Comments on: How to Make Fermented Dairy Products Using Kefir http://editor.nourishedmagazine.com.au/articles/how-to-make-fermented-dairy-products-using-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 11:00:43 +0000 http://wordpress.org/?v=2.5.1 By: Mitchee http://editor.nourishedmagazine.com.au/articles/how-to-make-fermented-dairy-products-using-kefir#comment-15998 Mitchee Thu, 09 Oct 2008 13:41:59 +0000 http://editor.nourishedmagazine.com.au/2004/03/10/how-to-make-fermented-dairy-products-using-kefir/#comment-15998 Sophie I have read that it takes the body a few weeks to adjust to the kefir. I too felt slight nausea but persevered.It does work as an antioxidant and enhances liver function . You might find this site interesting ....if you haven't been there already. http://users.chariot.net.au/~dna/Makekefir.html#*Note Sophie
I have read that it takes the body a few weeks to adjust to the kefir. I too felt slight nausea but persevered.It does work as an antioxidant and enhances liver function .
You might find this site interesting ….if you haven’t been there already.

http://users.chariot.net.au/~dna/Makekefir.html#*Note

]]> By: Lacey http://editor.nourishedmagazine.com.au/articles/how-to-make-fermented-dairy-products-using-kefir#comment-14394 Lacey Fri, 11 Apr 2008 04:05:03 +0000 http://editor.nourishedmagazine.com.au/2004/03/10/how-to-make-fermented-dairy-products-using-kefir/#comment-14394 I've never tried to leave it under just a cheese cloth. I wonder if it makes a difference? I start mine in an air tight lid until fermented and I usually drink it immediately before it even has a chance to get to the fridge. Who knows! Perhaps your right, maybe your liver needs a little detox before it's ready for Kefir? Good luck!! I’ve never tried to leave it under just a cheese cloth. I wonder if it makes a difference? I start mine in an air tight lid until fermented and I usually drink it immediately before it even has a chance to get to the fridge. Who knows! Perhaps your right, maybe your liver needs a little detox before it’s ready for Kefir? Good luck!!

]]> By: Sophie http://editor.nourishedmagazine.com.au/articles/how-to-make-fermented-dairy-products-using-kefir#comment-14383 Sophie Thu, 10 Apr 2008 04:04:49 +0000 http://editor.nourishedmagazine.com.au/2004/03/10/how-to-make-fermented-dairy-products-using-kefir/#comment-14383 Thanks Lacey and Sarah for your comments. Its always so great to hear others thoughts. Firstly i usually let it ferment with cheesecloth for 12 hours, then air tight for 12 hours, then its usually in the fridge for another 24 before i eat it. maybe it needs another day... Sarah - I have eaten breakfast all my life, when i went off the kefir, I had eggs instead. That said i have been deficient in digestive enzymes before, but i was hoping after eating traditionally for several months i thought they may be back up to scratch! I sometimes take swedish bitters to help with digestion too, which helps alot. But i see that as more of a band aid approach, so it would be great to get my digestion back up and running well again. Im off to a naturopath next week. Ive tried kefir with raw egg yolk as well, but it had the same effect. I can tolerate raw egg yolk on its own just fine. I suspect my liver could do with some TLC as you suggest! Thanks again for you thoughts - hopefully i will be friends with kefir again soon :) Thanks Lacey and Sarah for your comments. Its always so great to hear others thoughts. Firstly i usually let it ferment with cheesecloth for 12 hours, then air tight for 12 hours, then its usually in the fridge for another 24 before i eat it. maybe it needs another day…

Sarah - I have eaten breakfast all my life, when i went off the kefir, I had eggs instead. That said i have been deficient in digestive enzymes before, but i was hoping after eating traditionally for several months i thought they may be back up to scratch! I sometimes take swedish bitters to help with digestion too, which helps alot. But i see that as more of a band aid approach, so it would be great to get my digestion back up and running well again. Im off to a naturopath next week.

Ive tried kefir with raw egg yolk as well, but it had the same effect. I can tolerate raw egg yolk on its own just fine.

I suspect my liver could do with some TLC as you suggest!

Thanks again for you thoughts - hopefully i will be friends with kefir again soon :)

]]> By: Sarah Luck http://editor.nourishedmagazine.com.au/articles/how-to-make-fermented-dairy-products-using-kefir#comment-14366 Sarah Luck Tue, 08 Apr 2008 11:48:18 +0000 http://editor.nourishedmagazine.com.au/2004/03/10/how-to-make-fermented-dairy-products-using-kefir/#comment-14366 Hi Sophie Are you replacing breakfast with your glass of kefir? If not, what is normal for breakfast? You may be experiencing nausea due to: A). If you've been a breakfast skipper for a long time and have started the keffir as a breakfast substitute you might have poor stomach acid and digestive enzymes. If you're a bit of a stress head you might also be sympathetic dominant or living on stress hormones which switches your digestive system off and can leave you feeling queasy after eating in the morning. B). Your liver might need some TLC. The tart or sour taste of kefir can be quite stimulating to the liver and gallbladder and this can leave you feeling a little queasy. My suggestion would be to try blending the keffir with an egg yolk and a little bit of fruit (such as berries). You won't taste the egg yolk I promise. The fats in the egg yolk will help with digestion and nourish your liver. Otherwise, start with small amounts of kefir, such as a tablespoon and slowly increase over a period of weeks. Take it at room temperature, not icy cold from the fridge (let it sit on the benchtop while you get ready in the morning and then drink it once it's warm up a bit). Hi Sophie
Are you replacing breakfast with your glass of kefir? If not, what is normal for breakfast?

You may be experiencing nausea due to:
A). If you’ve been a breakfast skipper for a long time and have started the keffir as a breakfast substitute you might have poor stomach acid and digestive enzymes. If you’re a bit of a stress head you might also be sympathetic dominant or living on stress hormones which switches your digestive system off and can leave you feeling queasy after eating in the morning.
B). Your liver might need some TLC. The tart or sour taste of kefir can be quite stimulating to the liver and gallbladder and this can leave you feeling a little queasy.

My suggestion would be to try blending the keffir with an egg yolk and a little bit of fruit (such as berries). You won’t taste the egg yolk I promise. The fats in the egg yolk will help with digestion and nourish your liver. Otherwise, start with small amounts of kefir, such as a tablespoon and slowly increase over a period of weeks. Take it at room temperature, not icy cold from the fridge (let it sit on the benchtop while you get ready in the morning and then drink it once it’s warm up a bit).

]]> By: Lacey http://editor.nourishedmagazine.com.au/articles/how-to-make-fermented-dairy-products-using-kefir#comment-14360 Lacey Tue, 08 Apr 2008 03:38:11 +0000 http://editor.nourishedmagazine.com.au/2004/03/10/how-to-make-fermented-dairy-products-using-kefir/#comment-14360 Try letting it ferment for a bit longer. I find that my body does best if it's had at least 48 hours to ferment. Most times I let it sit for 3 days! When ever I have a tummy ache now, I mix up a Kefir smoothie and I'm digesting normally within hours! Oh, and do you cover it with a cheese cloth or an air tight lid? Try letting it ferment for a bit longer. I find that my body does best if it’s had at least 48 hours to ferment. Most times I let it sit for 3 days! When ever I have a tummy ache now, I mix up a Kefir smoothie and I’m digesting normally within hours! Oh, and do you cover it with a cheese cloth or an air tight lid?

]]> By: Sophie http://editor.nourishedmagazine.com.au/articles/how-to-make-fermented-dairy-products-using-kefir#comment-14352 Sophie Mon, 07 Apr 2008 04:21:16 +0000 http://editor.nourishedmagazine.com.au/2004/03/10/how-to-make-fermented-dairy-products-using-kefir/#comment-14352 hello, I have a question about kefir. Ive been drinking it most mornings after leaving it to ferment for 24hrs, and it seems i tend to feel slighty queezy and sick in the stomach, after drinking it. I decided to go off it for a while to make sure it was the kefir, (and no longer felt ill) then i tried it again today, and felt sick so im pretty sure its the kefir. Im just wondering if anyone else has had this reaction at all or if they know why i might be experiencing it? its almost like i don't want it to be so after reading about all its health benefits! perhaps its just my body.... thanks hello, I have a question about kefir. Ive been drinking it most mornings after leaving it to ferment for 24hrs, and it seems i tend to feel slighty queezy and sick in the stomach, after drinking it. I decided to go off it for a while to make sure it was the kefir, (and no longer felt ill) then i tried it again today, and felt sick so im pretty sure its the kefir. Im just wondering if anyone else has had this reaction at all or if they know why i might be experiencing it? its almost like i don’t want it to be so after reading about all its health benefits! perhaps its just my body…. thanks

]]> By: Nicole http://editor.nourishedmagazine.com.au/articles/how-to-make-fermented-dairy-products-using-kefir#comment-7321 Nicole Fri, 29 Jun 2007 14:17:54 +0000 http://editor.nourishedmagazine.com.au/2004/03/10/how-to-make-fermented-dairy-products-using-kefir/#comment-7321 Thanks Joanne and Marie, I have hung it for 24 hours now and it is still pretty wet. I guess I will hang it outside out of the (beautiful) rain and see how it goes. This is way better than chemistry (which I failed btw). I generally go by my nose, but like to combine instinct with advice, especially from wise women (who seem to be popping out of the woodwork quite frequently for me now I'm looking). Sounds like I should buy some muslin / cheesecloth? Thanks X Nicole Thanks Joanne and Marie, I have hung it for 24 hours now and it is still pretty wet. I guess I will hang it outside out of the (beautiful) rain and see how it goes. This is way better than chemistry (which I failed btw). I generally go by my nose, but like to combine instinct with advice, especially from wise women (who seem to be popping out of the woodwork quite frequently for me now I’m looking). Sounds like I should buy some muslin / cheesecloth?
Thanks X Nicole

]]> By: Marie http://editor.nourishedmagazine.com.au/articles/how-to-make-fermented-dairy-products-using-kefir#comment-7318 Marie Fri, 29 Jun 2007 13:13:14 +0000 http://editor.nourishedmagazine.com.au/2004/03/10/how-to-make-fermented-dairy-products-using-kefir/#comment-7318 The method you used Nicole is essentially the way they make raw milk cheese isn't it? I make a goat's cheese using strained kefir and it tastes just like the goat's curd you buy in the shops! I culture for 24 hours, then leave to drain in a cheesecloth for another 24 hours. The longer you leave it to hang the less wet it will be. There is also a recipe for cheese on the junket tablets which is essentially the rennet method for making cheese. I haven't tried it yet btu it would be intersting to compare the two. The method you used Nicole is essentially the way they make raw milk cheese isn’t it?

I make a goat’s cheese using strained kefir and it tastes just like the goat’s curd you buy in the shops! I culture for 24 hours, then leave to drain in a cheesecloth for another 24 hours. The longer you leave it to hang the less wet it will be.

There is also a recipe for cheese on the junket tablets which is essentially the rennet method for making cheese. I haven’t tried it yet btu it would be intersting to compare the two.

]]> By: Joanne Hay http://editor.nourishedmagazine.com.au/articles/how-to-make-fermented-dairy-products-using-kefir#comment-7301 Joanne Hay Thu, 28 Jun 2007 23:33:58 +0000 http://editor.nourishedmagazine.com.au/2004/03/10/how-to-make-fermented-dairy-products-using-kefir/#comment-7301 Use your nose, Nicole. If it smells wrong to you, don't eat it to be on the safe side. How you made this cheese is how I make cheese now, since I killed my Kefir. I was busy and left it to starve, geez it smelled bad when I found it in the back of the pantry. The chooks loved it though. After it has drained for a while, it will look set on the outsides but still a bit mushy in the middle. Scoop the sides and corners of the cheesecloth (teatowel) and place a rubber band around them. Hang it on the line for a few more hours until it stops dripping. Then it's ready to use. Use your nose, Nicole. If it smells wrong to you, don’t eat it to be on the safe side. How you made this cheese is how I make cheese now, since I killed my Kefir. I was busy and left it to starve, geez it smelled bad when I found it in the back of the pantry. The chooks loved it though.
After it has drained for a while, it will look set on the outsides but still a bit mushy in the middle. Scoop the sides and corners of the cheesecloth (teatowel) and place a rubber band around them. Hang it on the line for a few more hours until it stops dripping. Then it’s ready to use.

]]> By: Nicole http://editor.nourishedmagazine.com.au/articles/how-to-make-fermented-dairy-products-using-kefir#comment-7292 Nicole Thu, 28 Jun 2007 14:14:44 +0000 http://editor.nourishedmagazine.com.au/2004/03/10/how-to-make-fermented-dairy-products-using-kefir/#comment-7292 I have tried my own version of cheese making - will this work - I left out raw milk until it separated (about 2-3 days at present - it's cold), I then refrigerated the whole lot for several days as I was busy. I have now strained the whole lot into a clean tea towel and have it hanging. My question is - will it be edible since I haven't used a culture as such. Secondly it is taking a while to drain - ?tea towel too thick. Comments appreciated. Nicole I have tried my own version of cheese making - will this work - I left out raw milk until it separated (about 2-3 days at present - it’s cold), I then refrigerated the whole lot for several days as I was busy. I have now strained the whole lot into a clean tea towel and have it hanging.
My question is - will it be edible since I haven’t used a culture as such. Secondly it is taking a while to drain - ?tea towel too thick.
Comments appreciated.
Nicole

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