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Old 02-06-2009, 12:09 PM   #16
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Default Re: Kefir recipes, tips, tweak, and general Q & A

Quote:
Originally Posted by punkie
My friend had me put it in the cupboard. Do you put yours in a dark place while you're making it?
just on my counter away from the direct light of the window
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Old 02-06-2009, 12:14 PM   #17
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Default Re: Kefir recipes, tips, tweak, and general Q & A

Quote:
Originally Posted by LisaM
Quote:
Originally Posted by punkie
OK, so maybe I'll try making some more.  My grains have been in my fridge with the same milk for about a week.  Will they still be OK if I take them out and try a new batch?  How long can they live in the same milk?
Yup, they're fine!  Your first few batches will probably taste off--smell kind of like Parmesan cheese.  Just keep changing the milk every 24 hours, shaking well, and it should be great in 2-3 days.
So throw out the milk every 24 hours?  Man, that's going to be expensive! Is it not safe for consumption?
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Old 02-06-2009, 01:40 PM   #18
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Default Re: Kefir recipes, tips, tweak, and general Q & A

It's totally safe for consumption, you just might not like the taste. Go ahead and taste it. And, you'll only have to do it 1-3 times, so 2-6 cups of milk. You could use it for baking, too.
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Old 02-06-2009, 02:36 PM   #19
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Default Re: Kefir recipes, tips, tweak, and general Q & A

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Old 02-06-2009, 02:43 PM   #20
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Default Re: Kefir recipes, tips, tweak, and general Q & A

Quote:
Originally Posted by LisaM
It's totally safe for consumption, you just might not like the taste. Go ahead and taste it. And, you'll only have to do it 1-3 times, so 2-6 cups of milk. You could use it for baking, too.
I'm very protective of my raw milk Our farm had a refrigeration issue this week and so no one could get more than what they pay for in their cow share. We only have 1 share, so I could only get 1 gallon (I normally get 1 1/2). So 6 cups would make a serious dent on my weekly dairy, and I refuse to buy the pasteurized stuff! Hopefully my farm will have their reserves back up by next week when I go get my share.
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Old 02-06-2009, 02:49 PM   #21
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Default Re: Kefir recipes, tips, tweak, and general Q & A

ITU.

I would get them out of the fridge. Put them in some milk and check it in 12 hours. Make sure to shake it. Drink it in 12 hours.

UNLESS you just want to keep them in the fridge when you get more milk. They'll be fine in the fridge for another week.
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Old 02-06-2009, 02:57 PM   #22
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Default Re: Kefir recipes, tips, tweak, and general Q & A

I put them in milk earlier. You think I should just take them out after 12 hours? It won't be funky?
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Old 02-06-2009, 04:06 PM   #23
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Default Re: Kefir recipes, tips, tweak, and general Q & A

I'm planning on making mac and cheese tonight. Do you think I could use the milk that's been in there with the grains for today? Its been about 5 hours. Should I wait longer?
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Old 02-06-2009, 06:02 PM   #24
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Default Re: Kefir recipes, tips, tweak, and general Q & A

It won't be funky, it just won't be very sour yet. Just taste it. Keeping the grains well-fed will bring them out of their resting stage faster, I think.
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Old 02-07-2009, 11:40 AM   #25
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Default Re: Kefir recipes, tips, tweak, and general Q & A

Ok, so I just put my kefir grain I got in the mail a few days ago in 2 cups milk in a sealed jar.

Tomorrow do I throw out the milk it is in now and then start another batch and keep the next batch? Or is it ok to drink the first batch?


Edited to add: It is now over 24 hours past the time I put the kefir grains in the milk and it's definitely not 'about the consistency of pudding'.....what should I do?
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Old 02-09-2009, 05:53 AM   #26
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Default Re: Kefir recipes, tips, tweak, and general Q & A

bumping after the weekend
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Old 02-09-2009, 06:52 AM   #27
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Default Re: Kefir recipes, tips, tweak, and general Q & A

I would smell it and taste a bit. It will not hurt you, it just might not taste very good, KWIM? If it taste really sour and kind yucky but it still liquid, I'd toss the milk and give it fresh. Often, after traveling or resting in the fridge, it takes 1-3 days for the balance of flora and fauna to go back to normal. IIRC, yeasts thrive in an anaerobic environment but the bacteria need oxygen so, while resting, sometimes the yeasts gain too much ground.

Kefir grains are a strong culture, though, so they almost always recover. I think you have to work pretty hard to kill a kefir grain.
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Old 02-10-2009, 12:16 PM   #28
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Default Re: Kefir recipes, tips, tweak, and general Q & A

I used the first batch in some chocolate muffins. The second batch is much creamier and thicker.  I just used it in a smoothie, which I'm drinking as I type 
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Old 02-10-2009, 12:22 PM   #29
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Default Re: Kefir recipes, tips, tweak, and general Q & A

I thought of another thing I love to do with kefir--kefir cheese. Just strain a batch of kefir through cheesecloth and a mesh sieve. I LOVE it on bean tostadas. . . beans, kefir cheese, lettuce, tomatoes, avocados, salsa, etc. So yummy!
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Old 02-10-2009, 12:24 PM   #30
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Default Re: Kefir recipes, tips, tweak, and general Q & A

Quote:
Originally Posted by Blue Savannah
I thought of another thing I love to do with kefir--kefir cheese. Just strain a batch of kefir through cheesecloth and a mesh sieve. I LOVE it on bean tostadas. . . beans, kefir cheese, lettuce, tomatoes, avocados, salsa, etc. So yummy!


Add some sea salt and whatever herbs you like. Use it just like cream cheese. Save the whey that you strain out, too. It will keep for months in the fridge and is very useful.
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