- December 22, 2011 at 9:28 am #69428
I am interested in making my own kefir soon. I know we’ve discussed making kefir from the starter kits, but I am curious about the grains. The kefir grains can have 20-30 beneficial bacteria and up to 20 kinds of yeast. I just wanted to make sure that the yeast produced with the grains will not set me back any on the diet. I think I remember reading on here somewhere that the yeast from the grains will not hurt me, but I wanted to double check. Some of the starter kits I’ve looked at have 8 to 12 kinds of bacteria. Thought I could get more bacteria for my money with the grains.
Even if the grains might be a little more work, I am willing to do that if I can to get a variety of beneficial bacteria. Just concerned about the yeast.
KirstyDecember 22, 2011 at 10:37 am #69430
Able900SpectatorTopics: 92Replies: 4812
Kefir grains are fine, and you’re right about it being even more beneficial than the starter. Just be sure to read several information websites about kefir before trying to make it especially the ‘trouble shooting’ sites.
Good luck on that, AbleDecember 22, 2011 at 1:59 pm #69447
Thank you Able,
There was a lot more to it than I had originally thought, but I am still interested for the benefits. 🙂December 22, 2011 at 2:01 pm #69448
rasterParticipantTopics: 104Replies: 6828
Somehow I completely failed to make kefir correctly. I need some tips for the next time around. I am pretty upset because I used raw goat milk which won’t be available until next march!
I bought a kefir starting kit that has packets of kefir.
Directions I followed:
1)Get milk to boiling point and then cool to about 70 degrees F.
2)Once at that temp., add the kefir starting kit to the milk and stir.
3)Place in a sealed container (preferably glass) and let sit for 24-36 hours.
4)Then strain to seperate liquid part from chunky part. Put chunks into a new container and add milk to make more!
Well, after 36 hours, the kefir has not formed. No chunks at all and almost completely liquid. No seperation of the milk into various layers either; it just looked like milk that has been sitting for 36 hours with no activity!
What did I do wrong?
I am thinking that the room temperature in my house is too low. We use oil for heat which is expensive to say the least, so we keep the house at 58 degrees F during the day and about 65 degrees F when we are home. We can tough out the cold and this isn’t that bad at all for temp.
I am also thinking maybe the kefir starting kit is bad or old.
Please help! I want to make some soon!
-RasterDecember 22, 2011 at 2:23 pm #69450
I think you are right about the temperature causing the problem. I read a little from this site:
Although it is about the kefir grains, I imagine it is very related…
It explained that it works best between 68-78 degrees. When it goes below that temperature it is dangerous because other bateria can grow instead of the beneficial bacteria.
I am very sorry about the waste of your goat milk! I might run into the same issue because 68 is about the warmest we keep it in our house and most of the day both of us are gone.
There are heating pads you can purchase for making kefir that keeps the jar (container) a little warmer so that it is within the range needed for it to be successful. I haven’t checked the cost, but might be helpful during the winter months.
I hope your next batch comes out better!
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