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Beverage Making Beer, wine, mead, soda, cider, spirits, cordials, etc.

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  #1  
Old 09-22-2012, 01:15 AM
Lynni Female Lynni is offline
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Default Kifer?

Does anyone make Kifer....milk or water? I am new at this and I have some questions.
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Old 09-22-2012, 11:22 AM
bookwormom bookwormom is offline
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You mean Kefir, I am sure. Made it for ages, but I let my culture die. I love kefir and it is the easiest to make. I rinse the culture, which will look like a piece of cauliflower if you leave it alone, cover it with milk and that is that. It will survive in the refrigerator for a while. If you start with what they call "grains" and keep rinsing and messing with them, they will stay but if you do not, a grain will grow into a big lump.
Kefir is very beneficial for the intestinal fauna.
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Old 09-22-2012, 11:32 AM
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How did you consume it, bookwormom? I mean, did you flavour it like yogurt, use it in other recipes, or just drink it plain?

I have been thinking of making some myself, if I can find some grains. My young son is allergic to dairy and I am curious to see if he would be able to digest kefir all right.
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Old 09-22-2012, 01:28 PM
bookwormom bookwormom is offline
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we used it in all kinds of ways, in place of buttermilk in baking, with fruit in a smoothy, plain, as a base for a salad dressing with lemon juice.
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Old 09-22-2012, 03:09 PM
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Originally Posted by bookwormom View Post
we used it in all kinds of ways, in place of buttermilk in baking, with fruit in a smoothy, plain, as a base for a salad dressing with lemon juice.
I have never heard of this.
Can anyone explain what it is?

Sounds like the start of sourdough--but know its not?

Tks

annie
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Old 09-22-2012, 09:10 PM
mozarkian mozarkian is offline
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Originally Posted by Txanne View Post
I have never heard of this.
Can anyone explain what it is?

Sounds like the start of sourdough--but know its not?

Tks

annie
Here is a short and sweet version, thanks to a MEN article.

http://www.motherearthnews.com/Real-...re.aspx?page=3
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Old 09-22-2012, 10:46 PM
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Here is a short and sweet version, thanks to a MEN article.

http://www.motherearthnews.com/Real-...re.aspx?page=3
Thank you---I had never heard of it and was kinda thrown for a few minutes.

I cant stand yogurt---to slimey for my palate.

This sounds very interesting.

Tks
Annie
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Old 09-23-2012, 02:59 AM
Lynni Female Lynni is offline
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For the milk kefir, are there signs of it going bad? My kefir isn't making any more grains; I started with a teaspoon and I still have the same amount. Am I not letting it sit long enough?

Have you used water kefir? It is similar but with different grains. My water kefir has a strong vinegar taste. Wondering what I am doing wrong.
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Old 01-30-2013, 11:56 AM
Faith123 Female Faith123 is offline
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The kefir I make is so different from store bought. Kammisue was kind enough to send me a grain.

One issue is that I ferment it in the fridge, because I just don't go through it fast enough. This throws the balance out a bit, and it usually smells like old socks.

We still use it. BEST use is in bread recipes. Use in place of milk.

I make smoothies a couple of times a week with it. I usually pour frozen fruit (strawberry, mango, berries, etc....) into the blender, add a bit of vanilla, pour in kefir until the fruit is almost covered, and blend until smooth. It just about obscures the nasty taste.

The grain grows very slowly. I've had mine for many months and it has almost doubled....maybe 9 months?
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Old 08-17-2015, 09:04 AM
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Quote:
Originally Posted by Faith123 View Post
The kefir I make is so different from store bought. Kammisue was kind enough to send me a grain.

One issue is that I ferment it in the fridge, because I just don't go through it fast enough. This throws the balance out a bit, and it usually smells like old socks.

We still use it. BEST use is in bread recipes. Use in place of milk.

I make smoothies a couple of times a week with it. I usually pour frozen fruit (strawberry, mango, berries, etc....) into the blender, add a bit of vanilla, pour in kefir until the fruit is almost covered, and blend until smooth. It just about obscures the nasty taste.

The grain grows very slowly. I've had mine for many months and it has almost doubled....maybe 9 months?
If you let the kefir ferment at room temperature and then move it to the fridge the vigor and general health of the kefir grains will be greatly improved. Also if you store the grains for a long time in the fridge it is good practice to rinse them in water before adding them back to milk .
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Old 08-17-2015, 09:06 AM
DaveD Male DaveD is offline
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Quote:
Originally Posted by Lynni View Post
For the milk kefir, are there signs of it going bad? My kefir isn't making any more grains; I started with a teaspoon and I still have the same amount. Am I not letting it sit long enough?

Have you used water kefir? It is similar but with different grains. My water kefir has a strong vinegar taste. Wondering what I am doing wrong.
Your water kefir should not have a strong vinegar taste to it. It sounds as though you may be letting it ferment for to long. In my experience, water kefir is done in 24-48 hours depending on the ambient room temps.
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