Home made Kefir

[spo1977]

Does anyone here make their own Kefir?

How about their own Saurkraut? Where would you buy the cultures and are there any you recommend?

[shelley]

There's already a very long thread on Sauerkraut, check the sticky posts or do a Search. Lots of us here make our own sauerkraut.

Kefir requires a particular kind of starter and technique that makes it problematical. Yogurt is much easier.

Get "Nourishing Traditions" for good advice on fermented foods.

[cjb]

Kefir is super easy to make. You just have to obtain some kefir grains. Just do a search and you'll find some websites of people who will send them to you for around $10.

Basically, you put the grains in a jar, pour in about 2 cups of milk (depends on how much grains you have, and they grow), put the lid on loosely and leave it out for 24-48 hrs, strain out the kefir, and start over. I let mine ferment for 48 hrs, so that produces enough kefir for me to have a cup a day.

There's tons of info on the web too, about how to store grains if you're not using them, etc.

There is no heating of the milk involved, and nothing has to be sterilized as when making yogurt.

Trust me, it's a cinch.

[ithast2bu]

To find a kefir "grain" donor, look here: http://www.torontoadvisors.com/Kefir/kefir-list.php. It was really easy; most people will send them to you free if you pay for shipping.

Maintaining them is easy, also. I simply put 1c of goat's milk in a new glass each morning, move the grains (using chopsticks) to the fresh milk, then let it sit 24 hrs. The remaining liquid cultured milk, kefiran, is ready to drink.

To learn more, go here:
http://users.chariot.net.au/~dna/kefirpage.html

If you are in the San Francisco Bay Area, let me know and I'll hook you up with some grains, gratis.

[spo1977]

I am not in the SF area but I apreciate your offer. Thanks for the resources as well.