Kefir making as alternative to yoghurt making.

leonie_2

Right im going to go look at you then!

I notice there is already someone offering grains, looks like it could really take off!

I'm going to find a few recipes to post.

See you on there soon :T

Ticklemouse

I have just looked at my first 'batch' and I'm wondering if it's OK.

I used room temperature organic milk (skimmed I think, but may have been semi) I left it 24 hours in a warm place and have just strained it. It's still the consistency of milk and it just tastes a bit sour. Is this OK? I thought it was meant to go thick if you left it 24 hours. I don't want to risk drinking it if in fact all I have is sour milk.

leonie_2

Well when I first had mine, it did take a little while for it to get 'up and running' I think it depends whether it had been frozen or stored in water before you got it as that can slow it down.

For the first few days I just did mine in a small glass of milk, but now its converting a pint full into a thick yoghurt in 24 hours.

I would leave it and all of a sudden it should start thickening, the sourness shows its on the right track. My instructions said to throw the first couple of batches away.

Ticklemouse

Thanks leonie

I have put it in some more milk - a slightly smaller amount this time. I didn't know about chucking the first few lots out, but will do.

When I put it back in, I found I only have about 1 tsp of grains, rather that the tbsp it says, so that also may explain it. I shall persevere and let you all know.

leonie_2

I only had about a tsp full to start with. I didnt expect much but within two days it was converting quickly.

I think you are supposed to discard the first day or two because you dont know what medium the milk was in before, ie goats milk etc. Its taste will change as it adapts to its new home. Mine is much creamier now.

I dont think it can harm you to drink the first lot, I washed my face with it! :eek:

lindadykes

Sorry about how long it's taken to post back, but I was away over Easter and at first I wasn't really sure if my grains were working right! Anyway when I first got the grains I put them in about a cup of milk and left them covered on the kitchen bench for 24 hours - nothing! - well not very much just a slight souring in the taste of the milk, anyway bunged the whole lot in the airing cupboard overnight and hoped for the best. Next morning strained the kefir. It was still the consistency of milk but had a definate acidic taste to it, and the grains had plumped up. Mixed the kefir 50:50 with pure OJ and this seemed to slightly thicken it, anyway it made quite a nice drink not unlike the probiotic drinks you buy. As I was about to go away for the weekend however I needed to "rest" the grains. After looking on the net, I just covered them in about 1" milk and placed them in the fridge until I gort back. When I got home I drained the grains and put them in about a cup of fresh milk, placed this straight in the airing cupboard for 24 hours. Result was still thin, but had the slight sour taste, again mixed with fruit juice (apple this time) to drink. Next day much the same, then yesterday when I went to strain my kefir, it had thickened somewhat and tasted much creamier. To-day it was thicker still, so it is definately improving. I have now put it in a larger quantity of milk, will see how that has worked tomorrow. My grains have grown in size, but are not yet grown enough in quantity to pass any on. The plus side is that both myself and my OH feel that we are beginning to feel a benefit in the digestive area - we had both been suffering IBS symptoms and they seem to be improving.

Badgergal

*jumps up and down*

I can't wait to get mine! Apparently the lady Leonie told me about has a sister near me in South London who's getting some, so we're going to sort something out that way I think...but I'm impatient to start!

God I'm sad...!

bargainqueen_2

lol, you think you are sad, I am on the other side of the world trying to organize something I seem to have found a guy who at $10 will post some grains to me, and I am SO excited! Will I just have to put them in milk or do I have to do something else??? It's so wrong to live on these sort of news but damn I just love this stuff

Caterina

Hi

Does it work with Soya or Rice milks?

I used to have something like that in Italy, in Italian it is called 'fermenti lattici' (lactic fermenters?) is this the same thing? It is really sad when you have too many and if you cannot give them all away you gotta KILL THEM!!! Otherwise they invade your fridge!

Caterina

Ticklemouse

Success :j :j

I've just managed - on the 2nd day to produce 1/2 cup of kefir (is this what the drink is actually called, or are they just the grains) It had 27 hours in a warm place and I was able to drink it - it tasted like a cross between thin natural yoghurt and plain cottage cheese. It's actually a taste I like so I think that in a day or two it will be much better - there was just a hint of sourness left.

They have also started to grow - I had about 1 1/2 tsp of grains to put back in.

BTW - do you lot rinse yours between batches? I read on one of the sites to rinse in water before putting it back in the milk, so this is what I do.

Caterina - I don't see why they wouldn't work in soya milk. After all, you can put them in fruit juice I believe. Maybe you could snaffle some to try.