Kefir making as alternative to yoghurt making.

Zziggi

bargainqueen wrote:

Sorry Shykins no recipes in this book, but if you heat Kefir up the bacteria dies and so isn't quite as beneficial (saying that all the minerals and vitamins are still there). Apparently it is awesome in bread (half kefir half milk in home baked bread). I make a nice salad dressing with it with some sesame oil, herbs, onion and a bit of garlic. Also its good as the basis for tzatziki instead of yoghurt.

Can you use it in BM made bread? (i thought you just used milk powder)?

Could you let me know about your salad dressing/tzatziki please - I'd like to give it a go.

THanks

1sttimer_2

ok, I want to have a go at this, can you please tell me where I can get some grains from - do they sell them at health food shops? How much would I expect to pay for them?

Thanks.

leonie_2

Zziggi, yes I use it in the bm all the time, hubby really likes the bread as its fluffy and has a slightly sourdough taste to it if you put quite a lot in.

1sttimer, I know you said you hadnt read all the thread, but if you do that I think you will find all the info you need. Its easier than us repeating it :-)

Zziggi

leonie wrote:

Zziggi, yes I use it in the bm all the time, hubby really likes the bread as its fluffy and has a slightly sourdough taste to it if you put quite a lot in.

do you mind me asking what quantities you use please leonie?

My BM (panasonic) needs:-

1 1/2tsp yeast
1lb 5oz bread flour
1 1/2 tbsp sugar
1tbsp + 3 tsp butter/oil
2 tbsp dried milk powder
1 1/2 tsp salt
400ml water

what would i adapt to add kefir please - swap milk powder and some water for kefir? what quantities?

thanks

bargainqueen_2

zziggi I would experiment a bit - maybe leave out the milk powder and use 200ml water and 200ml kefir. The bread will definitely be edible but that way you will see if it is too dry/stodgy and adapt measures accordingly. There's no hard and fast answer as flour etc vary considerably, too.
The recipe for the salad dressing I use is on the previous page somewhere (I had just made it can't remember all ingredients now), just use a cup of kefir and a tsp of sesame oil and salt pepper herbs to taste, some onion and/or garlic. With the tzatziki, I finely grate a 10cm piece of continental cucumber and dry it a little bit on kitchen roll, then mix with the kefir (about 1.5 cups of kefir which has set a bit thicker than normal). Add a good pinch of salt and black pepper to taste and squeeze 2 garlic bulbs into it. Stir it all through and voila - I serve it either as a dip with veggies or as a side sauce with gyros. Mmmhhhhhmmmmm.

Kazonline

So Excited! :j Had an email today re Kefir grains and have now sent a paypal payment to cover the P&P for their transportation. Poor old postie will wonder what's going on as I'll be sitting waiting in the window like an excited kid on their birthday!
Thanks for for the thread Leonie!:beer:
Soon to be a less windy Kaz
P.S. Have been sat almost all day at pc waiting for a confirmation email - how sad am I!!!!:D

1sttimer_2

leonie wrote:

1sttimer, I know you said you hadnt read all the thread, but if you do that I think you will find all the info you need. Its easier than us repeating it :-)

Thanks Leonie, I'll have a go at lunch time as I'm sneaking on now at work - 'when the cat's away etc ...:D

Mrs_Bear

Hi leonie and everyone else,

I started reading this thread after you replied to my sourdough suggestion - I'm wondering about kefir made without milk ( I have a severe lactose intolerance, which is one reason I make straight sourdough - ie no milk powder) Dom's pages don't have an awful lot on that so has anyone done it? What's it like? Or will it - as some have suggested - help with my lactose intolerance?

All help gratefully received!

Mrs Bear

shykins

i read on a site this morning that the lactose is contained in the whey so the curds themselves should be almost lactose free

so i would assume from that if u get to the point where yr kefir has separated (or u have drained it) it should be almost lactose free

now whether this would be acceptable for u as u are intolerant i wouldnt like to say

HTH
x

leonie_2

Yes I agree with Shykins. I've read a lot about it helping people who are intolerant, but as I dont suffer this, I have no experience.

You can get water kefir (or indeed change milk ones over to water) and make a fizzy lemonade type drink but again I havent tried this, as im going away for a week soon and dont want to have to find 'babysitters' for loads of kefir!

Zziggi I dont have any set amounts of kefir in my recipes, I just bung a couple of ounces in for the liquid part. Ie if I put in 2floz I take away 2floz water. I have had good success with making the dough up and leaving it in the fridge overnight before final rise and baking, but it was edging over to being like proper sourdough and thats a bit strong for me. Good fluffy loaf though.