4Real Forums: Kefir - Ideas Plse

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Topic: Kefir - Ideas Plse

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Erin
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Posted: Oct 16 2012 at 4:28am \| IP Logged

I have been gifted two types of kefir grains, water and milk, thus far I have managed to keep them alive!

although the water grains are shrinking

the milk grains are multiplying at a rapid rate! any ideas on what to do with so much? they nearly look like cottage cheese.
can we do anything with the water besides straight drinking? help this is hard work

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Erin
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CrunchyMom
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Posted: Oct 16 2012 at 10:33am \| IP Logged

There are quite a few variations on how to use water kefir out there. I tend to add dried fruit in the first fermentation and whole (frozen) fruit in the second, but this page explains how to use fruit juice to flavor the second.

I think our favorite I've made used raisins inititally, and then I added frozen mixed berries and lemon juice to the second. We like the carbonation, but you can also leave it to sit with cheesecloth so the gases don't build up.

I haven't done milk kefir in a while. I got out of the habit and opted to try water kefir instead of milk again because the baby and I can't do dairy. I would just put the grains and milk in a gallon sized jar in the pantry for a day or two depending on how cool it was. It will thicken the more it ferments, and people have different tastes in how long they leave it. I typically used it for making smoothies since it was a bit tangier than yogurt, and I didn't like it plain.

Most people say that you shouldn't let metal touch your grains, that it can be bad for them. So, I use the strainer from my salad spinner to strain out the grains.

I think that when your grains get to multiplying, the best thing to do with the excess is give it away. Some people will eat the grains themselves, though I never have.

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MichelleW
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Posted: Oct 16 2012 at 12:25pm \| IP Logged

We LOVE our kefir here! We use milk. Each morning I strain my kefir and put the grains in new milk to do their magic. I make kefir smoothies for breakfast each morning, and I use it in bread and baking. If I end up with more than I can use in a day, I pop it into the refrigerator where it keeps nicely for several days. Once my grains have multiplied and outgrown my needs, I split them and give half away. If I ever need a break, I put my grains (covered with a little milk) in the refrigerator (short break) or the freezer (long break).

Our favorite smoothie:
3 cups kefir
2 bananas
1 cup of blueberries
2 T maple syrup

OR
3 cups kefir
2 bananas
1 c frozen cherries
1 can undrained mandarin oranges

If your milk kefir is pretty solid (I wasn't sure if you were referencing the grains or the kefir when you said they looked like cottage cheese), you can use it as cheese. Drain the water from it and then mix in some herbs--maybe look up some recipes for yogurt cheese, very similar concept. It will be a bit tart but it tastes good with dill and minced onion.

Have fun!

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Michelle
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Pilgrim
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Posted: Oct 16 2012 at 2:05pm \| IP Logged

We love kefir in our smoothies too, very similar to what Michelle makes. The kids love them! I also add a little flax meal to our's it gets a healthy addition in where the kids don't mind.

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Angel
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Posted: Oct 18 2012 at 4:36pm \| IP Logged

I went on vacation and let my kefir-making lapse.

Still haven't tried to do water kefir yet, but it's on my list.

I can't make enough milk kefir, though. I can drink our homemade kefir straight, but everybody likes it with maple syrup.

I also use it for smoothies, and it gives a nice tang to soups.

You can also kefir cream and use it as a substitute for sour cream.

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Angela
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Erin
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Posted: Oct 19 2012 at 3:04pm \| IP Logged

Some great ideas

Keep them coming.

Desperately needing to give away the milk grains, they multiply and multiply!

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Erin
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