Kefir

[Silver_Fairy]

After an epic fail with the kefir grains I was pleased to see they sell kefir in Tesco's, a Polish make. After Googling, I found Asda's and Sainsburies also sell it, (other makes) Anyone else buy the 'readymade' kefir? Is it as good as the one from grains? Ingredients in the one I have are milk, milk powder and starter culture, nothing else.

[humanbean]

I've bought this one :

nourishkefir.co.uk/

and I love it. There is a list of stockists on their website - it isn't hugely up-to-date though, so check first before making a special journey.

Edit : I should add though - it ain't cheap!

[Silver_Fairy in reply to humanbean]

Has it worked for you and how much do you take a day?

[humanbean in reply to Silver_Fairy]

I know that proper home-made kefir is supposed to be good for the gut, but I wasn't really looking for any effect from the pre-made stuff. I bought it to find out if I liked it enough to consider making my own. I never got round to actually trying to make it myself though. I loved it as a substitute for my normal breakfast yoghurt, but that was as far as I got with it. The brand I found is too expensive for me to buy regularly.

I plan to go to Asda and see if I can buy some there, thanks for the tip. I've never been able to find it in Tesco. I doubt that any pre-made stuff will have the same benefits as the home-made product. All the kefir grains that make it possible to culture it has been removed from the commercial product.

[Angel_of_the_North]

I doubt it's the real thing as it shouldn't be kept cold and should have air. It is dead easy to make. Just search the web for kefir grains. Often available for a donation to charity. I got a fresh lot of grains a couple of years ago on ebay for 99p. If you aren't stupid (like me) they last for ever)

[Silver_Fairy in reply to Angel_of_the_North]

I tried, followed instructions to the letter and still failed!

[Angel_of_the_North in reply to Silver_Fairy]

All you have to do is fill a clean glass jar (for example an instant coffee jar) about three quarters full of milk. Put in the kefir grains (they look like cauliflower florets - if not - it's not the real thing). Put lid on loosely (so nothing falls in!), leave on kitchen worktop or windowsill and wait for about 48 hours - less time when it is really hot, more when it is really cold. That's it.

To use, strain into jug through a plastic strainer. Put more milk in jar (no need to wash every time), put grains back in and wait again.

If your grains arrive dried, you 'll get really fizzy, rather nasty kefir for about a week until the grains recover - it's fine to drink but not too nice. If they arrive frozen, there's no problem.

[helvella Administrator Thyroid UK]

Local Polish deli? Certainly one close by here does. Recommended by the Lithuanian colleague at work.

[Silver_Fairy in reply to helvella]

The make is Mlekovita. We're in the sticks here, no Asian or east European shops Could find all those before we moved!

[hwbrand]

yes, I use it too - found it helps with digestion - i've also seen an organic one in my health food shop. It's an "aquired taste" sio I use it in smoothies with some fruit - that way it tastes better!

[Silver_Fairy in reply to hwbrand]

How much daily, do you feel makes a difference?

[Joyia]

I purchased some Tibetan Mushroom Milk culture from Ebay, cost about £3.00 incl postage. According to research this is an excellent Kefir. The small amount soon multiplies if you treat it kindly. It is so easy to make: Place your culture in a clean glass jar and cover with enough milk to fill half the jar, cover with a piece of muslim as it needs to breathe, cover this again lightly with say a clean tea towel and leave for 24 hours. Strain through a plastic strainer into another glass vessel or straight into a cup if you can drink all of it in one go. Wash the grains, preferably with filtered water and place back into the cleaned glass jar, cover with milk and off you go again. You must not allow the grains to touch any metal anywhere as it kills it so use plastic spoon and strainer. You can buy muslim and plastic strainers from cheap shops such as Wilkinsons. Personally I tend to drink mine every other day as I find it becomes quite effervescent if left longer which makes a lovely refreshing drink. Once you get into the swing of it you will find it only takes about three minutes of time to make up. Much better than purchasing ready made. Use organic milk or goats milk, yummy.

[haggisplant]

Wow fab advice! I've thought about kefir for a long time as it's benefits really interest me; but not in relation to thyroid - what are the reasons people have tried kefir in relation to thyroid?

[akimbohr]

The advantage of kefir is that is almost lactose free. The grains feed on milk sugar, so after 1-2 days it is almost free of any sugar. I was both lactose and gluten intolerant and once I cut them from my diet, my anti tpo bodies fell almost to zero. I guess it was the question of the leky guts allowing the proteins of gluten and lacotse entering the bloodstream. In my case cutting on gluten and lactose proved very helpful. I make my own home made kefir and my digestion improved very much.

[MidnightBlue]

Has anyone tried making kefir with almond milk? ( I am guessing not, but just thought I'd ask!) I used to do it with soya milk, and it worked well, but I have given up soya now. I think I will try it with almond milk, but if anyone has tried it with almond milk, and it didn't work, it would save me the bother.

[Silver_Fairy in reply to MidnightBlue]

Googled you question and found this "You can make kefir from any milk, be it low or full fat, raw or pasteurized, dry or wet, cow or goat. Other milks (soymilk, almond or coconut milk) may be used but the grains will not replicate."

Hope that helps.

[MidnightBlue in reply to Silver_Fairy]

Thanks Silver Fairy. I think I will give it a go.

[Silver_Fairy in reply to MidnightBlue]

Or you could make water kefir

[Morganadk2 in reply to MidnightBlue]

This link might be useful

culturesforhealth.com/learn...

[pottyness in reply to MidnightBlue]

there is no lactolose in almond milk but there are sugars. i am told you can use it a couple of times but the little grains would be happier if they could go back into milk every other day.