Home made Yogurt
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Thanks for the images of the cheese recipes. Hopefully I will try them if and when my Kefir is ready.
Taking advantage of our Kindle Unlimited offer,
I have just ordered 2 books using Kefir and recipes.
Thanks for the heads up for the Food Unwrapped programme tonight too set it to record, maybe for future reference.
Margaret.
Taking advantage of our Kindle Unlimited offer,
I have just ordered 2 books using Kefir and recipes.
Thanks for the heads up for the Food Unwrapped programme tonight too set it to record, maybe for future reference.
Margaret.
The fact you’ve made it and it has all those fabulous pro/prebiotics in it must make it worth it though.
I’ve screenshot the book pages . Thanks Nana
I’ve screenshot the book pages . Thanks Nana
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Bacteria in your GUT 'affects Covid-19 severity'
A review study from South Korea and a real-world study from China determined the gut microbiome plays a role in coronavirus disease severity.
for kefir kombucha etc
This makes even more interesting reading.
Kefir is brilliant stuff. Better and more beneficial if home made.
www.sciencedirect.com
Kefir is brilliant stuff. Better and more beneficial if home made.
Kefir: A protective dietary supplementation against viral infection
Coronavirus disease 2019 (COVID-19) is an infectious disease caused by a recently discovered coronavirus termed ‘severe acute respiratory syndrome cor…
Well, just had my first "tentitive" taste, errm... sip of first milk Kerfir and then water Kerfir. Sounds a bit daft but I'm a little bit scared of it! Why? I think it's because it is "live" and going to put it into my body! All sorts of thoughts, will I be sick? will I need the toilet rapido? Will I get cramps/pain etc, etc. Silly really. Anyway, braved it out and I went for it.
I liked the water Kefir (above pic) when natural, though a bit sweet for me , that is now decanted and in the fridge flavoured with lemon juice and a tight lid on. This has to be released periodically I've read.
The milk Kerfir is more yogurty than milky. OK for taste, not too thick yet and a tiny bit fizzy!
Think it needs a bit longer fermentation?
I did mash a banana into it and that was like a good smoothy. Yummy!
I have replenished my milk and water Kerfir and going to use the first ones in recipes and drinks trying different flavours.
I used a little amount of milk Kerfir in an omelette for last night's dinner. I did sleep well with no effects from it. Lol.
The "scoby" , jelly like one,
is still "in progress" and takes longer, 10-14 days to develop.
I used green tea for that.
Have had a little sip, as per instructions and it tastes like a sweet green tea atm.
So all good and thanks very much again for introducing Kefir and for all the helpful advice everyone has given me.
I have always tried to cook and eat healthily for us and the family, using lots of fruit and natural fresh ingredients. I have even been vegetarian for years, though only periodically now.
It has given me a whole new genre /way of healthy cooking and am so looking forward to experimenting and tasting.
A good way to spend lockdown too, trying the recipes out both cooking and eating. Lol. 
Margaret.
I liked the water Kefir (above pic) when natural, though a bit sweet for me , that is now decanted and in the fridge flavoured with lemon juice and a tight lid on. This has to be released periodically I've read.
The milk Kerfir is more yogurty than milky. OK for taste, not too thick yet and a tiny bit fizzy!
Think it needs a bit longer fermentation?
I did mash a banana into it and that was like a good smoothy. Yummy!
I have replenished my milk and water Kerfir and going to use the first ones in recipes and drinks trying different flavours.
I used a little amount of milk Kerfir in an omelette for last night's dinner. I did sleep well with no effects from it. Lol.
The "scoby" , jelly like one,
is still "in progress" and takes longer, 10-14 days to develop.
I used green tea for that.
Have had a little sip, as per instructions and it tastes like a sweet green tea atm.
So all good and thanks very much again for introducing Kefir and for all the helpful advice everyone has given me.
I have always tried to cook and eat healthily for us and the family, using lots of fruit and natural fresh ingredients. I have even been vegetarian for years, though only periodically now.
It has given me a whole new genre /way of healthy cooking and am so looking forward to experimenting and tasting.
A good way to spend lockdown too, trying the recipes out both cooking and eating. Lol.
Margaret.Subscribers do not see these advertisements
Thanks very much for this read, this is very interesting and informative, in-depth and updated information.
The more info we all gain can only be beneficial, individually, we each take out what we want from it.
Feel like I am studying again, lol,
so learning, exacting and doing something new is a great way to use this extra time (lockdown) we now seem to have.
Margaret.
I've never made water kefir. Please could you tell me what starter culture you used and was the method the same as the dairy kefir?
Ordered 3 types they arrived like this, no labels on any though. Had to sort out which was which. Milk one obvious and others from detail
included in package.I
Thought the price was good.
Fingers crossed that they all culture well.
So far so good here.
Hope this helps, sorry about the scrumpled paper images, and my scribbles too. This is how they arrived in the post. Hope you can read it all.
Good luck with yours too.
If at first etc... Novice here, will keep trying though
Margaret. J
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Brilliant. Thank you
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I've been following this thread with interest. 
My milk kefir grains arrived today.
I've mixed them in a jar, with a litre of organic whole milk, and am excitedly awaiting the outcome
I'm hoping to soak my breakfast oats overnight in the result.
I'd also like to try to make the blue cheese kefir.
Will let you know what happens.
My milk kefir grains arrived today.
I've mixed them in a jar, with a litre of organic whole milk, and am excitedly awaiting the outcome
I'm hoping to soak my breakfast oats overnight in the result
.I'd also like to try to make the blue cheese kefir.
Will let you know what happens.
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Will it work OK with full fat longlife milk? We have to drive to shops, so would be good if it would
Thanks
Elaine
Thanks
Elaine
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Hello Elaine,
I have just started with Kefir, so cannot give much practical or experienced advice ....
Hope this may help you.
I am using this Kindle book as guidance...
From Kefir.. With Love
by Whitney Wilson
We buy milk and freeze it because same as you we have to drive to shops. So far I have only used Semi skimmed which has given a good taste and fluid consistency.
Now, I have some full fat milk and separate cream which apparently makes a more creamier, thicker Kefir.
I think it is probably all a matter of individual taste and am enjoying the experimenting atm.
Water Kafir....
I have made ginger and lemon water Kafir drink, which I find too sweet for me so add water. It tastes lovely and refreshing.
The green tea Kombucha is not ready yet, it is still fermenting as it takes longer than the milk or water Kefir.
Margaret.
I have just started with Kefir, so cannot give much practical or experienced advice ....
Hope this may help you.
I am using this Kindle book as guidance...
From Kefir.. With Love
by Whitney Wilson
We buy milk and freeze it because same as you we have to drive to shops. So far I have only used Semi skimmed which has given a good taste and fluid consistency.
Now, I have some full fat milk and separate cream which apparently makes a more creamier, thicker Kefir.
I think it is probably all a matter of individual taste and am enjoying the experimenting atm.
Water Kafir....
I have made ginger and lemon water Kafir drink, which I find too sweet for me so add water. It tastes lovely and refreshing.
The green tea Kombucha is not ready yet, it is still fermenting as it takes longer than the milk or water Kefir.
Margaret.
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I’ve just bought a Lakeland yoghurt maker as a result of this thread! I have today mixed UHT semi skimmed milk & Yeo Valley kefir yoghurt. I look forward to the result later! As far as I can tell, if you use UHT milk, as long as it is at room temperature to start with, there is no need to boil & cool it, as it has been sterilised already. We shall see! 
I like this (don’t warm it up though or you’ll kill all the good bacteria) you can pop some frozen raspberries or blueberries on top to leave overnight too. I do 2 parts kefir 1 part oats.I'm hoping to soak my breakfast oats overnight in the result
I also like to add chia seeds to kefir and leave overnight. It’s like sago. Remember that ? Commonly known as frogspawn at school
Both very filling and will set you up for the day.
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Just out of the oven....
Top : Cauliflower, cheese, Kefir and chive muffin.
Bottom : Kefir omega seeded bread.
Decided to try some kafir baking today because it has snowed all day, (didn't want to do my daily exercise outside, too slippy! ) so, thought it would be a good baking trial!? These are the results, they smell really good. I usually use buttermilk for the bread but it is in the freezer, so thought I'd try Kefir milk, I had plenty ready.
So pleased with the kafir and now getting more used to producing and using it daily.
I find it a good learning curve complimented by the enjoyment of eating it.
On to Sauces and Dips next hopefully.
There does seem to be lots of nice sounding recipes to choose from and even Kefir facial and skin care.
I am very interested and will have a go at them and hope for continued successes.
Good luck everyone too. It's good to read how others are doing.
Hopefully, I can still continue with making Kefir, if and when, we get back to motorhoming.
Margaret.
Top : Cauliflower, cheese, Kefir and chive muffin.
Bottom : Kefir omega seeded bread.
Decided to try some kafir baking today because it has snowed all day, (didn't want to do my daily exercise outside, too slippy! ) so, thought it would be a good baking trial!? These are the results, they smell really good. I usually use buttermilk for the bread but it is in the freezer, so thought I'd try Kefir milk, I had plenty ready.
So pleased with the kafir and now getting more used to producing and using it daily.
I find it a good learning curve complimented by the enjoyment of eating it.
On to Sauces and Dips next hopefully.
There does seem to be lots of nice sounding recipes to choose from and even Kefir facial and skin care.
I am very interested and will have a go at them and hope for continued successes.
Good luck everyone too. It's good to read how others are doing.
Hopefully, I can still continue with making Kefir, if and when, we get back to motorhoming.
Margaret.
Oscar I haven’t tried UHT milk I use full cream milk . The 1 litre Jersey cream bottles. The book I have been using advises not to use UHT milk the more natural the better. I think UHT treated milk might slow or prevent natural fermentation. I watch with interest to see how everyones turn out using UHT.
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Just had breakfast - my kefir yoghurt! It tasted lovely, but a bit thin, so I am straining it for a while. Am going to try full fat UHT next week (after grocery delivery), but so far so good. The only issue I have, is that it takes 10 hours, & I don’t want to mess in the evening, so have to put it on first thing & just put it in the fridge later. Will keep you posted! 
Just had breakfast - my kefir yoghurt! It tasted lovely, but a bit thin, so I am straining it for a while. Am going to try full fat UHT next week (after grocery delivery), but so far so good. The only issue I have, is that it takes 10 hours, & I don’t want to mess in the evening, so have to put it on first thing & just put it in the fridge later. Will keep you posted!
Make it with FF milk it’s much nicer. I just use supermarket blue top. Then every now and then get veg it a treat with a splash of cream or a bottle of gold top.
I find if you make it on a morning then leave it till the following morning or even the next morning it’s easier.
If it’s thin it’s not been left to brew long enough, or it’s not in a warm enough spot to ferment or there’s too much milk in the jar for the amount of grains.
It thickens it’s ready. If it’s too thin you won’t get the benefits of the good bacteria in there. Instead of straining it put the kefir back in and leave it longer in a warmer place and it will thicken up.
This is ready to strain.
My kefir grains
Literally takes a few mins to strain and prep.
Note I use a SS sieve to strain and fork to mix. Always have it causes no harm .
Really, really pleased with my milk Kerfir now, the grains seem to have grown somewhat since I first started on Monday 11th Jan.
Maybe there is something in "change of enviroment and travel disruption" theory, to them settling down and starting to reproduce. I did have visions of being overrun with the grains at first. Lol. Lots of jokes abounded among us. Just something new I guess or maybe just me/us and a very vivid imagination!?! and warped sense of humour or even lockdown syndrome!
I am really enjoying the water Kefir drink, there are rising bubbles in it now, in the jar, with added freshly squeezed lemon juice and fresh grated ginger. Nice and refreshing after my daily exercises.
The green tea 'scoby' is still fermenting, I have just sipped it, and keep releasing the build up of gases too as per instructions. However I find the floating "jelly fish" slightly weird but it looks, smells and tastes like a sweetened green tea, atm?!?!
I would like to ask please if anyone knows whether cooking with Kerfir alters the properties and reduces some of the goodness.? I'm thinking it might so would appreciate any replies.
Thanks in advance.
Margaret.
Maybe there is something in "change of enviroment and travel disruption" theory, to them settling down and starting to reproduce. I did have visions of being overrun with the grains at first. Lol.
Lots of jokes abounded among us. Just something new I guess or maybe just me/us and a very vivid imagination!?! and warped sense of humour or even lockdown syndrome! I am really enjoying the water Kefir drink, there are rising bubbles in it now, in the jar, with added freshly squeezed lemon juice and fresh grated ginger. Nice and refreshing after my daily exercises.
The green tea 'scoby' is still fermenting, I have just sipped it, and keep releasing the build up of gases too as per instructions. However I find the floating "jelly fish" slightly weird but it looks, smells and tastes like a sweetened green tea, atm?!?!
I would like to ask please if anyone knows whether cooking with Kerfir alters the properties and reduces some of the goodness.? I'm thinking it might so would appreciate any replies.
Thanks in advance.
Margaret.
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namwaldog I have use kefir in pancakes, anything that requires milk/liquid in the recipe. Seems there are lots of good things in kefir that you don’t lose in cooking.
I am just trying a batch with UHT milk for the first time, something I thought wouldn’t work but after 24 hours at room temperature it’s looking fine. I think I will leave it a little longer to see how it progresses I will post my results later.
http://kefirguru.com/kefir-grains-will-heat-kill-kefir-benefits/
www.olivemagazine.com
Toni
I am just trying a batch with UHT milk for the first time, something I thought wouldn’t work but after 24 hours at room temperature it’s looking fine. I think I will leave it a little longer to see how it progresses I will post my results later.
http://kefirguru.com/kefir-grains-will-heat-kill-kefir-benefits/
Best kefir recipes
Use this gut-friendly, fermented drink in our recipes, from berry smoothies to salad dressings and chocolate cake
www.olivemagazine.com
Toni
This morning I decided to try some water Kefir fruit flavoured drinks. I added:
Freshly squeezed orange which didn't need any sweetening.
Mixed summer fruit berries, again no sweetening required.
The water Kefir keeps some of the sweetness from the fermentation.
I also used milk Kefir, which was thicker when made with full fat milk. The berries were frozen, blitzed, then passed through a sieve, to remove the seeds, then sweetened with honey.
The berries being frozen acts a bit like ice cubes.
I freeze fruit of all kinds especially if I have a glut from the garden or any bought to pop into G & T, again instead of ice cubes.
Mixed melon balls are very nice too.
I've found an answer to my question about cooking with kefir by looking at "cooking with probiotics" on the Internet.
Yes, some of the probiotics are lost with heating.
Apparently it is best to swirl Kefir, yoghurt etc into cooked food when it has cooled or as a side at the table.
Still a learning curve for me and enjoying finding out more about Kefir almost daily, both in taste and information.
Margaret
Freshly squeezed orange which didn't need any sweetening.
Mixed summer fruit berries, again no sweetening required.
The water Kefir keeps some of the sweetness from the fermentation.
I also used milk Kefir, which was thicker when made with full fat milk. The berries were frozen, blitzed, then passed through a sieve, to remove the seeds, then sweetened with honey.
The berries being frozen acts a bit like ice cubes.
I freeze fruit of all kinds especially if I have a glut from the garden or any bought to pop into G & T, again instead of ice cubes.
Mixed melon balls are very nice too.
I've found an answer to my question about cooking with kefir by looking at "cooking with probiotics" on the Internet.
Yes, some of the probiotics are lost with heating.
Apparently it is best to swirl Kefir, yoghurt etc into cooked food when it has cooled or as a side at the table.
Still a learning curve for me and enjoying finding out more about Kefir almost daily, both in taste and information.
Margaret
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