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10:23 pm
February 5, 2011
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I recently bought some kefir grains and have been making it just to drink. The grains are growing alot and they make more kefir than I can drink. Has anyone made cheese from it? What else can I do with it? I have the grains in water at the moment. My grains are sticking together into blobs. I rinse them well of the milk each time I strain. Is this normal?
Any help appreciated!! 
11:30 pm
October 15, 2011
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Yes, I have been making kefir for a while. It is not necessary to rinse them off with water each time, and not really advised. The kefir grains will grow and multiply from being fed. You can put some of them into a dormant phase in the refrigerator, or maybe share some with others.
For a crash course in kefir, I suggest you go to this website (not mine). http://users.sa.chariot.net.au…..rpage.html This will take you through the basics and teach you lots about kefir and many ways to use it. I did a lot of research on this page before ordering my kefir grains. I ordered them from another source within the US though. Also read on here how to prepare some kefir to freeze in the event you are in need of a back up supply.
I also have some recipes to use it. Oh and by the way, i love using the whey from kefir in my grandmother bread, and have even used the kefir in it. Makes a nice texture and really rises alot. I have also strained off the whey and made it into a soft cheese.
There are lots of recipes out there for lacto fermented vegetables and drinks that can be made with the whey and used as a way to preserve. 
7:02 am
September 16, 2010
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We'd like to order some grains. Where did you end up getting yours?
8:07 am
October 15, 2011
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I ordered them from a lady in Ohio. Here is her website http://www.kefirlady.com/ she will ship you live kefir grains and gives you a set of intstructions and some recipes.
She also has water kefir grains.
8:49 am
May 6, 2010
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I used to make kefir. I haven't in a while now. I made daily smoothies with it. My kids loved it. Some of their favorites were chocolate banana and peach pie. I would also use it to make bread, muffins, pancakes, waffles, cakes, etc. Basically, anything that you could use buttermilk in. There are times that the grains seem to grow like weeds. Just make sure that you keep some extra grains for yourself. Just in case something happens.
Be careful when rinsing. Sometimes there are things in tap water that could kill the grains.
If I had a backlog of kefir, I would slow the process down by putting it in the fridge with a little bit of milk for a week. Just make sure you give it enough milk to feed it.
11:02 am
September 16, 2010
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Thank you for the source.
8:12 pm
July 18, 2011
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I make kefir also, half a gallon everyday. I use it for baking, I make cheese with it which I use for dip, eating like yogurt, I make crackers with it, the bread made with the kefir whey or the kefir is wonderful, I've used the cheese in place of sour cream. My only problem is no one that I know wants kefir grains so therefore I have almost half of a gallon resting. I also make kombuchi tea and water kefir. Both are very tasty and has health benefits. Contact me if you are interested in grains by PM and I can send you some.
Dance as if no one is Watching
12:11 am
February 8, 2009
Online
Goatgall ifyou only lived closer I would take grains from you.
I tried but can't get them anywhere here….When I was young my mom made it..and I loved it.
Thanks to easygoing lady for the link..bedtime for me know but I have something to read.
One day…I will find some I'm sure.
7:08 am
July 18, 2011
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Flatlander, I'll mail some to you. PM a line to me with your info.
10:05 am
August 22, 2011
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I love kefir, but I've never tried making it myself (I wanted to but somehow wound up making kombucha instead and never got around to the kefir). I may have to order some grains since I can't for the life me seem to drink all of my milk all of a sudden!
Does anyone here flavor it? I'm partial to the pomegranate flavored kefir in the store, but I don't know that I remember anything about flavoring it yourself.
11:22 am
July 18, 2011
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I've flavored my kefir with fruit and Chocolate. For a Smoothie I pour the kefir in a blender and the the fruit whatever is in season or frozen and a little honey if its for breakfast I put a scoopful of protein powder. The Chocolate one is made the same way however it taste like a good old fashioned shake.
11:30 am
August 22, 2011
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Just reading that about chocolate flavored kefir made my mouth water.
I might have to find some kefir grains. That sounds like such an excellent, and healthy breakfast idea.
What kinds of fruit have you tried with it?
3:53 pm
October 15, 2011
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I have tried a smoothie with lots of different fruits. Pretty much if it will blend, you can put it in there. My favorites are strawberry, raspberry and blueberry. If you want to sweeten it, you can add agave or honey (this is good when you are just trying to get someone to try it, that is not keen on the slightly sour taste.
If you want it thicker, a good way is to throw in some chia seeds, also gives extra nutrition. Let it sit a few minutes to gain maximum thickness.
You can use kefir in so many ways. Smoothies, cheese, soft cheese/spread, use for sour cream substitute or cream cheese substitute, make butter, use in baking.
I have found the kefir to be quite fascinating. Once you have your grains, it keeps reproducing, so its not a continual investment like it is if you buy kefir starter. You can use it with virtually any kind of milk. Goat milk is supposed to be the best, so far I have only had milk from the grocery store to try it in.
Read up on kefir, it has many great health benefits, probiotics being the most important. Even people that are lactose intolerent can often drink kefir with no ill effects. Thats something only you can decide of course.
9:33 pm
February 15, 2011
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I use milk kefir much like buttermilk. I haven't had the gumption to drink it straight, but I like smoothies with it. When we moved, I put some in the refrigerator, and forgot about it. It didn't do it any harm but made it very thick. I need to start baking with it again, I really noticed the difference when we moved and I couldn't use it every day like before the move.
I keep some grains in the freezer as a back up. I stopped rinsing the grains with water and now just fish them out and drop them into the next batch. If you have extra grains, I know you can blend them in with your smoothie for some extra good stuff if you don't have anyone else to give them to. People tend to look at me strange here when I talk about it. LOL
9:40 pm
February 5, 2011
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Well, so far I've used it for a smoothie, with strawberry protein and frozen mixed fruit. I also added it to some oatmeal ginger muffins I made yesterday. I was drinking it straight, after letting it set for about 24 hrs. Wasn't bad. How do you get it to thicken, beside placing it in the fridge? I have directions for kefir cheese, but mine doesn't thicken or curdle enough to strain it for cheese. How long do you let it set out? I'd like to make enough to get a quart of thickened kefir to make the cheese. Meanwhile, my dh thinks I'm nuts……I didn't tell him I put it in the muffins, which he loved, by the way. 
It seems the older I get, the more I want to eat and cook healthier. Too bad I didn't do this 20 years ago.
12:40 am
October 15, 2011
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to get it thicker for cheese, you can let it ferment longer until the whey starts to separate more, then follow the directions for letting it drain, separating the whey from it. Of course keep the whey for baking.
The ferment time can vary depending on the temperature and how many grains you have doing the work of culturing. if its not separated enough, just let it set longer. You are supposed to wrap in cheesecloth to let it drain for cheese, but i have also used coffee filters. Just sit it back and let it do its thing, you really cant rush the process.
For those of you that cant quite stomach it straight, try adding some honey to it. Also when it sits longer, it tends to get the more tart taste to it. I like mine when you can just visually see the whey beginning to separate. Thats when i call mine "done". Its a personal preference
1:39 pm
February 15, 2011
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I just left the grains in there to ferment more than 24 hours. It was more like a week or two. I just put in the fridge, because it was so hot here. The cold takes a little longer to ferment, but it still does. Also, you have to be careful about closing since the gases have to escape. I usually use a plastic cap, but forgot to leave it loose.
easygoinglady is correct. You just can't rush it. Hmmmm, muffins sound good, gonna have to make some I think. :)
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