Hi, Barbara, Thanks for your help. I am finally getting the knack of it, am
getting a good creamy kefir about every 12 hours. Thanks, Ruth
From Ruth Strackbein
From: "Barbara" <[email protected]>
Reply-To: [email protected]
To: <[email protected]>
Subject: Re: CS>Duncan on kefir -Ruth
Date: Wed, 29 Nov 2006 19:41:41 -0500
Hi Ruth,
I'm making kefir every day and here is the way I do it.
In a 10 oz. glass put two tablespoons of grains, pour milk straight from
the fridge, stir and set it in a cupboard or on the counter. 24 hours
later you have finished kefir. Use plastic sieve to fish the grains out
and put them in a glass cup. Pour milk from the fridge, stir.......you
know what I mean...do it all over again. That is it. It is very simple.
I have kefir smoothie every morning. I put raw egg in the kefir and eight
drops of stevia sweetener and stir vigorously. It is delicious :)
If you have more questions, I will be happy to answer them :)
Barbara
PS. In the summer time when the temperatures are higher, 12 hours is
enough to make good kefir.
Hi,. Day Sutton, I have printed out the Dom information, but find the
directions confusing. Their directions say to use 1/4 tsp. of kefir
(grains) as a starter. My daughter sent me about half a cup ofclumpy ,
rather "rubbery" stuff with which she makes her kefir. I am wondering how
a
person can tell if what you have made is really kefir, or if it is just
clabbered milk? Does one have to use a plastic sieve? My first result was
separated stuff. The second time around a sort of creamy like liquid.
Neither one sounded like the description Dom gives of stuff that is set
enough so it doesn't really move around much in the bottom of the glass
bowl. I have found a place where I can get unpasteurized goat's milk.
Perhaps it would help if you would tell me exactly how you make yours.
Ruth
P.S. I am using store milk at present. At one place in the information, it
sounded like you have to warm the milk and test it and the grains with a
cooking thermometer. There were several other questions I have which I
can't think of right now. Ruth
From Ruth Strackbein
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