25 January 2018 Kefir (First Ferment)

[Durgan]

http://durgan.org/2018/25 January 2018 Kefir/HTML/ 25 January 2018 Kefir
This is the first fermentation of new commercial kefir grains received from
https://www.yemoos.com/collections/cultures/products/genuine-live-milk-kefir-grains. The kefir was perfect and the grains increased in size and quantity. The received grains were added to one cup of milk and fermented for 26 hours at 22C in the dark.After removing the grains from a ferment, the residue is left to further age for 24 to 48 hours to improve the quality. Not necessary but apparently improves it.

 

[DirtMechanic]

@Durgan are you aware that the word "Kefir" is the equivalent of using the racial slur "N*gg*r" in the USA and possibly other areas of the world? Perhaps there is a more modern way to describe your effort?

 

[Theodore Beasley]

http://durgan.org/2018/25 January 2018 Kefir/HTML/ 25 January 2018 Kefir
This is the first fermentation of new commercial kefir grains received from
https://www.yemoos.com/collections/cultures/products/genuine-live-milk-kefir-grains. The kefir was perfect and the grains increased in size and quantity. The received grains were added to one cup of milk and fermented for 26 hours at 22C in the dark.After removing the grains from a ferment, the residue is left to further age for 24 to 48 hours to improve the quality. Not necessary but apparently improves it.

Seems like a lot of work for such a simple looking treat. Is it worth the effort? Does it taste good?

 

[Durgan]

Google Kefir!

@Durgan are you aware that the word "Kefir" is the equivalent of using the racial slur "N*gg*r" in the USA and possibly other areas of the world? Perhaps there is a more modern way to describe your effort?

https://en.wikipedia.org/wiki/Kaffir_(racial_term)

Kaffir (alternatively kaffer; originally cafri) is an ethnic slur used to refer to a black person. In the form of cafri, it evolved during the medieval era as a non-derogatory equivalent of "negro". In Southern Africa, the term was later used as a neutral exonym for Bantu peoples. The designation came to be considered a pejorative by the 20th century.

 

[Durgan]

Seems like a lot of work for such a simple looking treat. Is it worth the effort? Does it taste good?

Do a Google on KEFIR.

 

[DirtMechanic]

I was trying to look up the dish and hit this...

https://www.google.com/amp/s/www.urbandictionary.com/define.php?term=kefir&amp=true

 

[Silentrunning]

It is not unusual for a word to have two separate and unrelated meanings. These are called homonyms. I never heard that it is improper to use a word because its homonym is offensive. Especially when the offensive meaning is slang.

 

[Durgan]

Second ferment of these grains. Doing just fine.
http://durgan.org/2018/26 January 2018 Kefir 2_/HTML/ 26 January 2018 Kefir 2

 

[DirtMechanic]

Not only do I not speak that language, I am not even connected to that continent. So I will just tuck in here over the pond and eat my grits. Here, the closest thing we have as near as I can guess is called "cottage cheese", a very good breakfast food.

 

[Durgan]

http://durgan.org/2018/27 January 2017 Kefir/HTML/ 27 January 2017 Kefir
Kefir after 15 hours of fermentation, so decided to make two batches from the grains produced. Two 250 ml jars of milk were used and the grains split. The grains culture is very active.

 

[Durgan]

Not only do I not speak that language, I am not even connected to that continent. So I will just tuck in here over the pond and eat my grits. Here, the closest thing we have as near as I can guess is called "cottage cheese", a very good breakfast food.

Like comparing apples and oranges. Little similarity between cottage cheese and kefir.

 

[Silentrunning]

http://durgan.org/2018/27 January 2017 Kefir/HTML/ 27 January 2017 Kefir
Kefir after 15 hours of fermentation, so decided to make two batches from the grains produced. Two 250 ml jars of milk were used and the grains split. The grains culture is very active.

Durgan, what is the main reason you go to all this effort? Is it flavor, health, storage or something else? I'm not trying to be a wise guy here, I am genuinely curious.

 

[Durgan]

To me personally Kefir is a simple food with attributed benefits. It is superior if produced in the home environment. It is far superior to yogurt, which is consumed by many. It is almost effortless to make, once one has the grains.

http://www.kefir.net/what-is-kefir/
Kefir’s tart and refreshing flavor is similar to a drinking-style yogurt, but it contains beneficial yeast as well as friendly ‘probiotic’ bacteria found in yogurt. The naturally occurring bacteria and yeast in kefir combine symbiotically to give superior health benefits when consumed regularly. It is loaded with valuable vitamins and minerals and contains easily digestible complete proteins.
Kefir is made from gelatinous white or yellow particles called “grains.” This makes kefir unique, as no other milk culture forms grains. These grains contain the bacteria/yeast mixture clumped together with casein (milk proteins) and complex sugars. They look like pieces of coral or small clumps of cauliflower and range from the size of a grain of wheat to that of a hazelnut. Some of the grains have been known to grow in large flat sheets that can be big enough to cover your hand!. The grains ferment the milk, incorporating their friendly organisms to create the cultured product. The grains are then removed with a strainer before consumption of the kefir and added to a new batch of milk to create a continuous supply. A glass a day keeps he Doctor away.

 

[Durgan]

http://durgan.org/2018/28 January 2018 Kefir/HTML/ 28 January 2018 Kefir
There are enough grains produced daily to make 500 ml of kefir. Half is used for consumption today and 250 ml is allowed to secondary ferment, age if you like. It appears 500 ml will be sufficient for my needs. Fermentation is 24 hours at room temperature 22C.

 

[Durgan]

http://durgan.org/2018/29 January 2018 Kefir/HTML/ 29 January 2018 Kefir
This is my chosen method to produce 500 ml of kefir daily. A new larger screen was selected, making straining the grains less onerous. The fermentation is slightly less than 24 hours at about 22 C.The strained kefir is allowed to age 24 to 48 hour at room temperature prior to ingesting.