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Kefir - Home Made - Asking for Tips & Tricks

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posted on Nov, 23 2014 @ 09:03 PM
I'm looking for advice about making home made kefir from experienced 'brewers'???

I have a source for grains, don't have them yet but will getting them soon from a long time user.

I have sources for whole raw milk. The same company also makes the Kefir I'm drinking now.

My main questions are:

How long is the kefir good for after straining out the grains? Does it have to be refrigerated?

About maintaining the grains. Do they need new milk everyday? Can that milk become a new batch of kefir or can I add it to an existing batch.

How long can you go before having to change out the milk the grains are resting in? Does freezing hurt the grains and will they go longer without new milk if frozen?

Lots' of questions. But I love the stuff and hear that home made is much better for you.

Thanks in advance for the help.

posted on Nov, 23 2014 @ 09:44 PM
My wife made Kefir and It doesn't settle with me very well. I guess when you get bad effects with milk, you can have bad effects with kefir sometimes. I don't have a problem with Kimchi most times though. I also do not have a problem with some of the aged fishes. A little problem with some sour Krauts though.

My wife quit making it after one batch. She didn't like it either, it messed with her stomach a little after a few times. So we definitely are not the ones to talk to about kefir. It may just have been the starter she got that was bad..

posted on Nov, 23 2014 @ 10:16 PM
a reply to: rickymouse

My understanding is that the 'powdered starters' really don't do very well. You need actual 'kefir grains' to make good kefir. They can be purchased but it's better to get them from a local source.

I have heard of 'healing' reactions upon initial use but that kefir was well tolerated by those with lactose issues I don't know about dairy protein issues though.

I do know that ultr pastuerized milk won't work at all, but that simple pastuerize is suppost to work. Raw Milk is the preferable base but not legal everywhere.

I'm sorry ferments don't settle well with you or your wife. I'm convinced I'd be dead my now without kombucha (homemade) saurkraut (organic and raw, haven't been able to get it right myself - yet) and raw whole milk. I'm hoping to up my wellness with kefir.

posted on Nov, 24 2014 @ 02:07 AM
I ordered some kefer powder from a company i found on amazon in uk, i used it as per instructions on whole goats milk from store.
It seemed ok to me, i just mixed it in a jar and left it for three days and then poured out 90% and topped up with fresh milk everyday, it then was ready for the next day. The only problem i found was the taste was certanly distinctive and after about two weeks it started to go off.
I have found an online grocery shop that sells it now so i just buy it, tastes good too. (Ocado)

posted on Nov, 24 2014 @ 02:08 AM
a reply to: FyreByrd

My ex-father in-law used this.

He left it to brew in a dark cupboard. I think that the "mother" was retained somehow.

Did not help him with throat cancer though.
Non-smoker his whole life - he was a painter by trade ...

Good luck in your search for better health.

posted on Nov, 24 2014 @ 03:07 AM
a reply to: Timely

Alot of dust from sanding down filler could be the cause of his cancer, im no doctor of course but im in the building trade and i never see painters wearing masks while sanding down. Horrible stuff filler and plaster.

posted on Nov, 24 2014 @ 05:22 AM
a reply to: Lompyt

Totally agree mate.

Lead based paint could of also come into play.

As well as any reno. site he was working - could have had asbestos issues - before it was a known hazard.

Genetics - add - envoironment - equals ?

posted on Apr, 25 2015 @ 02:27 AM
I like brewing this stuff.

After I strain out the grains, the kefir will keep at least a few days at room temperatures.They get hungry, so it's better to keep feeding them if you can.Mind you, I usually let it go for 48 hours.I believe the cooling helps slow them down.They'll sleep like that for a very long time.

I'll switch out the milk once the kefir has completely separated. You can do it sooner, if you enjoy it less tart.I usually leave a third behind (mostly grains), to keep it brewing quick.It's similar to making yogurt.

If something happens to your larger grains, you can you the strained kefir to start grow more grains.

It's too bad, the taste throws some off.I love this stuff, I sleep better and it helps keep my mood up.I just came across some info the other day, second ferment It's really mellows out the taste.I tried this yesterday, running with some home made apple sauce and ginseng extract.Worked great, took the edge off the taste.

Another idea for those who want to try this out, is water kefir.If you would like to get live culture, check out craigslist too.

posted on May, 7 2015 @ 01:17 AM
You can reuse kefir grains indefinitely to make batch after batch of kefir which really is the best way to to keep them healthy!

You can make a new batch of kefir roughly every 24 hours just by putting the kefir grains in a fresh cup of milk. Over time, the grains will multiply and you can either discard the extra or share it with friends. You can also take a break from making kefir by putting the grains in a new cup of milk and storing this in the fridge.

To take a break from making kefir, place the grains in fresh milk, cover tightly, and refrigerate. The fermentation will slow right down and you can store them for a few weeks this way. It's a good idea to rotate them with the grains you're using for your regular kefir making so that they get a chance to warm up and restore vitality to their microflora. You could also pass spare culture on to a friend.

The kefir will keep a long time in the fridge. Sometimes kefir will separate into a solid layer and milky layer if left too long. This is fine! Shake the jar or whisk the kefir to recombine and carry on.

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