Kefir

[Marshwheeling]

Does anybody else like the stuff? I bought two bottles last week, and just bought another two. I guess you could describe it as drinkable yogurt. I like plain yogurt, and Trader Joe's European style yogurt is almost drinkable. In fact, I often put it on my cereal, and often thought about watering it down. The Turks have ayran, which as far as I can tell is just diluted yogurt, and I will drink all of that stuff I can get.

Kefir is pretty expensive, though, about four bucks for a quart bottle. Watering down some yogurt could cut the price about in half. For some reason I am squeamish about putting tap water in a perfectly good tub of yogurt. Has anybody tried it?

 

[Onomea]

I don't think I've had kefir. Needed to look that up. But I like lassi, which is an Indian yogurt drink that you can get at Indian restaurants.

Supermarkets here in Japan have something called "yogurt drink" which is just what it sounds like. Pretty good, although we rarely get it.

Then again, I like yogurt with lots of fruit and nuts in it, maybe a dash of maple syrup or honey if unsweetened, and have it most mornings along with whatever else, eggs, etc.

 

[snuffy51]

Wife likes yogurt with blueberries at breakfast. I pour Bud Light on my cornflakes, helps keep me trim.

 

[Rustyt1953]

I tried it once many years ago while on the road at a small Russian restaurant. It was fermented with a low alcohol content if I recall.

It didn't taste bad at all but to cop a decent buzz I would have had to drink an entire goat full.

I could drink it again.

How's it go with porketta?

 

[Marshwheeling]

I tried it once many years ago while on the road at a small Russian restaurant. It was fermented with a low alcohol content if I recall.

It didn't taste bad at all but to cop a decent buzz I would have had to drink an entire goat full.

I could drink it again.

How's it go with porketta?

Dunno yet, but I just had some with leftover corned beef from Friday.:

 

[Arik]

Yep. Used to drink it all the time. Used to make it all the time. Really easy to make and really good. Unfortunately I would end up making more than I could drink and started giving them away. Got to where it was just too much....Lol...And I slowed down making it and eventually kinda put it in the back of my mind and when I remembered the grains were all dead and I never got around to buying more. This was about 5 years ago.

Making it is really easy. Probably takes all of 5 min total. All you need is a large glass jar, strainer and some cloth to cover the top of the jar. Buy kefir grains, which look like cauliflower. Buy milk. Natural unpasteurized milk is best but any milk will do. Pour the milk into the jar, add the kefir grains, cover with cloth and wait a few days. You'll know it's ready when you see a separation of water and milk. The milk like substance is already kefir. Drain the water first carefully and then transfer the kefir into a different container from which you'll drink it. When you transfer the kefir you'll want to do it through a strainer so that you separate the grains.

GRAINS
You can reuse the grains again and again for a long long time. They will continue to grow and thus produce kefir faster. Eventually it will take as little as 24hrs. You can cut back by throwing some away. However, if you let it sit a little longer the kefir will turn into yogurt like substance. You can play with the time frame and amount of grains to get your desired thickness and consistency.

WATER.
The water that separated can be thrown out or used. Tastes a bit bleh but still has a lot of health benefits. Can also be used for marinating meats or just drink straight up.

MILK
Any milk works. If you buy from different sources/supermarkets you'll notice slightly different consistency and taste. Natural is best.

KEFIR
If you transfer it into a cheese cloth and hang it overnight it will strain itself and turn into cottage cheese like. For this you'll have to let the grains sit in the jar a little bit longer to get it thicker
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