I usually put a heaped Tbsp of kefir grains in full fat milk. Whether I start from room temp or cold milk I end up with grainy bits after culturing the kefir.
I've been experimenting with brewing with kefir. Fruit and fruit juice produces a nice tasty result but I would like to use ginger, nutmeg and a lot of cinnamon
Advice differs. And what about contact with stainless steel, which was only invented in the 19th century, when kefir had already been consumed in the North Cauc
Is the yeast/bacteria balance in mature sourdough starter (fed on wheat and barley) correct for making kefir? If not, why?
I make water kefir but would like to try milk kefir, can I convert my water granules to milk kefir granules?
I made my first batch of kefir with a paper "breathable" towel over the top of a glass container. If I want to store the output in refrigerator, do I have to ma
What is the difference in the making of yoghurt to produce carbonated vs non-carbonated yoghurt? I'm not a proper cook, and am just researching this 'cos i'm c
I have been given some kefir grains but, no having tasted kefir before, I can't tell if there's something wrong with it. Is there some way to tell? For the re
I am from Austin,Tx.I am looking for Milk kefir grains to make fresh kefir at my home.But I coudln't find Kefir grains in whole foods.I dont know how to reach t
Both water and milk kefir contain Bifido strains and I would like a way to increase the density of bifido strains. If the variety of strains could also be incr
I had a lovely big kefir grain, been making kefir everyday for years. Today I accidentally put it in the blender with the milk and fruit. I managed to sieve out
Can I add water Kefir to cow milk to ferment milk Kefir?
I recently received from a friend a batch of live kefir grains, by mail. The grains were packaged for a few days in a little jar filled with water. As soon as I
I know that water-kefir grains need to be fed sugar and minerals every 24 to 48 hours, but my question is whether I can withdraw just 25% to 50% of the sugar wa
I've been making fruit kefir (or tibicos), using only some sugar and a lemon for 1L of tap water (boiled to remove chlorine and sterilize my bottle, and of cour
I have a bottle of store bought, commercially produced kefir that seems to have undergone a second fermentation in my fridge. It's normally tart and thick, but
I want to make my fermented water kefir drink more fizzy. I used to following recipe 1st Fermentation 24h 78g sugar 237ml hot water 1.2 l room temp filtere
I'm stuck in a bit of a strange predicament... As many of you know, getting access to raw milk is a problem for many in the Western world, whereas information i