Kefir making as alternative to yoghurt making.

Shykins goodness me you managed to let my old grain survive all this time, good for you! I neglected mine during holidays and they died.

Well, I hope that someone else will pick up this thread and if they have grains let me know please!

Maddiemay, why not make your own sauerkraut, it's so easy! You just chop a head of white cabbage into fine strips, then mix it with a tablespoon of good quality salt (like sea salt or Himalayan) and pummel it into chucking up its own liquid, then pack it into a wide mouthed kilner type jar, pushing it well to be covered by its juice. Put a clean stone or even a sandwich bag filled with water and sealed, on top, to keep the cabbage submerged, close the lid then let it ferment. "Burp" it every day or so to avoid it exploding! Honestly, once you make your own you will resent paying the silly prices of commercial unpasturised ones!

Caterina wrote: »

Shykins goodness me you managed to let my old grain survive all this time, good for you! I neglected mine during holidays and they died.

Well, I hope that someone else will pick up this thread and if they have grains let me know please!

Maddiemay, why not make your own sauerkraut, it's so easy! You just chop a head of white cabbage into fine strips, then mix it with a tablespoon of good quality salt (like sea salt or Himalayan) and pummel it into chucking up its own liquid, then pack it into a wide mouthed kilner type jar, pushing it well to be covered by its juice. Put a clean stone or even a sandwich bag filled with water and sealed, on top, to keep the cabbage submerged, close the lid then let it ferment. "Burp" it every day or so to avoid it exploding! Honestly, once you make your own you will resent paying the silly prices of commercial unpasturised ones!

Caterina, I have bought cabbage in readiness, but on checking today I do not have a spare suitable jar, I will get one tomorrow and begin, thank you for your easy to understand instructions. I will report back:D

I recognise your name from the daily thread, which I have been lurking on for a few weeks, I may pluck up courage and see if I can join you from time to time:)

shykins wrote: »

as i understand it the bottles are bascially kefir 'watered' down with milk

what makes you say that shykins? watered down means adding water, I understand that the manufacturers would have to add milk to feed the grains so that the kefir in a bottle has a bit longer `use by date`.

My kefir is back into full swing, took a while to get used to the taste again, the fact that I have never liked to drink neat milk but love it now. Me and my siblings grew up having kefir every day of our young lives in the 50s, we are amazingly healthy even today

I have frozen some in large ice cubes, belt and braces just in case, as it can be revived from the cubes and I think I will also dehydrate grains when I have allowed enough to grow again. These will also be frozen and will be fine for 12 months. I have lost grains in the past so never say never

re sauerkraut, yes I second the fact that it is very easy. I use a special 5 litre pot and a sawn off granite rolling pin for pounding. It keeps well when packed in jars, I keep it dark and in a cool place. We used to buy it from a market stall, from a large barrel. None pasteurised, like I make now

I also make sourdough bread, so my house is culture heaven

Thank you Shykins, will PM you now xx

I love the sound of this - very keen on natural yoghurt type things. How much do you need to be making to keep it "ticking over"? I live alone, would love to try but don't want to be swimming in it...