Kefir

[wasnotwasweregood]

I'm thinking of ordering some kefir grains and have a go at making some of my own. Have any of you ever done it? Is it difficult? Will I be drowning in fermented milk?!

Any and all tips welcomed

I have a culture growing.
it produces about 2 pints a week.
I like it with my porridge or just as a drink.
if I don't drink enough or it produces too quickly, I strain it through a coffee filter to make cream cheese. or use it in pancakes instead of milk.
it's also great as a lassi type drink= puree a tin of fruit and mix it with the kefir.

Watching as I’m also considering this

I have done this as all my friends swear by it. My only tip is don't leave it more than overnight as is unbearably sour and put me off.

So do you just keep a jar on your worktop and add a bit of milk each day, strain and repeat? Do you use a clean jar each day?

No. Clean glass bowl with lid. Wash culture in a non-metal sieve and put in bottom of bowl. Cover with milk and leave on side overnight. In morning drain through cleaned non-metal sieve and drink liquid. Wash grains in cool water, wash the glass bowl and repeat. Refrigerate if away.

Interesting, thanks for your thoughts. Do you think it helps with things like IBS? OH definitely suffers, whilst I'm not so bad but tend to get 'gurgle guts' from time to time. I find buying kefir drinks too expensive to take them long enough for them to have an effect.

Love the lassi drink idea greenelephant thank you.

I have friends who swear it improves IBS, reflux, eczema etc

I buy a big bottle of kefir drink from my Polish shop once a month, it's cheap enough and I don't really want to make my own. I can definitely vouch for it being good for my intestines, everything feels very calm now I have it.

I make sauerkraut instead, eat real Greek yoghurt and Roquefort....all have same properties as kefir. I just couldn’t get on with it...too sour. And I like sour.

It is easy to make and keep,

I use a jar with a hole in the lid. (a pasta sauce jar)
the kefir grains & milk stay on the kitchen surface until it's ready. takes 2or 3 days.
then strain, wash container and put the rinsed grain back to start again. the grain needs to be devided once a month or so. if they are too big the kefir goes fizzy which I don't like.

kefir doesn't like metal, so I use a plastic sieve and spoon. it also doesn't like soap, every container it comes into contact with needs to be rinsed well.

Too scared to make it myself, lots of supermarket sell pre-made that I regularly buy -not as beneficial I’m sure- but having got it from Morrison’s & Tesco I’m thrilled my Sainsbury’s local (walking distance) now sells it so I don’t have to make a special trip.

I have the pack but haven't got round to using it for a couple of months. Is it too late?

I fancied making kefir until I found out that the kefir grains can get infected with bacteriophages which reproduce in every new batch of kefir and cause food poisoning or worse. The kefir kits are labelled with disclaimers telling you not to use them more than ten times. Commercial operations safety test their kefir grains regularly. So I decided it wasn’t safe to make kefir at home, it’s better to buy it ready made. It’s too expensive to buy regularly though.

I've had some in my fridge for ages, I keep them in a pint glass & have a protein shake when I remember. Bit of peanut butter, banana, oats, etc. Great brekkie.

Thank you SosiDog

yes, you need to use clean utensils and keep good hygiene.
wash everything with hot water & soap.

my cultures come from a friend who in turn had them from her mother and the 'mother culture' is at least 40 years old.