home made kefir questions and help please

[JesusMercy60]

good morning everyone,

ok so after trying this apple cider vinegar and the betaine last week my mind and body have changed so much for the better so I was not absorbing things . it's like night and day of how I feel. so now I have to start to learn about this kefir that is helping you all. I tried the kefir from our store here is Blythe Ca we don't have choices for kefir except from milk so I looked on line and there are just the grains so is there a special kind of kefir grains that I should order. I was on amazon.

[wedgewood]

You can make kefir from whole milk and also from water . They have 2 different kinds of so called “grains” . Milk grains , and water grains . The milk kefir has more different kinds of gut bacteria and in greater quantities than any other type You can read all about it on the internet .

Supermarket kefir cannot be compared to traditional kefir . Super market kefir is not made with traditional “ grains “ , but with a commercially produced powder . It’s good , but nowhere as good as traditional kefir .

Best wishes

[JesusMercy60 in reply to wedgewood]

great thank you wedgewood,

I am going to try and get into this. oh and I actidentally received a private message from you for Ellanor for the needles. thank you for your reply.

[Hypopotamus]

Here you are. decdun.me.uk/Kefir/Water_ke...

[Vicky2822]

we make milk kefir and I use skimmed milk (lowest fat).and it works fine . I think the higher the fat contact of the milk the thicker the end kefir is.

Takes a few weeks to get going but the grains start to multiply quite quickly. We have enough for both of us every day now and I’ve even given some grains away as I had too many.

I use a sealed glass jar. In the summer it stays in the fridge and is only out for a short time as activates so quickly. I either mash a banana with mind and have it with cereal or add frozen fruit to make a smoothie as it’s too sour for my taste on its own.

We’ve been taking it since April and I do think our health has improved. Skin is definitely better as is digestion.

[Baggy8]

I make my own milk kefir and love it. It couldn't be easier, pop about a tablespoonful of your grains into your container (I use a 500ml kilner) top up with your choice of milk. I love it thick so use jersey full cream milk. Leave it on the side until it's to your taste, usually about a day dependant on your ambient temperature, giving it the occasional stir with a plastic or wooden stirrer, because the grains will rise to the top, this also helps to thicken it. Then strain out the grains using a PLASTIC strainer, pouring your lovely thick kefir into a clean pot which you can keep in the fridge. It won't last long. I use mine as I might yoghurt, or mix with berry juice and coconut water for an additional nutrient and electrolyte kick. Yummy. If it starts to become too tart, you could add a little more milk, but mine never lasts that long. You can keep your grains happily in the fridge covered with a little bit of milk for over a week if you are going away. Just pour off what will be very sour kefir and start the process again whenever you fancy. As the grains multiply gift to friends, my dogs love a few grains as a treat.

[B12life in reply to Baggy8]

Why does the strainer need to be plastic?

Is it easier to clean?

[Baggy8 in reply to B12life]

I'll give you the totally non scientific answer that the lady who gave me my grains a few years ago was vehement about it. She also made kombucha, kimchi, sauerkraut, sourdough bread and mushroom ferments and wouldn't use metal with those either. I only know my health has been excellent since using fermented foods regularly. I can see the point in not storing in metal as these products are very acidic, but am personally happy to stick blindly with the advice given by an expert.

[B12life in reply to Baggy8]

Ok. I can buy that.

[JesusMercy60 in reply to Baggy8]

thank you everyone for the how too's on kefir, I will start to get some ordered. there are just so many out there.

[B12life in reply to Baggy8]

Where do you get the grains?

[JesusMercy60 in reply to B12life]

well I've been looking on line and some say milk kefir and some say kefir starter so I think maybe they are the same grains when they start out as a grain but it's how you make them that changes them, like goats milk kefir and water kefer i've seen but I see them on amazon too so it's all new to me and I haven't ordered them yet. I don't want to make a mess lolol.

[JesusMercy60 in reply to Baggy8]

hello Baggy8 so are the grains just plane raw or some on line are kefir starter kits on amazon, is that the same as you start with?

[Baggy8 in reply to JesusMercy60]

I was given mine, but I'd suggest going on Google or Etsy and putting in organic kefir grains and there's a lot out there. Enjoy!

[JesusMercy60 in reply to Baggy8]

so do the grains look like little white cottage cheese and keppt in th efridge they just keep growing fresh when you put them in milk? I can do that. the ones I ordered look like little cottage cheese clumps

[Baggy8 in reply to JesusMercy60]

👍

[Wwwdot]

Hi JM

You are entering a new world of recovery as home made kefir is incredible. The process of fermentation breaks down the lactose which Iis why I can drink kefir but I would struggle with a milk shake! The homemade kefir is super easy to make and I keep mine in the fridge to slow it down! You can make kefir cheese too but I have not attempted that!

🤗🤗🤗

[JesusMercy60 in reply to Wwwdot]

ok so I ordered from amazon some organic live kefir in a little container. so when they get here on the 18th I will look up maybe on u tube how to make them, so maybe I just put them in a jar with what ever kind of milk and leave on the counter for a day the put them in the fridge and drink?

[Budsa]

For Kefir, between 65º - 82ºF (18º - 28ºC) is its best functioning range. 71º F (22ºC) is the most ideal. Anything above 86°F (30°C) can be damaging. Kefir can actually still ferment anywhere from 39°F to 86°F (4C°-30°C).

You can produce Kefir either aerobically (a jar with a cover, eg. Kitchen roll or muslin, secured with an elastic band), or anaerobically (in a jar with a sealed clip down lid). In either case, open the jar and stir the mixture several times during the day.