Making your own kefir
- Thread starter Maggot
- Start date
Wolveryeti
Detty Pig
Yes - I do this. Good way of keeping your microbiome in good nick. I like a clean fizzy taste, which I get from allowing most of the fermentation to happen in the fridge. Can get a bit too funky if left in a warm place too long...
Shippou-Sensei
4:1:2.5
Yeah but mostly just get mine off a housemate who does her own.
She just gave ne so really nice stuff made from apple juice. Tastes a bit like cider.
Do water stuff at home but buy milk stuff now and again.
She just gave ne so really nice stuff made from apple juice. Tastes a bit like cider.
Do water stuff at home but buy milk stuff now and again.
Shippou-Sensei
4:1:2.5
I tried oat milk kefir once and it tasted like what I think the third person in a human centipede drinks.
kalidarkone
Bringing YOU round.....
)Oh. I thought you couldn't make it with oat milk!!
I buy mine from a local dairy. I've felt pretty healthy for ages though tbf.
Shippou-Sensei
4:1:2.5
No. But it's a nice alternative to fizzy drinks
Maggot
The Cake of Liberty
It works fine for me.
Fez909
toilet expert
I got a kit recently and have been trying to make kefir but I don't think it's working. I received dried grains, which apparently take longer to re-activate.
I've been adding 100ml of milk each day and leaving it for 24hrs, with a stir around halfway through. The milk has started to change slightly, but it's not nice. It smells like soured milk, and I just tasted a bit and it was rank. Vinegary and thin.
Do I just need to wait longer (more days of doing the 100ml refresh)? How long should I wait before I dump the grains and get some new ones?
Also, I think my house might just be too cold? Everything I've read says 20C is ideal, but we have the thermostat set to 18 so it's literally never that warm. I've started putting it in the cupboard under the stairs where the boiler is, so it's a bit warmer, I guess. No idea if it ever reaches 20C, though.
I've been adding 100ml of milk each day and leaving it for 24hrs, with a stir around halfway through. The milk has started to change slightly, but it's not nice. It smells like soured milk, and I just tasted a bit and it was rank. Vinegary and thin.
Do I just need to wait longer (more days of doing the 100ml refresh)? How long should I wait before I dump the grains and get some new ones?
Also, I think my house might just be too cold? Everything I've read says 20C is ideal, but we have the thermostat set to 18 so it's literally never that warm. I've started putting it in the cupboard under the stairs where the boiler is, so it's a bit warmer, I guess. No idea if it ever reaches 20C, though.
Maggot
The Cake of Liberty
It sounds like it's not working. What sort of milk are you using? Should be at least 4% fat.
Fez909
toilet expert
"blue top", full fat milk. Not sure of the fat content. Will go check now.
I might order some proper grains, too. Thanks.
Maggot
The Cake of Liberty
Full fat should be fine, I think getting some wet grains is the way to go.
Useful guide here: How to make kefir | BBC Good Food
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