August 10, 2011 at 4:23 pm #255513
Looking for some fresh Keiffer Grains if any body has some…thank youAugust 10, 2011 at 4:38 pm #504189
Hi Gabe, welcome to ALS… 🙂
I too would be interested in some Kefir grains if anyone has some to spare. Goes without saying I would pay for any costs and/or forward self addressed packaging… 🙂
tiaAugust 10, 2011 at 6:39 pm #504190AnjaMember
I’m sure there was athread about this just a couple of weeks ago….. Maybe different spelling?August 10, 2011 at 6:41 pm #504191
Thanks Steve, I think I will order some from Dom.
Got some from here some time ago, did have to wait a bit for them to arrive though..but it is a good site to read up on Keiffer..August 10, 2011 at 6:57 pm #504192
ooops spelling incorrect. Should be KEFIR..August 10, 2011 at 7:15 pm #504193
I’ll try to fix that link up for you Gabe. It looks like a good one…
A lot of info on this page of his too…August 11, 2011 at 2:42 am #504194
Can anyone explain the difference between water kefir grains and the milk kefir ones?August 11, 2011 at 11:44 am #504195gremmblesMember
I think they differ slightly in composition. Milk grains will work in any type of milk and very easy to look after (hard to kill).
Water Kefir grains grow in sugary water. You can make a wonderful fizzy drink from them but alas I have killed mine. You need to feed them very regularly and I seem a bit slack.
Dom’s site is full of wonderful information but I have heard of people buying but not recieving. I probably have enough milk grains here to send some to a few people. PM your details and just pay the postage and packaging.August 11, 2011 at 12:12 pm #504196
Hello and thanks for your offer how do I PM youAugust 11, 2011 at 12:20 pm #504197
Thanks Gremmbles, I’ll send you a PM too.
Gabe, on the left of Gremmbles’ post (below the picture) there are four icons. The one on the right is the one to send a private message.August 11, 2011 at 12:50 pm #504198
Thanks for that, have PM’d…August 11, 2011 at 1:58 pm #504199dianneParticipant
:wave: this is a link to a blog I read and she has been doing alot of playing around with this stuff latly and I thought you might like to have a look. She has been useing both milk and water ones :tup:
Forgot to say, just go down 1 or 2 days worth. there are a few post with this stuff.August 17, 2011 at 10:10 pm #504200
Yay! I now have kefir!!! 🙂
I have my first lot kefirring away as we speak… 😀August 22, 2011 at 4:04 pm #504201
I made my first lot (with two cups of milk) the night I got the grains in the mail and late each afternoon since then I have strained it and put a new lot on.
I’ve been putting it on my breakfast cereal each morning and drinking any left over. I used to make the plain easiyo yogurt and put that on my cereal with normal milk but now I’m just using the kefir.
But the batch I strained last night was so creamy and quite thick. It was different to the previous lots. Would that be because the grains have grown and the milk has more contact with the grains?
Nothing was changed between batches, I added the same amount of milk and it was in the bottle culturing for 24 hours.
What is the term for the process by the way? Fermenting, culturing???
I’m finding all this really exciting! I love the taste too! 🙂August 25, 2011 at 2:25 am #504202MuddyfeetMember
As your kefir grains mature, get bigger, and recover from the shock of being rehomed, you will find that they ferment (kefir is a fermentation process I believe???) quicker! Room temperature also has an effect, warmer temps quicker fermentation. Eventually, you will find that before you know it, you’ll have kefir cheese, when you didn’t want it! (lovely spread on crackers).
Also, kefir is VERY forgiving..right up there with dogs and small children. I have grossly neglected my kefir at certain busy times in my life, and it waits patiently for me to clean it, change its jar and feed it, whereby I am again rewarded for my negligence and abuse with beautiful kefir again.
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