Comments on: Why Kefir? http://gnowfglins.com/2009/06/01/why-kefir/ God's Natural, Organic, Whole Foods, Grown Locally, In Season Sat, 13 Mar 2010 04:17:46 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Glorious Kefir Grains | GNOWFGLINS http://gnowfglins.com/2009/06/01/why-kefir/comment-page-1/#comment-28733 Glorious Kefir Grains | GNOWFGLINS Fri, 05 Mar 2010 18:50:31 +0000 http://gnowfglins.com/?p=3005#comment-28733 [...] Also see: 7 Yummy Ways to Eat Kefir and What’s So Great About Kefir? [...] [...] Also see: 7 Yummy Ways to Eat Kefir and What’s So Great About Kefir? [...]

]]> By: What’s So Great About Water Kefir? | GNOWFGLINS™ http://gnowfglins.com/2009/06/01/why-kefir/comment-page-1/#comment-26768 What’s So Great About Water Kefir? | GNOWFGLINS™ Fri, 18 Dec 2009 18:15:34 +0000 http://gnowfglins.com/?p=3005#comment-26768 [...] the past I’ve written about dairy kefir, and this is different from water kefir. The mother cultures of each type of kefir, called [...] [...] the past I’ve written about dairy kefir, and this is different from water kefir. The mother cultures of each type of kefir, called [...]

]]> By: Kefir Parfait (or Yogurt Parfait) ~ Rich with Enzymes and Probiotics! | GNOWFGLINS™ http://gnowfglins.com/2009/06/01/why-kefir/comment-page-1/#comment-26612 Kefir Parfait (or Yogurt Parfait) ~ Rich with Enzymes and Probiotics! | GNOWFGLINS™ Fri, 11 Dec 2009 15:17:42 +0000 http://gnowfglins.com/?p=3005#comment-26612 [...] with a bowl of raw, plain kefir or yogurt, then top as you desire with any or all of the [...] [...] with a bowl of raw, plain kefir or yogurt, then top as you desire with any or all of the [...]

]]> By: Wardeh http://gnowfglins.com/2009/06/01/why-kefir/comment-page-1/#comment-25707 Wardeh Mon, 02 Nov 2009 15:46:50 +0000 http://gnowfglins.com/?p=3005#comment-25707 Marg, I think the biggest danger is that your grain could die. I don't know how likely that is to happen, but to be safe, you start acclimating with a small batch. My first grain was grown on organic cow's milk (probably pasteurized, but I'm not sure). It acclimated within one batch to goat's milk. I am not convinced that stainless steel will harm the grains, but I take that risk myself - so most of the time I use a stainless steel fork to retrieve my grains. I was using a locally-handmade wooden fork, but it started growing something right away - got all these dark stains on it. So I'm not using that anymore, for the kefir. I don't mind using it for cooking, but if it has some other bacteria on it, I don't want to introduce it to the kefir. I also have a little plastic strainer - the kind that is meant to strain tuna out of the can (it is the same size). Sometimes I use a plastic or wooden spoon, retrieve the grains, and then place them in this strainer. That's if I want to drain them more fully - but usually I just transfer them with everything that come with into the new jar of milk. Hope this helps you! Marg, I think the biggest danger is that your grain could die. I don’t know how likely that is to happen, but to be safe, you start acclimating with a small batch. My first grain was grown on organic cow’s milk (probably pasteurized, but I’m not sure). It acclimated within one batch to goat’s milk. I am not convinced that stainless steel will harm the grains, but I take that risk myself – so most of the time I use a stainless steel fork to retrieve my grains. I was using a locally-handmade wooden fork, but it started growing something right away – got all these dark stains on it. So I’m not using that anymore, for the kefir. I don’t mind using it for cooking, but if it has some other bacteria on it, I don’t want to introduce it to the kefir. I also have a little plastic strainer – the kind that is meant to strain tuna out of the can (it is the same size). Sometimes I use a plastic or wooden spoon, retrieve the grains, and then place them in this strainer. That’s if I want to drain them more fully – but usually I just transfer them with everything that come with into the new jar of milk. Hope this helps you!

]]> By: Marg http://gnowfglins.com/2009/06/01/why-kefir/comment-page-1/#comment-25706 Marg Mon, 02 Nov 2009 14:33:01 +0000 http://gnowfglins.com/?p=3005#comment-25706 Wardeh, are the kefir grains made originally from pasturized cow's milk? What would happen if you didn't acclimate the kefir grains to your raw goats milk? You mentioned the strainer should not be metal, what is yours made of? Thanks! .-= Marg´s last blog post... <a href="http://prairiesun.wordpress.com/2009/10/31/more-winter-prep/" rel="nofollow">More winter prep</a> =-. Wardeh, are the kefir grains made originally from pasturized cow’s milk? What would happen if you didn’t acclimate the kefir grains to your raw goats milk? You mentioned the strainer should not be metal, what is yours made of?
Thanks!
Marg´s last blog post… More winter prep My ComLuv Profile

]]> By: Probiotic Chocolate Ice Cream | GNOWFGLINS™ http://gnowfglins.com/2009/06/01/why-kefir/comment-page-1/#comment-25487 Probiotic Chocolate Ice Cream | GNOWFGLINS™ Wed, 28 Oct 2009 04:31:05 +0000 http://gnowfglins.com/?p=3005#comment-25487 [...] ice cream is one of my favorite foods – kefir. Kefir is a natural antibiotic, and it has other great properties, too. Its tart flavor is not noticeable in this ice cream – but it still offers its benefits to [...] [...] ice cream is one of my favorite foods – kefir. Kefir is a natural antibiotic, and it has other great properties, too. Its tart flavor is not noticeable in this ice cream – but it still offers its benefits to [...]

]]> By: Wardeh http://gnowfglins.com/2009/06/01/why-kefir/comment-page-1/#comment-24473 Wardeh Fri, 18 Sep 2009 14:29:43 +0000 http://gnowfglins.com/?p=3005#comment-24473 Sarah - I hope you find time to go to that farm! :) It is possible that using a metal strainer contributed to their demise. What metal was it? I am not convinced that 100% stainless steel harms the grains. But other metals certainly should be avoided. All could be avoided to stay on the safe side. What curds do you mean? The curds that come with the first batch of grains or subsequent batches? In any case, when I strain my grains each morning from a finished batch of kefir, I am not that careful to get all the curds off. Some go into the next batch. I *think* it gives the next batch a stronger starter - which we like because we end up with yogurt-thickness. I think it is flexible and you should play around with it to get your desired consistency. Have fun! Sarah – I hope you find time to go to that farm! :)

It is possible that using a metal strainer contributed to their demise. What metal was it? I am not convinced that 100% stainless steel harms the grains. But other metals certainly should be avoided. All could be avoided to stay on the safe side.

What curds do you mean? The curds that come with the first batch of grains or subsequent batches? In any case, when I strain my grains each morning from a finished batch of kefir, I am not that careful to get all the curds off. Some go into the next batch. I *think* it gives the next batch a stronger starter – which we like because we end up with yogurt-thickness. I think it is flexible and you should play around with it to get your desired consistency.

Have fun!

]]> By: Sarah Schatz - menu planners for limited diets http://gnowfglins.com/2009/06/01/why-kefir/comment-page-1/#comment-24463 Sarah Schatz - menu planners for limited diets Fri, 18 Sep 2009 02:34:57 +0000 http://gnowfglins.com/?p=3005#comment-24463 HI Wardeh, I looked up kefir grains on your site because I'm trying to figure out where to get my next batch. The farm I bought my last batch from is an hour away and I am having a hard time finding time to go. I also realized reading your post that I was using a metal strainer so maybe this is something that contributed to them dying? Also, do the curds go into the batch of kefir or do you strain them with the grains? Can't wait to get back to making it! Sarah .-= Sarah Schatz - menu planners for limited diets´s last blog post... <a href="http://www.heartofcooking.com/2009/09/a-week-at-the-beach-our-gluten-free-and-dairy-free-menu-plan-and-some-kid-friendly-tips/" rel="nofollow">A week at the beach, our gluten-free and dairy-free menu plan and some kid-friendly tips</a> =-. HI Wardeh,
I looked up kefir grains on your site because I’m trying to figure out where to get my next batch. The farm I bought my last batch from is an hour away and I am having a hard time finding time to go.

I also realized reading your post that I was using a metal strainer so maybe this is something that contributed to them dying?
Also, do the curds go into the batch of kefir or do you strain them with the grains?

Can’t wait to get back to making it!
Sarah
Sarah Schatz – menu planners for limited diets´s last blog post… A week at the beach, our gluten-free and dairy-free menu plan and some kid-friendly tips My ComLuv Profile

]]> By: A Real Food Travel Menu http://gnowfglins.com/2009/06/01/why-kefir/comment-page-1/#comment-24033 A Real Food Travel Menu Fri, 21 Aug 2009 15:49:29 +0000 http://gnowfglins.com/?p=3005#comment-24033 [...] - hard boiled eggs; muesli with goat milk; kefir with fresh [...] [...] – hard boiled eggs; muesli with goat milk; kefir with fresh [...]

]]> By: Seven (7) Yummy Ways to Eat Kefir http://gnowfglins.com/2009/06/01/why-kefir/comment-page-1/#comment-23754 Seven (7) Yummy Ways to Eat Kefir Fri, 07 Aug 2009 16:34:30 +0000 http://gnowfglins.com/?p=3005#comment-23754 [...] like plain kefir, even though you it’s good for you? Well, I have some people like you in my family. So [...] [...] like plain kefir, even though you it’s good for you? Well, I have some people like you in my family. So [...]

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