Guest guest Posted September 29, 2004 Report Share Posted September 29, 2004 Hi Linda, here is more about kefir: http://www.growyouthful.com/toc11kefir.php KEFIR - a living food, long-life secret Kefir is a refreshing, probiotic cultured milk drink that originated in the northern Caucasus Mountains many centuries ago. It has a thick creamy sticky consistency, tastes a little like yogurt, and has a milky, yeasty smell. Many aromatic compounds contribute to its unique flavour and distinctive pleasant aroma. Kefir has a slight natural carbonated effervescence, and contains between 0.08 - 2 % alcohol. Kefir is unlike other dairy products, because it is easily digestible and contains little sugar (lactose), especially if you let it ferment for a longer period. The proteins in the milk are also broken down, and are virtually in a pre-digested state. I drink it on its own, as a meal in itself, and a source of protein. Some people combine it with fruit or muesli, or use it to make a smoothie. It makes a great starter for sourdough breads, cakes, and all forms of baking. If, like most people, you have a damaged digestive system, a glass of kefir is a soothing and healing product. You may find that during the hours after drinking it, your stomach feels settled and stable. Unlike yogurt, it contains around thirty strains of bacteria and yeast, including lactobacillus bacteria. The culture comes in little translucent balls called grains, though these grains have nothing to do with any kind of cereal. They are a complex bio-matrix structure of soluble gel-polysaccharide, organic acids, yeasts and bacteria. This polysaccharide called Kefiran is made from two mono-saccharides, Glucose and Galactose in almost equal proportions. Kefiran has anti-tumour properties, preventing the development of metastasis. It is an anti-inflammatory and is an excellent stimulant for your immune system. The grains produce their own antibiotics. Kefir is rich in minerals and vitamins, particularly the B group, and provides for your daily vitamin needs. Kefir slows the ageing process. It has many healing properties, helping with heart and artery disease, lowering cholesterol levels and regulating blood pressure. It assists your digestive system, healing the liver, kidneys, spleen, pancreas, gall bladder and stomach ulcers, and soothing your digestive and urinary tracts. You make Kefir by placing 1-2 tablespoons of kefir grains in 1 cup (250 ml) of milk, and leaving it to ferment for 24-48 hours at a temperature of 18-30°C (longer period at lower temperatures). You can eat it right away, or store it in a glass jar, not more than ¾ full. Put a lid on the jar, and tighten it if you want kefir with a slight fizz. You can use pasteurised, raw milk, full cream or low fat milk. I have even made it with whey powder mixed with water. Traditionally it is made with raw, unhomogenised milk, and that is what makes the best kefir, and is by far the most nutritious and digestible. Do not expose kefir to metal. You may not use a metal spoon, metal sieve or metal containers. I use a plastic sieve and spoons, and glass containers. After fermentation, you strain the brew (using a non-metal sieve) to separate the liquid kefir from the grains. The grains are added to milk to make your next brew, and the liquid can be consumed right away or stored in the refrigerator for later use. There is no need to wash the kefir grains between each brew - this may even damage them. However, it is good practice to give the grains a ‘rest’ in filtered water between once a week and once every few months. This rest can be 12-24 hours, and the water produced is a nourishing drink. Secondary Fermentation. This is the traditional or ‘no-fridge’ method of storing kefir. You can bottle the liquid and store it at room temperature for up to one week. This will cause secondary fermentation, and the kefir will be fizzy. It will have higher levels of folic acid, alcohol (but less than 2%) and B group vitamins. The secondary fermentation will consume most of the remaining lactose in the kefir, making it suitable for lactose Intolerant people, or those who need to watch their sugar intake (e.g. Diabetics). The longer you leave it, the sourer its taste. Fill the bottle only ¾ full. Release the build-up of CO2 gas daily, and give the bottle a gentle shake at least once a day. The agitation is necessary to mix the yeast colonies back into the kefir and minimise the chances of mould developing. You can pour out kefir to use at any time, or top it up with fresh kefir made that day – as an ongoing storage method. Kefir Grains. The kefir grains vary in size from the size of this 0 to that of an egg. They can take from days to weeks to double in size. They are also highly nutritious to eat – that is where the Kefiran is concentrated. Linda Reeves <heartsong wrote: Thanks for the thorough Kefir study, complete with links. Much appreciated. Isn't the internet wonderful? I sure love it's convenience for doing research. Blessings, Linda vote. - Register online to vote today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2004 Report Share Posted December 26, 2004 no, there is such a thing as " water grains " and I'm not familiar with them...that's a good thing to experiment with...glad you reminded me. I may try some. Let me know if you want the kefir link... Diana of DH are all kefir grains milk based? maureen Meet the all-new My – Try it today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2004 Report Share Posted December 28, 2004 Yes, I need the " water grains " keifer links. Thanks. Maureen Diana of Dewberry Hill <cozad76078 wrote: no, there is such a thing as " water grains " and I'm not familiar with them...that's a good thing to experiment with...glad you reminded me. I may try some. Let me know if you want the kefir link... Diana of DH are all kefir grains milk based? maureen Meet the all-new My – Try it today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2004 Report Share Posted December 28, 2004 Maureen, here is the link for the kefir list...and they have all the water grains info and links. I make goat milk kefir with kefir grains...but I'm curious about the water grains. Will you let us know if/when you make any recipes and if you like them, please send me some of your grains when the proliferate? Kefir_making Diana of Dewberry Hill >>>Yes, I need the " water grains " keifer links. Thanks. Maureen Dress up your holiday email, Hollywood style. Learn more. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2004 Report Share Posted December 28, 2004 kefir_making This group tells you how to make kefir with water grains. Sasha ---- rawfood 12/28/04 12:03:45 rawfood Re: [Raw Food] kefir Yes, I need the " water grains " keifer links. Thanks. Maureen Diana of Dewberry Hill <cozad76078 wrote: no, there is such a thing as " water grains " and I'm not familiar with them. that's a good thing to experiment with...glad you reminded me. I may try some. Let me know if you want the kefir link... Diana of DH are all kefir grains milk based? maureen Meet the all-new My – Try it today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2007 Report Share Posted December 29, 2007 Kefir! Haven't thought about it in ages. Used to drink it all the time when I lived in Oklahoma City in the early 1980's. (Hello to all you Oklahoma members!) Loved it. Haven't seen it in a long time, though I expect Whole Foods would have it if I looked. Mike P.S. Hadn't thought about the Vitamix in ages either. Wonder if they still sell them at the county fair? :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2007 Report Share Posted December 29, 2007 LOL and LOL again. Between the on-list and the off-list replies I got to my question about kefir, the tally is evenly split. Most respondants gave a definate distinct love the stuff or can't stand it. Now what do I do? Maybe I will have to try it for myself. Katie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2007 Report Share Posted December 30, 2007 I absolutely love kefir but I can understand that the taste is, well, you either love it or hate it. Do NOT buy the store brand stuff (they started selling it even in the local supermarket when I lived in California). It may get you a little taste what kefir is like but it's not the REAL thing. If you can, get a hold of some kefir grains and you can 'brew' your own at home. Many kefirians share their grains (as they grow pretty quickly) with others, usually for free plus cost of shípping. There are plenty of websites but here is one that I found to be very useful http://users.chariot.net.au/~dna/kefirpage.html - there are also two that are connected to that site. There is a lot of info on the page but also pictures, videos and recipes. Hope you find some answers. Good luck. I am looking for new grains right now, mine got accidentally thrown out when we moved ( Andrea : cozycate: Sun, 30 Dec 2007 00:54:05 +0000 Kefir Do any of you wonderful people know anything about kefir. Someone has offered me some and said that it is really good for vegetarians and helps keep digestive tract working smoothly. I would like to know more about it before I jump into anything. What I found on the internet sounds like it is great stuff, but that can be simply one biased persons idea. Katie _______________ Share life as it happens with the new Windows Live. http://www.windowslive.com/share.html?ocid=TXT_TAGHM_Wave2_sharelife_122007 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2007 Report Share Posted December 30, 2007 And I love it!!! So there you have it. Try some and decide for yourself.LOL Jeanne tnhillwoman North East TN zone 6 - Donnalilacflower Saturday, December 29, 2007 8:17 PM Kefir It tastes like yogurt but you drink it, it is thick and I detest it. Donna --- cozycate <cozycate wrote: > Do any of you wonderful people know anything about > kefir. Someone has > offered me some and said that it is really good for > vegetarians and > helps keep digestive tract working smoothly. I > would like to know > more about it before I jump into anything. What I > found on the > internet sounds like it is great stuff, but that can > be simply one > biased persons idea. > Katie > > Don't be angry with life. There are so many things to be happy for. Cold, fresh water, green leaves and the eyes of good people. SOURCE: Eva Hedén ________ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Version: 7.5.503 / Virus Database: 269.17.8/1195 - Release 12/24/2007 11:19 AM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2007 Report Share Posted December 30, 2007 Hi Jeanne and Donna I like Kefir but rarely eat it. My husband eats it several times a day. The one we buy is organic, made in Ontario Canada and is so thick you can't almost cut it with a knife. It is not a drink. ( ) ( __ c\_/ Audrey Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2007 Report Share Posted December 30, 2007 I apologize for just jumping in here, I've just recently joined the group, and have been *loving* all the recipes and ideas! I just haven't had time to write much. Kefir is quite similar to youghourt, I've only tried the liquid form, sweetened & flavored. Although I do like plain youghourt. It's the classic answer, though; Best way to know if you're going to like it is to taste it gingerly. If you're bold, try it plain, if you're not used to plain youghourt or buttermilk, then I would say try the " dessert-version " . I like strong tastes, but often with something unfamiliar, its best to go with something that already includes some tastes that you like. If anyone is *really* curious...Wikipedia has a real straightfoward article on Kefir. It's made similar to other cultured dairy products, but apparently there's a slight fermented twist that gives it it's unique characteristics. Quote Link to comment Share on other sites More sharing options...
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