Do you make Kefir?

[tractor240]

The instructions which came with my grains said to take the milk out of the fridge just before bed for use the following day. The next day, strain your kefir, put the grains back in the unwashed jar, add the room temp milk, stir a bit then leave till the next day.
Changed my mind on the Amazon order for a sheep's stomach. Found a yoghurt maker with time and temp controls so ordered that as it's a brand I know to be reliable. Min temp is 77F which is at the upper end of optimal but far below grain killing temp. It has a borosilicate glass bowl and silicone lid.
Today's batch (2nd so far) was a bit thicker and with a stronger yeast smell so I reckon this is going in the right direction, ie they're probably still alive.

 

[ning]

@ning, I don't know what to say. Those are the instructions on the German Kefir granules that we have, and have used. Different fermentation strategies perhaps? Different input milk quality? i have no idea, but we followed those instructions, and it worked.

I agree scalding milk does change the proteins, but it has minimal impact on sugars. The one thing it does do is reduce competing bacteria populations, if the starting milk has some bacteria, which it probably does, given the nature commercial milk processing.

The amount of starter used has a big impact on how the fermentation proceeds, but again, it depends on what is desired. I wouldn't use a sheep's stomach, or a wooden vase, but that's me, and both have been used by others for long periods (reportedly, I'm not that old...).

All the best,

Peter

I believe you that you're following instructions, and yes that's what the temperature increase does, but I don't think it's the traditional kefir method. Then again, neither is it for yogurt, at least not until more recently.

 

[ning]

Does anyone know the ideal temperature and duration? "Overnight" seems a bit vague. First batch was just under 24hrs.

"Ideal" is super taste-dependant.
How do you like your yogurt? How thick, how tangy or tart?
You can find guidelines for your tastes, but then you'll likely still have to adjust things for your ingredients and methods.

 

[tractor240]

How do you like your yogurt? How thick, how tangy or tart?
You can find guidelines for your tastes, but then you'll likely still have to adjust things for your ingredients and methods.

I don't like my Greek yoghurt too thick or too acidic. I rather like the drinking yoghurt consistency of the store bought kefir I had the other day. I suppose if the bacteria and yeasts have grown nicely, the consistency can be controlled by either adding milk if it's too thick or pot set Greek yoghurt if it's too thin.

 

[CalG]

Great thread!
Not kefer, but....

My wife makes yogurt a gallon at a time,
Whole milk Scalded on the stove top, cooled to whatever temp , stir in one of those store bought single serving yogurts with active culture. Pour into four quart jars with lids. Place in the FOOD DRYER* to do it's thing.

We have one of those multi tray cabinet style food driers. It sits on top of the hot water tank, so it doesn't need to do much heating for yogurt, and has a thermostat and a timer.

The drier was pricey when bought, but with how we eat up the yogurt, and the price difference between milk and store bought yogurt, that dryer has paid it's self 5 times over.

I do like plane yogurt with a dollop of honey on breakfast cereal.

eta

in summer months, I do enjoy a glass of cold "cultured" BUTTERMILK as a mid day re-fresher!

 

[tractor240]

My wife makes yogurt a gallon at a time,
Whole milk Scalded on the stove top, cooled to whatever temp , stir in one of those store bought single serving yogurts with active culture. Pour into four quart jars with lids.

Once you've made yoghurt using a live single serving store bought pot, can you then just save a bit of your own home made yogurt and keep producing your own without ever buying more store bought? or are there limits on how many times it will re-produce?

 

[CalG]

Once you've made yoghurt using a live single serving store bought pot, can you then just save a bit of your own home made yogurt and keep producing your own without ever buying more store bought? or are there limits on how many times it will re-produce?

Good question!

My experience with yogurt is "it will change". With time, with the seasons, with the temperature.

I'm not sure what the big boys are doing, but the cups appear to yield good results every time. Perhaps because "they" are doing the task under optimal conditions.

Years ago, when the kids were small, we would just scald milk and then put the jar open, near the wood stove. Most times that worked well, sometimes the results were disappointing.

I gave up on trying to keep live sourdough bread starter, I just don't like to eat that much bread!

But I've just gotten into making yeasted "pumpernickle".

Whole wheat flour, a good portion of four day old wheat berry sprouts, and a 12 hour or longer bake at 220 degrees F.
I've got half a loaf left ;-)