Comments on: Milk Kefir: What It Is & How to Brew It

By: fennel

fennel — Sat, 19 May 2012 19:07:29 +0000

I use sheeps milk and buffalo milk, when I can get it, and the kefir seems to love it and grows really well duing those ferments. I left it in the UHT when I went away for 2 weeks and it is not looking well at the moment but I hope it will recover with a bit of care.

What I would like to ask is has anybody used kefir for ice cream, and is it successful,and also is it still as healthy in a frozen state? If anybody has a good recipe you could share I would be grateful.

By: Mary Hancy

Mary Hancy — Fri, 18 May 2012 09:33:40 +0000

How long will raw milk kefir last. I have still drunk it when it has been a couple of months old but now I have some that is more like 3-4 months old. I have used some of the whey off the top a few times but just keep forgeting about my kefir. Also, will my kefir grains that I have kept in water still be good? They have sat for at least a few months unused before.

By: Doreen

Doreen — Wed, 28 Mar 2012 16:37:22 +0000

I love my kefir, I have some every morning – some morning its more tart than other mornings, but it did take some getting used to. I knew it was a good way to get the desired beneficial bacteria, but had no idea it was loaded with goodness. Thanks for the great information.

By: Jenny

Jenny — Wed, 28 Mar 2012 16:23:14 +0000

It sounds like you’re using a prepackaged starter rather than true kefir grains which likely accounts for the difference in consistency / quality. Room temperature, as far as fermentation is concerned, is about 68 to 80 degrees F.

By: Melissa

Melissa — Wed, 28 Mar 2012 16:16:45 +0000

our first attempt at keifer didn’t turn out thick, but as thin as the (raw) milk we started with, only sour. The instructions I used said to heat milk to 86 degrees, add culture, stir, then let sit at room temp. I guess my question is…………..WHAT is room temp? We keep our house pretty cool in the winter, around 65, so I wrapped it in a towel once warmed, and put it down in an empty stock pot to keep it warm for the 24 hours and it actually fell to 70 degrees . I’m wondering if it got too cool and this is why it didn’t ‘turn out’?

By: Goldberry

Goldberry — Sat, 14 Jan 2012 15:23:29 +0000

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: Sumaya

Sumaya — Mon, 09 Jan 2012 14:51:27 +0000

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? | mkittekatbloggen

Skal vi sylte? | mkittekatbloggen — Sat, 07 Jan 2012 17:42:18 +0000

[...] Milk Kefir [...]

By: sauerkraut

sauerkraut — Sat, 24 Dec 2011 20:20:47 +0000

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: Lauren

Lauren — Sat, 24 Dec 2011 16:15:35 +0000

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!