0

votes

Is it OK to leave Kefir out of the fridge? (And how much grains for 7l milk?)

Answered on August 19, 2014
Created May 10, 2012 at 7:41 PM

I'm planning on fermenting 7 litres of raw organic goats milk in my 10 litre crock pot.

If I fill it with 7l of milk how many tablespoons of grains would be suitable?

And would it be OK to just leave it fermenting for weeks?

Thanks!

973c21f7bc31c09d12675c1ba45df153

(145)

on May 12, 2012
at 11:28 AM

Thanks, I will do smaller batches. I wanted to make a lot for convenience and getting more milk costs £6.95 shipping each time. I will just freeze it. The crock was ceramic btw.

3eca93d2e56dfcd768197dc5a50944f2

(11697)

on May 11, 2012
at 08:11 AM

Stainless steel is not as bad as other metals. But definitely move to glass jars and plastic or wood.

4e184df9c1ed38f61febc5d6cf031921

(5005)

on May 11, 2012
at 07:05 AM

Gosh! I use a stainless steel sieve, stainless steel spoon, rinse grains in tap water - I'm amazed they've flourished! But I DO use raw milk.... not pasteurised. Perhaps that helps?

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on May 11, 2012
at 01:08 AM

All great advice. Definitely make it daily! All the lovely probiotic bacteria will slowly die off the longer the kefir sits. Fresh is best. :)

973c21f7bc31c09d12675c1ba45df153

(145)

on May 10, 2012
at 08:50 PM

Alrite, thanks Jessica. I think I will just make smaller batches then.

  • 973c21f7bc31c09d12675c1ba45df153

    asked by

    (145)
  • Views
    5K
  • Last Activity
    1457D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

2 Answers

best answer

3
3eca93d2e56dfcd768197dc5a50944f2

(11697)

on May 11, 2012
at 12:11 AM

What is your crockpot made of? If it's metal, kefir grains should not be placed in it. Kefir grains die when come in contact with most metals. Best place to do kefir is glass jars. Your strainer must be made of plastic. The utensil could be either wood or plastic (and all very clean, of course). If you are going to wash your grains after you made kefir (you don't need to do this more than once or twice a month actually), make sure the water is distilled and not tap water.

Why do you need to make so much kefir btw? What will you do with the grains afterwards? If you drink the 7L of kefir within two-three weeks let's say, the grains would need to be placed in the fridge and then pray that they will rejuvenate when you need them again. Best practice is to do 1-2 cups a day of kefir, and change the milk daily (or every 36 hours).

As for how much grains you need, you will need a LOT for 7L of milk. You typically need about one leveled tablespoon for one cup of kefir. So unless you're trying to sell that kefir to others, I still maintain that it's best to make fresh kefir daily instead of in huge batches.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on May 11, 2012
at 01:08 AM

All great advice. Definitely make it daily! All the lovely probiotic bacteria will slowly die off the longer the kefir sits. Fresh is best. :)

3eca93d2e56dfcd768197dc5a50944f2

(11697)

on May 11, 2012
at 08:11 AM

Stainless steel is not as bad as other metals. But definitely move to glass jars and plastic or wood.

973c21f7bc31c09d12675c1ba45df153

(145)

on May 12, 2012
at 11:28 AM

Thanks, I will do smaller batches. I wanted to make a lot for convenience and getting more milk costs £6.95 shipping each time. I will just freeze it. The crock was ceramic btw.

4e184df9c1ed38f61febc5d6cf031921

(5005)

on May 11, 2012
at 07:05 AM

Gosh! I use a stainless steel sieve, stainless steel spoon, rinse grains in tap water - I'm amazed they've flourished! But I DO use raw milk.... not pasteurised. Perhaps that helps?

2
8d454fc50d6d58643d6f8b0d1e7ea8ea

on May 10, 2012
at 07:58 PM

First off, kefir doesn't need to be heated, so don't turn the crockpot on (like you might for yogurt). The rule of thumb I've seen is 1 tablespoon of grains per cup of milk (sorry if my measurements are wonky - a liter/litre is just over 4 cups). If you leave it fermenting for weeks, eventually the grains will eat up all the lactose and the kefir will start to separate curds from whey, and then get yucky. This usually happens for me (innoculating a much smaller batch, mind you) after about 24 hours. Just check it periodically for taste/texture - it should end up like runny yogurt, but not as thick as yogurt.

973c21f7bc31c09d12675c1ba45df153

(145)

on May 10, 2012
at 08:50 PM

Alrite, thanks Jessica. I think I will just make smaller batches then.

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!