Comments on: Health Booster: KEFIR!

By: Hannah

Hannah — Tue, 23 Feb 2010 08:42:14 +0000

I just received two Kefir… chunks/pieces from a friend and was very excited. The pieces that I have are not very ‘grain’ like, but more in the shape of balls… My friend said that her family had been using milk powder, mixed with water, for the milk and I am doing that as well. Do you have any experience with that? I added about a cup of milk last night, and this morning it had already separated into the whey. Thanks for sharing your wisdom!

Hannah

By: Lindsay

Lindsay — Mon, 01 Feb 2010 21:53:02 +0000

You cannot soak mixes that already have the leavening ingredients in them unfortunately. They inhibit the soaking process.

By: Jessica

Jessica — Sun, 31 Jan 2010 03:07:42 +0000

I came across this post looking for ideas on using water kefir grains. I loe the idea of soaking grains and am adding more whole grains into our families diets. Right now I have a wonderful pancake recipe that I keep in the fridge. It is all the dry ingredients already mixed up and I just add buttermilk, eggs and a little oil (canola was the original recipe but probably others could work). I imagine since the mix already has salt, sugar, baking powder/soda I probably can’t soak the batter overnight- or could I?? I guess I’ll think about modifying it and leaving something out of it and then soaking that. I’m definitely going to try this soaking method on our oatmeal though. Thanks!

By: Melody

Melody — Fri, 22 Jan 2010 15:59:55 +0000

I agree with you 100%. I am also familiar with the e.coli experiment, and I think that kefir is about the safest and most beneficial thing you could ever have in your kitchen. Don’t rinse them off iether, as this disturbs the balance of the friendly bacteria in your culture. My guess is, the only time it could ‘possibly’ become contaminated, is if it is rinsed off!

To learn more about why NOT to rinse your grains, check out a great website called thekefirsource.com. This guy from Germany knows his stuff. He’ll also let you know how silly it is to think that powdered kefir is an equivilant to the real LIVING grains.

Good Health to all of you, and remember that for some reason, government research always seems to have a glitch. Check things out for yourself!

Kefir Lover, Melody

By: Lindsay

Lindsay — Mon, 28 Sep 2009 14:46:11 +0000

Check out Cultures for Health. They sell them for an excellent price!

By: Miss Rachel

Miss Rachel — Sat, 26 Sep 2009 17:25:25 +0000

I was wondering, did you buy your kefir grains, or did you get them from someone? I have been wanting to make kefir but don’t have anyone near me that has any.

By: Lindsay

Lindsay — Wed, 01 Jul 2009 14:16:35 +0000

To find out more detailed information as to soaking, check out this post. Basically, you soak the flour with the kefir and leave it out on the counter/room temperature to soak. You can also add any other liquid ingredients to the soaking mixture as well (honey and oil) to keep it moist.

By: Krista

Krista — Tue, 30 Jun 2009 22:15:16 +0000

I am a little confused about soaking the grains. Say I want to make a quick bread with whole wheat flour and soak it in Kefir. Would I soak just the kefir with the flour? And should I let it sit in the refrigerator or on the counter?

By: Amy

Amy — Mon, 08 Jun 2009 01:50:05 +0000

Where exactly do you buy kefir grains from? I bought some kefir starter at the store but I’d really like to do grains. I’ve made requests on http://www.torontoadvisors.com/Kefir/kefir-list.php a website I believe you have posted somewhere, but haven’t heard anything back. Can someone direct me to another method of getting kefir grains please?

By: Lindsay

Lindsay — Wed, 06 May 2009 12:48:30 +0000

I recommend whole raw milk for making kefir (read more at realmilk.com), but if you do not have access to it, I would try regular whole milk.