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By (user no longer on site)
over a year ago
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"Hello 
Who else cultivates? I get such a thrill seeing the milk change.
I love mine ice cold with a pinch of salt."
I might need to pick your brains, I buy the yogurt atm, but would like to make my own |
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"Hello
Who else cultivates? I get such a thrill seeing the milk change.
I love mine ice cold with a pinch of salt.
I might need to pick your brains, I buy the yogurt atm, but would like to make my own "
I've not long started, I make my own yoghurt but it's no cheaper or of better quality than buying it.
Kefir costs the price of the milk, tastes wonderful and good for gut health.
I bought some grains online and started from there with a little help from YouTube.
I don't eat carbs but the grandchildren do and we camp a lot. I'll be experimenting with my usual dutch pot campfire bread with kefir this summer. |
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"Kefir convert here. Never thought about making my own though. "
It's really easy. I thought it was complicated and delicate but all you do is put the grains in a glass jar, top up with milk, cover with
a bit of cloth and leave until it changes to your desired taste.
Pour it into another receptacle through a sieve, put the grains back in the jar, pour milk over and carry on. |
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"Kefir convert here. Never thought about making my own though.
It's really easy. I thought it was complicated and delicate but all you do is put the grains in a glass jar, top up with milk, cover with
a bit of cloth and leave until it changes to your desired taste.
Pour it into another receptacle through a sieve, put the grains back in the jar, pour milk over and carry on."
Might give it a go? How do you add flavour etc? I always add just a smidge of tumeric to my fruit flavoured off the shelf ones. |
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"Kefir convert here. Never thought about making my own though.
It's really easy. I thought it was complicated and delicate but all you do is put the grains in a glass jar, top up with milk, cover with
a bit of cloth and leave until it changes to your desired taste.
Pour it into another receptacle through a sieve, put the grains back in the jar, pour milk over and carry on.
Might give it a go? How do you add flavour etc? I always add just a smidge of tumeric to my fruit flavoured off the shelf ones. "
Add it after it's 'cooked', just treat it like milk I suppose. I don't eat carbs at all so straight up and fizzy is my preference.
I've got three grandchildren who love experimenting with smoothies, frozen fruit, nuts, seeds, you name it, they've trid it!
My son prefers a savoury taste, blends his with garlic, ginger, salt etc. |
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I made my own kefir for years. When my grains grew I divided and shared them with people.
I stopped because I read that as a person doing it without any way of checking the bacteria on my grains... I have no way of knowing if it remains fit for human consumption.
The stuff produced commercially was so inferior to my home produced , thick kefir....... I won't pay for it diluted the way it is. The home one cost me no more than the milk I paid for.
I've been vegan for a few years now so won't go back to kefir anyway.
Look up information on taking your kefir for a health check ..... |
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I have in the past but put them into hibernation. Gonna start them up again.
Love fermenting foods. I've got a kombucha scobie but again.... Its in hibernation.
If anyone wants some kefir grains I may have some spare. |
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By (user no longer on site)
over a year ago
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"I have in the past but put them into hibernation. Gonna start them up again.
Love fermenting foods. I've got a kombucha scobie but again.... Its in hibernation.
If anyone wants some kefir grains I may have some spare. "
I love kombucha too, fermented is so good for you isn’t it. |
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"I have in the past but put them into hibernation. Gonna start them up again.
Love fermenting foods. I've got a kombucha scobie but again.... Its in hibernation.
If anyone wants some kefir grains I may have some spare.
I love kombucha too, fermented is so good for you isn’t it."
It is. Made my own saurkrat too.... So easy to do.
I like thd look of kimchi but I'm not a fan of spicy foods lol |
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"I have in the past but put them into hibernation. Gonna start them up again.
Love fermenting foods. I've got a kombucha scobie but again.... Its in hibernation.
If anyone wants some kefir grains I may have some spare. "
I'm a big fermenter of foraged stuff, particularly wild garlic that I take with me when I feed folk at festivals. My big regular one has been cancelled again though  |
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"I made my own kefir for years. When my grains grew I divided and shared them with people.
I stopped because I read that as a person doing it without any way of checking the bacteria on my grains... I have no way of knowing if it remains fit for human consumption.
The stuff produced commercially was so inferior to my home produced , thick kefir....... I won't pay for it diluted the way it is. The home one cost me no more than the milk I paid for.
I've been vegan for a few years now so won't go back to kefir anyway.
Look up information on taking your kefir for a health check ..... "
Ta Granny. What nasties can be found in the grains? It hasn't
come up in the groups I'm in. |
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By (user no longer on site)
over a year ago
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I’m a kefir convert. I was trying to make it, but didn’t quite give it the attention it needed. No wonder why I sucked at keeping a tamagotchi alive back in the day! I buy it now. The beat I’m currently managing is sourdough starter, which has survived despite me.
I looked the other day to find some more grains. Some are lab certified and all that. Not sure where’s best to buy from. If anyone has any input, please let me know.
Trust Me I’m a Doctor on BBC2 a while back had a whole segment devoted to fermented foods. Was very interesting. |
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By (user no longer on site)
over a year ago
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"I made my own kefir for years. When my grains grew I divided and shared them with people.
I stopped because I read that as a person doing it without any way of checking the bacteria on my grains... I have no way of knowing if it remains fit for human consumption.
The stuff produced commercially was so inferior to my home produced , thick kefir....... I won't pay for it diluted the way it is. The home one cost me no more than the milk I paid for.
I've been vegan for a few years now so won't go back to kefir anyway.
Look up information on taking your kefir for a health check ..... "
Can’t you have something like water kefir if you’re a vegan, or does it just not appeal? |
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"I have in the past but put them into hibernation. Gonna start them up again.
Love fermenting foods. I've got a kombucha scobie but again.... Its in hibernation.
If anyone wants some kefir grains I may have some spare.
I'm a big fermenter of foraged stuff, particularly wild garlic that I take with me when I feed folk at festivals. My big regular one has been cancelled again though "
I went looking for wild garlic last year. Couldn’t find it anywhere but could have been stood on it for all my limited knowledge.
Going to do a foraging workshop when the world comes back to normal. |
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"I have in the past but put them into hibernation. Gonna start them up again.
Love fermenting foods. I've got a kombucha scobie but again.... Its in hibernation.
If anyone wants some kefir grains I may have some spare.
I'm a big fermenter of foraged stuff, particularly wild garlic that I take with me when I feed folk at festivals. My big regular one has been cancelled again though
I went looking for wild garlic last year. Couldn’t find it anywhere but could have been stood on it for all my limited knowledge.
Going to do a foraging workshop when the world comes back to normal. "
You'll smell it! Usually found in shaded, damp places growing with another plant that wont kill you but will be entirely unpleasant to eat.
When I'm in a new place, I join the local Facebook page and ask there. |
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"I have in the past but put them into hibernation. Gonna start them up again.
Love fermenting foods. I've got a kombucha scobie but again.... Its in hibernation.
If anyone wants some kefir grains I may have some spare.
I'm a big fermenter of foraged stuff, particularly wild garlic that I take with me when I feed folk at festivals. My big regular one has been cancelled again though "
Ooh my sister is really into foraging. My friend makes wild garlic pesto.
I've got a batch of honey fermented garlic in my cupboard. |
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I was introduced to Kefir when I lived in Russian about 10 years ago, where it is very popular.
The UK bought kefir is much thinner and not as acidic, it is insipid compared to the Russian kefir.
So pleased I’ve seen this thread as I shall soon be making my own. |
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