amazon link

The seller, MrandMrsKefir, includes a nice letter with instructions. And an email to ask questions!

:)

THank you.

Kefir /kəˈfir/: Key-fer, Keff-er, Cuff-Ear, KeeeFear, Cape-Fear, Calf- Ear -- however you say it you're likely incorrect. Not to be confused with 'Kafir', the Islamic word.

https://www.youtube.com/watch?v=OBTJrSLwNPs

Kefear kufeer?

However you say it, my yearly dental checkup appointment went quick -- no staining, cavities or signs of gum disease now. Hygienist couldn't believe I am pushing 70 and used to have so many issues with my mouth.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3134041/

I bought this from Amazon: https://www.amazon.com/Cultures-For...lk+kefir+grains

https://www.culturesforhealth.com/

Cultures for Health has an extensive and very helpful website. I figured they knew what they were doing. Several years later, still going strong. I make a half gallon at a time so I can fuss with it less often.

My grains came from Fusion Teas - Amazon Marketplace. I believe mike_d gave me the source. At any rate, the grains were reasonably priced, healthy, and arrived promptly with instructions. They multiply quickly, so it only takes one shipment, and you'll be sharing them with friends shortly.

Temperature dropped significantly in the house so fermentation time adjusted longer. This first cold weather batch I just let ran: 32 hours ( normal has been around 22 hours ). Just tried it and it's all good.

In addition to the chia seeds I've been adding, started putting a teaspoon of Taster's Choice house blend freeze dried coffee. Nice punch in the morning. So the kefir has something to feed on before it gets in the gut lol.

This is like batch #27 or thereabouts.

:)

Temperature affects the product. Now it's cooler mine produces what's close to buttermilk, so I have been trying "double fermenting." I have a lab incubator, perhaps I could experiment there with some different temperatures?

So at what point do you put in the 'additives?'

Here's my recipe: I add a dolop of kefir to the bottom of a coffee cup. Then add a teaspoon of organic raw chia seeds ( from nuts.com ), then add a teaspoon of Taster's Choice coffee on top of that. Fill with kefir, then add another teaspoon of chia on top. The next morning I stir in the top chia because it's still floating on top, and it's ready to eat later that day. I have three cups going, so one is always ready as I eat one almost every day.

I've found if you don't wait with the last step and try to stir in the chia right away it remains dry so it won't really mix. If you let it sit for several hours, the moisture softens the chia seeds and it's ready, soft, delicious - ready to eat.

:wave:

:)

Thanks, I use a small whisk to mix chia with liquids. I usually drink my kefir at room temperature. It doesn't spoil if left out, but can thicken and separate from the whey.

Mike,

Do you think if I've mixed a few individual cups of kefir, refrigerate them, then take them out for a few hours - will they then continue to ferment again as they warm? Maybe convert more sugar / lactose?

I do that all the time, like it at room temperature. The reaction continues till it runs out of sugar, the pH lowers and it won't spoil at room temp -- even after several days!

Can get cheese-like thick on top though.

Thanks Mike! Experimenting now.

:thup:

:)

Mike, do you stir your container during the fermentation process? The letter I got with my grains said to stir as often as you want (while it's fermenting).

At the 9:15 mark, This guy says not to stir.

I've tried both ways. Still experimenting.

I have a question about when it separates. When that happened, I poured off the liquid and what I had left was like a fresh cheese like substance. Does the liquid have value or is it fine to pour it off?

One more question. When the Keir runs ot of sugar and the PH lowers and it won't spoil, does that mean it has also become more acidic?