If there is - I better sign up. Ever since I first tasted kefir, I was hooked. But I don't like to buy things at a supermarket when I know I can make it myself (stifle that laugh, Sylvie...) However, to make kefir, one needs kefir grains and there were none in my neighborhood, in my region, in my local circle of friends.
Then Leigh, of
5 Acres & A Dream, very generously offered to send me some (thank you, thank you, thank you). I have never looked back. I have kefir for breakfast (homemade granola drowned in it), I take kefir to work for lunch. I have kefir for dessert (or dinner - depending on how much time I have or have not). I drink it plain, with frozen smushed fruit (blueberry, raspberry, strawberry). I L.O.V.E. the stuff!
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| Raspberry Kefir - my latest rendition. |
I have given the heave-ho to yogurt, and have given my heart to kefir. I would highly recommend that you get yourself some kefir grains and make a batch. It couldn't be easier: put kefir grains in a clean, glass jar. Add 2-2-1/2 Cups fresh milk. Stir. Store in a cool, dark place, like a cupboard. Wait 24-48 hours and voila! Kefir! I tend to like my kefir pretty tangy, so it ages 48 hours. Pour your kefir through a sieve, reserving the grains, refrigerate, and start all over again. Easy peasy.
14 comments:
I'm so glad it made it safe and ready to go to work! One advantage to homegrown kefir, as opposed to store bought, besides DIY, is that true kefir can't be sold because it contains yeasts. Never mind that they're beneficial, they just aren't allowed. Consequently commercial kefir does not contain them. The only way to get real kefir is to make it at home.
Ok, yet another DIY thingy that I'm going to have to look up. Although I tend to prefer the sweeter things and I may have to ask you for your fruitier recipe versions. Now.....where to get kefir? Well, besides Leigh :)
Hi, Leigh! That's what held me up for so long - I couldn't find the kefir grains with yeast. Mine gets better each time I use it - thank you so much!
Maybe Leigh will teach us how to make kefir grains?
Susan, I see a side business in your future. I'm sure many of us would be willing to pay you for a kefir start! A friend tried to get me started with water kefir (is that the correct term? it wasn't dairy kefir), but at the time I wasn't sure it was something I wanted to tackle and eventually – gasp – poured out the starter. Would it be handicapped by my usually-cold house? Right now it's 60 degrees in here....
Hmmm, how many times can you reuse the grains? Never had kefir, but like yogurt lots.
Also like homemade cheese from yogurt, matter of fact need to go dig out the yogurt in the fridge and find my cheesecloth and make some before I forget that's what I bought the yogurt for.
Never had Kefir. I never know it was similar to yogurt..
Carolyn - you can Google kefir grains and there are people who will send them to you - for a price. However, if I am able to actually get these babies to grow, I will send you some. Let's hope I didn't just jinx myself.
DFW - You know, with all my research, I never found an answer to how to create them. It's always getting them from someone who already had them. Sort of a chicken/egg thing.
Michelle - My house is pretty cold, too. I'll be happy to spread the wealth if I can get these to grow. Yes, there are water kefir grains, too. I am a total newcomer to this, so I am learning every day. I think a cool house would just slow it down a tad.
TL - You can just keep reusing them. They grow on their own, and the more you have the more kefir you can make. I even left mine for three days and it was like custard. I love yogurt cheese, too! That reminds me -- I should pick up some extra milk and make yogurt. If I can tear mysefl away from the kefir...
Michelle - If you like yogurt, you should try it. I think it's in supermarkets now - there is usually a choice between plain or a fruit blend, say, strawberry. It's delicious!
Well, gosh! Maybe I need to find out more about your kefir grains. I make ours using a "powdered" starter I purchase from Hoegger Supply Company. Once started you can use the remaining 1" or so in the quart of kefir to start a new quart and don't have to use a new packet of the kefir starter for a looooong time. Hubby prefers kefir to yogurt, but I like yogurt better. (I do think kefir supposedly has more of the good bacteria in it for you though.) Maybe you could do a blog post on just what your grains looks like and walk us all through (with pictures, please) making your kefir . . . ??
Here's some additional information on kefir. I love experimenting with it. http://theweekendhomesteader.blogspot.com/2013/04/you-say-kee-fur-i-say-kuh-feer.html
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