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CloversMum Posted - Sep 14 2015 : 9:57:02 PM
I made Kefir today with Clover's milk from Kefir grains that I ordered from Cultures for Health. We'll see if it works or not. I'm trying to slowly work my way through all of MaryJane's recipes.

Made more yogurt ... that is so delicious! My family likes the Greek yogurt the best.
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CloversMum Posted - Jan 07 2016 : 10:14:53 AM
Well, I'm back to making kefir again ... from grains that I ordered again from I'm trying to resurrect my grains after a long hiatus. Oops.
CloversMum Posted - Sep 20 2015 : 1:34:00 PM
I like to put it in my yogurt or a smoothie, as I don't like it straight up either Cindy! But I finally got my grains going and have some great kefir made now. Today I am making some yogurt for a friend.
txbikergirl Posted - Sep 19 2015 : 12:39:10 PM
i have to admit i don't like it at all. we make it for patrick. i just cant stomach the taste... he's even done everything to make it mild and i just can't stand it. but i keep being willing to try from time to time to see if i can become accustomed to it...
maryjane Posted - Sep 19 2015 : 08:10:13 AM
I also prefer kefir without any sweetener--tangy and tart for me.
GingerBKelly Posted - Sep 17 2015 : 11:15:37 AM
Also, based on my experiences, homemade kefir is very different than store bought kefir, in taste and consistency. To me, store-bought kefir (like Lifeway, Greek Gods, Trader Joe or other typical brands) are way too sweet and thick and they don't have that nice sharp or tangy kefir flavor that Ken and I appreciate.

To us, good kefir must have that nice fermented smooth and milky taste, or it doesn't taste like real, honest-to-goodness homemade kefir. To us, kefir is actually quite thin, almost like buttermilk (not thick like yogurt). Once kefir cures and is too thick, it's way too tangy for our taste buds. Even so, kefir tastes slightly tangy like a nice, slightly sharp, piece of aged cheese or tangy similar to sour cream or day old buttermilk. This is my experience, or our experience. Take it for what it's worth. Like I said, we aren't experts on kefir.
GingerBKelly Posted - Sep 17 2015 : 10:57:52 AM
We've been making kefir almost every day with the same batch of grain stock for over two years.

Based on my experiences, kefir grains can adapt to most any kind of milk, pasteurized or raw. However, I'm not sure about ultra pasteurized milk or LSL milk (I have my doubts). We use mostly raw milk. However, I made kefir for my mom, shortly before she died last year, with the same stock of kefir grains with pasteurized milk and it turned out just fine.

Although I don't claim to be an expert, I believe that inconsistent results typically are due to things like the time of year (hot or cold climate), the length of time they are allowed to "cure," and the humidity. I tend to make my best kefir in the winter; summer, not so much.

We drink our kefir straight up, nothing added. Ken likes his strong. I like my kefir a little mellower. I'll drink mine after about 24 hours, maybe the next day at most. Ken can stand it if the grains cure for over 48! After that, the chickens have a treat or I'll make buttermilk biscuits with the kefir (kefir biscuits). Yummy!!!

I also give my kefir grains to the chickens, when they multiply so we don't have more than we need. The chickens go absolutely go nutz over kefir grains and kefir!

In the winter, if you place kefir grains on top of the refrigerator for a small amount of warmth, they do quite well, provided you live in a cold climate like Massachusetts.

In the summer, I place my kefir in a small container on a cold granite counter-top. This helps keep them from getting too strong too fast. However, I have noticed that our kefir tastes a tad better when the AC is on, rather than when it's hot and humid. I'm pretty good with taste, so I believe kefir cures differently due to humidity and heat more than anything else.
txbikergirl Posted - Sep 16 2015 : 5:34:30 PM
we make kefir. we made sure we got kefir grains that are familiar with raw milk, as depending upon what they are used to you can get inconsistent results... so use grains for thermized/pasteurized milk if you use that. or conventional store bought milk if you use that (heaven forbid, that stuff isn't even REAL milk).

we just put them in a quart jar, add milk, then in 24 hours pour that milk off and strain it and add more milk. we have a particular counter area that is the perfect as it isn't near an a/c vent. its a bit like yogurt in that you need to keep it fairly warm, so too cool in the a/c isn't good and it will take much longer. play with it.
CloversMum Posted - Sep 15 2015 : 9:38:57 PM
Ok, my kefir did not firm up like it was supposed to, so I scooped out the kefir grains and put them in fresh milk again. Anyone else make kefir before? I had grains before, but these are ones that I'm trying to get going from Cultures for Health. The milk is thermized and tonight I'm putting it in a warmer spot on my kitchen counter. Any other thoughts?