re: You Can Make this Good-For-You Recipe In Just Minutes!

AirForceGuy — Sun, 05 Oct 2008 01:21:27 GMT

Thank you Lucy, I have heard of Kefir but never knew what nutritional value it had. I enjoy your recopies.

Bill from Florida

re: You Can Make this Good-For-You Recipe In Just Minutes!

Islander — Sat, 04 Oct 2008 04:21:14 GMT

This demo contradicts much of what I've been taught about kefir fermentation.

First - without wishing to break Dr. Mercola's rice bowl - packaged starter only contains a dozen or so strains of bacteria. Live kefir grains contain 23-24.

Then, only glass or plastic can touch the milk and grains - never metal!

It's not necessary to heat the milk at all. Pour raw milk over the kefir grains and allow to ferment at room temperature. And 75 degrees? Holy cow! My home in winter is 65 F and the process usually takes about 18-24 hours or even less. In summer, it goes much faster and must be watched closely.

Once thickened, I strain my kefir through plastic into a jar, or perhaps directly into the blender for a smoothie. The grains can stay in the original jar and fresh milk is poured over them. In time they multiply and can be shared with a friend.

Lastly, will someone PLEASE teach Luci how to pronounce "kefir"?