Does anyone know how to make Kefir at home? All responses will be greatly appreciated.

-- keith davidson (mouyposmoniksi@netscape.net), May 21, 2000

Answers

I know what kefir is and used to buy it once in a while, but never made it at home. Used search engine and found some info. Apparently unlike yogurt, it developes at room temperature. I am not recommending following site since I havent tried their products, but you might get some info:

http://www.kefir.net/kefir7.htm

-- Hermit John (ozarkhermit@pleasedontspamme.com), May 22, 2000.

If you mean the sweet flavored milk they sell in the health food stores, I can't help with specifics, but for different kinds of cultured dairy products in general try Sally Fallon's book Nourishing Traditions. She has a chapter specifically on cultured dairy products using unpasteurized, unhomogenized fresh milks and creams.

-- R. (thor610@yahoo.com), May 22, 2000.

You know who will know and also probably have it in their archives is EGroups.com put cheese or cheese makers in the search engine, they also have a country kitchen group, and I'll bet the folks at Nubain Talk would also know. You may have to pull the family filter off to do the search, since Nubain Talk and some of the other forums are considered adult! No idea why! Vicki

-- Vicki McGaugh (vickilonesomedoe@hotmail.com), May 22, 2000.

Haven't seen kefir in years. But I do know that it can be cultured using purchased kefir (much as you'd do yougurt) with varying degrees of sucess. There at least used to be kefir granules that were supposed to be much more reliable and yield a better product. They were available from some of the cheese making suppliers and some health food suppliers. I toyed some with making kefir from store bought kefir and it wasn't very good. But if that's all you can find in a hurry, it would be worth trying. Sorry, it has been so long I don't remember what I did. Gerbil

-- Gerbil (ima_gerbil@hotmail.com), May 22, 2000.

Carla Emery's Encylopedia of Country Living has a recipe for Kefir on the 746.

-- Cindy (atilrthehony_1@yahoo.com), May 27, 2000.

oops! that's page 746

-- Cindy (atilrthehony_1@yahoo.com), May 27, 2000.

Keith, hi, real kefir is made from yeast and bacteria. I don't know the temps, but I bet you could try it a few times and get it right. It is so yogurty, I bet you could get it right overnight. I tell you what, I will try it and post again in a few days.

-- Rachel (rldk@hotmail.com), May 28, 2000.

Once you get the basic culture going, here are a few recipes to use it with.

Lassi - 1 cup keffir

-- Connie (Connie@lunehaven.com), May 28, 2000.

You have 2 choices on your kefir cultures. alcoholo-lactic, and lactic. The alcoholo-lactic us made with the kefir grains. The lactic culture is freeze-dried powder. The instructions will usually come with the culture. Once you get your culture going, here are a few recipes to use it with.

LASSI 1 cup yoghurt 1 cup cold water 2 to 3 drops kewra (rose water) 3 to 4 tablespoons sugar or honey crushed ice

Put all ingredients except the ice in the blender, and blend at high speed until frothy. (about 1 minute) Serve over crushed ice.

NAMKEEN LASSI 1 cup keffir 1 cup cold water salt, to taste 1/4 teaspoon cayenne pepper 1/4 to 1/2 teaspoon kala namak (black salt) 1/2 teaspoon roasted cumin seeds

Blend all ingredients in blender, at high speed. Serve chilled.

LASSI AAMWALI 1 cup kefir 2 cups cold water 6 tablespoons canned mango pulp 3 to 4 tablespoons sugar 3 to 4 drops kewra (rose water) crushed ice

Blend all but the ice in the blender at high speed until frothy. Serve over crushed ice.

(Recipes from "The Cuisines of India" by Smita Chandra)

Sources of culture - Raw Health's Whole Raw Organic Foods New England Cheesemaking Supply

-- Connie (Connie@lunehaven.com), May 28, 2000.

Hi, Keith. Sorry, the kids asked for blueberry yogurt instead. Then, when I had an extra gallon, they asked for cottage cheese. Maybe next week!

-- Rachel (rldk@hotmail.com), June 02, 2000.

I have a supply of inexpensive Teldon Floater Cones with included kefir grains that I can sell to anyone who needs one. I've been using the Teldon system of making kefir - it's so easy. You just float the cone on top of the milk and a day later you've got kefir. And the cone/grains last forever, with proper care.

Email me for more information. Incidentally, I'm building a new website dedicated to kefir lovers at http://kefir.org. Please visit!

-- Felix Castillo (felixcastillo@excite.com), April 25, 2002.

Im just learning about kefir. this website is very helpful. Do a search for "Dom's kefir in site". Also to find grains try a kefir grains search and in the url is www.torontoadvisors.com When i try that address it comes up something else. I only know how to get there through the search. Sorry. Iemailed 2 people about grains one was $5 charge for postage, the other just wanted address. With the kefir grains you can have an ongoing supply of kefir. the first site also talks about using kefir to make cheese. Hope this helps. Susan.

-- Susan Willhoite (sbwillhoite@mchsi.com), May 09, 2002.