'm just itchin' to try one of these bread recipes! Never thought about using it in bread! Yippee!!

That is WONDERFUL to hear!! My family has not been sick, even with colds, in AGES. I attribute it to eating lots of yogurt and other goodies, and lately, Kefir.

Hey the store bought stuff is still good, just expensive, and a few of the cultures are not in it, that you can get by brewing it yourself from actual grains. If you tried to use it to 'culture' your own, it will eventually not work...that's the really only bad thing (and the cost) about store bought. But then again, you can get it in flavors like, strawberry, raspberry, vanilla, etc, at the store. Makes for fast smoothies!

My neighbors are hooked on 'Kefir Sourdough' now...they smell it cooking and suddenly I have 'visitors'....one of the neighbor boys won't eat 'store bought' now..I feel for his momma, so I now make extra for just her family!

[xenabyte]

Orange - Cranberry Kefir Cream Pie

Ingredients:

1 (6-ounce) package orange gelatin
3/4 cup boiling water
2 cups Kefir
2 cups cranberry sauce
2 cups whipped topping (cool whip) or whipped cream
2 (9-inch) baked pie shells

Preparation:

In a bowl dissolve orange gelatin with 3/4 cup boiling water by stirring for a minute or two. Stir in kefir and cooled cranberry sauce. Mix well. Cover bowl and chill for 1 hour in the refrigerator, or until thickened; give the mix an occasionally stir to make sure it's well distributed. (I stirred it twice during the hour). Fold in 2 cups whipped topping/cream then pour into the two 9-inch baked pie shells. Chill for 4 hours, or overnight to make sure it's set.

The filling is really tasty, not what you'd expect. It looks like a pale pink, strawberry cream filling and is 'fluffy'. I guess you could use some strawberry pie filing if you hate cranberries, but the tart of the cranberries and the sweet of the cream and orange jello really gives it a nice flavor!


PIE CRUSTS:

2 cups flour (unbleached all purpose)
1 tsp sea salt
1/2 cup room temp or cool (so it's solid) Expeller Pressed Coconut Oil (no smell or flavor); can use lard or Ghee.
6-8 TBS iced water
wax paper
rolling pin
fork
2 (9 inch) pie pans

Preheat oven to 425 deg F.

Mix flour and salt in a bowl. Add coconut oil and 'cut' into the flour to coat the clumps. Mix together until the mixture resembles a rough corn meal. There will be some larger lumps, just try to keep breaking them down until they are all fairly small and even.

I fill a small glass with ice and water, and use my measuring spoon to add water to the dough one TBS at a time. After each additon of water, 'toss' the flour/oil bits around with a fork until the dough is gently moistened. You do not want a wet dough, or big wet clumps. I used 8 TBS of water for mine. The dough bits should start sticking together when you gently squeeze it.

I divide the dough into two portions and make them into slightly 'flattened' balls. I cut off two large pieces of waxed paper (big enough to roll out the pie crusts on) and place one of the balls on each sheet. Cover each ball with another large piece of waxed paper. Press the dough ball to flatten it more, enough to get started, then use a rolling pin to make a flat circle, big enough to cover a pie plate. Make the circle roughly larger than the circumference of the pan, by about 1 inch, so it can 'sink' into the pie pan and you will still have enough dough to come up to the edge of the pan.

Remove the top piece of wax paper carefully. Don't worry if a little sticks, you can repair holes with some of the extra dough you will trim off the pan. Lift the pie crust, waxed paper and all, and flip over the top of the pie plate. Center it evenly on the pan, then gently start removing the wax paper. As you remove the paper, the crust will gently fall into the pie plate. Press the dough to make sure it is touching the bottom and sides of the pie plate and trim off any extra dough from the edge of the pan with the side of the fork.

You can press the tines of the fork on the edge of the crust to give it a decorative edge. Prick the tines of the fork on the bottom of the crust, and around the sides to help any air bubble escape while it bakes.

Repeat for other pie pan.

Bake both pie crusts for 12-16 minutes (depending on how much water you used, it may take more or less time to bake). You are looking for a light golden color to the crust. Do not allow it to burn. After 5 minutes, check for air bubbles, and gently poke any with the fork tines, to release the air. You can also use 'pie beads or old dry beans' for a 'weight' while it bakes, but I never bother with this. Remove cooked pie crusts and allow them to cool before adding any fillings.


Cranberry Sauce:

1 cup water
1 cup sugar
1 (12 oz) bag fresh (or frozen) whole cranberries (the kind they sell in stores around the holidays). I had mine frozen in the freezer for a year, and they were still great tasting!

Bring water and sugar to boil. Add in cranberries. Bring to boil again. Turn to medium and allow the cranberries to 'boil' gently for about 10 minutes. Stir occasionally to prevent sticking. The cranberries will 'pop' and dissolve into the sauce and form a 'jam' of sorts.
Cool before using for the pie filling. Makes about 2 cups.

[xenabyte]

Kefir Pound Cake

Ingredients:

3 cup firmly packed golden brown sugar
1 cup butter, softened
6 eggs
3 cups all-purpose flour
¼ tsp. baking soda
½ tsp. salt
1 cup Kefir
2 tsp. vanilla
1/3 cup poppy seed – optional

Preparation:

Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan. Cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, soda, and salt. Add alternately with Kefir to creamed mixture, starting and ending with dry ingredients. Stir in vanilla and poppy seed. Pour into pan. Bake about 90 minutes. Let cool for 10 minutes in pan, then out of pan for 10 minutes.

[xenabyte]

Luscious Kefir Cookies

Ingredients:
½ cup butter or virgin coconut oil
½ cup granulated or Rapadura / sucanat sugar
¼ cup packed brown sugar
1 egg
1 tsp. vanilla
½ cup Kefir
½ tsp. baking soda
1¼ cup unbleached flour

Preparation:
In a mixing bowl, beat butter. Add sugar and brown sugar, beat until fluffy. Add eggs and vanilla, and beat well. Add ½ cup of Kefir. Mix well. Add baking soda and flour, beat well. Drop from teaspoon onto a greased cookie sheet. Bake at 375 degrees for 8 - 10 minutes. Let cool, remove from cookie sheet to serve. (Sprinkle with cinnamon sugar before baking or roll the warm cookies in powdered sugar if you use that kind of stuff... :blush )

[xenabyte]

Strawberry Banana Kefir Cream Pie

Ingredients:
2 pts. Fresh strawberries
1 cup sugar
2 cups Kefir
6 oz. strawberry jello
2 cups boiling water
1 cup cold water
5 ripe bananas
2 pre-cooked 9-inch pie crusts
1 pt. whipping cream, sweetened to taste for serving

Preparation:

In a large bowl crush strawberries; add sugar and kefir; stir until smooth. In a separate bowl add boiling water to jello and stir for two minutes. Add cold water and stir this concentrated jello slowly into the kefir strawberry mixture, stir until smooth; cool. Cover bottom of pie crusts with sliced bananas. Pour cooled strawberry mixture over bananas. Refrigerate 2 hours. Top with sweetened whipped cream, more sliced bananas, if desired and serve.

[xenabyte]

Pumpkin Kefir Cheesecake

Ingredients:

Crust:
1-1/2 boxes cinnamon graham crackers, crushed
4 tablespoons brown sugar
4 tablespoons flour
1/2 cup apple juice concentrate or use melted butter (1 stick)

Filling:
1-1/2 cups Cream Cheese
1/4 cup Kefir
3/4 cup sugar
1 teaspoon vanilla extract
6 tablespoons liquid egg substitute or 6 eggs
1 cup pumpkin puree
1 teaspoon apple pie spice
¾ teaspoon cinnamon

Preparation:
Preheat the oven to 350xF.
Combine the crust ingredients in a food processor. Lightly spray a 10-inch springform pan with cooking spray. Evenly distribute crust batter along the bottom and up the sides of the pan. Bake for 20 minutes and leave the oven on.
Using an electric mixer beat cream cheese, kefir, sugar, and vanilla extract until well blended. Add the egg substitute or eggs, and mix well. To the mixing bowl, add pumpkin and spices. Mix well with an electric mixer until the ingredients form one consistency. Pour mixture onto the crust and shake lightly to even the top.
Bake for 1 hour, until firm. Remove from oven and place on a cooling rack. Run a knife along the sides of the pan to loosen the cake. Cool for 30 to 40 minutes in the pan and then remove the sides. Chill in the refrigerator for 2 to 3 hours before serving.

[xenabyte]

Pumpkin cookies

Here is an ideal recipe to help dealing with those enormous Halloween pumpkins that unfortunately, in most instances, don't even make it to the compost bin.

Yield - Makes about 4 dozen

Ingredients
1/2 cup well drained cooked pumpkin
1/2 cup brown sugar
1/2 cup butter or virgin coconut oil
1 egg
1/4 tsp vanilla
1/4 cup chopped walnuts or pecans
1/4 cup raisins
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
2 cup flour
1 cup rolled oats
a bit of Kefir or water, if needed

Oven at 150º C / 350° F.

Mix all the ingredients and if the dough is too dry (especially if the pumpkin was dry baked), add a bit of Kefir, whey or water. Make little balls, put them on a greased cookie sheet and flatten them just a little. Bake 12 to 15 min.

[xenabyte]

Pumpkin Cobbler Topping

Sometimes a casserole or a stew can be finished with a topping and become a much more attractive dish. This goes particularly well on the top of a robust stew or baked beans.

Yield - Serves four people.

Ingredients
7 oz all purpose flour
1/2 tsp baking powder
2 oz butter
2 oz Parmesan cheese
3 oz raw grated pumpkin
1 oz ground almonds
nutmeg, pepper and salt
Kefir or yoghurt

Preheat the oven to 200º C, 400º F.

Put all the dry ingredients and the grated pumpkin in the blender, whiz around and then slowly add the kefir or yoghurt, stop as soon as the dough makes a ball. Place walnut sized lumps on top of your casserole and bake for around 30 minutes. Serve at once.

[xenabyte]

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.

[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!!

[xenabyte]

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!!!

[xenabyte]

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.

:)

[xenabyte]

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!

[xenabyte]

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.

[xenabyte]

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

[xenabyte]

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

[4cornersmamma]

:yum who'da thought there were so many uses for kefir! :shrug

[4cornersmamma]

speaking of which, I need to go strain mine right now!

THANKS Heather or should I call you "Queen of kefir"?

[mountain mom]

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!

[ja mama]

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.

[Bippity]

Ohhhh... please do! With all these recipes Kefir could have it's own section!

[xenabyte]

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. :D I made smoothies with mine, with a bit of sugar and some pinapple juice..it was like a 'Pina Colado'!

I have a :blush 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...

:D

[xenabyte]

most recipes sent to Gemini

[goatlady]

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?

[xenabyte]

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!

[xenabyte]

:D 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. :)

[Breathless Wonder]

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"

[mountain mom]

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.

[xenabyte]

The best answer to that is 'maybe'. If they have a decent amount of milk, they will have 'stuff to eat and convert'. The 'Kefir' will definitely be SOUR and strong. If you left them in the fridge, I would say yes, but at room temp and with only the milk they came in...mmmm....

When you get back home:

1) Tend to them asap.
2) Drain off any liquid (you will probably find it's converted to whey and harder curds, like cottage cheese).
3) Gently rinse them with cool, non chlorinated water to get the curds off.
4) Put them in about 1 cup of milk
5) Next day, drain off milk and toss it, do not drink it. Add another cup of milk.
6) You can probably drink this batch (batch #2), but if it doesn't smell like buttermilk or 'yogurty', toss milk, and repeat step 5.

They should be ok, but you can always get more grains! I'm off to bed, I will post a 'recovery sheet' in detail for long term storage of grains sometime tomorrow.

[xenabyte]

Ok here is a slightly edited down version of how to store Kefir Grains for longer periods of time:


STORING KEFIR and REDUCING LACTOSE CONTENT:

If lactose levels are not a problem, and you want a 'sweeter', less sour flavor, then consume kefir as fresh as possible, directly after straining.

Strained Kefir may be stored in the refrigerator in a sealed container, where it should keep for weeks or some months. A portion of kefir may be removed for consumption, then replenishing the container with freshly strained batches.
Storing kefir like this on an ongoing basis, will tend to produce a kefir with extra sourness .


REDUCING LACTOSE
This method is the no-fridge method

Store freshly strained kefir in a sealed container and leave at room temperature to ripen for a few days. Note that this method produces kefir with lots of FIZZ! Freshly strained kefir may be placed in a clean glass jar and stored at room temperature for up to one week or longer in cool climates, or for up to 3 to 4 days in warmer climates.

METHOD
Pour freshly strained 12 to 24 hour brewed kefir into a glass jar, not filling the bottle more than 3/4 full
Place a tight lid on the jar

*Give the bottle a good shake once or twice daily [to prevent spillage, make sure the lid is tightly fitted before shaking]. Release any CO2 gas buildup by opening the lid, and then tighten the lid once again.

One may pour off amounts of kefir from the bottle daily, until all the kefir is consumed. Alternatively, after removing a portion of kefir, the bottle may be replenished with freshly strained kefir; and then repeating the process daily over 1 week. Then the container is washed clean with hot water and detergent and the process is recommenced.

*The kefir must be shaken 1 - 2 times daily. The reason is to prevent Yeasts and Acetobacter colonies from forming on the surface of the kefir. If not agitated, these colonies may be seen as a light-brown wavy film. Although the initial development of such colonies are not harmful, if left unchecked, unwanted molds may possibly propagate on the colonies; agitation prevents this, possibly due to increasing freely available oxygen.

Due to secondary fermentation, the processes explained above may produce a slightly sourer tasting kefir, with a considerable increase in effervescence.

Although this process will produce a kefir with much less sourness, in comparison to a kefir stored in the refrigerator for the same length of time.

Some of the B group vitamins, particularly Folic acid [Folacin], will increase as the kefir is left to ripen for a few days. Within 48 hours, Folic acid may be expected to increase by at least 116 % in comparison to the original fresh milk or freshly stained kefir. Due to the latter fact, ripened kefir is most favorable taken during pregnancy.

TAKING A BREAK FROM KEFIR
Resting Kefir Grains

If you need to take a break from Kefir for a short period, say between 3 days to 1 month, then there are a few options to take advantage of. This also depends on whether someone is available as a baby-sitter for your kefir grains [during the resting period].

If someone is available to baby-sit, then the first option below may be implemented, otherwise the second option may be followed instead.

1) The BABY SITTING METHOD:
For a resting period of up to one week:
Place the grains in a jar with the same amount of fresh milk that the grains usually ferment
Store in the refrigerator for up to 1 week
Strain the kefir [which is safe to consume]
The grains are now ready to cultured per usual
*[Note that the first few batches prepared after resting the grains, usually take longer to ferment]
This process slows down the metabolism of the micro flora [the organisms go into a semi-dormant state]

Resting kefir grains for longer than one week:
As explained in option 1 above, instead, straining the kefir and adding fresh milk weekly is performed.

This option may be performed for as long as required. When culturing is recommenced at room temperature, the grains will need some days to recover, so the kefir may take a little longer to complete.
Once the grains are removed from the refrigerator, the temperature increase will also increase microbial activity, over a period of time. It may take anywhere between 2 to 7 days for kefir grains to reach optimum activity. The longer the resting period, the longer it will take for the grains to reactivate fully.

2) The NON BABY SITTING METHOD.
Resting kefir gains for longer than one week

As in option 1 above, but increase milk volume by 30-50 % for each additional week of rest [Recommended maximum ratio of no greater than 1:60 grains to milk by volume is preferable].

Resting Kefir grains as above, is safe to do for a periods of up to 2 - 3 months, although you really should use a long term storage method if you go longer than a month and should dehydrated the grains.

NOTES: During the resting process, some species of microbes and yeasts of kefir grains will reduce in numbers. Therefore an adjustment or a recovery period is needed until a balance between the micro floras is once again attained. The longer the grains are kept dormant, the longer the recovery period. In extreme cases, recovery may take up to 2 weeks or longer. During this period, the kefir will produce variations regarding appearance, flavor and texture.

STORING KEFIR GRAINS
Always create a backup source of kefir grains!

Freezing Kefir Grains
One method for storing kefir grains for periods of up to 2 months is by freezing the grains. To freeze kefir grains effectively, wash the grains with pre-boiled, then COOLED water, pat them dry between pre-ironed cooled white towels to remove excess moisture.

Place the grains in a jar or plastic bag; with the addition of dry milk powder [do not add fresh milk or other water based liquids].
Add enough milk powder to completely cover the grains, and then freeze.
The dry milk powder is added as a protective agent.

Although the kefir grains are viable for up to one year when using this method, this length of time may completely remove the yeast component found in healthy kefir grains [when frozen for longer than 2 months].
Because of this, freezing kefir grains as explained above is best performed for a period of no longer than 2 months. If dry milk powder is omitted with the kefir grains, then a period of no longer than 1 month is recommended. Other wise the yeast component of kefir grains may become damaged.

Drying Kefir Grains
Kefir grains may be dehydrated for long term storage [for up to 12 to 18 months].
To dehydrate fresh kefir grains, wash the grains with pre-boiled, then COOLED water. Pat the grains dry by placing them between a pre-ironed and cooled white towel to remove excess moisture.
Place the grains in either a pre ironed white paper bag, or between two sheets of pre ironed white cotton or linen cloth.
Leave to dry in a well ventilated warm spot, until the grains become quite firm and yellow in color. Depending on temperature, humidity and size of the grains, it may take between two to five days for all the grains to completely dehydrate.
Place the dry grains in an airtight jar and store in a cool place e.g., in the refrigerator [do not freeze]. Add a little dry milk powder with dehydrated kefir grains, adding enough milk powder to cover the grains. Dehydrated kefir grains may be stored for up to 1 1/2 years.

Note: It's best to replenish dehydrated grains with freshly dehydrated grains every 6 months. Old dry grains make great treats for both people and pets alike.
It is not imperative to pre-iron any toweling or paper bags used in the process explained above. This is done to reduce the risk of possible contamination.

REACTIVATING "Back Up" KEFIR GRAINS
Reactivating Frozen kefir grains
To reactivate frozen kefir grains, thaw by placing the grains in a glass with cold water for a few minutes. Place the grains into a strainer and wash off any powdered milk that's adhered to the grains with cold water. Presto! They're ready for action and reaction!

Now, add fresh milk to the grains with a ratio of 1 : 3 of grains to milk by volume [say 1/2 cup of milk to 2 Tablespoons of grains]. Strain off the milk every 24 hours, whether or not the milk has coagulated, then place the grains back in the jar with more fresh milk. When full coagulation occurs within 24 hours of fermentation, your kefir grains have reestablished themselves. At this point in time the milk should smell sour but clean, with a possible aroma of fresh yeast. This could take up to one week and in some cases longer.

The quantity of milk may be increased after every other batch until you're happy with the amount of kefir being produced. After an increase in milk volume, do not increase again until the grains are able to ferment the previous increase within 24 hours. This may take between two to seven batches; depending on many factors e.g. how much you increased by, temperature and the activity of the grains themselves.

Reactivating Dehydrated Kefir Grains
First reconstitute dry kefir grains by placing the dry grains in a jar with the addition of a glass of fresh milk.
Activate by renewing the milk daily after straining that batch, whether the milk has coagulated or not. Do not drink this milk until it produces a clean sour aroma. Reconstituting dry grains may take between four days and in some cases up to one and a half weeks to occur.

When the milk starts to coagulate within 24 hours, producing a clean sour aroma, with a hint of fresh yeast, your grains have reactivated and are rearing to go!

NOTES: When activating dehydrated kefir grains, for the first few days the milk will go through some unusual stages, regarding its appearance and aroma. The milk will initially produce a predominance of friendly yeast activity, evident as "froth" or "foam" forming on the surface of the milk.

Yeast activity may reach a peak after three to 5 days, and then begin to subside as consecutive batches are cultured thereafter. As consecutive batches are cultured, the micro flora should find a balance between the bacteria and yeast components, which kefir grains can achieve quite naturally on their own. This may take between one to two weeks.

Growth rate of kefir grains may not be evident, in some cases, until the third week. The grains should become whiter in color after each consecutive batch. Any yellow or yellow-pink-brown grains that don't have an elastic property, should be removed from the batch after the forth week. These are non propagable grains [do not grow], the portion of which is determined by length and storage conditions of dehydrated grains.

Non propagable grains disintegrate, when squeezed between two clean fingers, having the texture similar to a cheddar cheese. Whereas propagable grains are white and elastic with a slightly slimy feel [Kefiran], felt when gently squeezing a grain between two clean fingers.

[4cornersmamma]

Heather, i really appreciate all the work that you've done! I am going to print all these recipes out and put them in my "Nourishing Traditions" cookbook.

Here is a question, can you make kerfir using goat milk?

[xenabyte]

Yes, goat milk is a great one....it's usually found raw too, so double good stuff.

Basically any milk (cow, goat, mare) and even soy and coconut milk are fine.

:)

[xenabyte]

Vanilla Kefir - from 'live' grain Kefir

I did it! I warmed up 1 quart of whole organic milk, dissolved 1/4 cup Rapadura sugar (organic, whole cane juice sugar), added a tsp vanilla extract and then added this to a mason jar with about 2 tsp Kefir Grains. I lidded the jar loosely and left it out on my counter over night.

This morning the Kefir is thick, creamy and smells nicely of vanilla! It's thicker than yogurt drinkables, but thinner still than store bought.

It's GOOD!

I will try making normal Kefir with these grains after a few more days of 'Vanilla Kefir' just to see if it affects the quality of making regular milk with the same grains. :)

[4cornersmamma]

:bow :bow Heather, the kefir queen!

:horse1 we're all on the kerfir band wagon!!

[xenabyte]

ok, the queen slipped. The Cranberry Kefir pie recipe makes (easily) two 9 inch pies...as I just made it. I don't think my whipped cream was too fluffy, but I filled two pie crust easy! They are 'setting up' in the fridge now so I'll give you all taste test results and some more details in about 4 hours or tomorrow morning. I made cranberry sauce from cranberries, so it took longer than just using some pre made. If it turns out REALLY good, I will include the pie crust recipe I used and the cranberry recipe. :D

I will edit the recipe directly on the page...:)

[xenabyte]

Ok, the Orange Cranberry, Kefir Cream Pie turned out FABULOUS!

And....for the sake of the experiment....I made myself eat a slice for 'late breakfast, early lunch'...mmmm..mmmmm....good!

It sets up really nice, and is easy to slice, and the taste is just wonderful! I'm NOT a big cranberry fan, but wow, this is good!

I'm going to edit the recipe (on page one) to include the crust recipe and cranberry sauce recipe I used. So look for the edits if you want to try this. Definitely gonna make this one for Thanksgiving! (or two...)

[xenabyte]

bumping for the vanilla kefir recipe

[yitlan]

Can you use honey in the vanilla recipe? Or does its antibacterial properties prevent the kefir from fermenting properly?

GREAT recipes, xenabyte! I can't wait to try some out!

[xenabyte]

Aye, I would add honey after you have brewed it, to taste, for just those reasons. It could eventually affect the grains.

I was thinking, honey would probably suppress the bacterial component, and increase the yeast component, as the yeasts would love to eat it!

It would probably produce Kefir still, but the flavor and texture would change. It might be an interesting experiment, if you have grains to spare to dedicate to a 'honeyed milk solution'. They might become (the grains) closer to a 'Kefir d'aqua', as the Dom would say, type grain, with the extra sugars.

Over time, the dom says that if you convert milk based grains to 'sugar water' grains, they will no longer produce Kefir in milk. So that would be my concern. But this is all conjecture, as I've not experimented with honey in the jar, yet....

:)

Thanks about the recipes. Try the Cranberry Kefir pie, it really is good!

[Mountain Chick]

Heather,
When you said "warmed up" in the Vanilla Kefir recipe , how warm do you mean? And did you let it cool before putting in the grains. Dom says don't even put the grains in a bottle just washed with hot water, because it could damage them. I am so excited to try it, but I need details. :eyes
My son doesn't like the sour taste so I sweeten it (in the glass) with xylitol and carob. It's like pudding. Yumm!

[xenabyte]

Hmm, I didn't use a thermometer with this. I just warmed it in a pan on lowest setting to take off the refrigerator chill, and make the rapadura start to dissolve (the milk will start looking kinda caramel colored from the Rapadura). If you are worried, you can let it 'cool back down' to room temp (about70-80 deg F) to be extra safe.

I pour the milk in the jar, then add the extract (which is cooling too) and stick a spoon in it, and drip it on my wrist to make sure it feels 'lukewarm', like they used to do to test baby's milk. You could even refrigerate it for a few minutes, if it gets too hot. Then add the grains.

I'm not sure if it's the warmth or the sugar, but the kefir was much thicker and smoother than just straight up, plain Kefir.

I like the pudding idea, it's funny you should say that, because my dad and me ate the first batch with a spoon from the jar, like 'pudding'! It was so yummy! Probiotic Pudding, who would have thought!

Ok, I have another recipe forming in my head....Chocolate Kefir Pudding or Pie filling...mmmm....runs off to grab a spoon and pencil and paper....

[girlndocs]

Question: when kefir is used in baked goods, the heat kills the beasties, right? In order for it to populate your gut you need to consume it "raw" so the cooked recipes are mainly for using up extra kefir, enjoying the taste and getting the protein from the milk?

Thanks! :eyes

[xenabyte]

Question: when kefir is used in baked goods, the heat kills the beasties, right? In order for it to populate your gut you need to consume it "raw" so the cooked recipes are mainly for using up extra kefir, enjoying the taste and getting the protein from the milk?

Thanks! :eyes

Yes, the Kefir in baked goods is a good way to use up extra Kefir, however there are still nutritional benefits to using it. Even though the bacteria will be dead, they have done their job and have increased the nutritional value of the 'Kefir milk' and the milk proteins have been converted to a more digestable form. It's amazing how soft and tender a dough can be with Kefir added to it. (like buttermilk does).

The whey from making Kefir cheese is also LOADED with minerals. I looked at a website charging for 'mineral whey'....well, that's just the powdered form of the stuff you get from yogurt/Kefir or cream cheese making! Save it, even if you don't drink it straight up, you can put it in recipes as a liquid to shoot the mineral values (bioactive at that!) through the roof! The 'whey' will keep up to 6 months in a glass, covered jar in the fridge. I use it in place of water now when I make up my bread starters (new experiment) and the dough was awesome! Those minerals feed the yeasts and allow it to ferment really nicely!

Hth!

[xenabyte]

Here is something for everyone. Use Kefir Cream cheese, and BAM, what a treat!! :D

Cream Cheese Waffles

1 (8oz) Package of cream cheese
3 eggs
3 tsp Rapadura sugar, white sugar, brown sugar or Splenda-like substitute if low carbing. If using Stevia, about 1-2 ‘individual size’ packets for a ‘taste’ of sweet
1/4 cup whole wheat flour or Atkins Bake Mix or Faux Mix *see below for making your own
1/2 tsp baking powder
1/2 tsp vanilla extract
1/4 cup Buttermilk or Kefir or Yogurt

Beat the cream cheese with mixer until smooth, add then add the remaining ingredients and let sit a few minutes before using (5-6 minutes is fine).

To make Pancakes:
Preheat a pan to med/high heat. Be sure to spray the pan (cast iron skillet or a stainless steel pan, preferable) with a light coat of butter flavored non stick spray and pour in about 3 tbps of mix (or use real butter to grease the pan, if not worried about calories or carbs. Can use coconut oil too, no carbs). This will be about a 6” pancake. Be sure to let them bubble up all over just like an all flour recipe pancake, before flipping them over.

Only 17 carbs in the entire recipe, if you use sugar substitute and Atkins bake mix or faux mix. This recipe makes about 10 pancakes @ 1.7 carbs per pancake

To make Waffles:
If you make waffles, this recipe make about 18 waffles! Just use the batter per your waffle irons instructions. Depending if you have a sunbeam standard iron, or a Belgium iron, you will get a few more or less. I just add enough batter to make sure it doesn’t ‘spew’ out the sides too much. If you can get at least 18 waffles from it, each one will have less than 2 carbs per waffle!

Faux Atkins Bake Mix
1 cup soy flour or almond flour
2 cups soy protein isolate or wheat protein isolate (hard to find, but worth looking for if you are a low carber and not allergic to wheat) or Whey protein Isolate (whey protein isolate gives an 'eggy' texture to things
2 tablespoon baking soda
1 teaspoon salt
2 tablespoons Splenda or 4-6 ‘individual size’ Stevia packets.
Sift together then store and use as you would Dr. A's. It's much cheaper and things come out about the same.
3 carbs per 1/2 cup serving

This was a favorite recipe from before I had kids and was low carbing my grains. They freeze amazingly well, and the Dh even liked them! I would not use nutrasweet or splenda if the kids are eating them, but a tiny bit of whole sugar or even no sugar would be nice (or a dab of applesauce) for making them more appealing to the children! The cream cheese adds protein and gives them a wonderful texture! If you totally omit the sugar, and use the low carb flour options, they can be used as hamburger or sandwich bread. It's a nice thing after not having anything to hold all those 'low carb' fillings!

Note: Corrected Whey protein Isolate to say Wheat. You can use either, however, the wheat protein isolate (if you can find it) makes it taste more like regular bread. :)

[mogit]

Xenabyte, I was inspired by your thread to buy some (plain) kefir at the hfs yesterday. It reminded me of a cultured milk product called filmjolk that I used to buy in Sweden when I was studying there, oh, almost 20 years ago. :eek I always thought of filmjolk as "drinkable yogurt." Do you have any idea how filmjolk is made and how it relates to yogurt and kefir?

[yitlan]

Do you have any idea how filmjolk is made and how it relates to yogurt and kefir?

I've never had it, but know you can get starter at
http://www.gemcultures.com

[Parthenia]

My MIL grew up on Fil Mjolk (in Sweden). I was telling her about my kefir grains, and we got to talking about cultured milk. It's a little like clotted cream.
MIL said her father used to eat fil mjolk every morning with hard bread.
She said she preferred it with fruit.

[xenabyte]

hehe, I was just gonna post that Parthenia sent me a link about the Fil Milk and it is similar, but sounds 'creamier'. There are some links to where to buy the starter for it. I might try to get some just to try and compare it. I am also placing an order for Piima milk. :)

[mogit]

Yitlan, thanks for the link. It's interesting to find out about all the different cultured milk products available. I may even order some fil mjolk--if I can justify the $11 shipping charge!

Parthenia, do you mind sharing your link with me, too?

Xenabyte, I think that while the traditional filmjolk is creamy, there are modern versions made from lowfat milk, maybe even nonfat. Hmm, maybe I *will order that culture so I can experiment...

[girlndocs]

Just wanted to say I made cornbread muffins for dinner tonight, using kefir slightly thinned with water, and they were the lightest cornbread muffins I've ever tasted! I could literally see the batter puffing up in the muffin tin, before I put it in the oven (I use aluminum-free baking powder, so it's single-acting, but I've never seen it rise this quickly).

More questions: right now I'm making kefir from Yogourmet starter. I have to scald the milk, then cool it, before adding the culture. Why am I doing this? Isn't the milk already pasteurized? And will I have to scald all my milk when I use kefir grains? I quit making my own yogurt because of all the freakin' scalding.

[JaneS]

2 cups soy protein isolate or whey protein isolate (hard to find, but worth looking for if you are a low carber and not allergic to wheat)

Whey protein is from dairy :love

[xenabyte]

DOH, was typing that recipe fast..I meant to say WHEAT protein Isolate. Cause WHEY is easy to find :) haha

I will make the correction. :D

girl,

You do NOT have to do ANY scalding with live Kefir Grains. You can just pour the milk from your container in the fridge and add the grains, and let it sit on your kitchen counter overnight....the live grains are so healthy and full of life, they quickly take over and colonize the milk and start converting it!

The scalding is to kill off ANY bacteria (even with pasturization, some might have gotten back in there) and it gives the dry starter the chance to be the only thing colonizing the milk. Scalding also changes the milk proteins a bit, and helps it 'firm up' (or so they say).

[xenabyte]

Yitlan, thanks for the link. It's interesting to find out about all the different cultured milk products available. I may even order some fil mjolk--if I can justify the $11 shipping charge!

Parthenia, do you mind sharing your link with me, too?

Xenabyte, I think that while the traditional filmjolk is creamy, there are modern versions made from lowfat milk, maybe even nonfat. Hmm, maybe I *will order that culture so I can experiment...


Here is a link for fil mjolk and I will look for the other (they might be the same, I was looking fast, cooking, and chasing down a toddler....

http://www.gemcultures.com/dairy_cultures.htm

[xenabyte]

Kefir "Ranch" Dressing:

Ok, I made this last night for salads. It was easy and tasted just like fancy Buttermilk Ranch Dressing!

~2 cups Kefir
1 packet Italian Seasonings powdered dressing mix (the kind that comes with a bottle to make dressing in)
~1-2 tsp Red wine Vinegar
~ 1/4 cup Grapeseed oil (or favorite salad oil)

I put Kefir and dry seasonings packet and the vinegar in blender. I ran it for a bit to mix all well. Then I added in the oil in a stream while running the blender on low. It thickened up and as soon as it 'emulsified' I stopped the blender. It was amazing on our salads!

I am gussing on the oil amount, as I didn't measure...so as soon as it seems to thicken up enough, you can stop pouring in the oil.

Even the Dh ate the 'wierd Kefir stuff' on his salad.. He gave me such a hard time about it, until he tasted it!

[xenabyte]

Here is a rich, moist cake and frosting that is sooo yummy. It was my mom's 'buttermilk' cake recipe. However I use Kefir and it turned out great! It has been converted to use the best possible ingredients (not vegan) but organic whenever possible.

Chocolate Kefir Cake

1/2 cup premium cocoa powder (organic)
1/2 cup boiling water
2/3 cup virgin coconut or expeller pressed oil
1 3/4 cup Rapadura sugar
2 organic, free range eggs
2 1/4 cup organic, unbleached flour
1 1/2 tsp baking soda
1/2 tsp sea salt
1 1/3 cup Kefir, sour milk, yogurt or buttermilk
(To sour milk, just add 1 tbs and 1 tsp of white vinegar to your regular milk)

One batch of Chocolate Cream Frosting (recipe follows)

Directions:
Heat oven to 350 deg F. Grease the bottom and sides of two 9 inch round cake pans. Line bottoms of pans with parchment paper cut to fit, then grease it too. (I used Expeller Pressed Coconut oil). Or just grease a 9x13 if you want a sheet pan cake and do not wish to remove and make a 'stacked' cake.

In small bowl, stir cocoa powder and water until smooth, set aside.

In a seperate, small glass container mix up your 'Kefir milk', sour milk or buttermilk and set aside.

In medium bowl, mix flour, salt, soda and set aside.

In large bowl, cream together sugar, virgin or expeller pressed coconut oil and vanilla extract until light and fluffy. Add eggs and beat until incorporated. Start adding in the flour and the milk mixture, alternatingly and beat well after each addition. Pour batter into prepared pan(s). Bake 35 to 40 minutes. A toothpick inserted near the center should come out clean.

Cool 10 minutes and then invert layer cake pans onto cake racks, and remove cakes. Gently peel off the parchement paper and allow to cool completely. (If using a 9x13, just let cool in pan until you are ready to frost.)

One Bowl Chocolate Creamy Frosting

6 Tbs Virgin or Expeller Coconut Oil
2 2/3 cups organic (Hain) or (Rapadura) powdered sugar
1/2 cup premium organic chocolate cocoa powder
1/3 cup organic milk
1-2 tsp organic vanilla extract

In small bowl, beat oil (could use butter too). Add in powdered sugar and cocoa alternately with milk. Beat to spreading consistancy. Add in vanilla extract. Beat again. This makes about 2 cups frosting. It's basically a 'buttercream' frosting sans the butter....

[xenabyte]

I'm putting this here, cause I found the 'perfect' strainer for my Kefir...it's a kids 'bath toy' 'fishing net'. Here is a link to one that is similar (it's a different color) than the one I found.

http://www.babyuniverse.com/pro.asp?id=18525&rc=qIbKQYFaHAbsAkygduDA&siteid=0038576246

I found mine at toys r us in infant's bath stuff, for about 6 bucks. The net is perfect for catching the grains, but letting the Kefir strain through! It's made of a nylon mesh basket and a plastic handle...so only the nylon mesh touches the grains!

I just washed mine in a biokleen dish soap, rinsed it really really well, and keep it up in a cubby away from the 3 yr old... :) He got the fishies to play with for bath time, though!

nak sorry for any typos

[xenabyte]

Ok, I spoke to the Dom this morning...he told me that the dedicated 'Sugary Kefir Grains' that are used for making the 'Kefir D'Aqua' and other juice/water ferments are hard to find.

His stopped propogating, however, they CAN and WILL continue to ferment and make 'Kefir Water' fermented beverages...you will just not have them making babies to increase your stock for 'give aways'.

Also, he says if you are using, previously 'Milk Kefir Grains', they will stop reproducing in a 'Kefir d' Aqua' (sugar water or juice) ferment, but will convert enought to be happy in that medium, and will be able to be used on a continual basis!!!

The Dom told me:

"For your reference, in the same note as the above, although milk kefir grains cease propagating in a sugar solution [to prepare a water kefir of sorts], they too are capable of preparing a water kefir on an ongoing basis. Infact, I have the same batch of once milk kefir grains, produce water kefir since 1999."

So while you will not have the 'problem' of too many grains, you can keep using them over and over for making 'Kefir d'Aqua' and other sugar water/juice type ferments! :) Whoo HOOO!

I would and he would suggest putting them in a 'bag' made of a pourous material and keeping them in the brew jar you are using for your 'Kefir D'Aqua'...then they are easily fished out, makes straining so much easier, and you won't have to remove them and worry about leaving little bits in the jar as they will not keep growing! Nice huh!


This is really good news!!

[mamaMAMAma]

Thanks Xenabyte for checking into this. :love :love

A friend of mine tried my batch of kefir d'acqua and loved it. Does anyone have any grains to spare? I only have 2 tbsp of converted milk grains myself.

[girlndocs]

Gale Force was saying she has LOTS and LOTS.

I am kefir'ing away here ... tho the smell is offputting, to be frank ... I used 4 oz of half-brewed kefir in my smoothie and the fruit, flax oil, tofu & coconut oil covered up the taste plenty. I'm looking forward to having enough kefir to use in all my baked goods.

Heather, do you need to "change over" grains to kefir coconut water, as you do when making kefir-water or juice? What about coconut milk?

[xenabyte]

Heather, do you need to "change over" grains to kefir coconut water, as you do when making kefir-water or juice? What about coconut milk?

I used my 'Kefir Milk Grains' in canned coconut milk, and they seemed fine and I always alternate with a full soak in whole organic milk in between batches, to be sure they have 'access' to whatever they need from the milk.

I have not used them in a young green coconut 'water' mixture yet...but what I've read about it, suggests it's closer to a 'Kefir d'Aqua' brew, so you will probably want to use Sugar Kefir grains (yea, if we can find them) or just convert and use some milk grains.

I sent out 5 boxes of Grains Monday, so ALL I have on me at the moment, is about 1 TBS of grains. I will need to let them grow some more, so I can dedicate about half of them to a 'Water Kefir' brew set for making Kefir D'Aqua, the Fermented juices, and trying in young coconut water. :)

It's good to know that if someone didnt' want to use them in milk, they can just put them in a jar of juice, or make the Kefir D'Aqua and not have to worry about them growing like crazy or having to replenish them or soak in milk~~~ This is so awesome!

I will 'edit' some Water Kefir recipes for here, for quick and easy access...those of you that have been making it, put your recipe/method here too! :D I'm so excited about this (Can you tell)....

[yitlan]

So, if I make the vanilla kefir, can I use those grains to make plain kefir later? Or does the sugar and vanilla effect the grains?

I'm going to try a batch of vanilla, but without heating it. Going to make it totally raw. I will probably heat a small portion of the milk just to help dissolve the sugar, but otherwise leave raw. I'll let you know how it goes!

[xenabyte]

I made vanilla Kefir with live Kefir grains and then used the same grains to make regular kefit and all was well. So go for it. The sugar might increase the yeast content, but it all balances out eventually. The texture of the Kefir was more 'pudding' like using whole cow milk and the vanilla and sugar.

If you have access to raw milk, that would be a cool experiment! I just use organic, whole milk that has been pasturized.... :( I wish I could get some raw milk....

The only raw milk around here is BM and I still have yet to try that...but hey, they Dc would drink it..... :D

[xenabyte]

I was straining my brew today...and poured one jar of Kefir into my yogurt cheese maker, and took the initial whey that dripped down and was pretty much like thin Kefir and drank it in a glass with a bit of organic apple juice. It was really smooth and yummy. Then I mixed in a bit more Kefir and I think this was one of my most favorite ways to drink it!

Anybody else drink Kefir and apple juice?

[Gale Force]

Does anyone have any grains to spare? I only have 2 tbsp of converted milk grains myself.

Yep, my cup still runneth over.

[Mother2Amaya]

Thanks everyone for all of this info! I am just now starting to look into the benefits of kefir and probiotics and am so happy to have found this thread!! :thumb

[4cornersmamma]

Question for our Queens of kefir . . . well um :bag: I forgot about my kefir for about two days in my pantry (out of site - out of mind. . . ) I don't think they are dead though because they are still soft but now they float. Is that okay?

[4cornersmamma]

Heather, I've had that very fishing net in my kids bathroom, but it's one of the favorites so I don't think I could slip it out. When I actually don't slack and strain my grains, I use a plastic mesh that my shallots came in (well I bought them for their net actually!) and I screw on the metal mason jar ring over it. It works great so I use it every time. I bet a delicates cloth netting sack might work too. I could cut out a small section and make a sack. I do like the idea of keeping all your grains in a sack and just taking out the sack every time you need to make more kefir.

[xenabyte]

Question for our Queens of kefir . . . well um :bag: I forgot about my kefir for about two days in my pantry (out of site - out of mind. . . ) I don't think they are dead though because they are still soft but now they float. Is that okay?

Yep, they are fine. Just give them fresh milk :) Some folks brew for 48 hours...so you are definitely ok.

Yea, I had to hide the fishing net a few times when Ds saw it in the kitchen...haha...

[memory maker]

can I use soy milk to make my kefir with? my dd is allergic to dairy and wanted to try if it was ok

[xenabyte]

The 'Dom' on his website says you can use soy milk, but it's not the stuff they prefer. Here is a link to the page where he has some info on it:

http://ftp.newave.net.au/~dna/vegmilk.html

Just click the 'soy milk kefir' link

I hate soy, and would use coconut milk over any other non dairy milk, to culture the Kefir, if I had to make a choice. But if you like soy and are not worried about it, then use the soy! Cause soy kefir is better than no kefir at all.... :LOL

[durafemina]

Hi there,
I've been *avidly* reading this thread and the other Kefir one, and now I've finally found a good og milk source (non-homogenized too!) so I really want to start making kefir!

Is there any chance someone can get some up here to Canada for me?

(my e-mail addy is durafemina at gmail dot com)

thanks!
durafemina

[Gale Force]

durafemina -- Heather just did a Canadian mailing. I'd like to hear a report on it before I am so bold. :shy

[girlndocs]

nak

hey i have a whole wheat-kefir pound cake in the oven at the moment! smells marvelous. will update after it gets tasted :D

[xenabyte]

CJR should be emailing me anyday now with hopefully good news, that she got her box, up in Canada! She's been without a computer for last few days, hope to hear from her soon!

:D

[girlndocs]

The verdict is in on the pound cake ... it's :thumb :thumb

I used a sour cream pound cake recipe, but subbed a kefir/yogurt blend for the sour cream. I also used whole wheat pastry flour, and sifted it first ... to my surprise, there *was* some bran caught in the sieve (I just added it back in the flour bin).

Will edit to add entire recipe later.

[mystic~mama]

I just read some of this thread....it caught my eye because I started giving kefir (how do you pronounce that btw??) to my dog recently so I have some in my fridge. I never tried it just smelled it...we are strict veggie w/ some raw goat cheese a few times a month. I made a smoothie w/ a bannana, agave nector, flax seeds and vanilla and it was very good, I also feel good after drinking that :) I dont know how you make it yourself but I am very interested!

[xenabyte]

The verdict is in on the pound cake ... it's :thumb :thumb

I used a sour cream pound cake recipe, but subbed a kefir/yogurt blend for the sour cream. I also used whole wheat pastry flour, and sifted it first ... to my surprise, there *was* some bran caught in the sieve (I just added it back in the flour bin).

Will edit to add entire recipe later.

waits for recipe.... :yum

[xenabyte]

I just read some of this thread....it caught my eye because I started giving kefir (how do you pronounce that btw??) to my dog recently so I have some in my fridge. I never tried it just smelled it...we are strict veggie w/ some raw goat cheese a few times a month. I made a smoothie w/ a bannana, agave nector, flax seeds and vanilla and it was very good, I also feel good after drinking that :) I dont know how you make it yourself but I am very interested!

From page one: :D

"How is Kefir Made?

Kefir can be made from any type of milk, cow, goat or sheep, coconut, rice or soy. Although it is slightly mucous forming, the mucous has a "clean" quality to it that creates ideal conditions in the digestive tract for the colonization of friendly bacteria.

Kefir is made from gelatinous white or yellow particles called "grains." This makes kefir unique, as no other milk culture forms grains. These grains contain the bacteria/yeast mixture clumped together with casein (milk proteins) and complex sugars. They look like pieces of coral or small clumps of cauliflower and range from the size of a grain of wheat to that of a hazelnut. The grains ferment the milk, incorporating their friendly organisms to create the cultured product. The grains are then removed with a strainer before consumption of the kefir and added to a new batch of milk."

I always send out a very specific (how to brew) info sheet with grain 'orders', as does Gale...however I"m low on grains atm, but Gale Force has extras right now! :D You can PM her and she (and I) send them out priority mail, for shipping costs.

All you need to brew Kefir (key Fur) or (Keh Fear) is some type of glass jar with a lid, the Kefir grains, and some kind of milk. A strainer that is non metal is a good idea, for straining off the grains for your next batch.

[chocomoto]

After reading all this I'm excited to try making my own, but where do I get the grains??
I have a local supply of fresh organic milk and have recently started using sour milk for soaking. I'm dying to try the kefir bread.

[xenabyte]

So far, I know for sure Gale Force and I mail them out. You just need to PM one or both of us to check status. Others have grains, but they might still be 'fattening them up' or the ones I know that probably have extras, I haven't seen online lately :(

Also, at the Dom's website, there is a 'obtaining grains' list that you can search for someone locally. You can just google it. :)

Here are the problems me and Gale currently are having:

Gale is having postmaster troubles and you will need to contact her to be sure she can get them mailed out.

I'm low on grains, as I've been mailing them out ALOT. I should have enough this coming Monday, Nov 8th, if you or anyone else needs some, and Gale doesn't get to you before me. :)

You will love the bread! I ONLY make bread with Kefir in it now...it's so much softer and fluffier. The Kefir is like having a 'gentle' yeast added to it that really helps in baking.

[Parthenia]

I have grains!!!!!

Please someone take some spare grains. I'm making more kefir than I can use!
My grains have been used in locally raised hormone free milk. Once I put them in soy milk.

PM me if you'd like some grains! All I ask is that you pay for shipping.

[chocomoto]

I sent an e-mail from Dom's site to see if there is anyone local who can send me some, otherwise I will take you up on your offer to send them.
Are they heavy? Shipping to Switzerland is outrageous.

[chocomoto]

Dominic charges 25 Euros to send them out. Yikes! Ok, he sends a booklet too, but it's too expensive.

Parthenia, I will gladly pay you shipping plus some if you will send me some of yours.

[chaos_pie]

OK-I am game. I just bought some grains at the local co-op. Xena, would you mind posting the sheet that you send about growing the grains, straining, etc..

Thanks so much! I am looking forward to trying this!

[xenabyte]

OK-I am game. I just bought some grains at the local co-op. Xena, would you mind posting the sheet that you send about growing the grains, straining, etc..

Thanks so much! I am looking forward to trying this!

Here is the dom's site about doing just that:


http://ftp.newave.net.au/~dna/Makekefir.html

I will get my sheet info later posted. Basically to a glass jar, add your grains and about 1-2 cups milk, depending if you have alot of grains or a tiny amount. Put a lid on loosely, let sit on counter for 24 hours. You might need to adjust your brew time depending on the flavor you are looking for.

The dehydrating and making back up grain info (curtesy of the dom) is on page 3...a MUCH edited down version...refer to his website for more indepth info.

I'm expecting a repair man any minute, but have a LOT of stuff I need to post after he fixes my dish washer.

[xenabyte]

Here is an exact copy of the first page I send. I send some detail info sheets also regarding stuff like the dehydrating of grains for back up, etc:

KEFIR INFO SHEET

Here are your LIVE Kefir Grains. They have been shipped in a bit of whole, organic milk. The milk will be ‘Kefir’ by the time you get it. It might be on the ‘strong’ side, so I suggest gently straining off the Kefir milk, discarding it and placing your grains in a fresh jar of milk, following the below instructions.

Brewing Directions:
In a clean, wide mouth glass jar (ie, a mason jar is wonderful), place these grains and 1-2 cups milk (whole, 2%, skim, pasteurized or not, homogenized or not – organic is preferable, though). Start with the smaller amount of milk, you can increase it over a few days time, as your grains grow.

Place a lid on the jar or a layer or two of paper towel or a piece of cloth over top (secured by a rubber band). Leave sitting on your countertop, out of direct sunlight for 24 hours. During the brew time, gently swirl the jar to make sure the grains are ‘bathed’ with the milk and this will help feed them and convert the milk to Kefir.

12 - 24 - 48 hours later, depending on milk to grain ratio and ambient temperature in your kitchen, you will have ‘real’ Kefir. It will be a bit tart and tangy. You will need to adjust the ‘brew’ time to get it to taste best for you. Less time will be less tart and more ‘yogurty’, longer will be sourer tasting.

Just prior to straining, the jar is gently shaken (swirled) or the contents are stirred to redistribute the curds back with the layers and pockets of clear-whey. This makes straining a little easier. You may not have curd/whey separation, if you brew for a shorter time period; no worries, it’ll just be more like yogurt.

Straining: Use a non metal strainer (I took a piece of the plastic mesh bag my garlic comes in, and cut it to fit over the lid of my mason jar, then secured it with a rubber band. This works well for keeping the grains from slipping through and it’s easy to clean. If you must use a metal strainer, try to avoid as much contact with the grains as possible. The acid content of the grains/Kefir can cause minute electrical currents that can harm the grains.
After straining, the grains are placed straight back into a pre washed fermenting vessel, without rinsing the grains. Fresh milk is added to the grains to prepare the next batch. As a buffer, a portion of fresh kefir from the previous batch, may be left [or added] in the fermenting vessel with the fresh milk plus kefir grains. This is how kefir was prepared traditionally in the Caucasus region. [I now use a nylon mesh strainer that was a kid's bath toy...hehe...it works great!]

The strained kefir is either consumed fresh, or poured into a sealed container and stored either in the refrigerator or stored at room temperature to ripen for a few days.

Every few days I usually place the grains in a little cup with some Kefir and give the ‘brew jar’ a thorough cleaning with mild dish soap and hot water (and rinse VERY WELL in fresh water). Do not add your grains back into a hot jar, it will kill them. The ‘Dom’ says this isn’t necessary, but it makes me feel better to give the brew jar a good wash occasionally. :thumb

Eventually you will notice the grains increasing in mass, and you can add more milk to the jar for brewing or remove some of the grains to give away or make a ‘back up’ copy.

The following website (The ‘Dom’s’ Kefir Site) is FULL of great info and a few recipes for using up Kefir.
http://users.chariot.net.au/~dna/kefirpage.html

[xenabyte]

I made these this morning:

Banana Kefir Waffles

2 cups unbleached all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
2 Tbs Rapadura sugar (or use brown or white)
3/4 tsp sea salt
3 eggs
1 tsp vanilla extract
1 1/2 cups Kefir
3 Tbs grapeseed oil (or oil of choice)
1 cup (3 medium) mashed, very ripe bananas

In one bowl, mix the flour, baking powder and soda and salt. In another bowl, mix the eggs with a fork, then add the sugar and mix to 'dissolve' the sugar, add in the mashed bananas. Add the vanilla extract and Kefir, and the oil and blend until smooth. (I used a hand mixer to make it a really smooth batter.) Add in the flour mixture and blend again until a smooth batter forms, but don't beat it too much. I let this mixture sit while I heated up thr waffle iron. I 'oiled' the waffle iron lightly with coconut oil. The batter will seem kinda thick, so I used a scant 'half cup' for each half of the waffle iron. This made about 14 waffles. I froze the extras and they toast up nice!

[mystic~mama]

can u make it with almond milk?? :D

[ComaWhite]

Got any kefir recipes that dont call for flour? (besides smoothies) We are gluten-free here..... :innocent

[xenabyte]

can u make it with almond milk?? :D

I assume you mean, Kefir? Then yes, you can put your grains in the almond milk, however, I would not do it long term (on a continual basis) IF you wish to continue making a 'milk' Kefir. Just alternate days if you want to keep them working in cow/goat milk. Kefir grains are usually raised in some type of milk (cow or goat) and prefer that to keep all the various components happy and active (reproducing).

You can wait until you have enough extra to experiment with in the almond milk or just go for it with them all, if you don't want to use any cow or goat milk. The worst possible thing that would probably happen, is that they will probably stop 'reproducing', but will continue to ferment the almond milk like with 'Kefir d' Aqua' (this based on a conversation with the Dom). So you would just end up with a specific amount of grains that can continually ferment the Almond Milk to add in the bacterial and good yeast components and provide you with a 'probiotic' product! :) This is NOT a bad thing, if you don't want to be bothered with reproducing grains and what to do with them.

If I didn't love the 'buttermilk' benefits of having milk Kefir around for baking with, I'd probably convert mine to 'Kefir d' Aqua' grains, as I usually prefer lighter drinks. But the smoothies are something I also like having in the mornings. If I ever low carb (like post holiday binging and post BFing) I might just drink some milk Kefir in the mornings, as it removes most of the lactose and the sugar in the milk, plus all those bacteria will help digest the increased fiber and meat products.

Sorry such a long response, but I was feeling perky today ;)

[lovelee]

Heather,
Does anyone know how long is too long to keep your grains in something else and still expect to be able to bring them back to milk and have them to resume producing?

Say water, can you alternate your grains from milk to water back and forth AND keep them growing? Would your water get "milky"?

[xenabyte]

Got any kefir recipes that dont call for flour? (besides smoothies) We are gluten-free here..... :innocent

More importantly, do you have any gluten free recipes that call for milk, sour cream or yogurt? If you do, then just substitute them with the Kefir in equal amounts. :) Then all your favorite gluten free recipes will be still usable. A tip: I add ~ 1/2 tsp baking SODA per cup of added Kefir, if it's a yeast-free bread product, to help it have 'lift'. If the recipe already calls for baking soda, I don't add more, but just use the original amount. If it's yeasted, I just add the Kefir in and let the yeasts mingle and do their thing....

I don't bake gluten free, (so I'd be 'taste challenged' and clueless) so anything I would type up, would just be a converted recipe from a box or bag I might see.

Anything you already have and use would be FAR superior to anything I might be able to come up with, trying to figure out what you like (as far as gluten free) and tastewise!

Supposedly, you can just substitute a gluten free flour for anything that calls for 'wheat flour', however we all know it don't taste the same and usually takes ALOT of tweeking to get a good texture! (I have tasted some gluten free products and went, YUCK!) Since there is no way for me to know what your personal 'taste tolerance levels' are, it'd probably be easier (and taste alot better) for you to just try substituting what you use in any recipe calling for wheat flour.

I DO know (From low carbing years and years ago) that you can make a DARN tasty nut based pie crust, and fill with a variety of creamy and yummy fillings. (So that's an area to look into and then the two pie recipes would work for you). I know they have a ton of new products to help with gluten free baking, but I've not looked into that area of cooking in much detail.

Really, all I do is take recipes I use and love, and find a way to put some 'leftover' Kefir in it...sometimes it helps with the flavor or texture, and sometimes it's just a way to use up excess Kefir! :LOL

If you have a particular recipe you'd like converted and are having problems trying to convert it, let me know the recipe (post it here). I'd be happy to try to trouble-shoot it. But I'm warning you, I'm gluten free challenged and you will have to tell me which flour substitutes you already use and like (or that are safe to consume). Better yet, perhaps another mom who cooks gluten free might have some better suggestions!

[xenabyte]

Heather,
Does anyone know how long is too long to keep your grains in something else and still expect to be able to bring them back to milk and have them to resume producing?

Say water, can you alternate your grains from milk to water back and forth AND keep them growing? Would your water get "milky"?

For clarification, there are two situations for them being in water

1) A water 'fast' when you put them in pure water and let them sit in the fridge so they don't need to be babysat. The Dom has info on that, and my info sheet (the long one) has some of his info distilled down (page 3 of this thread, I think).

2) When making Kefir d' Aqua. The Dom says, once you put them in the sugar water solution, they pretty much should be dedicated to that. You can probably get them to convert milk to 'Kefir' or something close to what you were making, but if you brew them in Kefir d' Aqua more than a few times in a row, or repeatedly over the course of time, you might find they stop 'RE-producing (growing)', though they can still convert the medium they are in, to a 'Kefir-like' product. So you take all risk..I'm not gonna guess! :LOL

I would just assume 'dedicate' a few milk Kefir grains (a minimum of 1 TBS) to just use as 'Kefir d' Aqua' grains. The milk ones are easy enough to get, if someone has extras, but why risk the entire 'stash' of grains. :)

The Dom says that you might be able to brew in milk again, but you WILL be missing some components that flourished in milk, and starved in the 'Kefir D' Aqua'. So again, I've not personally experimented with brewing in water, then back in milk. I'm just going on what the Dom says, and he's experimented ALOT.

Oh, regarding the water getting milky: No, you are supposed to gently rinse your milk grains under cool, non cholrinated / florinated water before adding to your sugar water solution for making Kefir d' Aqua. This removes any milk curds clinging to them and they will appear a translucent, grainy looking mass that is 'kinda rubbery' to touch. You will know the curds, as they dissolve to the touch or in the water and will be easier to rinse away. You could 'water fast' them first, to make sure the milky parts are gone.

They grains will be slow at first to convert to the sugar water solution, as the yeast component will need time to 'fatten up', but then they should start making 'Kefir water' faster. (Dom has instructions on his site) ...if I get around to it, I might type up an abbreviated recipe for doing Kefir d' Aquas' here, for the convenience of us all. :)

[xenabyte]

Off to a Yoga class, but found this website, and it has some gluten free kefir recipes and lots of other lacto fermented stuff!

http://www.rejoiceinlife.com/recipes/index.php

[cj'smommy]

Even though I've read this whole thread, I'm still a bit Kefir ignorant. :shy I have a few questions.

My son has MSPI (milk soy protein intolerance) though he can handle soy protein now, but not milk proteins - they make his intestines bleed. Kefir is made from milk proteins right? So if I wanted to give it to him, I'd have to do the soy kind. Do you know where I can find that? (I'm going to check out the link you posted earlier in a minute.) Here I was thinking I was doing a good thing by giving him soy, but is there something bad about it? I do buy him a bottled flavored smoothie drink that he loves, but that I think tastes awful so I'd like to make him something that may taste a bit better. They have both the dairy and the soy kind, I get the soy. He won't drink soy milk of any flavor so when he drinks this at least I know he's getting something from it.

Thanks for any help, I appreciate it!

[xenabyte]

CJ's mommy,

Kefir grains are a symbiotic 'colony' of bacteria and yeasts that can culture or lacto ferment milk, or milk like products.

Kefir, the drink that is formed from it, is /usually/ cow milk based, but can be from a variety of milks or milk like products.

These 'grains' can also ferment 'sugar water' or juice solutions, and make a drink often refered to as "Kefir d' Aqua". There are also special 'Kefir grains' designed to 'live' in the sugar water solutions (called Water Kefir grains).

It sounds like your son's allergies (sensitivities/condition) have a pretty serious affect on him, so I'd avoid any milk (cow, goat, etc).

That being said, yes you can 'culture' soy milk, coconut milk, juice, almond and rice milk. Here is the Dom's link on making those things, with very detailed instructions: (first link is overview, second link has soy and nut or seed milk recipes, third link has some general brewing instructions)

http://ftp.newave.net.au/~dna/kefirpage.html#alternativekefir
http://users.chariot.net.au/~dna/vegmilk.html
http://users.chariot.net.au/~dna/Makekefir.html#Kefir-d-acqua

Here is a website I just found that has ALOT of recipes for making lacto fermented beverages.

http://www.rejoiceinlife.com/recipes/index.php

The main reason to ferment these products is to increase the 'good' bacteria and yeasts in your digestive system. So, if you find that making or buying these products isn't your thing, remember, there are good capsule forms of probiotic suppliments you can buy for your son.

I think they would benefit him, sans milk and I would say, sans soy, as it's been argued it can cause some of the symptoms your son is having. If your son is eating whole wheats, nuts or seeds in any form, I would also suggest you look into 'soaking' them to help digestability and remove ANY forms of intestinal irritations.

I'm not a doctor, it sounds like his situation is pretty serious, so I'd suggest you also consult with your pediatrician or a child's nutritionist to find some other good (AND SAFE) ways to introduce these beneficial bacteria into his digestive system. I not familiar with MSPI and would hope that the 'capsule form' of probiotics would be ok for him to consume....sometimes even things 'grown' in a known irritant (cow milk) can cause a reaction. So please check with your doctor.

:HUG and best wishes. I hope you find a form of probiotic that's safe for him to eat/drink. It might actually help rebuild and restore his digestive system enough to be able to better tolerant some other milk forms down the road. I know some mom's have said their child could NOT drink cow milk from the store, but raw milk was fine. I've no experience here...but it might be worth looking into.

[cj'smommy]

:love Thank you so much Heather!

He was pretty bad there for awhile but now he's doing great in regard to the MSPI. Once we found out what it was when he was 4 months old, I cut soy and dairy from my diet and in 2 weeks he was a different baby. He nursed until he was 18 months old (he's almost 2 now) and since then is when he's been on soy products. He's been eating soy yogurt for awhile now and drinking the smoothie drink with Kefir for a couple of months. He's been tested there has been no trace of occult blood in his stool so the Gastro doc thinks it's ok. Like you said, we want to get something good going on in his system so that's why I'm trying it. He'll probably grow out of the milk protein part soon, but then he'll more than likely be Lactose Intolerant. UGH! I have no idea other than stool testing to figure out if he's outgrown the protein problem and is now lactose intolerant so I'm still staying away from both to be safe. His poor system has been through enough!

We do give him wheat but no nuts yet.

From what I understand, the milk proteins and soy proteins are similar that's why some people have trouble with both. A lot of people misinterpet that and think it's Lactose Intolerance problem, but they are two completely different things. Thankfully Connor seems to have outgrown the soy part of the MSPI, it's so much easier to feed him now!

Thanks for the link, I'm off to figure out what a Lacto fermented beverage is and if it contains Lactose.

[Ilovelife]

Ok, I just read all 6 pages and am jonesing to start some kefir in my kitchen! Does anyone have grains they want to share or should I check my market for a starter? Thanks.

[xenabyte]

I 'owe out' two batches atm, so it'd be a solid week or so before I can ship to another. But Gale Force should have extras, and a few other moms might be ready to start shipping, as they have babies of ours. :)

You could PM Gale or I will post a note when I have them 'grown fat enough' to send again.

:D and welcome to the world of Kefir.

[cathe]

I just read Wild Fermentation and I am dying to start making some kefir - but of course I need grains. If anyone has some to send, please pm or email me.

[Gale Force]

I've got two cups of grains so I imagine I'll be giving them out forever. Just send me $3.85 for priority shipping or $1.75 California. Email me for my paypal account (can't accept cc, just not hooked up yet) or you can send me a check. I'll mail out this Tuesday and then won't be able to until after Thanksgiving.

[memory maker]

did I kill my kefir. I just got going on my kefir. We left for 2 days and I left it here by itself. I covered it with milk, but some evaporated while we were gone. the top part of it looked a little dry when we got back. how can I tell if it is still good?

also, how do you get it to grow into larger amounts? I have some people I want to give some to, but dont know how to get it to grow. do I just have to wait and it will grow by itself, or do I have to do anything special to it?

[Gale Force]

did I kill my kefir. I just got going on my kefir. We left for 2 days and I left it here by itself. I covered it with milk, but some evaporated while we were gone. the top part of it looked a little dry when we got back. how can I tell if it is still good?

My guess is that it's fine. Strain it and try again. If the grains dry up or start to stink, you've got a problem. But they are very resilient. Your batch that sat for two days will taste very sour but it's still good (and lower in lactose). Blend it with fruit in a blender (and with stevia or another sweetener) and it will be fine.


also, how do you get it to grow into larger amounts? I have some people I want to give some to, but dont know how to get it to grow. do I just have to wait and it will grow by itself, or do I have to do anything special to it?

You can get it to grow faster by increasing your milk to grains ratio. When I first got my grains I put a tbs grains in with 3/4 gallon milk in a gallon jar. In two weeks I had enough grains to culture a gallon a day. Or just wait and they will grow on their own if they are happy.

[mystic~mama]

I have GOT to get some of these grains and see them for myself!! :)

[xenabyte]

Ok, here is one to help use up extra 'Kefir or Yogurt' Cream Cheese, and it's not heated, so all the probiotics are alive and kickin!

Chocolate 'Probiotic Cheese' Pudding or Pie Filling

3 oz Yogurt or Kefir Cream cheese
2/3 cup sugar (haven't tried it with Rapadura or Honey or Stevia yet)
1/3 cup unsweetened cocoa
1/4 cup milk or thinned Kefir/yogurt (Kefir/yogurt thinned with any extra whey on hand)
1 tsp vanilla extract
1 1/2 cup heavy or whipping cream

Beat cream cheese and sugar in bowl until smooth. Stir in cocoa, milk (kefir or whey) and vanilla. Beat unitl very smooth. Whip the heavy cream in a large bowl until stiff; fold into the chocolate mixture. Spoon into individual serving size bowls or one large bowl. Cover, chill until firm (you can freeze to help it set faster...just don't forget about it in the freezer, or you will have chocolate 'pudding pops', in a bowl. Great garnished with fresh fruit.

This can also be used in a pre-baked pie crust. :)

[danielsmommy]

Does anyone still have any grains? The more I read this post the more I feel I have to get some! Thanks...

Tracy

[memory maker]

well I dont think I killed it. I had a very good smoothie the other day with it. I added raspberries, banana, and avacado to the kefir. Yummy!

[Gale Force]

Does anyone still have any grains? The more I read this post the more I feel I have to get some! Thanks...


I will have grains until Jesus comes back. My husband and I just ate a couple of tablespoons each yesterday to keep from having a ridiculous amount. I won't be mailing again, though, until Nov 30. And I'll be gone for a week starting this Friday so I probably won't be able to check PMs.

[lao80]

I just came across this...

"Made my first kefired meat dish today. On 8 boneless and skinless chicken (I had them in the freezer and they needed used from now on I will be buying the bone in kind only for the added nutrients of the gelatin, etc.):

2 cups strong kefir
1/2 cup butter
1 tsp. rosemary
2 tsp. ground cumin (we love cumin)

I popped it in a crockpot and cooked it all day long. Served over warm wild rice. with whole wheat bread and real butter on the side. Delicious!"

[xenabyte]

Lindsey that sounds wonderful! Thank you for the recipe!

[xenabyte]

Ok, I"m so stoked....my REAL 'WATER KEFIR GRAINS' finally got here from the Nederlands! :carrot

I made a batch of real 'Kefir D' Aqua' with sugar water and unsulfered figs...and let it brew for three days (an extra day to reactivate the grains) and OMG wow, it tasted kinda like a mild 'fruited honey wine'......!!!

I have another batch brewing with some unsulfered dried ginger slices in a sugar water solution....it smells divine and I can't wait to try it!!

If they start reproducing and growing...I'll have REAL WATER KEFIR GRAINS for shipping! These guys are rare and do impart a different taste to your 'Kefir d' Aqua' brews. (Can you tell I'm excited)

The Water Kefir Grains produce a product with a bit more alcohol in it, so it's definitely an adult drink.

I'll keep you posted on my progress with different brews.

I've been away from the computer for a week trying to get my son's bedroom painted and decorated for him, so I'll be checking in when I can.

[lao80]

Sounds great! I stupidly made all my grains water grans and can't do milk now.

[girlndocs]

Heather (and other mamas who have made kefir cream cheese):

What is the ratio of kefir you start out with to cheese you end up with? In other words, if I want a cup of cheese, about how much kefir should I start with? I like the idea of kefir cheesecake for Thanksgiving.

[xenabyte]

I use a 'quart' (liter) of Kefir, and usually end up with just over a cup of cream cheese and the rest is whey or milky Kefir that 'sneaks' through the filter....

[memory maker]

What kinds of milk does kefir do best with? I started mine with whole milk when I got it and now I have it in skim because that is what I drink the most of. Does it matter fat content wise?

[cathe]

THanks Gale Force - I got the grains.

So I put my grains in the milk - how long before I can drink it?

[xenabyte]

Cathe,

Depending on the warmth of your kitchen, the amount of milk and the amount of grains, it can be ready to 'drink' in anywhere from 12 to 24 hours.

It won't hurt you to drink it sooner (but there is more lactose in it) or later (it'll just be more sour, but the lactose content is gone or almost gone).

Here is the first page of the info sheet (so you have one to send with any grains you might pass on) that I send put with my grains; I'd posted it here, but it was way back..:

Here is an exact copy of the first page I send. I send some detail info sheets also regarding stuff like the dehydrating of grains for back up, etc:

KEFIR INFO SHEET

Here are your LIVE Kefir Grains. They have been shipped in a bit of whole, organic milk. The milk will be ‘Kefir’ by the time you get it. It might be on the ‘strong’ side, so I suggest gently straining off the Kefir milk, discarding it and placing your grains in a fresh jar of milk, following the below instructions.

Brewing Directions:
In a clean, wide mouth glass jar (ie, a mason jar is wonderful), place these grains and 1-2 cups milk (whole, 2%, skim, pasteurized or not, homogenized or not – organic is preferable, though). Start with the smaller amount of milk, you can increase it over a few days time, as your grains grow.

Place a lid on the jar or a layer or two of paper towel or a piece of cloth over top (secured by a rubber band). Leave sitting on your countertop, out of direct sunlight for 24 hours. During the brew time, gently swirl the jar to make sure the grains are ‘bathed’ with the milk and this will help feed them and convert the milk to Kefir.

12 - 24 - 48 hours later, depending on milk to grain ratio and ambient temperature in your kitchen, you will have ‘real’ Kefir. It will be a bit tart and tangy. You will need to adjust the ‘brew’ time to get it to taste best for you. Less time will be less tart and more ‘yogurty’, longer will be sourer tasting.

Just prior to straining, the jar is gently shaken (swirled) or the contents are stirred to redistribute the curds back with the layers and pockets of clear-whey. This makes straining a little easier. You may not have curd/whey separation, if you brew for a shorter time period; no worries, it’ll just be more like yogurt.

Straining: Use a non metal strainer (I took a piece of the plastic mesh bag my garlic comes in, and cut it to fit over the lid of my mason jar, then secured it with a rubber band. This works well for keeping the grains from slipping through and it’s easy to clean. If you must use a metal strainer, try to avoid as much contact with the grains as possible. The acid content of the grains/Kefir can cause minute electrical currents that can harm the grains.
After straining, the grains are placed straight back into a pre washed fermenting vessel, without rinsing the grains. Fresh milk is added to the grains to prepare the next batch. As a buffer, a portion of fresh kefir from the previous batch, may be left [or added] in the fermenting vessel with the fresh milk plus kefir grains. This is how kefir was prepared traditionally in the Caucasus region. [I now use a nylon mesh strainer that was a kid's bath toy...hehe...it works great!]

The strained kefir is either consumed fresh, or poured into a sealed container and stored either in the refrigerator or stored at room temperature to ripen for a few days.

Every few days I usually place the grains in a little cup with some Kefir and give the ‘brew jar’ a thorough cleaning with mild dish soap and hot water (and rinse VERY WELL in fresh water). Do not add your grains back into a hot jar, it will kill them. The ‘Dom’ says this isn’t necessary, but it makes me feel better to give the brew jar a good wash occasionally.

Eventually you will notice the grains increasing in mass, and you can add more milk to the jar for brewing or remove some of the grains to give away or make a ‘back up’ copy.

[Ilovelife]

I got my grains yesterday, thank you Gale Force! Drank my first batch this morning, with a bit of maple syrup in it. I think it turned out pretty good! I can't wait to collect enough to make some of that "cream cheese."

Thank you!!!

[xenabyte]

ILOVELIFE,

Isn't maple syrup in it the yummiest! I was doing that, as it mixes so easily, then I discovered how good chocolate syrup is in it too... :blush

:)

[chocomoto]

I need some help with my kefir! I got my grains yesterday (thanks Xenabyte!) and let them sit in milk for 24 hours, then strained them.
What I have looks like regular milk. It's not any thicker, though it smells and tastes different. Did I not leave it long enough? I used all the grains with 2 cups of milk.
How do I know the milk is not just going sour?
I started another batch right away. What should I do?

[xenabyte]

They came a long way so they might need a bit more time to get up to speed again. I'm glad you started a fresh batch! What kind of milk are you using? Try using a smaller amount of milk and change the milk one more time. It should thicken up some (or alot if you brew for longer).

You could also gently warm the milk, make sure it's not warmer than your body temp, then add the grains. I did that once and MAN, it took off nicely and I had Kefir by that night (from a morning brew time)!

I hope they didn't get damaged in shipping (Or x-rayed) or something! Did the package look ok?

I've read after a 'trip' or cold storage (like in the pit of an airplane) they might take up to 48 hours to get 'going' again.

Please keep me informed as to how it's going. If you do start to get 'curdy' clumps, I gently stir mine back into the whey and it's very smooth for drinking.

[chocomoto]

They were a bit cold when they got here, but otherwise the package looked fine. Maybe they froze on the airplane?

Last night I put them in raw whole milk, still warm from the cow.
Tonight I put them in just 1 cup (instead of 2) and I'll leave them there until something happens. I was just afraid that other things might grow in there instead, especially if the grains aren't active.

I'll let you know if a few days. Thanks for the help!!!

[xenabyte]

Ahh, well the good news is, cold won't kill them, unless they are left frozen long term. So they should warm up and start producing just fine, especially if you are using fresh, warm cow milk! WOW :)

It sounds like they will be fine. They might also be adjusting to a different type 'cow' milk. That's wonderful you have a fresh milk source!

:)

[girlndocs]

Just wanted to chime in that after I got my grains, they took a while to get "up to speed". I got them ... umm, when did I get them, Heather? End of Oct.?)

Anyway, I started out with 1c milk at a time & that would take 48 hours to get really thick. After a while they did 1c in 24 hours, so I started brewing a pint at a time (going back to a 48 hour brew). Just before I split my grains to freeze backups, they were up to a quart every 48 hours.

Now I'm brewing with a small amount of grains again & back to 1c every 48 hours ... just when I need to get lots of kefir for thanksgiving cheesecake :crap I'm going to start warming it first, thanks Heather!

Also, for those who want more grains faster, I found that my grains reproduced fastest when I put them in more milk than they could thoroughly culture (like to the point where it started to look seperated) in 24 hours.

[cathe]

I've got KEFIR! I'm so excited - my first batch! So I just strained it thru cheesecloth - thanks for the instructions Heather, I was going to strain it thru metal. Straight it tastes sort of like sourdough starter - is that right! Also, are the curds and the grains? I strained out a bunch of solids and that is what I used to start another batch.

[xenabyte]

Kristin,

I think it was Oct...but I'd have to look it up, I've sent out so many it's hard to remember :) eeps...

Cathe,

It should be like strong yogurt, with a 'tinge' of that sourdough 'smell' if it's been brewing a long time. Since you do sourdough in your home, be aware that 'happy wild yeasts' will be in your home floating around, looking to jump in a nice swimming pool of yummy 'culture'...so that might be affecting it. :)

It's no biggie, once the grains get going strong, they will 'out compete' the others..and if you 'air' out the Kefir a few, it smells much milder. :)

I just make Kefir Garlic Bread...MMMMmmmmm and Cinnamon rolls with the same dough...OMG good....

:)

[cathe]

Yum - we're drinking frozen strawberry/kefir/agave nectar/vanilla extract smoothies - tastes like strawberry milk shakes!

Also made dosas with the kefir. This is so great.

[mountain mom]

I have a question!

So, I have been seperating my youghurt to make cream cheese and whey and then using the whey to make sourdough starter, soak my grains and fermented ginger ale amoung other things.

If I was to make kefir using rice milk or coconut milk and then seperate the kefir into the cream cheese and whey, would this whey be considered vegan? I have a very strict vegan buddy whom I would love to make coconut cream pie for with kefir cream cheese. Plus I have been soaking my flour with a bit of whey to make banana bread and muffins and such and if I use youghurt whey she won't let her kids have any but if I use the whey from my coconut or rice milk kefir....


What do you all think?

[Ilovelife]

xenabyte: Ah yes! I could consume anything if it's flavored with yummy maple syrup! We're "kefiring" away here. I'm going to need to rest my grains for a week while we go on vacation, so hopefully all will be well!

[Gale Force]

I'm glad you gals got your grains and you're culturing away. I'm mailing out Tuesday if anyone else is interested.

[mountain mom]

Hmmmmm.....

I have a question!

So, I have been seperating my youghurt to make cream cheese and whey and then using the whey to make sourdough starter, soak my grains and fermented ginger ale amoung other things.

If I was to make kefir using rice milk or coconut milk and then seperate the kefir into the cream cheese and whey, would this whey be considered vegan? I have a very strict vegan buddy whom I would love to make coconut cream pie for with kefir cream cheese. Plus I have been soaking my flour with a bit of whey to make banana bread and muffins and such and if I use youghurt whey she won't let her kids have any but if I use the whey from my coconut or rice milk kefir....


What do you all think?

[xenabyte]

Sorry Mountain Mom, I guess I missed this question with all the down board times and Thanksgiving preparations and such...so here goes:

If I was to make kefir using rice milk or coconut milk and then seperate the kefir into the cream cheese and whey, would this whey be considered vegan?

Yes, coconut milk or rice milk is vegan, and the only other stuff in it, would be the 'ferment' from the Kefir Grains. As long as she eats cultured products or yeasted breads or the like, I don't see a problem.

I have a very strict vegan buddy whom I would love to make coconut cream pie for with kefir cream cheese. Plus I have been soaking my flour with a bit of whey to make banana bread and muffins and such and if I use youghurt whey she won't let her kids have any but if I use the whey from my coconut or rice milk kefir....

I would definitely buy some canned coconut milk (it's thicker and seems to ferment closer to regular milk). Now, I drank my coconut Kefir Milk in a smoothie, so I've never gotten to the point of letting it seperate out to see if it makes curds and whey, like milk does.

Basically it was, Kefiran innoculated, coconut cream milk. I'm not sure if only true milk will give you the 'curds' to make a cream cheese like substance.

You will have to just try it and see if it will substitute for your pie, but if it works, it IS Vegan. You could soak the grains in it and see if the flavor and texture is ok also; I would think a coconut flavored bread would be lovely! I've not experimented with coconut 'whey' or tried to make that specifically, so if it works, let us know!

I did make up some coconut cream concentrate into a 'liquid' and it didn't form a smooth drink...so that didn't work too well....

Rice milk might not have the right components to seperate out into 'curds', but you could filter out any solids and use that for a grain soak for baking, as it would be 'fermented' with Kefiran and other goodies...

Hope this helps. I say just try it! :D

[memory maker]

well kefir is going good here. I have found my favorite is a smoothy made with kefir, frozen blueberries, banana, and ground flax seed. YUMMY!

[mountain mom]

Thanks Xenabyte for your reply, I will try it! I actually am waiting on a batch on grains from Andrea and then I am back on the Kefir wagon!

What about this idea....using homemade Eggnog to make Kefir then making the cheese and making eggnog kefir cheesecake! :yum

[xenabyte]

The homemade eggnog would have raw egg and sugar in it, and possibly vanilla extract. I would worry about affecting the grains during the ferment and the raw egg sitting around while it fermented....

I would just make milk Kefir, THEN make eggnog with it to drink. using whatever usual recipe you use...just substitute Kefir milk for normal milk.

If you want to do Kefir Eggnog Cheesecake: Make normal milk Kefir, then make your cream cheese. THEN just add in vanilla extract, a bit of ground nutmeg, and make the cheese cake per whatever recipe you like. Just omit any lemon juice or other strong flavors. I would not want to have Kefir cream cheese sitting around with raw egg in it. So I would just make a vanilla flavored cheesecake and add in some nutmeg to give it the 'eggnog' flavor.

:D But it does sound super yummy. I LOVE eggnog. :)

[cathe]

I think I'm doing my kefir wrong - am I supposed to just strain out the grains or do I strain out the curds too (I was straining out the curds and the kefir seems really thin - so today I put them back in.) Do I strain the whole batch or should I just fish out the kefir grains?

[xenabyte]

Personal preference...however I usually let a few curds cling to the grains to give it a good start on the next batch, but definitely 'rinse' them off at least once a week, to make sure the grains are getting full access to all the milk.

I found a little nylon strainer at a health food store designed to actually hold loose tea leaves. It has a super fine mesh.

I pour my kefir through this now, and it captures all the grains (and alot of the curds). Then once the liquidy kefir milk is in my new jar, I take the round, smooth handle of a wooden spoon (or a plastic one) and gently 'stir' the curds/grains in the little cup shaped strainer. This makes the curds break up and pass through into the more liquidy stuff (and thickens it, but it's super smooth).

I don't stir and stir, until it's all passed through, but it will become 'liquidy'. I pour this residue with the grains into my brew jar and add fresh milk. It has made the Kefir really smooth and easy to drink (no curdy clumps in your mouth). It stays smooth like this too in the refrigerator, so it's nice to drink even days beyond it's 'brewing'.

WATER KEFIR:

Update. Ok, I'm loving this stuff, using real water kefir grains. I think they are growing (seem to have more than I started with), but they are growing slower than milk Kefir. I hope when it's warm again, in the spring, maybe they will 'take off' and I'll have lots of extras! The flavor of the 'water kefir brew' is actually extremely nice. I just use unsulfured ginger slices, some sugar, and one organic, unsulfured fig per batch. I bottle it after three days in ceramic stoppered 'beer' bottles and refrigerate. It's like a really mellow ginger ale! I have even bought some plain sparkling water and pour it half and half with the brew, and it's like high end 'health food store' gingerale!

Happy Holidays!

[cathe]

Another question (sorry) - is the kefir supposed to have a sour fermented taste - rather undrinkable unless you add stuff to it? I expected it to taste more yogurty which I enjoy plain.

[MoMommy]

Does anyone have any grains to get rid of? I'm intrigued and really want to try this!

[Gale Force]

Cathe -- The kefir becomes more sour the longer it stews, so you might not culture it for as long. I do find it to be much more sour than yogurt. My mom drinks it plain but it's too much for me. You first few batches might be a little extra yeasty too as the grains adjust, so it might be more drinkable as it mellows.

MoMommy -- I just responded to your PM

[cathe]

THanks Gale Force - I'll keep trying then.

[mermommy]

I was talking to my mom last night about kefir ( she used it when I was young but hasn't for a long time) and she suggested that my apartment might not work for making my own - her main concern was the temp/ humidity. Has anyone not been able to make kefir due to their living conditions or do you just need to adjust your ratios/ brew time?

Sorry if that has been answered before - I just went through the whole thread and my eyes are getting kind of tired :)

I'd like to try this out but I don't want to kill any grains I might get, especially not right away.

[Gale Force]

I was talking to my mom last night about kefir ( she used it when I was young but hasn't for a long time) and she suggested that my apartment might not work for making my own - her main concern was the temp/ humidity. Has anyone not been able to make kefir due to their living conditions or do you just need to adjust your ratios/ brew time?

The temperature affects how long it will take to brew. In the summer my kefir gets strong and sour very quickly. In the winter, it takes days. We don't have big differences in humidity here and we're not particularly dry or humid, so I can't speak from experience there. I would try it.

[mermommy]

Thanks Gale now I'll just have to hunt down some grains :)

[mountain mom]

Okay so I am on the hunt for the best strainer for kefir as well as making youghurt/kefir cheese (straining off the whey).

I have a bunch of 'sock' tea strainers in various diameters. They are a knit cotton material that is hung from a ring (thats metal). It is possible to strain the kefir without touching the metal.

Here is the link to where I bought them. What do you all think of this idea. I am concerned about contamination. One can wash these socks very thoroughly mind you. Hmmmmm

http://www.mountainroseherbs.com/tea_tool/infusers.php

They are called cotton tea nets and if you click on the camera icon you can see a picture.

What do you all think?

[xenabyte]

Hey, sorry I've been away from my computer for a few days and have missed several questions. I'll probably be like this until holidays are past.

Cathe,

One thing I did that seemed to mellow out the Kefir REALLY quickly, was put a tight mesh on the lid of the jar and screw a metal band on it (canning jar). Letting it 'air out' as it ferments keeps it from developing that 'sourdough bread' smell.

I also set the jar (mesh lidded) in the oven with light on for about an hour and (to make long story short) it 'off gassed' even quicker and or developed a really super mellow flavor.

Bacterias like warmer temperatures, approaching body temps. Yeasts do fine and prefer cooler temps. So, fermenting at room temp will develop more yeasts (and ergo that 'sour' smell).

Bacterias like you get for making yogurt and used in the warmed milk, will prefer warmer summer day ferments or sitting near or in a warm spot. So try sitting your jar in the oven with light on. You could leave the door ajar too. Just don't let it get TOO hot.

I also noticed a nice flavor after fermenting the grains in some coconut milk (canned) once or twice a month.

Just some hopefully helpful tips for anyone 'playing around' with the ferment time and flavors!

P.S. Now I always ferment my Kefir with the 'aerated' mesh lid. :)

Also, if I've missed any PMs or Emails about grains, please PM or Email me again before Monday. I should have enough to ship out some more grains, now that Thanksgiving is behind me ....

Another Note: I appoligize to all, I've been pulled in twenty directions the last few weeks and it's gonna get worse. I have 6 birthdays in Dec, 4 in January, and 3 in Feb...on top of holiday shopping and my brothers are coming to visit..so trying to get house ready...I'll be very sporatic and seem very disjointed in my posts! I do love you all and will try to help answer some of the questions as I can! :hug

[xenabyte]

Okay so I am on the hunt for the best strainer for kefir as well as making youghurt/kefir cheese (straining off the whey).

I have a bunch of 'sock' tea strainers in various diameters. They are a knit cotton material that is hung from a ring (thats metal). It is possible to strain the kefir without touching the metal.

Here is the link to where I bought them. What do you all think of this idea. I am concerned about contamination. One can wash these socks very thoroughly mind you. Hmmmmm

http://www.mountainroseherbs.com/tea_tool/infusers.php

They are called cotton tea nets and if you click on the camera icon you can see a picture.


What do you all think?


Answered this on the other thread where you posted (or I should say, I gave my $.02 worth ...heheh)

I think the socks would be ok, but you would need to dry them (and possibly iron them on hot) to make sure they were 'sterile' enough and nothing was growing in them while damp. Other than that, they are a good all natural product. It just might get to be a bit of a hassle to make sure they are 'sterile' dry every day if you are brewing alot of Kefir or whatnot...

H

[momto l&a]

Another question (sorry) - is the kefir supposed to have a sour fermented taste - rather undrinkable unless you add stuff to it? I expected it to taste more yogurty which I enjoy plain.

My moms kefir tatses just like butter milk to me, rather good IMO.

[xenabyte]

Here is something I want to try, but have NOT done yet...but here is the info. The Dom has a 'edited down' new FAQ page, and I'm giving the link here and it might help answer some questions:

http://ftp.newave.net.au/~dna/kefir-faq.html#ingestingkg

He mentions a 'yogurt/Kefir' hybrid that sounds interesting. It would give you the benefits of the Kefir AND probably have more of a 'yogurt' mouth feel and taste. Worth looking into. I've altered the recipe a bit with my notes...go to the above site for his instructions.

Kefir grain cultured homemade yogurt [Kefiran-Yogurt]

Ingredients

1-2 Tbs of fresh kefir grains finely chopped or blended with 1/3 cup of fresh water
1 Lt [4 cups] fresh milk
3 Tbs of dry milk powder [opt but included will render the final yogurt thicker with a spoonable curd]
Yogurt incubator or thermos-flask [fill flask with boiling hot water, place lid and let sit to sterilize] or an electric blanket
2 Tbs of fresh unpasteurized commercial yogurt or a commercial yogurt starter-culture

Method

Chop Kefir fine with a knife. Boil in a pan of water for 5 minutes, stirring constantly. This gives you a gel. Set aside.

Add milk into another pan and dissolve dry milk powder. Bring to boil, stirring constantly. Immediatly take off the heat when it boils. Then put the entire pan in a bit of cold sink water (no deep enough to get in the pan). Keep stirring with spoon until it's about 98 to tp 112 deg F.

Add the kefir gel and fresh yogurt or starter-culture packet to the milk; mix well.

Place this Kefir gel/yogurt inoculated milk in a sterile glass jar[s] or thermos flask.

Incubate at 98º to 113º F for 8-12 hours. If using a thermos-flask as an incubator, have it sitting full of hot water while you make the yogurt up, then pour the hot water from flask and add the inoculated milk. Let sit to incubate for 8-12 hours.

The Kefiran [gel-polysaccharide of kefir gains] should render the final yogurt with a smooth silky mouth-feel and it will contain the additional bacteria found in Kefir.

Another experiment would be to add in some yogurt starter culture to your Kefir jar and see if this 'pushes' it closer to a drinkable yogurt, flavor wise. Make sure to keep an 'uncontaminated' back up set of grains...unless you like the flavor and then you could 'convert' all your grains to this.

I once heated some milk to body temp and added in some grains AND a packet of Kefir culture starter. The resultant 'Kefir' was much closer to store bought in flavor. And I figure it helped 'replenish' any missing components (Hey, who knows...I am not looking at my Kefir under a microscope to see what is there and isn't there) and since it was taken from 'commercial Kefir' it was ok to mix in, as the Live Kefir will take what it needs or /might/ be missing. Everything seemed fine and the grains were fine.

Ok, enough rambling...I'm having a bad day with the kids and can't get a break...toddler driving me nuts (his job at this age) and baby is being VERY needy and I need to nurse him and cuddle....

TTYL

[Ruthla]

I took them out of the little baggie they were shipped in, rinsed them in a plastic/nylon sieve with cool tap water, then put them in a clean glass jar, filled the jar about halfway with goat milk from the fridge, covered the jar with a cloth and left it on my counter.

Did I do it right?

[mountain mom]

Hi Ruthla, I think you did fine, but I am not sure about the rinse in the tap water. I was told to rinse with a milk or purified water.

I have a question. So I went and bought a donvier youghurt cheese maker. I would like to make kefir cheese, so once I strain my little grains out of the kefir is it safe to strain it through the metal mess in the youghurt cheese maker? Hoping I can thicken it up a little this way by removing some whey.

Hmmmmm....I still need to find the perfect mess strainer to get the grains out though, my tea sock idea didn't work because it is too tight of a knit.

[mountain mom]

Oh ya and I was reading Sandor's book, the kefir section and he says that you can strain kefir through anything. Whatsup??? ;)

[Ruthla]

As for straining, I got a set of strainers in the dollar store that seem to work pretty well. They're plastic on the outside (handle and ring) and nylon mesh for the strainer part. It's certainly not the best quality (what do you expect in a 4-pack for $1?) but I don't know if something similar is available in a higher quality product.

Edited to add: if I shouldn't use tap water to rinse the grains, is the water from my Brita filter good enough?

[mountain mom]

One more question. Can I make kefir out of my own homemade, strained nutmilks? They are just the soaked nuts, ground and blended and diluted with purified water. Can I use this to soak my grains in? I would like to keep one of our fermented milks a non-dairy source and we don't do store bought milks anymore such as rice milk or soy milk. Now I am making either almond, hazlenut or cashew by soaking the nut with some whey for 1 day then grinding and blending and diluting then flavouring with vanilla or maple and stevia. IF I was to make kefir from the nutmilk I would use it before the flavour is added.

What do you all think? I have made coconut milk kefir with success too.

[mountain mom]

Cross posted with you Ruthla, I think Brita would be fine. Some tap probably would be okay, but you can never be too safe IMO. Depends on your tap water I guess, but better safe than sorry, use Brita, again, IMO.

:thumb

[mz_libbie22]

My package of kefir grains say to boil the milk before adding the grains. Is this really necessary? I want to use coconut milk cuz I have some in my fridge that I don't know what to do with.

[mountain mom]

With dairy milk I will bring to a light boil and then cool to about 110 degrees.

I have never heated the coconut milk, I just shake it up really good then pour it into the grains.

HTH

[memory maker]

I havent ever heated my milk that I add to the kefir *didnt know I was supposed to* What will happen if I dont heat it?

[Gale Force]

My package of kefir grains say to boil the milk before adding the grains. Is this really necessary? I want to use coconut milk cuz I have some in my fridge that I don't know what to do with.

It sounds like you have a yogurt-like starter with kefir-like bacteria. In that case I would boil it. With actual kefir grains, you can use cold milk. I am mailing out grains on Tues Dec 14 if you want to use the real deal. It's cheaper and easier.

[Gale Force]

I have a question. So I went and bought a donvier youghurt cheese maker. I would like to make kefir cheese, so once I strain my little grains out of the kefir is it safe to strain it through the metal mess in the youghurt cheese maker? Hoping I can thicken it up a little this way by removing some whey.

I think the big issue with the metal is the effect on the grains -- the future kefir would acquire a bit of a metallic taste. I missed the part of Wild Fermentation about straining through anything. Who knows. I've heard "no metal" enough that I follow it.

[xenabyte]

The deal with Tap water is:

Tap water has LOTS of chlorine in it. The Chlorine is designed to kill bacteria...good or bad. So rinsing them with plain tap water is a bad thing. It could kill your grains. Filtered britta water should be fine, if the chlorine is for SURE removed.

The whole deal about metal strainers is this:

Kefir becomes slightly acidic from the ferment. Acids cause minute electrical currents when they come into contact with metals (this is how batteries basically work). Electrical currents over a period of time, could in theory kill the bacteria and yeasts from mini 'electricution'. So metal strainers with longish periods of contact are a bad thing.

The Packaged Kefir is NOT Kefir Grains.

It is ONLY some of the bacteria and yeasts taken out of commercially brewed Kefir, then dehydrated in a powdered milk solution and then sold. This is why you need to continually replace that stuff and you need to 'pasturize' the milk and make it warm to reactivate as many of those bacteria as possible, so that you get a relatively decent 'Kefir drink'. Kefir Grains are living and are a symbiotic colony. As long as you treat them well and feed them milk, they will give you Kefir forever...:D

Mmm...did I miss anything? /hugs to all!

Oh, and if you have coconut milk in the fridge, for sure you can use it cold and ferment it. Just stir it up good to make it smooth, and add in your grains.

You can do nut milks, but I would read the Dom's section on this. The link to his faq is at the top of this page in first post. :)

[mountain mom]

Thanks so much for all the answers! I checked out the link, bookmarked and now I feel much more confident with my grains. That is quite the site!

Thanks again, I am off to strain my coconut milk kefir and start a batch of cashew milk kefir, then I think I will try grape juice kefir. :yum

[mz_libbie22]

[B]The Packaged Kefir is NOT Kefir Grains.

It is ONLY some of the bacteria and yeasts taken out of commercially brewed Kefir, then dehydrated in a powdered milk solution and then sold. This is why you need to continually replace that stuff and you need to 'pasturize' the milk and make it warm to reactivate as many of those bacteria as possible, so that you get a relatively decent 'Kefir drink'. Kefir Grains are living and are a symbiotic colony. As long as you treat them well and feed them milk, they will give you Kefir forever...:D


Oh my gosh, I'm so dumb. I bought this "kefir starter" that has dried milk as an ingredient so this must be what you're talking about. It's a powder and is not at all *grain* like and I didn't know why. And I was so excited about making kefir :( Would I just be better off buying the already made stuff?

[mountain mom]

Another question....Can I covert my 'milk' grains to juice grains? I saw on Dom's site that they consistantly made grade juice kefir with orignal white grains that eventually turned purple. I like the idea of a constant fermentation of grape juice kefir.

So my question is "Can I just do grape juice kefir without ever rinsing in milk again (daily milk)

hmmmmmm

Mz Libbie...you should get Gale Force to send you some grains!

[xenabyte]

Oh my gosh, I'm so dumb. I bought this "kefir starter" that has dried milk as an ingredient so this must be what you're talking about. It's a powder and is not at all *grain* like and I didn't know why. And I was so excited about making kefir :( Would I just be better off buying the already made stuff?


Don't feel dumb! You would not believe how many times this has been asked :) hehe...

Well, if you like it super fresh, then making it yourself is still a good thing. You will just have to keep buying the starter packets, and after a few times using the resulting Kefir to 'innoculate' new milk, you have to use another packet of starter.

The store bought stuff is convenient, but I imagine making your own, even if it's from a starter packet, is cheaper and you KNOW what milk you are using and you can add in other flavors if you like.

If you want some 'live' grains, PM me or Gale Force.

[xenabyte]

Another question....Can I covert my 'milk' grains to juice grains? I saw on Dom's site that they consistantly made grade juice kefir with orignal white grains that eventually turned purple. I like the idea of a constant fermentation of grape juice kefir.

So my question is "Can I just do grape juice kefir without ever rinsing in milk again (daily milk)

Mountain Mom..In a nut shell. YES, you can convert your milk grains to 'juice or Kefir d' Aqua grains. You can permanently leave them in the juice and never need to rinse them in milk. They will 'adjust' to the juice solution and be happy.

I spoke to the Dom specifically about this, and he told me that if you do convert your milk grains to 'juice' grains, the only bad thing that will happen is that the grains usually stop 'growing' and reproducing. This is not necessarily a bad thing! You will not have to worry about removing grains from an over abundance when this happens! :)

They WILL however, continue to ferment the juice/flavored sweetened water just fine. They can even 'ferment' milk again, but it won't be 'quite' the same, and they will not reproduce if you put them back in the milk (after an extended period of adjusting to being in juice).

I really think anyone that doesn't want to 'deal' with milk, should still get the grains and use them for fermenting nut milks, juices (or flavored sweet waters) and sourdough bread. Milk is the original medium they prefer, but not the only one they will work in. :) They are amazing!

I still deal with having milk on hand, as I want to maintain a 'pure, original' Kefir colony that reproduces, so I can 'share the wealth', but I really am enjoying my REAL water Kefir grains lately, and the delicious 'Kefir d' Aqua gingerale I've been making! Plus, there is something about having a source of essentially, 'buttermilk' in the form of Kefir (and fresh cream cheese) that I really enjoy!

I wish I knew about this stuff years ago!

[xenabyte]

New experiment:

I heated up 1.5 quarts of whole, organic cow milk, then cooled to 100 ish deg F.

I added in 1/2 cup Rapadura sugar, and 2 tsp organic vanilla extract. Then I added the contents of two 'yogurt starter' packets (it's one packet per quart).

I poured one quart of this into a mason jar, added on the lid and band and set it in my 'playmate' cooler with hot tap water.

I added in a half quart of freshly brewed Kefir milk to the remaining half quart and put on the lid and sealed this too. I set it in same cooler. I closed the cooler and let this 'ferment' for 5 hours.

At the end of the 5 hours, I had my 'normal' vanilla yogurt in one, and the other one, had turned into the most yummy, vanilla 'yogurt Kefir' and was much thinner and 'drinkable'. YUM

So, another thing to think about, is using your ready made Kefir to 'super charge' some Yogurt ferments.....

:) I just ate some of the vanilla yogurt too, and the baby was trying to eat most of it! He also drank half a cup of my vanilla 'yogurt Kefir'! He's 9 months old.

[mountain mom]

Thanks Heather for you reply. So last night I strained the coconut milk and it was sooooo lovely, zip and zangy, rich and sweet, :yum

Then I drained the grains really well, and put them in a clean mason jar with raw coronation grape juice. I will leave this for two days (48 hrs) and then strain and I will let you know what it tastes like. What I am trying to do is to somewhat get a taste similair to wine to drink with meals instead of, well, wine :LOL

Thank you for guiding me along on this, I really appreciate it!

[mountain mom]

I did it! I did it!

I strained the cornonation grape kefir about 10 minutes ago and WOW its awesome!!!!

We all had a big glass, dd dh and I and we ALL determined that we LOVED it!!!

It had the tangy, tannin like taste of wine with the fizz of champagne. It is AMAZING. I highly recommend reserving some of your grains and making a grape juice kefir for your kitchen. :yum :yum :yum

I am so happy I feel like crying.... :wink

[xenabyte]

:bgbounce :champagne :drink :balloons

The party is at your house!

I'm glad to hear it worked so nicely! I really am loving my 'gingerale' fizzy drink too! I added in some orange juice today, and we'll see how it turns out tomorrow!

I like the idea of a lightly alcoholic, sparkly grape drink for new years too. Maybe I'll look for some organic white grape.

/cheers

[mountain mom]

Do you think its dangerous for Dd to have the grape kefir? She is three, at most its got about 1% alcohol, is that correct?

Now that I have grape going, can I do a batch of, lets say blueberry juice, then orange etc, in between grape batches? I wonder if I can create a 'juice' kefir in the kitchen, not just grape? How does Apple work?

I found organic white grape juice by Santa Cruz, didn't check the ingredients mind you.

MMMmmmmmm white grape kefir on new years....mmmmm

Heather...did you post your instructions for the ginger ale in the thread?

[xenabyte]

Do you think its dangerous for Dd to have the grape kefir? She is three, at most its got about 1% alcohol, is that correct?

Now that I have grape going, can I do a batch of, lets say blueberry juice, then orange etc, in between grape batches? I wonder if I can create a 'juice' kefir in the kitchen, not just grape? How does Apple work?

I found organic white grape juice by Santa Cruz, didn't check the ingredients mind you.

MMMmmmmmm white grape kefir on new years....mmmmm

Heather...did you post your instructions for the ginger ale in the thread?

For the amount of time you are fermenting the grape, I think it's fine for Dc to have some. It' will have actually less than 1%, and even less than advertised 'alcohol free' drinks! They actually have some alcohol in them!

You can use any juice, and switch them around. The grains might absorb some different colors, but they will be fine.

Now let me make this point, so there is no confusion:

I am using real WATER KEFIR GRAINS, for my gingerale, NOT Milk based, Converted to Juice, Kefir Grains. You could use the converted Milk Kefir Grains, but the Dom suggests adding 1 Tbs Barley Malt to help the grains along since they are not in milk.... /shrug

I really didn't like the flavor as much with the Barley Malt, and would be tempted to leave it out, and see if it still ferments. Just don't use your ONLY batch of grains, incase they don't work without the Barley Malt. Now, on his website, he only mentions the Barley Malt in a few recipes, and NOT in the juice ferments. SO maybe the grapes give it what it needs too.

I got the Water Kefir Grains from a lady in the Nederlands and they are really hard to get. Milk Kefir Grains are practically a 'dime a dozen' to find, compared to an actual, 'Water Kefir Grain'. They are different. They are hard and compact and more translucent. They thrive in the juice or sugar sweetened, flavored waters with no need for maltose sugars. They will not work in milk. They also DO make the drink slightly more alcoholic, but not to the point where you are going to feel 'tipsy' or anything. It's just a mild amount.

So I can give you the recipe, but you might not get the same results with your converted milk grains, as with a water kefir grain.

Gingerale Kefir d' Aqua

~2 quarts filtered water
~6 pieces of dehydrated, unsulfured ginger pieces *health food store bulk bin*
1 chunk of fresh ginger, peeled and sliced in half (the size of a peanut)
1 dry, unsulfured fig
1/2 cup sugar (makes it sweet, you could use less)

Put in a glass container with a lid, that is big enough to not go beyond 2/3 of it's capacity. Place a tight lid on, and let sit for 48 hours. I then strain it, and refrigerate it in glass bottles with stoppered lids. If you want more 'fizz' you can use this like a base, and pour in some plain, sparkling water when you go to drink it.

:D Hope that is helpful. I just wanted to be clear about it, JIC it didnt' work with the converted grains. I need to try it again with some converted grains and taste test it. Sorry, I haven't tried that yet. I made the basic 'Kefir D' Aqua' recipe and I think it was the Barley Malt that threw off the flavor to me.

[mountain mom]

I wonder if the barley malt adds the 'sugar' the grains need to thrive? The juice may provide that for the little guys.

I really appreciate all your effort Xenabyte, you ROCK! If there is ever anything I can do for you, let me know!

take care
Colleen

[danielsmommy]

Ok, I got my grains last week (thanks Gale!) and I think I'm seriously doing something wrong! The kefir is not getting thicker, at all. I stays the consistency of milk, with a few lumps, I'm not convinced that the lumps are kefir grains and not curdled milk. When I got the grains, I strained them and rinsed them with some milk (organic whole) and then added about a cup from the fridge. I've been doing the same everyday since, except one day I let them go for 2 days, still didn't thicken, and yesterday I put them in a VERY small amount of milk, maybe a quarter cup, and still nothing. As far as rinsing, I've done it a few times, tried it w/o rinsing a few times. How do I know for sure I'm not just drinking bad milk and that it's actually kefir? Any thoughts?

Tracy, despite all the info STILL bewildered by the world of kefir.

[Ilovelife]

I left my grains for 10 days while we went on vacation, and they seem more active than before! I kept them in the fridge in about 3 cups of milk. They didn't seem to do much to the milk during the week, so I was a little worried. But now that they are in the usual amount of milk (1-1 1/2 cups) on the counter, they are really doing their thing. The kefir is getting really strong and separates into whey and curds quickly (within 12 hours). So now I want to try to make some of that cream cheese! My question is: once I make the cream cheese, what can I use the whey for?

Also, Heather, did I understand your earlier post about straining? Should I be breaking the grains into smaller chunks? Mine "chunks" are quite large at this point. You said something about stirring the grains up until they were watery? Thanks!

[xenabyte]

Ok, I got my grains last week (thanks Gale!) and I think I'm seriously doing something wrong! The kefir is not getting thicker, at all. I stays the consistency of milk, with a few lumps, I'm not convinced that the lumps are kefir grains and not curdled milk. When I got the grains, I strained them and rinsed them with some milk (organic whole) and then added about a cup from the fridge. I've been doing the same everyday since, except one day I let them go for 2 days, still didn't thicken, and yesterday I put them in a VERY small amount of milk, maybe a quarter cup, and still nothing. As far as rinsing, I've done it a few times, tried it w/o rinsing a few times. How do I know for sure I'm not just drinking bad milk and that it's actually kefir? Any thoughts?

Tracy, despite all the info STILL bewildered by the world of kefir.

Well, there could be a few reasons. Extreme cold temps while shiping might have slowed them down alot, or possibly killed them. Or if you rinse them in tap water, that has chlorine, it can kill them too. Too hot a temp can kill them, but I doubt that's the deal.

Bad milk will smell like soured milk. I'm sure you know that smell, if you have even let milk go beyond it's exp date. The Kefir will smell anywhere from yeasty, to buttermilk like, or yogurty. Depending on the amount of milk and how long you ferment it. So that'll be a bit of a help.

If you didn't have lumps in your milk when you started your batch, then the grains are working and converting some of it. Occasionally 'swirl' the jar to make sure the grains have access to all the milk.

Did you rinse in milk or filtered water, and look at the actual grains (just so you know if you have curdy lumps, or Kefir grains covered in curds)?

The grains themselves should be a rubbery, califlower looking little mass (several of them). If you touch one with super clean hands, it will be 'squishy' and should be a fairly translucent color. The really white stuff is 'milk curds' and may or may not have a Kefir Grain at it's center. If you squish a 'curd' it totally dissolves...and isn't a Kefir Grain.

Depending on the amount of REAL Kefir Grains in the sample, and not just milk curds formed by the fermenting...I would keep using only 1 cup of milk at room temp (about 70 deg F) until it really starts 'curding' up the milk.

If you are brewing your Kefir milk in the refrigerator or a cold area, it might not thicken up noticably at all and or it will take a really long time comparatively.

And, JIC it starts 'going like gangbusters' and curding up your milk way before overnight...this is OK. :) Once I'm ready to use the Kefir, I just stir the CURDS to make them dissolve back into the clearish watery looking stuff (the whey) so that it's a 'drinkable' yogurt type thing again. This also makes it easier to remove your grains for the next batch, as the curds fall off the Kefir Grains.

Hope this helps. Keep us informed and we'll keep trying to trouble shoot!

[xenabyte]

The kefir is getting really strong and separates into whey and curds quickly (within 12 hours). So now I want to try to make some of that cream cheese! My question is: once I make the cream cheese, what can I use the whey for?

Whey can be used to soak grains/nuts/seeds via the 'Nourishing Traditions philosophy of cooking', or use it in place of water in bread recipes to add additional protein. The whey is loaded with vitamins and other nutrients. You could try sweetening it and drinking it, or add a tsp to a glass of water if it's too strong for you. Supposedly drinking a tsp or two of Whey (from yogurt or Kefir) can help settle an upset or irritated tummy.

Also, Heather, did I understand your earlier post about straining? Should I be breaking the grains into smaller chunks? Mine "chunks" are quite large at this point. You said something about stirring the grains up until they were watery? Thanks!

Yes, I often get BIG curds...so I just stir it with a wooden or plastic spoon, to help break them up and 'free' any Kefir Grains trapped inside the curd. Then I strain, and if there any little curds still, I gently stir this to help pass ALL the curd material into the Kefir. It really makes the resulting Kefir smooth and creamy. No curdy lumps in your mouth as you drink! This also is a nice way to kinda clear off the Kefir Grains without having to rinse them.

:D

[Ilovelife]

Thanks!

[danielsmommy]

Ok, I know it's not really sour milk, I just get a little paranoid sometimes. But it still isn't getting any thicker than milk, no matter how long I let it go. But, this morning it had a film over the top of it, I'm thinking this is a good thing? And my grains are starting to grow. :) It still is kefir if it doesn't thicken, right? Every morning I drink it a different way, tried it plain (yuck) then with orange juice, then molasses, this morning I mashed a banana up in it. Finally I found a way I like it! Prolly stick with that for a few days before I try something new. Thanks for you help!

[chocomoto]

For the first week and a half or so after I got my grains, my kefir was undrinkable. It wasn't getting thick, it tasted horrible. Then suddenly one day it was good! It thickened up and has a nice taste now...I'm not sure why but I'm glad I stuck with it.

Maybe the grains just needed some time to warm up and get adjusted. I also make sure to stir or even shake the jar a few times a day (whenever I remember.) I leave it for 24 hours, then shake before straining. Then I put the strained kefir in a jar in the fridge. Before drinking I shake it really well to break up any lumps and then add a bit of vanilla and sometimes some maple syrup. My kids love it.

[xenabyte]

Choco, GLAD to hear it's starting to work so well now for you! I think the extreme cold conditions of the bottom of an air plane for shipping really is similar to the 'freezing' grains for back up. They just needed some time to reactivate and adjust to their new home. :)

The Dom says, on his website, and that's the part I include on my, erm...probably overly detailed instruction sheet... :) that it might take a bit to 'gear back up', after being refrigerated (or in this case, being practically frozen! eeps!) from the mail.

So I'm sure Ilovelife's grains will eventually 'kick in' to!. If you feel better about it, just use a smaller amount of milk each day, and don't drink it, until you really notice the curds starting to form and a nicer smell/flavor.

My original grains were raised on fresh goat milk, so they had a slightly 'goaty' smell at first. Then after a few months on organic cow milk and a few dips in coconut milk, they had the nicest flavor!

I also added a starter packet of powdered Kefir once to the brew, to make sure they were REALLY WELL innoculated with a more commercial 'yogurty' flavor, and that seemed to really kick up the flavor in a good way.

Might be worth a try. But hey, it's all an experiment on finding the best tasting and best way to 'get your glass a day' down the hatch!

:)

[mountain mom]

Hi all,
Heather have you ever tried to make apple juice kefir. I am going to juice apples and then let the grains soak in the fresh juice for three days. I will report back.

I let the last batch of kefir go three days....mmmmm its good!

[xenabyte]

Have not tried apple, but grape sure was good! :)

I have let my ginger ale Kefir go three days and it IS good, a much more intense ginger flavor!

Let us know how the apple goes!

H

[danielsmommy]

Still not sure if my grains are doing what they should or not. It did start to get thicker yesterday, but tasted the worst so far. I've been blending it up with a banana, and it really covers up the taste. Here's my question of the day. :) Could the temperature variations in my house be making it turn out different every day? The temperature varies greatly this year, we are heating completely with a woodstove, and for instance yesterday it was raining and I never brought in wood, so lets just say it was a little chilly. Usually it's in the mid to upper 60's, yesterday it was probably upper 50's. Could this explain the inconsistency with the way the kefir turns out?

[Ruthla]

Has anybody tried "ripening" kefir at room temperature before drinking it? I tried that, following the instructions on Dom's site as well as I can understand them, adding some ground cinnamon to the kefir (he had suggested grinding up fresh herbs, I just used the powdered kind.) It smells delicious but tastes really sour!! (I just had a little taste so far) I think I'll add some stevia to it and dry it that way.

[xenabyte]

Still not sure if my grains are doing what they should or not. It did start to get thicker yesterday, but tasted the worst so far. I've been blending it up with a banana, and it really covers up the taste. Here's my question of the day. :) Could the temperature variations in my house be making it turn out different every day? The temperature varies greatly this year, we are heating completely with a woodstove, and for instance yesterday it was raining and I never brought in wood, so lets just say it was a little chilly. Usually it's in the mid to upper 60's, yesterday it was probably upper 50's. Could this explain the inconsistency with the way the kefir turns out?


Wow that's cold in the house. Yes, this could DEFINITELY be an issue, as it's like keeping them in the fridge (which slows fermentation time down almost to a standstill).

If you have an 'oven' with a pilot light or electric light, try sitting your jar in there over night with the light on. This should keep them warm enough to give them a really good go, if they have 'umph' enough left in them. ;)

[xenabyte]

Has anybody tried "ripening" kefir at room temperature before drinking it? I tried that, following the instructions on Dom's site as well as I can understand them, adding some ground cinnamon to the kefir (he had suggested grinding up fresh herbs, I just used the powdered kind.) It smells delicious but tastes really sour!! (I just had a little taste so far) I think I'll add some stevia to it and dry it that way.

Yes, it's stronger tasting, but supposedly NO lactose left, which is good for those intolerant or low carbing.

I usually cook with it or mix with chocolate syrup (or maple), which of course would defeat the purpose of doing it for a low carb reason :>

I think Stevia would work, as one of the mom's says she drinks the whey with it and even her Dc liked it!

[Ilovelife]

I just had to post that I LOVE my kefir cheese! It's so easy to do. Dh & dd are both really liking it, too. Last time I added a little oregano that I had dried from our garden. Yum. It's like that Boursin cheese you can buy ($$ & probably horrible for you!).

Also, my kefir is doing great. For the cheese I've been letting it brew for 2 days so it's nice & curdy, then I strain it through a coffee filter overnight. This morning I made a kefir/orange juice/banana smoothie for dd & myself. Yum. I can't thank you guys enough for getting me into this.

Plus--dd has managed to avoid a nasty bug one of her little friends has, so if the kefir has anything to do with that, I'm hooked for life!

[xenabyte]

I agree about the 'bug' prevention. Both my boys have never had a cold in their life (one is almost 3 years and other almost 1 year). Actually both of my sons have never been sick with anything. /crosses fingers....

I have introduced yogurt at 6 months for both, the older one drinks Kefir daily or some form of probiotic yogurt and my youngest has started 'stealing my glass' of kefir and drinks probably about half of it (maybe 6 oz).

My MIL thinks it's because they are not in day care, but my SIL's ARE also at home and they get every bug there is...and they play with mine upon occasion, runny noses and all. And my kids go to the stores/park/family members houses with us and touch everything and are held alot by family with colds, etc.....

So, here is to Kefir, or our 'way of life' and eating for immunity! (They are also NOT vax'd) fyi, if anyone is curious.

[chocomoto]

That's amazing that your boys have never been sick.
I have a cold right now :(

My grains seem to have doubled overnight. I just ate half of them! I couldn't bear to taste them (ick!), just swallowed them down with water. This thread is so long now, I'm sure someone has mentioned eating the grains...are there any appetizing ways to eat them??

[4cornersmamma]

What do they do when you eat kefir grains? Are they good for you?

I think my grains have died - how do you know if they have died or are just dormant? They haven't been multiplying and one fell into the sink while I was changing the milk and when I picked it up it felt kind of rubery and not very squishy like I remember them being. Also, I have stopped drinking the kefir because it doesn't smell right. It doesn't have the alcohol smell, just a light yeasty smell even after two days in milk. I feel more like my milk is just souring then being converted into kefir. Maybe it is because my house is too cold. I don't know. I'd apreciate some helpful info.

[xenabyte]

What do they do when you eat kefir grains? Are they good for you?

I think my grains have died - how do you know if they have died or are just dormant? They haven't been multiplying and one fell into the sink while I was changing the milk and when I picked it up it felt kind of rubery and not very squishy like I remember them being. Also, I have stopped drinking the kefir because it doesn't smell right. It doesn't have the alcohol smell, just a light yeasty smell even after two days in milk. I feel more like my milk is just souring then being converted into kefir. Maybe it is because my house is too cold. I don't know. I'd apreciate some helpful info.


One, I can start a new thread :) And it will be easier to read again. :)

Two, I sent you a PM about this, but for others benefit, here is info again:

If you use chlorinated tap water, you CAN kill them. If you use hot water on them, they can die too.

Cold water or temps won't kill them, BUT it can slow down reproduction or make them go 'dormant'. If your house is getting cold at night (mine does) this will slow them down or even make them dormant. Maybe you should set the 'brew jar' in your oven overnight, with a light on. Set them on the bottom of the oven, kinda far from the light as possible. They should 'curd up' pretty fast. Let them go extra time *up to 48 hours*. If it's STILL not thickening up after a few days of this...then maybe they are dead. A yeasty smell isn't bad, but a sour milk smell IS.

Another thing the DOM says, is that winter in general, can make them 'go dormant'. They start growing again and reproducing when spring hits.

The dom says if you consistantly brew them in a jar with a tight fitting lid, it can 'compact' them and make them feel harder, not soft, squishy and rubbery. The build up of gasses and pressure will do this. That almost sounds like a 'water kefir grain'....mmmm....

Put the brew lid on loosly, or just cover with one layer of paper towel and a rubber band. This lets some of the gasses out and will prevent them from getting 'hard'. (Dom's suggestion).

TTYL

[Ms.Doula]

Ooowiii!! :eyesroll I got the dried water-kefir grains from the Netherlands, and am ready to try this... my milk kefir has been boring me for quite some time now. So..... whats the most basic recipe you all have made water kefir? or juice kefir? I really dont have time this week (or $money$) to go get ginger & other things from the health food store. ;)

[xenabyte]

Ooowiii!! :eyesroll I got the dried water-kefir grains from the Netherlands, and am ready to try this... my milk kefir has been boring me for quite some time now. So..... whats the most basic recipe you all have made water kefir? or juice kefir? I really dont have time this week (or $money$) to go get ginger & other things from the health food store. ;)


Here is the 'basic' recipe I like best:

Gingerale Kefir d' Aqua

~2 quarts filtered water
~6 pieces of dehydrated, unsulfured ginger pieces *health food store bulk bin*
1 chunk of fresh ginger, peeled and sliced in half (the size of a peanut)
1 dry, unsulfured fig (black mission)
1/3 cup sugar (makes it sweet, you could use less)

Put in a glass container with a lid, that is big enough to not go beyond 2/3 of it's capacity. Place a tight lid on, and let sit for 48 hours. I then strain it, and refrigerate it in glass bottles with stoppered lids. If you want more 'fizz' you can use this like a base, and pour in some plain, sparkling water when you go to drink it.

Note: I sometimes leave out the fresh ginger piece. It's just supposed to help the fermentation along, using a fresh bit of ginger juice. So your call on that. I'd read up on some tried and true recipes, to give them the best start possible, before experimenting too much. You do need them active and healthy to get them working correctly since they were shipped dry.

The dehydrated ginger and figs keep a LONG time, and work just fine. It saves you money in the long run. If you still don't want to bother with that, you can use some fresh juice of a favorite fruit (grapes, apple, etc). You just need to make sure whatever juice you use does NOT have sulfur compounds added to preserve it. This will KILL your grains.


If using fruit juice, just add grains to it. The Dom has some recipes listed on his website. Google Dom's Kefir d' Aqua.

[Ms.Doula]

yeah, I know Dom & all the sites. Im a member of the yahoogroups as well. But I just thought there was another way to do it without going to the health food store to get the things that I dont just have lying around here.... like an unsulfered fig & dehydrated ginger, kwim?

[Ms.Doula]

anyone try the one that has a ginger & a lemmon??? :scratch

[Ruthla]

That's amazing that your boys have never been sick.
I have a cold right now :(

My grains seem to have doubled overnight. I just ate half of them! I couldn't bear to taste them (ick!), just swallowed them down with water. This thread is so long now, I'm sure someone has mentioned eating the grains...are there any appetizing ways to eat them??

I pour my kefir into the blender, add 2 bananas, some blackstrap molasses, and stevia. If I seem to have a lot of extra grains that day, I'll put a small amount into the blender. My plan is to always include a tiny amount in my "kefir shake" rather than eating a huge glob at once.

I don't know if blending them this way affects the nutritional quality of eating the raw kefir grains, but I figure that since I'm drinking it within 5-10 minutes of blending it shouldn't be a big deal.

[xenabyte]

anyone try the one that has a ginger & a lemmon??? :scratch


I used the recipe that came with the water grains (called for a lemon) and I didn't really like the fermented lemon flavor, but I did add in some fresh orange juice to some 'plain brewed' gingerale. That was GOOD. I think maybe if I sliced the fruit thinly, and only add it in the last day, it'd be better. I think the peel, while organic, put off TOO much lemon oil flavor and was a bit bitter.

Ok, and about your other question for 'easy to brew' stuff for the water Kefir (I'm not trying to be snarky here, just VERY serious): REALLY, if you are going to brew with the Water Kefir grains, the whole point is to use the stuff needed for it to actually brew correctly (and not make you sick).

You /will/ have to buy some of the stuff needed, unless you have fresh ginger root, or organic lemons or other organic fruit or juices available.

You HAVE to use fresh organic, or untreated, organic dried fruit, as the pesticides or drying and preservative agents on regular produce will not only kill the grains but then you would be drinking whatever pesticides or preservatives were on the stuff you are fermenting.

Maybe you should wait to start your brew until you can get to the store, cause, really (I am being very serious here, as I'd NOT want anyone to get sick from a bad brew), don't put regular (treated) fruit skins in anything you are letting sit around for a few days and then drink...esp while Preggers!

Except for you and me, I don't know of any of the other mom's (yet) using the 'water' kefir grains, just converted milk ones. Maybe if you post what stuff you DO have available for making a 'Kefir d' Aqua' it'd be easier to figure out a recipe to try not involving high end stuff.

:Hug

...again, that was all said in a serious, but friendly tone. I just want to be clear. I just don't want you sick or your baby getting stuff that could harm him/her.

[Ms.Doula]

Yeah, I get it. I thank you too. :wink
I was just hoping for a more simple water krefir... like i thought i saw one with lemmon &sugar & ginger? eh? I dunno....

organic/non commercial huh?? well..... I have a lemmon tree in my back yard..... :LOL

And I am in the central valley of California... there are fruit stands on every corner.... dont know what all they may or may not use for their fresh or dried fruits.... :crap

[Gale Force]

Melissa,

Surely there are a few orange trees in your neighborhood too. I'd give you some if I still lived there. We had three orange trees and I sure do miss them. We're out of orange country up here. You might also be able to find oranges someone is selling who you can ask about their use of pesticides and such. But I'd just find a neighbor.

Amanda

[xenabyte]

well, DANG! Man I'd love a fresh citrus tree of ANY kind in my back yard...but at 7000+ feet, we would be lucky to grow crabapples....

So, if you have lemons:

Do the recipe with no fig, cut the lemon in half and add in with sugar and water. It'll be like fermented lemonaid.

If you also have a ginger root, then peel and slice off a few peanut sized chunks and drop them in. The lemon will give it the citric acid and 'juice' to feed the grains and will help it to ferment just fine, with or without the ginger.

I've made it with no fig, (and no lemon, just ginger root) and it was great, but I LOVE the flavor one fig adds (and a touch of that 'caramel color' a'natural!)

I happen to be drinking 'pure ginger root' Kefir right now. I just made it with with 6 peanut sized chunks of ginger root and 1/3 cup sugar in about 2 quarts water. I usually let my water kefir ferment for about 3 days to get a nice, strong flavor.

[Gale Force]

OT but I really miss my trees. We also had two lemon and two avocado trees. We had planted nectarine, plum, and apple as well but they were not producing when we sold. Melissa -- plant more! We're in apple country now and will be putting in 10-15 trees this winter, mostly apple but also cherry, fig, peach, and apricot. mmmm.

[Ms.Doula]

Ok so Gayle or X- Someone give me ratios/measurements ect.....

I have a ginger root (just from the groceriey though..) and lemmons right off the tree....... and raw sugar.... and water. :wink



(Also throw one at me for oranges... as grandma has a few trees too....)

[Ms.Doula]

Also how long should this take, ect since they are dried... :innocent
Do they need reconstituted..? :scratch

[xenabyte]

Ok so Gayle or X- Someone give me ratios/measurements ect.....

I have a ginger root (just from the groceriey though..) and lemmons right off the tree....... and raw sugar.... and water. :wink

(Also throw one at me for oranges... as grandma has a few trees too....)

Also how long should this take, ect since they are dried...
Do they need reconstituted..?

Basic Kefir d' Aqua

Must Haves:

~2 quarts filtered water (do not use tap water or chlorinated water)
~6 Tbs up to 1/2 cup sugar (white or Rapadura whole, organic), experiment to find a sweetness you like. I like about 1/3 cup.
~ 1 Tbs of Water Kefir (or converted milk Kefir) Grains

Add in Any of the Following:

~6 pieces of dehydrated, unsulfured ginger pieces
or
~1/8 to 1/4 cup of peeled and sliced/chopped fresh ginger root. The more you use of the fresh, the stronger the flavor, and it's way more 'spicy' tasting.

AND/OR

1 whole, organic Lemon OR Orange. Cut in half and drop in. Make sure the skin is washed and wax/pesticide free.
or
1 whole organic Lemon or Orange, sliced and dropped in (more intense flavor).

AND/OR

1-3 dried or fresh, Organic Figs for flavor and color. I like Mission Black Figs, personally.
or
Any dried or fresh fruit you like, even strawberries. Just make sure they are organic.

You can add in one or all of the above. It's mainly to give it 'taste' and help the grains have a diverse 'sugar' to eat.

Brewing Directions:

Put in a glass container with a lid, that is big enough to not go beyond 2/3 of it's capacity.

Place a tight lid on, and let sit for 48 hours. (If you got your grains from Heleen, she says in the info sheet she emails/mails to go one extra day for the first few brews, to help them 'reconstitute'. Other than that, NO other special treatment of 'Real Water Kefir Grains' is needed.)

I then strain it, and refrigerate it. If you like, you can put it in glass bottles with stoppered lids.

[girlndocs]

I've been brewing grape juice kefir for some time now. Ds & I both love it! We drink ours first thing every morning (right now I only get 8 oz per 24 hours ... I'm going to start trying larger batches. I might need to convert a few more grains).

I found a juice called "Kagome". It was at a liquidation store & I think I might end up going back & getting more! I got the flavor called "Purple Roots & Fruits" and it has not only grape, blueberry & a couple other fruits, but also beet, red cabbage & purple carrot juice! It's pretty tasty straight & I can't wait to taste it kefir'ed. They also had one called "Autumn Reds" (all red fruits & veg) and one of orange ingredients too.

I tried young coconut juice (found it canned). It was drinkable, but not great IMO. I much prefer grape.

I don't think I could eat my grains even if I had extra. They're kind of like little pets ... eating them seems mean :LOL :bag: I know, bizzare. Let's hope I get over it before I have extras coming out my ears.

[mountain mom]

Hey Girl n Docs are your grains reproducing in the grape juice? Did you convert milk grains to juice grains?

[captain optimism]

What if I'm lactose intolerant, don't do dairy or don't digest milk products well - is kefir right for me?

The beneficial yeast and friendly bacteria in the kefir culture consume most of the lactose (or milk sugar). Eat kefir on an empty stomach first thing in the morning before (or for) breakfast and you'll be delighted to find it can be easily digested -- as numerous people who have been lactose intolerant for years have discovered.

Kefir's tart and refreshing flavor is similar to a drinking-style yogurt, but it contains beneficial yeast as well as friendly 'probiotic' bacteria found in yogurt. The naturally occurring bacteria and yeast in kefir combine symbiotically to give superior health benefits when consumed regularly.


I know we are on page EIGHT of this thread and here I am responding with a question to something from the very first post. Sorry. :blush

I am lactose intolerant, but before I was, many years ago, I used to like kefir. I bought it in the Russian grocery store. Now I would like to use this as a probiotic to help my son's digestion, and I am wondering whether I will be able to digest it and have some again. If I start with the store-bought kefir, should I still drink it on an empty stomach? I remember that it was pretty mellow and sweet, not very tart.

Or should I just take a lactase pill with it and hope that does that trick?

[xenabyte]

I know we are on page EIGHT of this thread and here I am responding with a question to something from the very first post. Sorry. :blush

I am lactose intolerant, but before I was, many years ago, I used to like kefir. I bought it in the Russian grocery store. Now I would like to use this as a probiotic to help my son's digestion, and I am wondering whether I will be able to digest it and have some again. If I start with the store-bought kefir, should I still drink it on an empty stomach? I remember that it was pretty mellow and sweet, not very tart.

Or should I just take a lactase pill with it and hope that does that trick?

Hehe, no worries

Two things RE: lactose intolerance

1) The Kefir grains allow you to let the milk ferment an extra day and or 'ripen' it in the frige. So ALL the lactose it used up. I would think this would be fine for you. You'd have to have a pretty severe dairy allergy for this to 'not agree' with you. Then you could flavor it as you like.

2) I read the package on one of the store bought Kefirs (the flavored kind) and it read, cultured milk (the Kefir), milk, and fruit puree (the flavor). So they add in some regular milk to 'thin' it down and make it more 'drinkable', and also, this would add in lactose. So I would think, unless you can find a store bought Kefir that doesn't add in milk, to avoid it, if you are really lactose intolerant. But hey, maybe the milk gets converted while sitting on the cooler shelf??? and you'd tolerate it fine.

I am letting my Kefir brew for almost two days, now that it's cold, and it's nice and smooth flavored still, but it does need a good stirring!

[captain optimism]

Wow, that was quick!

I would like to start with the store-bought stuff because it sounds like you have to order the kefir grains on line or something. (??? I just read the whole thread and can't figure out where the grains came from ???) I would like to find out if my son will even drink the stuff. He seems to have his dad's aversion to gloopy white food. He used to like yogurt and now he seems to be totally off of it. :(.

[xenabyte]

hehe, I just happened to be sitting here BFing. :) (got my tree and lights up finally and taking a breather)

So, the Kefir grains (the live, squishy, rubbery ones that can live and reproduce forever if taken care of) have to be shipped to you from someone currently with them. MANY of the moms here have them now. Usually we only ask for shipping/handling to cover the cost to send you some. You can PM me or GaleForce (for sure) and we can get you some when the holidays are past. I'm not shipping until after January 4th to fatten up my stock, as I did a LARGE shipment out just this week.

If you want to 'try' the Kefir, go to Health Food store, and look in the dairy section for a little box that is a 'starter' for making Kefir. It is ONLY the beneficial bacteria and good yeasts that have been cultured in milk and then dehydrated. It will give you enough to make several batches, but eventually the Kefir 'starter' will need to be replaced, as it does NOT contain the actual 'mother grain' in it. Just the cultures.

This is a good way to make some Kefir on demand, and not have to 'care for' the little Kefir grains, which to need some consistant care to keep them healthy and reproducing.

:)

[girlndocs]

Hey Girl n Docs are your grains reproducing in the grape juice? Did you convert milk grains to juice grains?

I converted milk grains -- took some extras, rinsed them in a lil' distilled water, and plopped them in a tiny bit of grape juice, when it got fizzy, I replaced it with 8 oz. I think I have about a tb. of grains & they culture 8-12 oz juice in 24 hours (they might do more, I haven't tried yet-- juice isn't cheap). No, I don't think they're reproducing.

The verdict is in on the purple fruits & veggies juice: it's YUMMY! :bgbounce

[cathe]

Well - I was just about to give up on kefir. First of all - I don't really like to buy milk even organic and haven't found a local, humane source and it takes to much milk to keep the kefir going - plus it tastes so awful, we are not really drinking it - but voila - I think I finally got a batch that is the way it is supposed to be - it is not so sourdough smelling and tasting and is really creamy - so maybe I'll stick with it. I just took a small bit of grains to try out the grape juice - I would love to find a good non-milk way to make kefir. (I tried soy milk but again I hate to have to buy so much of that stuff).

[cathe]

Oh - I was thinking of trying the kefir in my ice cream maker instead of the milk portion - has anyone tried that?

[girlndocs]

No, but I tried making "kefir cream cheese" and making a cheesecake with it and it was a total flop. I don't know what I did wrong.

[xenabyte]

Well - I was just about to give up on kefir. First of all - I don't really like to buy milk even organic and haven't found a local, humane source and it takes to much milk to keep the kefir going - plus it tastes so awful, we are not really drinking it - but voila - I think I finally got a batch that is the way it is supposed to be - it is not so sourdough smelling and tasting and is really creamy - so maybe I'll stick with it. I just took a small bit of grains to try out the grape juice - I would love to find a good non-milk way to make kefir. (I tried soy milk but again I hate to have to buy so much of that stuff).

You could try them in juice or sugar water with fruit. OR use the grains for sourdough starter, sans any milk at all. At the begining of this thread, there is a 'no milk' sourdough starter where you can leave it in the fridge until you need it.

I agree on the milk, it's expensive and a PITA to keep on hand. I have it delivered now every week. I do let my grains brew for 2-3 days now, and it helps on the amount of milk consumed. And it still tastes good.

Here is an idea I had and shared with another mom, and there are some mom's here that do this. Buy a quart or gallon of milk (organic), and maybe in HDPE plastic or glass bottle. Put all your grains in it, and put the entire thing back in the fridge.
Then, as the milk 'ages' it ages with good beneficial bacteria and yeasts, and not only will it last longer, because it can't go 'sour' with bad stuff, but then you have no issues with dealing with straining.
It will still 'use' like milk, with a tang to it. Once it's gone, just pour the grains into new milk jug/jar. Then even if you have milk on your cereal or something, it's like having fresh cow milk with good cultures in it.

It might be worth a try. Actually if I didn't want to keep them on hand, growing and happy, I'd drink ONLY Kefir Water (gingerale). OMG it's really good and easy to drink. I like cream cheese, but there is only so much you can eat of that, and I don't do cereal in mornings. So that's why I started this thread with recipes to help use up the Kefir / Kefir Cream cheese!

I will say this much, I've been losing weight (1-2) pounds a week, though I'm drinking and eating all this extra dairy (Kefir). I'm actually 10 pounds BELOW my PRE preggers weight (baby is 9 months old). So there is something my body likes!

[Ms.Doula]

ok well im throwing in 2 qts water, 1/3 cup raw sugar, 1/2 lemon, 1/8 c. peeled/grated fresh ginger (just from the grocery store) & 2 dried fruit (sunmaid- from here in Fresno-figs) (package doesnt include sulfer as ingredients.) Hope this works! :wink

[xenabyte]

No, but I tried making "kefir cream cheese" and making a cheesecake with it and it was a total flop. I don't know what I did wrong.

Just a shot in the dark guess...maybe it needed to drain a bit more to really firm it up, like the store bought stuff. I wrap the cream cheese in cheesecloth and put in a strainer, then put a bowl with a heavy can in it to REALLY strain the liquid out and make it harder for doing a cheesecake.

For regular spreading and such, (on toasted bready things) I usually don't bother with this extra 'draining' process.

HtH

Heather

[dotnetdiva]

Wow, thanks for this thread! I see I have alot of reading to do.

I just bought some kefir and plan to make a smoothie tomorrow morning with frozen berries and some flaxseed meal. I now have tons of recipes to use. :D

[girlndocs]

Thanks Xenabyte! I was thinking that might have been it because as it baked it leaked a lot of watery stuff, then when I took it out the filling was leathery yet spongy :gross

I am definitely going back to the store to buy more of that fruit & vegetable juice blend. It is FABULOUS kefir'ed. It has this great winelike bouquet, & it's dryer than the straight grape juice and heartier.

[mountain mom]

So I did a few rounds of milk kefir from unhomengized milk (closest I can get to raw around here) to reproduce the grains for a friend. It definately worked and by the fourth round I have four times the grains.

My question is this, How do you seperate your grains from the thick kefir? My milk kefir got so thick it was like cream cheese in the jar and would not strain through anything. So I ended up hand picking the grains out. Very tedious. It is alot easier to make the juice kefir, it just pours out and the grains are left in the cheesecloth. Anyone have anygood tips? :thumb

[xenabyte]

ok well im throwing in 2 qts water, 1/3 cup raw sugar, 1/2 lemon, 1/8 c. peeled/grated fresh ginger (just from the grocery store) & 2 dried fruit (sunmaid- from here in Fresno-figs) (package doesnt include sulfer as ingredients.) Hope this works! :wink


You tasted it yet. I like mine chilled in the refrigerator for a few hours..

Hope it turned out yummy for you!

[Gale Force]

My question is this, How do you seperate your grains from the thick kefir? My milk kefir got so thick it was like cream cheese in the jar and would not strain through anything. So I ended up hand picking the grains out. Very tedious. It is alot easier to make the juice kefir, it just pours out and the grains are left in the cheesecloth. Anyone have anygood tips? :thumb

I pour my grains and kefir into a collander but I usually end up fishing out the grains with a slotted spoon. But I've got some mondo clumps and don't care what I lose, so that might be the best approach if you are working on cultivating them.

[Ms.Doula]

Didnt have the lemmon (I havent been out back in days....)
But I did all the rest like I said I would... used less water.
Wasnt sure how long to leave it.

I admit it tastes pretty yummy. like fruit juice.
BUT it looks yuk. LOL Hub wont try it either.... :rolleyes
It has a slight carbination to it. LOL The girls dont mind it at all.... We mixed it 1/2 & 1/2 with our juice earlier.....

I was just worried it wasnt actually "Kefird" (fermented) though.... yanno? :shrug





Mountain mom- You didn't go converting your milk grains into juice grains & then just go back to milk to "multiply" them, did you?? :o I don't remember why exatly, but I know thats a no-no. ;)

[mountain mom]

Mountain mom- You didn't go converting your milk grains into juice grains & then just go back to milk to "multiply" them, did you?? :o I don't remember why exatly, but I know thats a no-no. ;)


Yes Thats exactly what I did. I did three rounds with juice, then two rounds with milk, the grains reproduced twofold and then I did two rounds with juice.

I wonder why thats a no no? Does anyone know?

[Illuviel]

Does anyone have milk and/or water grains to share on her next ship-out?

[xenabyte]

Yes Thats exactly what I did. I did three rounds with juice, then two rounds with milk, the grains reproduced twofold and then I did two rounds with juice.

I wonder why thats a no no? Does anyone know?

The Dom says, from his long term experimenting with them, that eventually if you convert milk grains to juice and do it 'long enough' they will 'lose' some component from the milk soaks that they need to reproduce. They will still be able to ferment both substances, but they will eventually stop reproducing.

However, I've also had them soak once or twice in juice, and be fine in milk again. /shrug

There is no 'hard and fast' rule on exactly HOW many soak switches like this it will take to eventually make them stop reproducing....

[Ruthla]

I've been using goat milk to make kefir since I'm sensitive to something in cow's milk.

The goat milk in my fridge is starting to get that "off" smell. Is it still safe to use in kefir (since it will ferment anyway and only grow healthy germs) or should I just toss it? (I do have powdered goat milk in my pantry.)

Do you think I could safely drink kefir made from cow's milk? Does the milk get "processed" enough by the kefir that the components I'm sensitive to would be reduced?

[mountain mom]

Thanks Heather for your input. I just found out that Andrea has water grains for me now! I am quite excited to try the kefir d'aqua recipes.

As far as cow milk vs goat milk kefir, my feeling is that if you have a cow sensitivity, to try to find raw milk. The kefiring of the milk will render it more digestable anyway, raw or not, but raw is better.

On a side note...I brought kefired grape juice for our holiday brunch with my conservative parents and they looooooved it!

Right on!

[xenabyte]

Thanks Heather for your input. I just found out that Andrea has water grains for me now! I am quite excited to try the kefir d'aqua recipes.

As far as cow milk vs goat milk kefir, my feeling is that if you have a cow sensitivity, to try to find raw milk. The kefiring of the milk will render it more digestable anyway, raw or not, but raw is better.

On a side note...I brought kefired grape juice for our holiday brunch with my conservative parents and they looooooved it!

Right on!


Ohhh, the Grape Kefir sounds lovely! I'm so happy to hear you will be getting some water grains! I'm not sure who Andrea is or which mom you are refering to, if she's here, (or is she a friend you know locally?) but could you please ask her (if she's a personal friend) if the water grains 'reproduce' much slower than the milk based ones?? I have seen some 'growth' (or it could just be they 'rehydrated and look bigger', but they are not reallly seeming to reproduce much, and if they are, it's so slow, I'm still very reluctant to part with any and throw off my 'perfect' brew amount. The Kefir tastes great, but I really wanted 'reproducing ones' to share!

I served some Kefir 'Fig-Gingerale' after the kids had finally passed out and went to bed. Two LOVED it, said it was like a mild, sparkly ginger beer, and my brother said, erm...'it smells funny, but more power to you'...and didn't try it... But he won't touch anything even remotely 'fermented' or alcoholic... hehe..

I made milk Kefir 'Buttermilk' biscuits to go with the ham, and everyone ate them up FAST. So even the 'Kefir dubious' were like OMG these biscuits ROCK! Hmmm...so tell me about this 'Kefir' stuff you make that works like buttermilk....

Ugh, I need a nanny for the kids for the 'day after Christmas' so I can get some sleep...hehe...I hope everyone had a lovely Holiday.

[mountain mom]

Andrea is a Mom here but lives just a few hours from me IRL.

She indicated that the grains grow very slow. It has been quite a few months since she recieved the grains and she only has enough now to share.

Ah the Holiday fatique...I know it well.... ;)

[mom2tig99Nroo03]

does anyone have enoough grains to share?

i have a few things on the trading post that we could swap with if need be :D

[Gale Force]

I've got grains. I'll ship for the cost of shipping -- $3.85 out of California, about $1.80 in California. I'm shipping tomorrow. Anyone who wants them, PM me in the next few hours and you'll have them by the end of the week. Give me your address and we can work out payment options.

[Yin Yang]

Bump....
thank you for all the wonderful info!! WOW! I read only the first page so far, but I hope to make it throught the whole thing!

[cathe]

I'd like to archive this thread so we can make sure all this great info is saved - what do you think - are you all ready for it to be archived or do you want to continue to post . . . .

[Ruthla]

archiving is a good idea- 13 pages is long enough!!!!

[mountain mom]

Perhaps we could start a monthly Kefir chat like the monthly vegetarian, NT, and others that occur in the forum.

I learn something new everyday with this thread. Its still really active. I think we should wait for Xenabyte's reply since she has contributed nearly all the recipes and started the thread for all the kefir novices here.

:thumb

[cathe]

I think we should wait for Xenabyte's reply since she has contributed nearly all the recipes and started the thread for all the kefir novices here.


Definitely would not archive without a goahead from xenabyte.