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02-06-2009, 12:09 PM | #16 | |
Rose Garden
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Re: Kefir recipes, tips, tweak, and general Q & A
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Chelle Jewish believer in Y'shua an INTP to the letter! My Love:דודי (my Beloved) My Little Loves:לוחם (Warrior 2001) ~ אוֹמֶץ (Heart 2005) ~ אש (Fire 2007) My Photography Blog:Red Door Photography My Natural Living Page:Against the Stream |
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02-06-2009, 12:14 PM | #17 | ||
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Re: Kefir recipes, tips, tweak, and general Q & A
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02-06-2009, 01:40 PM | #18 |
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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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02-06-2009, 02:36 PM | #19 |
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Re: Kefir recipes, tips, tweak, and general Q & A
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Tanya InTJ
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02-06-2009, 02:43 PM | #20 | |
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Re: Kefir recipes, tips, tweak, and general Q & A
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02-06-2009, 02:49 PM | #21 |
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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. |
02-06-2009, 02:57 PM | #22 |
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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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02-06-2009, 04:06 PM | #23 |
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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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02-06-2009, 06:02 PM | #24 |
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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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02-07-2009, 11:40 AM | #25 |
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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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Tanya InTJ
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02-09-2009, 05:53 AM | #26 |
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Re: Kefir recipes, tips, tweak, and general Q & A
bumping after the weekend
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Tanya InTJ
Wife to Randy Mom to: Brownie-18, RockSalt-16, LuLu-going on 14 and Avery, with the Lord September 2010 In essentials, Unity In non-essentials, Liberty In all things, Charity My Blogs: Living Healthy in the Modern World and Wordy Musings |
02-09-2009, 06:52 AM | #27 |
Rose Garden
Why climb a mountain? Because it's there!
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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. |
02-10-2009, 12:16 PM | #28 |
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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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02-10-2009, 12:22 PM | #29 |
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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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02-10-2009, 12:24 PM | #30 | |
Rose Garden
Why climb a mountain? Because it's there!
Join Date: Mar 2005
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Re: Kefir recipes, tips, tweak, and general Q & A
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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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