Comments on: How to Culture Kefir http://editor.nourishedmagazine.com.au/articles/how-to-culture-kefir When we got married the registry wouldn't let me put Super Hero as my occupation, they put Home Duties on our marriage certificate instead. But I AM a Super Hero and my Super Hero name is...... The Nourisher. Thu, 18 Mar 2010 04:23:42 +0000 http://wordpress.org/?v=2.5.1 By: Anita http://editor.nourishedmagazine.com.au/articles/how-to-culture-kefir#comment-17308 Anita Sun, 19 Jul 2009 11:17:52 +0000 http://editor.nourishedmagazine.com.au/2004/03/10/how-to-culture-kefir/#comment-17308 Hi Gracie, Most commercial soy products are not recommended for kefir. It's actually quite difficult for kefir grains to ferment the 'normal' (soy isolate) variety of soy milk. This may be a good indication regarding how difficult these commercial soy milk brands are to digest by humans! It's said that if it can be kefirred, it's good for you! More importantly, for the health of the kefir grains, they may not be able to get their needs from soy, so it may render the grains non propagable (will cease growing), unless a mixed media is used (a dairy/mammal's milk, & a non-dairy substitute), or alternating days of media used. If you wanted to use soy because of the lactose free, then be assured that if you ferment dairy kefir normally, then put it in a jar in the fridge overnight, the vast majority of the lactose will be eaten up, & be easily digestible. If you leave the fermenting glass unwashed, it'll kick-start the next fermentation a LOT faster. So, washing in warm running water is recommended, using a clean cloth, with no detergents. Always check the glass has cooled before adding the grains & milk, then stir to inoculate all the milk with the grains. Sounds like you're doing fine. Hi Gracie,
Most commercial soy products are not recommended for kefir. It’s actually quite difficult for kefir grains to ferment the ‘normal’ (soy isolate) variety of soy milk. This may be a good indication regarding how difficult these commercial soy milk brands are to digest by humans! It’s said that if it can be kefirred, it’s good for you! More importantly, for the health of the kefir grains, they may not be able to get their needs from soy, so it may render the grains non propagable (will cease growing), unless a mixed media is used (a dairy/mammal’s milk, & a non-dairy substitute), or alternating days of media used. If you wanted to use soy because of the lactose free, then be assured that if you ferment dairy kefir normally, then put it in a jar in the fridge overnight, the vast majority of the lactose will be eaten up, & be easily digestible.
If you leave the fermenting glass unwashed, it’ll kick-start the next fermentation a LOT faster. So, washing in warm running water is recommended, using a clean cloth, with no detergents. Always check the glass has cooled before adding the grains & milk, then stir to inoculate all the milk with the grains. Sounds like you’re doing fine.

]]> By: Gracie http://editor.nourishedmagazine.com.au/articles/how-to-culture-kefir#comment-17304 Gracie Sat, 18 Jul 2009 11:00:31 +0000 http://editor.nourishedmagazine.com.au/2004/03/10/how-to-culture-kefir/#comment-17304 Hi all, Has anyone tried using soy milk? I seldom wash the glass container. Do you think that would be ok? Thanks Hi all,
Has anyone tried using soy milk?

I seldom wash the glass container.
Do you think that would be ok?
Thanks

]]> By: Anita http://editor.nourishedmagazine.com.au/articles/how-to-culture-kefir#comment-16938 Anita Thu, 21 May 2009 13:19:22 +0000 http://editor.nourishedmagazine.com.au/2004/03/10/how-to-culture-kefir/#comment-16938 Ben, kefir & grains in milk in the fridge. But, I do really prefer to keep the kefir going constantly at room temp., so there's always enough ready to drink (first thing in the morning, & before tea). Here's some links to show a visual of 'how to' kefir- http://www.youtube.com/watch?v=GdVQlTK3hcg&NR=1 http://www.youtube.com/watch?v=PCvDKrHUutE (There's 3 here-very good info.) Ben, kefir & grains in milk in the fridge. But, I do really prefer to keep the kefir going constantly at room temp., so there’s always enough ready to drink (first thing in the morning, & before tea).
Here’s some links to show a visual of ‘how to’ kefir-
http://www.youtube.com/watch?v=GdVQlTK3hcg&NR=1
http://www.youtube.com/watch?v=PCvDKrHUutE (There’s 3 here-very good info.)

]]> By: Ben http://editor.nourishedmagazine.com.au/articles/how-to-culture-kefir#comment-16933 Ben Tue, 19 May 2009 07:56:49 +0000 http://editor.nourishedmagazine.com.au/2004/03/10/how-to-culture-kefir/#comment-16933 @Anita: when you say "leave the kefir and grains in the fridge inbetween times" do you mean leave the kefir grains in their milk in the fridge, or the grains in milk and the kefir seperately? I'm trying to work out if you strain your kefir, fridge that, then place the kefir in fresh milk and chill until ready to pull out for the 12 hours to ferment. Can't quite wrap my head around this alternate kefiring either Kobi, so if anyone knows the step by step method, please share! @Anita: when you say “leave the kefir and grains in the fridge inbetween times” do you mean leave the kefir grains in their milk in the fridge, or the grains in milk and the kefir seperately? I’m trying to work out if you strain your kefir, fridge that, then place the kefir in fresh milk and chill until ready to pull out for the 12 hours to ferment. Can’t quite wrap my head around this alternate kefiring either Kobi, so if anyone knows the step by step method, please share!

]]> By: Anita http://editor.nourishedmagazine.com.au/articles/how-to-culture-kefir#comment-16929 Anita Tue, 19 May 2009 02:23:07 +0000 http://editor.nourishedmagazine.com.au/2004/03/10/how-to-culture-kefir/#comment-16929 Kobi, You can ferment Kefir with milk for longer than 12 hours, if you watch them carefully, & don't let it get too 'set', or you'll have trouble straining them. You can also culture Kefir on alternate days and leave the Kefir and grains in the fridge inbetween times, but the grains will slow down with the chill. Or, you can put less milk in the jar, & just ferment that much, if you're too busy. But, make sure you feed the grains/cultures with fresh milk, to keep them happy & healthy. Above all, look after your grains! Kobi,
You can ferment Kefir with milk for longer than 12 hours, if you watch them carefully, & don’t let it get too ’set’, or you’ll have trouble straining them. You can also culture Kefir on alternate days and leave the Kefir and grains in the fridge inbetween times, but the grains will slow down with the chill.
Or, you can put less milk in the jar, & just ferment that much, if you’re too busy. But, make sure you feed the grains/cultures with fresh milk, to keep them happy & healthy. Above all, look after your grains!

]]> By: Kate http://editor.nourishedmagazine.com.au/articles/how-to-culture-kefir#comment-16918 Kate Sun, 17 May 2009 05:14:16 +0000 http://editor.nourishedmagazine.com.au/2004/03/10/how-to-culture-kefir/#comment-16918 Hi, I just wanted to reach out to let others know that Dom at http://users.sa.chariot.net.au/~dna/kefirpage.html and his family are having a tough time at the moment and it might be a good time for all us kefir lovers to pay it forward and make a small donation via his website. If we could also let a few other kefir lovers know too, perhaps we could make a difference. Kate. Hi,
I just wanted to reach out to let others know that Dom at http://users.sa.chariot.net.au/~dna/kefirpage.html and his family are having a tough time at the moment and it might be a good time for all us kefir lovers to pay it forward and make a small donation via his website. If we could also let a few other kefir lovers know too, perhaps we could make a difference.
Kate.

]]> By: Kobi http://editor.nourishedmagazine.com.au/articles/how-to-culture-kefir#comment-16913 Kobi Fri, 15 May 2009 07:06:58 +0000 http://editor.nourishedmagazine.com.au/2004/03/10/how-to-culture-kefir/#comment-16913 Thanks very much Anita. I'm quite relieved to hear that. Do you know the protocol for kefiring every second day? I read that you can kefir on alternate days, but can't find any info on this, how to do it or if it makes the grains dormant etc. Cheers, Kobi. Thanks very much Anita. I’m quite relieved to hear that. Do you know the protocol for kefiring every second day? I read that you can kefir on alternate days, but can’t find any info on this, how to do it or if it makes the grains dormant etc. Cheers, Kobi.

]]> By: Anita http://editor.nourishedmagazine.com.au/articles/how-to-culture-kefir#comment-16911 Anita Thu, 14 May 2009 01:19:59 +0000 http://editor.nourishedmagazine.com.au/2004/03/10/how-to-culture-kefir/#comment-16911 Kobi, This is normal with Kefir; mine is doing the same. Just watch it, & you'll see when it's ready, when it no longer moves as liquid milk, but is thick & coagulated. It'll just take a bit longer in cooler temperatures. DO NOT heat Kefir grains, as you'll kill the pro-biotics, good enzymes & bacterias. Can stand jar on a woollen cloth, or wrap it up, but don't heat. Kobi,
This is normal with Kefir; mine is doing the same. Just watch it, & you’ll see when it’s ready, when it no longer moves as liquid milk, but is thick & coagulated. It’ll just take a bit longer in cooler temperatures. DO NOT heat Kefir grains, as you’ll kill the pro-biotics, good enzymes & bacterias. Can stand jar on a woollen cloth, or wrap it up, but don’t heat.

]]> By: Kobi http://editor.nourishedmagazine.com.au/articles/how-to-culture-kefir#comment-16909 Kobi Wed, 13 May 2009 13:26:25 +0000 http://editor.nourishedmagazine.com.au/2004/03/10/how-to-culture-kefir/#comment-16909 I'm fairly new to kefir and all has been going well. Now that it's colder, my kefir is kind of setting a bit like baked custard before you can see any little pockets of seperation. Is this normal? What do others do when kefiring in colder weather? Should I buy some sort of insulation like an easiyo to keep it warmer? Unfortunately my oven light won't turn on without the heat, so using my ovens not an option. Cheers, Kobi. I’m fairly new to kefir and all has been going well. Now that it’s colder, my kefir is kind of setting a bit like baked custard before you can see any little pockets of seperation. Is this normal? What do others do when kefiring in colder weather? Should I buy some sort of insulation like an easiyo to keep it warmer? Unfortunately my oven light won’t turn on without the heat, so using my ovens not an option. Cheers, Kobi.

]]> By: Anita http://editor.nourishedmagazine.com.au/articles/how-to-culture-kefir#comment-16881 Anita Fri, 01 May 2009 08:26:15 +0000 http://editor.nourishedmagazine.com.au/2004/03/10/how-to-culture-kefir/#comment-16881 Hi Cathy, The kefir grains are ok; it's happened to me before, too. With raw unhomogenised milk, it's the thick cream rising to the top of the milk, upon which a little mould grows a velvety-layer (you can lift that off, but I've eaten it & not died-LOL:) Just make sure you're stirring the grains into the milk when you first put them in, to INNOCULATE all the milk, & then you can stir again a bit later. Don't wash the grains; they need their kerifan (slimey coating) as protection. Keep up the fresh milk supply to them; don't leave them too long in the same milk, & they'll be fine. Hi Cathy,
The kefir grains are ok; it’s happened to me before, too. With raw unhomogenised milk, it’s the thick cream rising to the top of the milk, upon which a little mould grows a velvety-layer (you can lift that off, but I’ve eaten it & not died-LOL:) Just make sure you’re stirring the grains into the milk when you first put them in, to INNOCULATE all the milk, & then you can stir again a bit later. Don’t wash the grains; they need their kerifan (slimey coating) as protection. Keep up the fresh milk supply to them; don’t leave them too long in the same milk, & they’ll be fine.

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