Urban Pioneer
• Jan. 13, 2006 - Kefir
A couple of years ago, I discovered a beverage called kefir. I
bought some at a health food store to give it a try and found I liked
it, unlike after eating yogurt, it did not leave me nauseaus. I
then joined a yahoo group for Raw Dairy and was able to purchase some
kefir grains (see picture below) and make my own kefir. It is
slightly on the bitter side (kind of like buttermilk, but better) and I
would add raw sugar and fruit mixed to it. I finally got to the
point where I could drink it plain. I was making more than I
could drink and started using it in place of milk in my baking
recipes. It works great as a buttermilk substitute and I always
had it on hand. My one problem.....my girls didnt like it (they
prefer yogurt, of course all they had was store bought, so I am not
sure how they would like homemade), but thankfully my boys do.
To make kefir, get a hold of some grains....add about 1/2 cup of grains
to a quart of milk (you can use less grains, it just take a little
longer) and set at room temperature...or in the fridge. It only takes
24 hours to make a batch of kefir at room temperature (it takes about
twice as long if you do it in the fridge...the cold slows down the
grains). If you leave the grains in there to long, the kefir will
separate from what looks like sour cream or cottage cheese (the longer
it is in their the more lumps develop) from the whey....both are still
edible and can be used in cooking....see Sally Fallon's "Nourishing
Traditions". I find that the kefir lasts a couple of weeks.....I
would still use it if it is older than that in baking. One
problem and benefits with the grains is that they keep reproducing
themselves so soon you will have plenty to share with your family and
friends...kind of like the starter for "Amish Friendship Bread".
Now some places sell Kefir culture, such as the Wilderness Family Naturals
, which is kefir grains refined into a powder, like anything refined
the grains lose some of the good stuff, but for those who dont want to
be bothered with grains, this is still a good option.
I am by
no means and expert on kefir but thought I would share what I did
know. Since I dont want to tread on anyone's copyrights, I am
including the link of someone who seems to be an expert on the subject.
Dom's Kefir Site
You can also join a Kefir Making Yahoo group and ask any questions that you may have.
Kefir Making Yahoo Group
ENJOY!
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• Jan. 13, 2006 - Untitled Comment