Tuesday, January 24, 2006 - Kefir Madness |
My husband is loving the kefir, and I've been faithfully making and
straining it about once a day. The process is this: you put the kefir
grains into a jar with about 1/4-cup of the kefir from the previous
batch. Then you add 3 cups of fresh milk. Close the jar and let it sit
in a dark place at room temperature for 24-36 hours. The longer it
sits, the fizzier it gets and the stronger the taste. Then you strain
out the kefir grains, use the kefir and repeat the process with a new
batch.
I have used it to soak oatmeal overnight for porridge in the mornings.
I'm drinking a small amount also, although I am just not used to it. I
need to ease into by using it in smoothies or drinking it with a few
bites of banana.
The most comprehensive website on kefir seems to be Dom's kefir site.
There's so much information on this page, though, that it seems a
little disorganized and overwhelming to read. If you know of any other
good places to read about kefir, send me the link!
I have tried the powder kefir from Urban Homemaker, and now I have the
actual kefir grains, and I have to tell you, there is a big difference
between the two. To make the powdered stuff, you have to heat the milk
up (basically pasteurizing the milk). This kefir tastes very much like
a runny kind of yogurt. With the actual kefir grains (which look like
gelatinous white blobs), the milk never gets any warmer than room
temperature. And it tastes more fermented and fizzy than yogurt-y.
I hope I have my facts correct on kefir. If any of you kefir experts
out there have any comments or corrections to make in what I wrote,
please do! I'd like to hear from you!
Amey
p.s. no baby goats yet, but I am in a state of nervous anticipation. Any day now! 
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Wednesday, January 25, 2006 - Hi! |
| Posted by alllnc |
I make kefir smoothies in the morning. I make it with homemade kefir, 1 egg, maple syrup, frozen berries, and coconut oil. I add the cocnut oil because it is really good for you. Maple syrup instead of honey, since honey does something to the kefir. I heard it hurts some of the good bacteria.
Ali |
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