Kefir

Discussion in 'Health & Wellness' started by Terry Page, Oct 25, 2015.

  1. Yvonne Smith

    Yvonne Smith Very Well-Known Member
    Registered

    Joined:
    Jan 21, 2015
    Messages:
    4,246
    Likes Received:
    6,120
    Last night , the kefir was done culturing, and tasted almost like buttermilk when I put it in the fridge to chill overnight. I love buttermilk; so this seemed to be just the perfect length of culture time.
    This morning, I woke up thinking that I wanted kefir, and barely even drank the coffee. In fact, the coffee tasted terrible to me this morning, through no fault of the coffee, I am sure.
    I sipped a half cup of kefir with a crystal or two of the Himalayan sea salt added for the minerals, and it tasted like the most delicious drink imaginable.
    I guess my body was telling me that I was in need of the vitamins and enzymes from the kefir; and I put another quart out to culture because the rest of this batch will be gone by tonight or in the morning at the latest.
    I have a good energy level today, my feet don't hurt. Actually....... Nothing hurts ! Good news, there, for sure.
     
    #101
    Terry Page and Joe Riley like this.
  2. Yvonne Smith

    Yvonne Smith Very Well-Known Member
    Registered

    Joined:
    Jan 21, 2015
    Messages:
    4,246
    Likes Received:
    6,120
    I think that the reason I was not liking the kefir before when I was making it was that I simply had been culturing it too long, and it was just way, way too SOUR !
    Now, I am only leaving it until I see the kefir start to thicken, and the flavor and texture is much better.
    Before, I let it culture until the kefir had separated into distinct curds and whey at the bottom, and now I refrigerate it as soon as I see the kefir beginning to thicken up and not stick to the sides of the jar.
    I have been drinking about a half cup in the morning and a half cup at night, and when I have even that much, I feel full and do not crave any kind of food at all. I am going to drink a little before meals and see how that works, too.
    I also made some ranch dresing using the kefir, and it is delicious ! I am going to start incorporating more of this healthful food into my diet, for sure, now that I am doing better at making it correctly.

    http://www.budwigcenter.com/super-health-benefits-kefir-probiotics/#.VznhxdQ8KrU
     
    #102
    Last edited: May 16, 2016
    Terry Page likes this.
  3. Terry Page

    Terry Page Very Well-Known Member
    Registered

    Joined:
    Aug 12, 2015
    Messages:
    4,056
    Likes Received:
    7,712
    A bit of an update on the kefir which most of my family and I are still drinking daily,..........because I travel a lot and the milk here in Russia changes the fermenting quite a bit, I have several times ended up with curds and whey.
    I thought I would try and rescue the curds which are essentially a very health cottage cheese full of probiotics. I separated the curds and left them to dry out a little in the fridge overnight.
    This morning I mixed some of the curds with herbs with finely chopped raw onion and a little spicy salt. The result was a delicious savoury cheese which makes a lovely brushetta.:)
    The rest of the curds I mixed with ground cinnamon and sugar and made a sweet cheese for making cinnamon toast.

    The curds for drying

    three.gif


    Mixed with herbs and chopped onions


    two.jpg

    Spread on toast

    one.jpg

    Brushetta

    four.jpg
     
    #103
    Last edited: Dec 11, 2016
    Yvonne Smith likes this.
  4. Yvonne Smith

    Yvonne Smith Very Well-Known Member
    Registered

    Joined:
    Jan 21, 2015
    Messages:
    4,246
    Likes Received:
    6,120
    I like the looks of that, @Terry Page ! I usually ended up adding some fruit and turning mine into a smoothie when I had let it go too long and it was too sour to just drink plain.
    I ordered another package of the freeze-dried starter packets from Amazon, and will start making my kefir again with those. Since I can re-use a dab of the batch as a starter for the next quart of kefir, the packets will last quite a while. Those should be here today, and I bought a gallon of milk to use to make the kefir.
    I like the idea of making a cheese spread with the curds, and if I let mine sit out too long, then I will try that and see how it goes. I have read about kefir cheesebefore, where you just put it through a cheesecloth and then let it sit overnight and drain the whey out, and that would be something similar to how yours turned out, Terry.
    The bruschetta looks delicious ! !
     
    #104
    Terry Page likes this.
  5. Terry Page

    Terry Page Very Well-Known Member
    Registered

    Joined:
    Aug 12, 2015
    Messages:
    4,056
    Likes Received:
    7,712
    I will deliberately make cheese now for a while @Yvonne Smith because it makes a change from the basic kefir, and being a fairly neutral taste you can add many things to it either sweet or savoury.....
     
    #105
    Yvonne Smith likes this.
  6. Lakshmi Linwood

    Lakshmi Linwood New Member
    Registered

    Joined:
    Jun 6, 2017
    Messages:
    5
    Likes Received:
    4




    Kefir is similar to yogurt., but has 12 probiotics, whereas yogurt only has 3.

    It has a drinkable, thick, consistency.

    If you don't like the taste of plain kefir, you can make a smoothie with it.

    I buy Lifeway kefir. I don't like buying the flavored kind because it has extra sugar .

    i useplain kefir, frozen fruit ,2 pasteurized eggs, vanilla, ginger, and 5 sugar cubes(because i ran out of stevia)
     
    #106

Share This Page