I was reading Chris Kresser's blog and he's promoting a 13 week course on fermenting things (like kefir).
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Being the lazy caveman that I am, I'm wondering if making kefir at home is worth the hassle and danger.
By danger I mean: what if I accidentally culture bad bacteria? I don't want to poison myself.
By hassle I mean: maintaining kefir cultures all the time, cleanup, etc.
I've been buying whole milk kefir at whole foods ($4 for 32 ounces).
I'd be making it just for me so there's not as big of an opportunity to save vs. if I had 4 people drinking it.
I suppose if I make it at home, I could experiment and use less sugar than what's in the commercial product.
All thoughts are welcome and appreciated.
asked byCaveMan_Mike (3275)
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on November 26, 2012
at 08:15 PM
I make kefir at home, and it's really no hassle. I have "two jar system". That means, I ferment in a small, 1/2 qt jar, one cup of milk per day. I strain the daily batch of kefir into a larger 2 qt. jar that we store in the fridge and pour from for consumption.
Every night after dinner, I strain the new kefir into the larger jar, put the grains back in the fermentation jar and add fresh milk. That's it. 5 minutes, tops--most of that waiting for the thick kefir to get through the strainer. I switch out both jars about 1 x a week for clean, fresh jars, but I don't bother washing the fermentation jar in between daily batches--the residual kefir in that jar helps the new batch. The strainer and paddle I use get washed in hot, soapy water after each use. I cover the fermentation jar with a clean cloth, held in place by a lid band.
When there is a good acid balance in your kefir, the bad bacteria don't have a chance. I certainly haven't heard of any cases of kefir poisoning in the news.
Storebought kefir is made from a culture, not the live grains, and it doesn't have as broad a spectrum of beneficial bacteria and yeast that a good grain culture has. Plus, most store-bought stuff is full of thickeners and other ingredients that you don't need.
on November 26, 2012
at 08:22 PM
ive been doing kefir on my counter for a year. even when it tasted off i didn't get sick. i think the bacteria in kefir is so aggressive it eats anything else in your milk.
on August 04, 2013
at 11:39 AM
The antibiotic industry has so scared us into germophobia, we forget that many antibiotics themselves are made by germs to protect themselves from each other. The pharmas just isolate, refine, and package them.
I had a batch of kefir I was making using real grains and organic milk, that I thought I had left for too long. Three jars of it (1.5 liters each) sat on top of the cabinet above my stove for over three weeks. I thought I'd have to chuck it. Shook it, smelled it, nothing seemed off. Just strained it, healthy looking grains. Sipped it. More tart than usual, but delicious. Euphorically so. THREE WEEKS! And no refrigeration! So yeah ... if you haven't tried it, don't just assume that things will go bad because that is what you have been taught. Not very scientific. I have a suspicion that Kefir is along the same spectrum as beer or wine. It may even last for months.
on August 04, 2013
at 03:18 PM
I tried Kefir a few times before i got the hang of it. The main drawback for me was the taste, i saw great health benefits but hated the taste. Now i use it to make smoothies i use a handful of frozen berries, half an banana and sometimes so egg yolks. Doing this also makes it more of a substantial and more worth the effort of making it. homemade is way better than store bought.
on March 14, 2013
at 12:45 AM
If you need some I have 4 different probiotics, water kefir, milk kefir, kombucha and jun scobies. My website is https://sites.google.com/site/desertoasisbuckeye/shopnow where you can order online. Let me know if you want to order some. I ship from Buckeye, AZ