Thursday, October 21, 2010
Kefir - Chapter 10
Here is my kefir shelf in the kitchen.
From left to right, you can see~
1. Jar of milk kefir
2. Jar containing Milk Kefir Grains and the goat milk it is fermenting
3. Water kefir brewing (on top of the jar is this.)
4. 2 bottles of water kefir grape soda
I no longer store my kefired (is that a word?) milk in the refrigerator, and I like this system much better. I put the kefir grains into a jar, cover with fresh goat milk, cover with a coffee filter and rubber band, and let it sit for 24 hours. I strain it through a plastic colander that has small holes. Then, I pour the kefired milk into the large jar. I just pour it in every day and when I want to use some, I stir the jar and pour out what I need. I really like the creaminess and complex flavor that this milk kefir has developed. I will be interested to see what happens as we go into the colder months. This is such an easy process, and a very healthy drink! Milk kefir is also very versatile. I have used it to make "kefir cheese" (similar to sour cream or cream cheese), for making a whole wheat sourdough bread that is quite nice, as a substitute for buttermilk in baking, in smoothies, and as an acid ingredient in pre-soaking beans, brown rice, and breakfast oatmeal.
We really enjoy our water kefir soda. The only thing I feed the water kefir grains now is Sucanat. They are very happy and propagate rapidly. After brewing the kefir water, I add half again as much fruit juice and put it in flip-top bottles. Then it sits out for another 24 hours before being refrigerated. Yummy.
For more information, check out my previous Kefir Chapters over to the right..... :)