Got my Kefir today! Now what?!

Discussion in 'Cheese & Dairy' started by baileybunch, Nov 16, 2007.

  1. cmharris6002

    cmharris6002 Guest

    I don't think it will make a difference if you do it this time, but the rule of thumb is no metal.

    Christy
     
  2. baileybunch

    baileybunch New Member

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    We tried it! My daughter kept calling it "Mongolian Milk Beer"! :biggrin She's so funny. We don't have a blender so I don't think we had optimum flavor. We used blackberry jam and honey. It was tart and almost wine tasting with the bb jam! Interesting. I need a blender...a VITAMIX! :biggrin I'm holding out! But it worked. I strained it and started another batch, too. Those grains are FAT! Thanks again!
     

  3. cmharris6002

    cmharris6002 Guest

    :rofl I have actually heard that before! I'm glad it's working for you :biggrin

    Christy
     
  4. prairiecomforts

    prairiecomforts New Member

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    This sounds really interesting! I think I might want to try it in the spring - where can you get the starter grains?
     
  5. baileybunch

    baileybunch New Member

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    Christy sent me my grains. :D My second batch is about ready! I still haven't gotten a good strainer though. This time I left it out but put it up in the refrigerator before it began to separate. It's nice and thick. Since I don't have any good mixing appliances, I just added my kefir to 1/2 of my bottle of Naked juice. Tasty!

    I have another question. How much Kefir (grains) do I need per 3/4 of quart jar. When can I start sharing my kefir with my friends and how much do I give them?

    Thanks!
     
  6. cmharris6002

    cmharris6002 Guest

    I'd say about 1/4 cup? Maybe a little less...

    Christy
     
  7. Feral Nature

    Feral Nature Active Member

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    I leave mine til it separates and looks really really nasty. Then i eaither strain it and put the liquid in the fridge to cool and restart another jar with the grains OR I just put the whole jar of separated crud/grains in the fridge to cool and i strain it days later when i feel like it.

    Like posted above, kefir is forgiving.

    I don't worry about legnth of time or amount of separation or thickness or creaminess. I just make it haphazardly and drink it as it is. I will drink it warm and nasty straight from the jar. it is an aquaired taste but once you aquire it, there is no turning back.