Kefir

[tombeej]

Because of the fermentation, drinking kefir is obviously a unique taste - sour but not unpleasant - and has a real 'zing' aftertaste.

 

My favourite drink is a glass of fermented milk from kefir with honey stirred in for taste. YUM.

[tombeej]

Isn't lactose free milk easier to get hold of?

 

Maybe, but 'lactose free' is really a secondary benefit IMHO.

 

Kefir is all about its super probiotic qualities.

[G00SE]

Because of the fermentation, drinking kefir is obviously a unique taste - sour but not unpleasant - and has a real 'zing' aftertaste.

 

My favourite drink is a glass of fermented milk from kefir with honey stirred in for taste. YUM.

 

I also like to add a teaspoon of that "super fruit and veggie drink" from Solal, makes it into a super healthy yogi sip type drink!!

[tombeej]

I also like to add a teaspoon of that "super fruit and veggie drink" from Solal, makes it into a super healthy yogi sip type drink!!

 

Or blend in a large scoop of vanilla protein shake with some berries

[G00SE]

Or blend in a large scoop of vanilla protein shake with some berries

 

Yup, or use it in a smoothie instead of milk... the possibilities are endless!

[tombeej]

Remember the old nursery rhyme about Little Miss Muffet eating her curds and whey.

 

Well that's exactly what happens to the milk when kefir gets to work. Miss Muffett was drinking her kefir! It starts to separate into white thick curds which float to the top, and the yellowish opaque liquid at the bottom is the whey.

 

The longer you let the kefir work, the more it separates like this.

 

But if you leave it too long, your fermented milk will start becoming alcoholic. Be careful of that.

 

I normally wait to until I see a good amount of mixed separation, but not to the point where the curds and whey have completely separated (i.e. the whole bottom of the jar is just liquid). Which is why I use clear containers - either glass or plastic. 

 

So the glass on the right is just right, and where I stop and sieve out the grains. For me, the glass on the left is at an advanced fermentation and might just give you a surprise with a breathalyzer test....

Edited December 7, 2015 by tombeej

[Blokman]

That's the one - created a sea of vrot smelling milk everywhere....

 

The gullibility of people always astounds me.... perhaps I am just a cynical old sod....

Everybody was doing it. Farmers, students. A friend told me that he and his varsity mates realised it was a scam when they got too lazy to grow the stuff. They bought marshmallows, broke them up and posted it . Got their money.

[Blokman]

Where in Jhb area could you buy the stuff to start with?

[tombeej]

Where in Jhb area could you buy the stuff to start with?

 

Here's a guy in Alberton for you:

 

http://www.gumtree.co.za/a-health-beauty-services/alberton/milk-kefir-grains-top-quality-for-sale-+-brackenhurst-alberton-r150/1001381210620910216811709

[gongmech]

Take in small doses until your gut can handle it or you will have the runs constantly

[Cois]

Here's a guy in Alberton for you:

 

http://www.gumtree.co.za/a-health-beauty-services/alberton/milk-kefir-grains-top-quality-for-sale-+-brackenhurst-alberton-r150/1001381210620910216811709

Hmm, the Jew in me just woke up

[Cois]

Take in small doses until your gut can handle it or you will have the runs constantly

Was told to start with about 50ml.  Last night I drank about 100ml.

Will get the wife started as well.  Gut health seems more important than we think.  And if it can help me to fart less it will halp a lot. I am like a chemical exploding plant some days

[Cois]

Well that's exactly what happens to the milk when kefir gets to work. Miss Muffett was drinking her kefir! It starts to separate into white thick curds which float to the top, and the yellowish opaque liquid at the bottom is the whey.

@Tombeej

The whey (yellow liquid) can you drink that?  Or chuck it?  Sorry for the dumb questions...

[G00SE]

@Tombeej

The whey (yellow liquid) can you drink that?  Or chuck it?  Sorry for the dumb questions...

You drink both..

I usually give it a stir before straining it to mix the curds and whey back together, then double strain, first through a plastic colander and finally through a plastic sieve with finer holes.

The finer sieve catches all the new baby grains that have grown during the ferment and makes the curds come through smoother.

[Cois]

Started the first batch a few minutes back. So will see tomorrow morning what happened

[Malpiet]

Francois maybe post a few pics for the gents from start to finish if you can.