Making Milk Kefir Howto (Singapore)
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hihi,
i actually got the same glass container that u got..
maybe this is a dumb question..
but when u said “allow air to enter/escape”, did u mean to open the lid once in a while to let the gas escape?
can’t wait to start kefir-ing!
Na, I meant the lid is not tighten (not air-tight). This will allow the Kefir to breathe and produce a less sour Kefir.
Only when and if you do the ripening, do you once in a while crack open the lip to let the gas out. Remember, gas buildup in glass container is dangerous! I saw at NTUC Xtra, they sell those airlock containers. These containers allow air to escape while not letting air enter the container. They work great for this!
I live in Summit County Colorado and have to share. Let me know if you would like some…
hi would like to have a batch of kefir, water kefir and kombucha if anyone have to try. i live in tpy and amk so please call/sms me at **edited** thanks
for all kefir makers out there.. (glad to see more and more people lovin’ it) you can make your kefir taste better by trying some recipes or making your own. Here are some kefir from kefir grains recipes.
If you find some mind-blowing recipes or make one yourself, share it! nothing like good ‘ol kefir. : )
I am confused. Most say:any kind of milk. Some say: low fat -2% does
not work?
Some say: Rinse grains with water. Some say: do not rinse?
Most say: No metal utensils. Some say: it doesn’t matter.
Most say: wash container, but do not use soap. Some say: just keep
using the same jar without washing.
I buy only 2% milk. Will it work?
Why so many different versions?
Please help.
@Edie:
1. Even skim milk works. But if you are looking for a creamy Kefir, you will need the milkfat. 2% milk will work.
2. My opinion is not to rinse. It might damage the microflora of the grains. I did not rinse my grains in water for the past 6 months.
3. Stainless steel is okay. Inert, just make sure not too long (like for weeks or months)
4. I wash it after a few batches. Looks like of gross if don’t. If you worry about water residue damaging your grains, then pour back some kefir into the container then add the grains back.
Everyone has their own opinion on this and that. Even making yogurt also. And these are just my opinions as well.
HI
I have been taking DIY yoghurt and stumble across this new thing called kefir…sounds so fascinating! Mst wonderful part is to find someone like U who offer the grains!!
I reside in Sarawak, Malaysia and cant seem to find the grains. So, if u can really spare, do send me some grains!! Thanks.
Hi, the kefir grain does not seem to grow as prolifically as doubling their counting in 2 weeks. can you share more specifics on how to grow therm properly thanks.
my 2 tablespponful just refuse to grow despite culturing them in UHT milk. they make kefir but does not grow.
Well, first of all, make sure you give them plenty of food, which is milk. Frequent milk changes is important. The optimal temperature for growth is 20-24 degrees (as from Dom’s Kefir site). Try to get as close to the temperature as possible. A clean environment is also important for growth. Not forgetting, kefir grains need air, so do not use an air-tight container during fermentation. And oh, try using pasturised milk instead of UHT milk.
hi kelmund …
i would not recommend anyone to use UHT milk … pasturised milk is bad enough … uht is strictly no no … cos the milk is subject to ultra high temperature …
if u can find fresh raw milk … that is the best … the next best alternative is pasturised milk …
raw milk contains all the necessary enzymes naturally present in the milk itself … any heat treatment will denatue / deactivate the enzymes’ functions …
i grow my kefir grains in fresh raw milk … they grow leap and bounce … that i always excess to give away …
hi melody …
which part of sarawak do u live …
i know someone living in kuching … i can ask if she is willing to spare u some kefir grains …
Can somebody share with me their kefir grains. I am living in Malacca, Malaysia.
Thank you
hi satguna …
can u plse send us a mail to kefirbaby@yahoo.com … we can take it up from there to send u the grains …
see ya
Hi Admin & Kefir lovers,
I have been experimenting some fun kefir recipes since I started brewing Kefir, including Kefir ice cream !!
Would like to share with all of you here.
kefir recipe
Have fun and happy Kefiring !
ps: this is a great site
I am interested. Can someone please, please send me some grains. My address: *******.
Thanks and regards.
Sharon
Edited to remove address.
I want to thank that very nice person who responded to my message reqeusting for kefir grains. The grains arrived in the mail two days ago. I was pleasantly surprised. Thank you so much for sending to me. You are a sweetheart!
You are welcome
Sounds silly but I accidentally dropped a rubber band into my kefir milk that was fermenting. I immediately fished it out. Will this contaminate the kefir milk? Generally, for all other stuff I would just ignore it but due to the constant stress on absolute cleanliness for kefir, I just need to know. Please let me hear from you. Thanks and regards.
Sharon
It should be ok, anyway if you want to be on the safe side, just pour away current batch and make new one. nowadays i have lotsa kefir grains after i neglect my grains in airtight containers. it seems like growing crazy and i have super sour kefir. finally kefir making mystery solved. I used Dutch lady UHT fresh milk or any other whole 100% milk,(not powder reconstituted one or skim) left in the fridge and it turns out wonders after 1 week. Sour kefir ready. If you want milky taste. left in fridge for 2 days= milky kefir. shaking it helps before straining to make it not stick to strainers and micronise the curds. I use kefir to cook dishes or drink it straight or mix with water or juices. very healthy drink. I even sell it on Singapore Ebay to help share it.
I guess its just abit different method of sharing for different people.
Hello Kelmund. Thanks much for the feedback. My concern about using 100% fresh milk is that I may gain weight. I have been consuming milk kefir for about a week now and have been using Pura low fat milk. I must say it is an acquired taste. Apart from my daughter who frequently consumes yogurt and lassi, I have not been able to convince the rest of my family members to try it. I, however, am determined to go on drinking it since I finally got my hands on it after having known about it 7 years back through a health magazine that I subscribed from the US. I am interested in cultivating water kefir which sounds like a more palatable drink which might suit my granddaughter who has mild eczema. Once again, thank you Kelmund. Warmest regards. Sharon
The important thing to note is that the fat in milkfat do not make you fat. In fact, the fat actually helps you lose bodyfat. Only calories make you fat. Excess calories which your body don’t make use will be turned into fat by your body. The fat in milkfat do not automatically transform into human fat in your body.So unless you over-eat, you will never be fat.
I too find it very difficult to get my family members to try kefir. The smell alone will turn most of them off. Smells a little like rotten eggs. If you are interested in getting some water kefir grains, you can try emailing kefirbaby@yahoo.com . However, there will be shipping and handling charges as it is being shipped from Malaysia.
Thanks Admin for enlightening. I would like to experiment and will try 100% fresh milk. Thanks, too, for your recommendation for water kefir source. I shall bear in mind. Bless you.
Sharon
hi…i would like to try making kefir as i heard it is good n nutritious. it is hard to find local resources and i am glad to find this site. however is the taste unpalatable? or is it just the smell? I am wondering if my baby will drink it. I took sour milk before in china…is it the same thing? to me it tasted real nice and no smell. .
is it ok to use pasteurised milk since we cannot get raw milk in singapore?
and finally could anyone be so good as to share their kefir for me to try out? .
contact me anytime. thanks!!
Actually, milk fats are healthy fats. I was under the impression last time that it will cause weight gain but after brewing kefir in raw milk (lots of milk fats) for many months, I lost some weight and my blood lipids test (before and after) shows improved results. I feel energized most of the time with an improved immune system. So, Mr Admin, you are right.
According to Dom, one of the bacteria strains in the grains ie. Lb. kefiranofaciens, produces Kefiran (the slimy thingy) in the center of the grain, under anaerobic conditions and in the presence of ethanol alcohol.
Such Anaerobic activities give out Hydrogen Sulfide (H2S) which contributes to a yeasty or rotten egg smells.
Therefore, I discovered that whenever I put a close lid on the fermenting jar, the yeasty rotten egg smell dominated (H2S smells a bit yuck) and the kefir was also more fizzy, with higher alcohol content.
If I covered the jar with cloth, provided good ventilation, then the smell of my kefir was not so yeasty most of the time (the byproduct of aerobic activities is CO2 and it is odorless).
I place my fermenting jars next to my fruit bowl and my kefir attracts the fragrance of fruits, eg. citrus, pineapple and apples. Try this trick.
Having said all the above, the friendly bacteria and yeast in the grains have a mind of their own. They decide how they should smell most of time. Have fun discovering them
I never believe in consuming fats will result in being fat. I watched a BBC documentary which actually states that if you want to lose fat, you should consume a moderate amount of fat in your diet. The fats contains chemicals which helps to break down fats in your body. Of course, there is always the problem of over-eating.
Is it just me or what? Up to now I still cannot differentiate between the curd and the grain. My culture produces loads of curd. I scooped up one portion and rinsed with water and still can’t figure out. I am long-sighted but with reading classes on, still can’t see it.
Hi Mindy. If you have drunk sour milk, then you should have no problem consuming kefir. Good thing is you can vary the taste by fermenting it either for a shorter or a longer period.
My culture grew so profusely that I had to drink up too much too fast. To slow it down, I just started another batch with just one dessert spoon of the grains to three-quarter litre of milk.
That was this morning. I just got home (9.15 pm) and do not see too much curd. I am sure if tomorrow is as humid as today, I will have a healthy batch. If you are still interested in obtaining the grains, you may email me at hs_choo@yahoo.com.sg and I shall be pleased to pass some to you.
Hi Sharon,
Try to give the ready to strain kefir a good stir before you put it to the strainer. When you strain, stir and press a little to ease the flow. What’s left in your strainer is the grains. Curd mixes well with whey into a smooth kefir but grains are those rubbery cauliflower look alike thingy. When you press the curd with your fingers, it spreads out easliy but grain will not.
I normally use 1 tablespoon of grains to 250ml (a cup) of milk. Too little grains in too much milk may risk contamination as the harmful bacteria may get to the milk sooner than your kefir grains works its way up.
Hello Joyful. I deeply appreciate your most valuable feedback. Thanks much.
Hey Sharon,
We ought to encourage one another to go on and on and on and on with Kefir. One of the best way is to share our experiences and knowledge. My belief is this, in giving, we receive.
So, any Qs, just ask
Hi Joyful. Absolutely agree with you. Many thanks.
I am having the same problem Kelmund had (June 18, 2009). I get lots of milk kefir but very little grains. The amount constantly remains at 2 dessert spoonfuls. At times I had just one dessert spoonful. I adhere very closely to instructions and my kefir is given tender loving care but it is not reciprocating. What should I do differently in order to get an increased quantity of the grains?
First of all, how does the grain look? Do they look healthy (a bit fluffy with a little off white colour)? How much milk do you add per batch? How about the temperature? And how does the resulting kefir taste?
In my opinion, the grains should grow fast in the tropical environment. The grains which I have seems to grow rather fast. I remove about 3-4 tablespoons per week and give them to others and I am still maintain about 1/2 cup of grains.
hello everyone…i am the grateful recipient of kefir grains from this forum. it’s a wonderful culture of sharing and giving. i will pass on any excess grains in the same way i have received them
sharon – thanks for the reassurance! i hope it tasted like what i drank in china…..it was really good.
ok, this newbie kefir owner would like to report on my grains. they looked none the worse for wear after arriving in the mail..what strong fellows! I quickly placed them into nice creamy magnolia milk around 10pm last night. I just looked in on them. they have formed what looked to me like creamy curds around themselves. I was actually a bit paranoid I had put too much milk and it might go off before it gets fermented. So I poured a lit bit of milk out. And i was very curious about the taste, i took a lick from my hand where it has spilled. Tangy taste. Not sour, but tangy. Is it right?? It is abt 12 h now. I read that it has a cycle of fermentation -so much literature.
My desire is to make nice tasting kefir so that my family members around me would want to have it as a drink EVERYDAY (like yakult haha).
Anyway, I used a ceramic spoon and stirred it up so that it is even again. Prior to stirring, when I tilt the bottle, i can actually see the lump of solid milk at the bottom, and the liquid milk at the top! isnt this strange!
When is the optimal time to drink? Can I drink the first milk – it seems a waste to throw good stuff away?
I read something else- that ceramic containers make yummy kefir. Anyone has idea where to get ceramic container?? That shall be my mission after work today. I need to scour other utensils for the kefir too!!!
Yummy yummy cant wait.
Oh, just to share too,I also read some smoothie recipes for kefir – banana, blackberries, strawberries (altho i dun recom too many – strawberries have higher inflammatory factor) are all nice!
Have a good day!
My grains are pea-size. Last night it yielded only one dessertspoon full. The grains didn’t look fluffy but looked off-white though. I followed your instruction of 1 to 20 parts grains to milk. My house is quite humid cause I practically close up every day when I am not home so the temperature ought to be ideal. However, my bottle is placed in my dining room which is bright but does not get the sun. Could this be the cause? Initially, when I used Pura low-fat milk, I could see mounds formed at the top of my culture, but since I changed to Meiji fresh milk, there has been an absence of the mounds (of florets?) . Instead, I get quite a thick film of yellow liquid (whey??). The consistency is always thick but the taste is fine. It is sour only when I culture it for more than 24 hours. Can you diagnose my problem based on the information provided? Any help you can provide is very much appreciated. Thanks and regards.
How about the container? Does it have enough air flow? And what kind of strainer are you using?
I am using a glass bottle which is changed with every new batch. Each bottle used is thoroughly washed and dried. I use a handkerchief which is secured with rubber bands.
Initially I used a kitchen towel but felt it may be too thick and have since been using a handkerchief. I am using a plastic strainer much like the one featured in your site. Initially, I used a plastic strainer where the holes were too big, and replaced with a stainless steel one where the holes were too small. The current one seems to be just right. I had to tap the strainer with one hand to hasten the flow. Please help diagnose my problem. Thanks and regards.
Perhaps you can try reducing the amount of milk? Try 1:10 or less and see whether it would start growing (give it a week or so). Remember, temperature affects the rate at which the kefir is fermented. If your ambient temp is lower, it could take longer for the milk to kefir. My recommendation 1:20 is based on a typical Singapore kitchen area, which is normally 26-28 degrees celsius or even higher.
Thanks Admin for your help. I shall do as you suggested. I shall reduce the quantity of milk and see what comes out of it. I shall let you know. Once again, thanks loads.
Best of luck. I wish I could be of more help.
You have indeed been of tremendous help. I followed your suggestion by reducing the quantity of milk and it is thriving very well. Noticeably, there is a absence of the whey. My probable problem was I added too much milk to too little grains. I shall be harvesting the culture soon. Thanks much for your help. Bless you.
Hi Admin. The time and date on this site is incorrect. I just sent the above message to you on Nov 7 at 9.15am. For your information only. No necessity for a reply.
Glad to be of help.
Keep us updated.
Hi Admin & Sharon,
I’m interested in Kefir grains, it would be very kind of anyone who can spare me some of the kefir grain.
I’ve read a lot about the wonders of kefir grain and kefir water. I really love to try it out.
My address is : Adelyn Tay
56 Jalan Gaya
88000 Kota Kinabalu
Sabah. Malaysia
hi…just peeking in to say the grains are doing well. but i just realised i had left them in cold storage (my fridge) for a couple of days without looking in on them, shld go check them later. thing is, mine gets sour easy, and i drink abt half a glass a day (feels good when i do that)..but my hubby and baby doesnt like the taste, so i m made to slow down their production.
btw i read that small grains are better. more efficient
help help! my kefir has a few worms in it. tiny, creamy little things moving around (with a blackhead), i saw it when i went to check on it just now. gross! i fished out like 4-5 with a spoon, or whatever i could spot on the surface of the kefir. what can i do now? is my grains compromised?? i dunno where the worms came from
my cap is always a bit loose, i did put the kefir always in a container of water. but i notice small flies attracted to it a few times (they will like drown in it) I have no idea how they get in..i guess they could fly and crawl around and were attracted to the fermenting smell?? i dun see anyone else having the same problems.
I have placed the bottle of kefir in the fridge for the time being. it’s too late at night to work on it.
oh yes i notice there is also a film of yellow kefir on the top layer. i dun think i notice a yellow layer like that before. yesterday, i was still quite happy, cos i could see my grains have multiplied!
sigh. any help/advice greatly appreciated. is that it for my grains?
Throw it away, the grains as well. Nothing matters more than your health as something with worms in it is most likely to be dangerous to your health.
Hey Admin. Once again Thanks so much for sending me the kefir grains. U make me feel the world stil has kind souls. haha. Anyway the litle guys are growing up and well so far.
But i’ve been trying the 3 days on-off drinking method from the kefir manual for treating my candida as my eczema seems to be getting bad after the kefir. still monitoring. btw u guys manage to find any raw milk in SG? i recently manage to get my hands on local HAYdairies goats milk but sadly its pasteurized n homgenized…