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Comments On - Get Cultured in Kefir


Very informative, starting my first kefir cheese, love everything about it. Thank you
Bonita, Hot Springs, AR
Posted: 11/16/2014 3:50:17 PM
Galadriel,
Please read this article about fermentation vs rotten http://www.economist.com/blogs/prospero/2011/05/fi- sh_sauce
Jen, Baltimore, MD
Posted: 7/4/2013 4:57:18 PM
If you really want eat healthy you need to find a farmer to partner with to get your meat and milk fresh!
Lorna, International
Posted: 5/21/2013 2:37:31 PM
You must really like this article! Two newsletters refer to it.
Galadriel, Lothlorien, ME
Posted: 1/4/2013 11:54:43 PM
Sounds intriguing and a bit scary. Am I drinking rotten milk?
Galadriel, Lothlorien, ME
Posted: 12/26/2012 11:40:46 PM
Interesting
Annie, Houston, TX
Posted: 10/30/2012 5:35:39 AM
I love kefir and have been growing it for more than 6 years. My husband and I drink a kefir shake almost every morning. We teach in Tokyo and go back to the states for the summer months. I always take my grains with me, leaving some back here just in case something happens to the ones I bring with me. I keep them in milk, in the fridge. The first time I strain them, I just throw out the liquid because after two monts, it is pretty sour. Once the grains get back in fresh milk, I am usually ready to go again. This year for the first time ever, I had RED MODE on the edges of the top of the jar on the culture. I panicked! Yikes I did not want to lose my kefir grains. So I scraped it off, strained the remaining culture and washed the grains thoroughly before I made more. (I don't usually wash my jars, but I did this time.) Can you tell me if you think this was the right thing to do? Some suggest to just throw out that entire batch, grains and all! yikes! But I don't want us to get sick either.
Please, advise, if you can. Thank you.
Karen, Seward, NE
Posted: 8/25/2012 1:33:24 AM
Great article. I was intrigued to find that the system I've hit on for making the best kefir is nearly identical to that described by the author. Rinse the jar between uses, but leave the grains alone. I let mine stand in the refrigerator for 24 hours after culturing before straining, which created a thicker & fizzier product.

Thanks for all the great info -- I'm passing this link on to all my goat shareholders, many of whom are making their own kefir.
Cottonwood Creek Farm, Wasilla, AK
Posted: 9/19/2011 12:39:49 PM
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