I remedy myself with eating fermented foods. Does anyone know how to make Kefir from scratch?
- Thread starter MyrtleTrees
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I would just buy some already made in the store. It's not hard to find that way and you start with a dozen+/- lactobacillus cultures. Just make sure you recognize the names of the cultures and you don't see anything weird on the label. I'm only saying that because I read several comments about a harmful bacteria In a supplement capsule. Supplements are another option. With occasional dairy use, I take a quality bacteria supplement that breaks down milk sugar. That could also be an option, but I would just buy one jug and stretch that out .
Then transfer it to glass since it's inert and doesn't contribute chemicals like plastic does to liquids.
When your jar has enough room, you add as good a quality milk as you can find. Leave it out when you want it to work and refrigerate to slow the process. Some people add water. I've tried water too, but don't like it as much. Eventually it tastes sour as it acidifies and your children probably won't drink it because their sense of taste is more sensitive.
Fresh goats milk is my preference for digestion.
PS: I have also used fermented vegetables as a starter.
Since it's harvest time, if you come across more vegetables than you can use, fermenting them is a good option. I really miss Kim Chi and sour kraut. It's very good for digestion. Just find a good demonstration on YouTube. It has to be salted in layers like lasagna in a big gallon jar.
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This is the most detailed, easy to follow video on the subject I've seen since your post.
My additional comments is that they all seem to make a deal about finding kefir grains. Some get theirs from the air. I like mine from fermented vegetables. That is from setting on the counter properly salted and covered.
It usually works fine for kimchi and krouts. But Im repeating myself from last night.
The other is simply from a bottle that's in the grocery store. Kefir and vegetables have more beneficial bacteria strains than yogurt. The special equipment I have for it are two big jars and a hemp fabric bag. Any cloth will work though. It can be strained as this lady does and I don't think matters.
I looked for giant food grade glass jars last spring. I couldn't find any, so I prayed. Next thing I found unexpectedly were the two 2 gallon food grade glass jars at a thrift store for $3(?) each if I remember right. They came with new Screw on wide lids.
If you need any, just ask our Father. I'm sure He can find what you need in your area too.
She said she didn't think it matters if you use metal. I would not.
If you use metal in a glass jar like one of the big fragile mason jars or a coffee french press, they WILL break sooner or later. Just stay with wood. I've learned the hard way more than once.
You could just as well eat it with a salad, cooked meal or baked potato. It's healthier than any commercial salad dressings. Of course you can come up with your own interesting combinations by adding sea salt, or fruit, preserves, fats like bacon grease or make a creamy soup. As long as it's not too sour which overpowers the flavor of the other food, that should be good.
My additional comments is that they all seem to make a deal about finding kefir grains. Some get theirs from the air. I like mine from fermented vegetables. That is from setting on the counter properly salted and covered.
It usually works fine for kimchi and krouts. But Im repeating myself from last night.
The other is simply from a bottle that's in the grocery store. Kefir and vegetables have more beneficial bacteria strains than yogurt. The special equipment I have for it are two big jars and a hemp fabric bag. Any cloth will work though. It can be strained as this lady does and I don't think matters.
I looked for giant food grade glass jars last spring. I couldn't find any, so I prayed. Next thing I found unexpectedly were the two 2 gallon food grade glass jars at a thrift store for $3(?) each if I remember right. They came with new Screw on wide lids.
If you need any, just ask our Father. I'm sure He can find what you need in your area too.
She said she didn't think it matters if you use metal. I would not.
If you use metal in a glass jar like one of the big fragile mason jars or a coffee french press, they WILL break sooner or later. Just stay with wood. I've learned the hard way more than once.
You could just as well eat it with a salad, cooked meal or baked potato. It's healthier than any commercial salad dressings. Of course you can come up with your own interesting combinations by adding sea salt, or fruit, preserves, fats like bacon grease or make a creamy soup. As long as it's not too sour which overpowers the flavor of the other food, that should be good.
This is the method I use. You will need a brand new, unopened jug of milk; some store-bought kefir as starter, and a glass with somebody to drink a cup of milk. Beware that I have had problems with the starter getting too old at times. Also, be sure to keep everything clean and uncontaminated.
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First, you have to buy milk.
1.Pour the milk into a stock pot
2.then you heat the milk up to 185 degrees
3.then cool it down to 112-115 degrees. (I often forget to leave put the starter out so I do 118 degrees)
4.in a separate bowl mix the starter a 1/2 cup of Greek yogurt with a cup of warm milk
5. then mix the starter into the pot. Mix it up.
6. then scoop out the milk mixture into jars. ( I use the 48oz strawberry jam jars. 5 can fit into my stock pot at once)
7. then place the jars into a warm bath then let sit overnight and cover lib with a towel.( the water should be 115-120 but be careful the yogurt will be lumpy if the water is too warm).
the longer you let it sit the more sour(greek) it gets and the less lactose similar to kefir.
I've also made it with dried milk with mixed results. If you use whole milk 2 tbs per 1 cup water but if it's non-fat it's often more than 3-4 tbs for a thicker yogurt. I make a lot of yogurt during the winter. breakfast is often oatmeal/yogurt and a tablespoon of maple syrup. Yum!
1.Pour the milk into a stock pot
2.then you heat the milk up to 185 degrees
3.then cool it down to 112-115 degrees. (I often forget to leave put the starter out so I do 118 degrees)
4.in a separate bowl mix the starter a 1/2 cup of Greek yogurt with a cup of warm milk
5. then mix the starter into the pot. Mix it up.
6. then scoop out the milk mixture into jars. ( I use the 48oz strawberry jam jars. 5 can fit into my stock pot at once)
7. then place the jars into a warm bath then let sit overnight and cover lib with a towel.( the water should be 115-120 but be careful the yogurt will be lumpy if the water is too warm).
the longer you let it sit the more sour(greek) it gets and the less lactose similar to kefir.
I've also made it with dried milk with mixed results. If you use whole milk 2 tbs per 1 cup water but if it's non-fat it's often more than 3-4 tbs for a thicker yogurt. I make a lot of yogurt during the winter. breakfast is often oatmeal/yogurt and a tablespoon of maple syrup. Yum!
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This thread reminds me of my late friend who was an herbalist and wildcrafter. She was one of the rare people who could live off the land and raise a family in a depression.
She raised dairy goats. Before she passed away, She made kefir and a number of products. Whatever breed they were, the milk didn't have the familiar goaty flavor. It was very good. She also raised free range chickens. They laid the best tasting eggs.
She raised dairy goats. Before she passed away, She made kefir and a number of products. Whatever breed they were, the milk didn't have the familiar goaty flavor. It was very good. She also raised free range chickens. They laid the best tasting eggs.
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I don't know, but i asked ai, and it's reply:
Making kefir from scratch involves using kefir grains, which are a combination of bacteria and yeast that ferment the milk. Here’s a comprehensive guide on how to make kefir from scratch:
Ingredients:
Making kefir from scratch involves using kefir grains, which are a combination of bacteria and yeast that ferment the milk. Here’s a comprehensive guide on how to make kefir from scratch:
Ingredients:
- Kefir Grains: These can be obtained from health food stores or online.
- Milk: Whole milk is preferred for creaminess, but you can use low-fat or non-fat milk as well. You can also use alternative milks (like coconut or almond), but traditional kefir is made with dairy milk.
- A glass jar (quart-sized)
- A plastic strainer (avoid metal as it can react with the grains)
- A wooden spoon
- A breathable cloth or coffee filter
- A rubber band
- Prepare the Jar: Start by cleaning your glass jar thoroughly to ensure there are no contaminants that could affect fermentation.
- Add Kefir Grains: Place about 1 to 2 tablespoons of kefir grains into the clean glass jar.
- Add Milk: Pour in approximately 2 cups of milk over the kefir grains. The ratio can vary depending on how strong you want your kefir to be; more grains will yield a stronger flavor.
- Cover the Jar: Use a breathable cloth or coffee filter to cover the top of the jar, securing it with a rubber band. This allows air to circulate while keeping out dust and insects.
- Fermentation Process: Leave the jar at room temperature (ideally between 68°F to 78°F) for about 24 hours. The exact time may vary based on your environment; warmer temperatures will speed up fermentation.
- Check for Doneness: After 24 hours, check your kefir. It should have thickened slightly and have a tangy taste. If it’s not ready, let it ferment longer, checking every few hours until it reaches your desired taste and consistency.
- Strain the Kefir: Once fermented, use a plastic strainer to separate the liquid kefir from the grains. Gently stir with a wooden spoon if needed to help strain out all liquid.
- Store Your Kefir: Transfer the strained kefir into another clean container and refrigerate it for consumption later.
- Reuse Kefir Grains: Rinse your kefir grains gently under cool water (if necessary) and repeat the process by starting again with fresh milk in your original jar.
- Flavoring (Optional): You can add fruits, honey, vanilla extract, or other flavorings to your finished kefir before consuming it if desired.
- Always use non-metal utensils when handling kefir grains.
- The fermentation process can be adjusted according to personal preference; longer fermentation results in tangier flavors.
- If you find yourself with excess grains, they can be stored in milk in the refrigerator or shared with friends!
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