Way back last year during one of my Internet trawls I came across Kefir (information here) and was able to find someone who would send me some kefir grains. I had a go at producing some kefir but kept forgetting about it, eventually forgetting about the last batch I was making and it spent the winter in the back of my refrigerator.
I dug the mix out a month or so ago and to my surprise the kefir wasn’t rancid, just a bit over sour. Well I say a bit, that really should say a lot sour. I ditched the liquid and spent a couple of weeks refreshing the grains in water to try and clear the curdled smell. This was quite successful so I then started using the grains again with milk. It took about a week but the grains recovered and are now producing wonderful kefir again.
It really is so easy to produce; I strain the grains out of the kefir liquid each morning, rinse the jar, replace the grains in the jar and top up with milk again. All I have to do then is leave the jar on the work-surface and repeat the process the following day. I now have a very cheap supply of probiotic yoghurt.
Today’s treat was to have it on cereal instead of just drinking it. It has a slightly sharp taste but I find it a very pleasant one.
I got my grains via a kefir exchange site – I just did an Internet search – and also found this site, which has a wealth of information.
One of my friends here is very dairy intolerant and we are going to have a go at converting the grains to soya milk grains so she can have a soya probiotic.
Does anyone else use kefir grains?
I dug the mix out a month or so ago and to my surprise the kefir wasn’t rancid, just a bit over sour. Well I say a bit, that really should say a lot sour. I ditched the liquid and spent a couple of weeks refreshing the grains in water to try and clear the curdled smell. This was quite successful so I then started using the grains again with milk. It took about a week but the grains recovered and are now producing wonderful kefir again.
It really is so easy to produce; I strain the grains out of the kefir liquid each morning, rinse the jar, replace the grains in the jar and top up with milk again. All I have to do then is leave the jar on the work-surface and repeat the process the following day. I now have a very cheap supply of probiotic yoghurt.
Today’s treat was to have it on cereal instead of just drinking it. It has a slightly sharp taste but I find it a very pleasant one.
I got my grains via a kefir exchange site – I just did an Internet search – and also found this site, which has a wealth of information.
One of my friends here is very dairy intolerant and we are going to have a go at converting the grains to soya milk grains so she can have a soya probiotic.
Does anyone else use kefir grains?
