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Post by Star Creek Dexters on Mar 30, 2011 22:04:36 GMT -5
I started a seperate thread, since a discussion started under the butter making thread about Kefir and I would LOVE to know more!
I have been wanting to do this for awhile, but have felt a little intimidated by the process. Tell me about how you do it and what you have learned about making it. How long do they live, what do you look for to know they are healthy?
Also, where did you get your grains from? I haven't been able to locate any locally and have been leary of ordering them online. If you recommend some place, please let me know!
I've made yogurt for forever and love it! I wouldn't ever want to switch back to store bought again.
Thanks!
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Post by davstep on Mar 31, 2011 7:08:55 GMT -5
Ahh kefir! It is very simple as long as you have a steady supply of raw milk if that is your kefir of choice. They also have a water kefir. When I was first learning about it I came across users.sa.chariot.net.au/~dna/kefirpage.html. Dom's site has everything you could want to know about this. I obtained my original grains from another Dexter breeder long before I purchased my first Dexter. The are a living organism and if cared for properly never died and replicate themselves to share or consume yourself. Mine are still in my fridge and are likely not dead, just need some new buddies to grow with. Making kefir daily is as simple as taking raw milk straight from the animal and placing it in a glass jar with a cover while still allowing them to breath. Depending on the texture you want and the surrounding temp you can leave the grains in for 24-48 hours. Then remove the grains with a strainer and you have kefir. The grains, which are not in fact grains, will have a slimy consistency. That's is how you will know they are working. I prefer a thicker kefir and store mine in the fridge. I have tried room temp a few times but am not there yet. I also make a kefir soft cheese spread that is great by itself, salted, or with adding any herb you choose. All you need for this is to strain your kefir in a muslin cloth for 24 hours. From here you can place in a press and age for a cheddar or many other options. I do miss my kefir. If you start some yourself I would be interested in hearing what you think of it. I definitely felt different when I had it regularly. The kefir sold in stores is not a true kefir but made from a synthetic and is not alive. They are sold like powdered milk and make a max of 3 batches of kefir before it is used up. If I am able to get mine restarted or find some more I will gladly share. The thing with kefir is it is meant to be shared and not purchased. When I obtained mine, all they asked for was mailing cost of about $8. It came to me in a triple bagged ziplock in fresh dexter milk inside a regular envelope. No problems getting them started at all. |
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Post by Star Creek Dexters on Mar 31, 2011 7:27:44 GMT -5
Thank you so much for sharing! I love that it's so versitile and that you can make cheese. I strain my raw yogurt through cheese cloth and use it in place of cream cheese. YUM! If you get your up and going strong again before I can locate some locally, I will GLADLY pay you for some and the shipping!  |
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Post by dreamriverfarm on Apr 1, 2011 7:48:05 GMT -5
hi! it's also possible to use store milk, gasp!!! not the best choice but for those of us just developing our dairy animals it is a way to have kefir. I prefer to fool myself into thinking that the 'good' kefir will outweigh the 'bad' in store milk.
I also use kefir in place of almost any recipe requiring milk, cream, or sour cream. Dom's kefir site listed above is a great source of info
ps. if anyone would like some grains I usually have some available for the cost of shipping.
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Post by Olga on Apr 1, 2011 9:04:29 GMT -5
Back a few years ago I decided to get kefir grains. I found a kefir exchange on the internet with listings by state. Most people don't sell kefir grains, they give them away. You can only get kefir grains from somebody who has some. They are a live organism and they multiply and grow. So eventually, you have too many grains and sharing is a good way to deal with that. Most people only ask to cover shipping. To make a little bit of kefir for drinking or putting in milk shakes you only need a tbs or so of active kefir grains.
When I got mine, it was about a cup of kefir grains. I was using a quart of milk every other day. I couldn't use up all my kefir and ended up killing my grains after 6 mo - I was running out of fresh milk and my fridge was full of kefir. Very bad management on my part, in other words. I would've been better giving some grains away - but didn't know anyone who wanted them, or even throwing some away - but it felt wrong.
So... next time I get kefir grains I'm goning to request a very small amount, so that I can use only about a pint of milk per batch.
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Post by Star Creek Dexters on Apr 1, 2011 9:34:13 GMT -5
If anyone wants to send me some, I would be happy to pay for shipping! Will they do OK shipping all the way here?
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Post by Olga on Apr 1, 2011 11:20:31 GMT -5
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Post by Star Creek Dexters on Apr 1, 2011 21:39:05 GMT -5
Thank you, Olga! I checked out the site and there are two people that are about an hour from me. Maybe I can get some from one of them.
I'm really excited about this!
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