Well here we are! My first live on this platform, and i even left off my dressing gown especially. Are you making milk kefir? Why aren’t you making milk kefir? Make milk kefir! Far easier than pie..
Thank you Caroline! A question….. I read a hack somewhere to add milk to a quantity of existing shop-bought kefir to make more kefir. I have done this on numerous occasions and it seems to work, however, no grains ever emerge and latterly the end product hasn’t been as effective. I have been using a glass milk bottle to mix the two at a ratio of approximately 1/5 kefir to 4/5 milk and fermenting for approx. 12-24hrs depending on the ambient temperature. Can I have your thoughts on the matter, please?
Hi Lucy, Unfortunately you won't ever grow kefir grains this way. In fact no one has ever created kefir grains, not even in a research lab. All grains are descendants of those that originally arose in goat skin bags in the Caucasus mountains 2000 years ago. This to me demonstrates just how incredible they are and how much mystery they hold. Besides shop kefir doesn't contain the correct microbes to make the kefiran polysaccharide that holds the microbes and forms the grains. Shop kefir contains specifically chosen microbes similar to, or perhaps originally derived from kefir grains that are added separately as far as I know and are also selected according to their growth kinetics so they all grow at the same speed in the vats. In a home environment you can only usually do it a few times before the microbes get diluted. My advice? Get some grains! Hope this helps
Thank you so much! Sage advice! I’ll get some grains from your website and hope that my kefir doesn’t go fizzy like the previous times I have tried - albeit before lockdown! Love your posts btw ❤️
You make it look so easy I'm going to give it a try. To make and eat! Thanks for sharing.
So pleased to hear that! I do more regular sessions on Instagram if that's of interest
Keeping it real as ever, Caroline!
Great!
I cant do it any other way 😂
Good - that’s what we like and can relate to 😊
Thank you Caroline! A question….. I read a hack somewhere to add milk to a quantity of existing shop-bought kefir to make more kefir. I have done this on numerous occasions and it seems to work, however, no grains ever emerge and latterly the end product hasn’t been as effective. I have been using a glass milk bottle to mix the two at a ratio of approximately 1/5 kefir to 4/5 milk and fermenting for approx. 12-24hrs depending on the ambient temperature. Can I have your thoughts on the matter, please?
Hi Lucy, Unfortunately you won't ever grow kefir grains this way. In fact no one has ever created kefir grains, not even in a research lab. All grains are descendants of those that originally arose in goat skin bags in the Caucasus mountains 2000 years ago. This to me demonstrates just how incredible they are and how much mystery they hold. Besides shop kefir doesn't contain the correct microbes to make the kefiran polysaccharide that holds the microbes and forms the grains. Shop kefir contains specifically chosen microbes similar to, or perhaps originally derived from kefir grains that are added separately as far as I know and are also selected according to their growth kinetics so they all grow at the same speed in the vats. In a home environment you can only usually do it a few times before the microbes get diluted. My advice? Get some grains! Hope this helps
Thank you so much! Sage advice! I’ll get some grains from your website and hope that my kefir doesn’t go fizzy like the previous times I have tried - albeit before lockdown! Love your posts btw ❤️
Also we can sort out fizzy kefir !
Coolio