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Cooking & Baking

Easterncedar

(4,221 posts)

7. I make it all the time. It's so delicious and very easy!

Reply to mitch96 (Original post)

Mon Jan 27, 2025, 10:19 PM

Jan 27

I don’t fuss with it much. I make a batch with purchased starter powder in 2 quarts of scalded milk and then after it has matured, I keep out about a half a cup of the fermented kefir for starting the next batch. I don’t rinse and save the grains, as I did at first. After many generations the quality may change, and then I start a fresh batch.

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Anybody else drink Kefir? I'm starting my journey down the fermented foods trail. Store bought is fine.....but [View all] mitch96 Jan 27 OP

I eat a lot of sauerkraut. Use to make it but now multigraincracker Jan 27 #1

I'm fortunate that a small store sells Kimchi, Sauerkraut and kombucha at my local weekend green market mitch96 Jan 27 #2

This week I tried some goat milk yogurt. multigraincracker Jan 27 #5

I've made my own yogurt for 12 years now. I like kefir but I don't want to have to purchase cultures... hlthe2b Jan 27 #3

The milk Keifer grains are only about $15 and if you take care of them it's a one time purchase. The mulitply mitch96 Jan 27 #6

I do yogurt, kimchi, kraut, and kombucha, haven't tried kefir.... Think. Again. Jan 27 #4

I make it all the time. It's so delicious and very easy! Easterncedar Jan 27 #7

I read it varies with the season...Quick ferment in the summer with the heat and long ferment in the cold mitch96 Jan 27 #8

It gives me a sense of wellbeing and energy Easterncedar Jan 28 #9