So I've been doing some reading and I think I am going to get some kefir grains and start making my own. Anyone here make it? Have any tips or suggestions? I would like to do organic unpasteurized cows milk and goats milk. Anyone double ferment?
Awesome. I actually was thinking to myself I wonder if dragonsfire makes this it's seems like something you would be into. When I get some grains I will will post back here when I start up.dragonsfire said:I do, its easy, I just use 2%, homogenized is no good. If you want to make a richer culture then add 10 or 18% cream. I dont have access to farm fresh so i just use regular store bought.
I mmix up a gallon batch then pour into quart mason jars and the extra goies into the pint starter jar, then leav all on the counter top over night, once you see little bubbles form on the glass I put in the fridge and it continues to go their and will eventually separate. This is over 6 months old.
This the last of my batch, need to make more, Im actually using it more for making sourdough bread.
Thanks man. I'm really enjoying the kefir and all the things you can make with it.dragonsfire said:Looks great!
Made some yesterday, once it shows bubbles Il post the pics
Do you take it past drinkable stage and into cheese?dragonsfire said:Here it is, I waited 2 days to show the speeded up process, storing in fridge now waiting to be used
Used 1/2 cup starter for the gall of Milk, just mixed then poured. (was short on tops )