Comments on: Milk Kefir: What It Is & How to Brew It http://nourishedkitchen.com/milk-kefir/ Reviving Traditional Foods Thu, 09 Feb 2012 06:26:44 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Goldberryhttp://nourishedkitchen.com/milk-kefir/#comment-23889 Goldberry Sat, 14 Jan 2012 15:23:29 +0000 http://nourishedkitchen.com/?p=2492#comment-23889 Question: I brewed my first batch of kefir about a week ago, using organic raw milk and kefir starter from my local healthfood store - the culture is made by "Body Ecology" and seems to work differently than any instructions I've found online (including this one): the culture comes as a powder and does not need to be strained. The comapany says that the next batch can be made from a few tablespoons of the first.My first batch turned out great, but before I brew another, do you why there is such a discrepancy in the culture/brewing? Question: I brewed my first batch of kefir about a week ago, using organic raw milk and kefir starter from my local healthfood store – the culture is made by “Body Ecology” and seems to work differently than any instructions I’ve found online (including this one): the culture comes as a powder and does not need to be strained. The comapany says that the next batch can be made from a few tablespoons of the first.

My first batch turned out great, but before I brew another, do you why there is such a discrepancy in the culture/brewing?

]]> By: Sumayahttp://nourishedkitchen.com/milk-kefir/#comment-23002 Sumaya Mon, 09 Jan 2012 14:51:27 +0000 http://nourishedkitchen.com/?p=2492#comment-23002 I think it may be because of keeping the kefir culturing for too long, especially if you leave it in a warm room. It happens to me sometimes: the kefir separates into clear whey on the bottom and a ball of white milk solids on the top. I just take out the grains, then mix the kefir with a wooden spon before drinking it. It is still ok and healthy to drink, and tastes the same. I think it may be because of keeping the kefir culturing for too long, especially if you leave it in a warm room. It happens to me sometimes: the kefir separates into clear whey on the bottom and a ball of white milk solids on the top. I just take out the grains, then mix the kefir with a wooden spon before drinking it. It is still ok and healthy to drink, and tastes the same.

]]> By: Skal vi sylte? | mkittekatbloggenhttp://nourishedkitchen.com/milk-kefir/#comment-22929 Skal vi sylte? | mkittekatbloggen Sat, 07 Jan 2012 17:42:18 +0000 http://nourishedkitchen.com/?p=2492#comment-22929 [...] Milk Kefir [...] [...] Milk Kefir [...]

]]> By: sauerkrauthttp://nourishedkitchen.com/milk-kefir/#comment-22254 sauerkraut Sat, 24 Dec 2011 20:20:47 +0000 http://nourishedkitchen.com/?p=2492#comment-22254 I just got some kefir grains from a friend. My first batch did not turn out good. In 24 hours It totally separated from the whey and I had this huge ball on the top of the whey. Any ideas what I have done wrong? I used organic raw milk. This milk is the fattest I have ever had, it is almost like light cream. This is the season in New Zealand when the grass is very rich and growing like crazy. Can that be a problem? I just got some kefir grains from a friend. My first batch did not turn out good. In 24 hours It totally separated from the whey and I had this huge ball on the top of the whey. Any ideas what I have done wrong? I used organic raw milk. This milk is the fattest I have ever had, it is almost like light cream. This is the season in New Zealand when the grass is very rich and growing like crazy. Can that be a problem?

]]> By: Laurenhttp://nourishedkitchen.com/milk-kefir/#comment-22247 Lauren Sat, 24 Dec 2011 16:15:35 +0000 http://nourishedkitchen.com/?p=2492#comment-22247 I love Kiefer! I am new into this world of probiotics and have lots of questions. We drink Lifeway, usually a flavored kind. My son (4) and myself have about 8oz a day. Is there an ideal amount to drink? This post says it'd made from yeast, I have issues with yeast & sugar, and wonder if keifer contributes? Also, are the benifits deminished because I'm drinking the fruit kind that's low fat? Is the full fat version better b/c the bacteria have more to "eat" and therefore are healthier?Perhaps homemade should be on my list this year! I must say that I do feel better when I have it and I consider it part of our winter wellness routine! I love Kiefer! I am new into this world of probiotics and have lots of questions. We drink Lifeway, usually a flavored kind. My son (4) and myself have about 8oz a day. Is there an ideal amount to drink? This post says it’d made from yeast, I have issues with yeast & sugar, and wonder if keifer contributes? Also, are the benifits deminished because I’m drinking the fruit kind that’s low fat? Is the full fat version better b/c the bacteria have more to “eat” and therefore are healthier?

Perhaps homemade should be on my list this year! I must say that I do feel better when I have it and I consider it part of our winter wellness routine!

]]> By: Marcihttp://nourishedkitchen.com/milk-kefir/#comment-21957 Marci Sat, 17 Dec 2011 16:04:05 +0000 http://nourishedkitchen.com/?p=2492#comment-21957 I know your post is a bit old, but I am also very afraid of making a mistake with this fermentation stuff and becoming deathly ill. I have never gotten sick yet tho and have make milk kefir, water kefir, kombucha in mason jars. The jars weren't 'sterile' per se, just clean. In fact, I just strain out the milk kefir grains and put them back in the same jar, refill it with more milk and carry on. The water kefir and kombucha batches were continuous brew. I know your post is a bit old, but I am also very afraid of making a mistake with this fermentation stuff and becoming deathly ill. I have never gotten sick yet tho and have make milk kefir, water kefir, kombucha in mason jars. The jars weren’t ‘sterile’ per se, just clean. In fact, I just strain out the milk kefir grains and put them back in the same jar, refill it with more milk and carry on. The water kefir and kombucha batches were continuous brew.

]]> By: jackiehttp://nourishedkitchen.com/milk-kefir/#comment-18571 jackie Wed, 31 Aug 2011 04:35:03 +0000 http://nourishedkitchen.com/?p=2492#comment-18571 I have a question. I would like to start making our morning smoothies with milk kiefer. I would like to make a quantity of smoothies to freeze ahead of time to make it easier on our health care aid who makes breakfast for mom. My question is does freezing inhibit the benifits of the cultures in the milk kiefer? Or should the smoothies be made fresh daily? Thanks for your blog, I have learned so much! I have a question. I would like to start making our morning smoothies with milk kiefer. I would like to make a quantity of smoothies to freeze ahead of time to make it easier on our health care aid who makes breakfast for mom. My question is does freezing inhibit the benifits of the cultures in the milk kiefer? Or should the smoothies be made fresh daily? Thanks for your blog, I have learned so much!

]]> By: Polly Jobehttp://nourishedkitchen.com/milk-kefir/#comment-17635 Polly Jobe Fri, 01 Jul 2011 03:05:42 +0000 http://nourishedkitchen.com/?p=2492#comment-17635 We like to pour it over any kind of fruit or sip it out of a mug. I like to eat a handful of pecans with it. I think it helps me sleep better at night. We like to pour it over any kind of fruit or sip it out of a mug. I like to eat a handful of pecans with it. I think it helps me sleep better at night.

]]> By: marhttp://nourishedkitchen.com/milk-kefir/#comment-17630 mar Thu, 30 Jun 2011 19:58:12 +0000 http://nourishedkitchen.com/?p=2492#comment-17630 I tried to see the exchange page but it gives me a 404 error message :( I tried to see the exchange page but it gives me a 404 error message :(

]]> By: Charissahttp://nourishedkitchen.com/milk-kefir/#comment-17222 Charissa Sun, 15 May 2011 00:35:33 +0000 http://nourishedkitchen.com/?p=2492#comment-17222 Hi, I tried to visit your blog, but there were no posts. Is it private? Thanks! Hi, I tried to visit your blog, but there were no posts. Is it private? Thanks!

]]> By: Andreahttp://nourishedkitchen.com/milk-kefir/#comment-16600 Andrea Thu, 21 Apr 2011 22:17:31 +0000 http://nourishedkitchen.com/?p=2492#comment-16600 I have a question for seasoned kefir makers. I have been making kefir with grains from cultures for health for the past two months (about once a week.) I ferment the milk for about 36 hours each time. My problem is that the grains don't seem to be multiplying. They stay the exact same. Any tips for me? Thanks! I have a question for seasoned kefir makers. I have been making kefir with grains from cultures for health for the past two months (about once a week.) I ferment the milk for about 36 hours each time. My problem is that the grains don’t seem to be multiplying. They stay the exact same. Any tips for me? Thanks!

]]> By: Lesly Valenciahttp://nourishedkitchen.com/milk-kefir/#comment-16421 Lesly Valencia Tue, 12 Apr 2011 10:34:41 +0000 http://nourishedkitchen.com/?p=2492#comment-16421 Hey my name is Lesly i´m studying to became a journalist in Sweden and woundering if i can use the picture of the Kefir in a magazine? The magazine will only be published at our university in Stockholm.Kind regards Lesly Hey my name is Lesly i´m studying to became a journalist in Sweden and woundering if i can use the picture of the Kefir in a magazine? The magazine will only be published at our university in Stockholm.

Kind regards Lesly

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