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Text 36091, 65 rader
Skriven 2013-04-13 16:46:07 av Stephen Haffly (1:396/45.27)
     Kommentar till en text av Dale Shipp
Ärende: Pro Biotics
===================
Hello Dale,

On (13 Apr 13) Dale Shipp wrote to Stephen Haffly...

 SH> The Kefir we had with us should be just as, if not more effective than
 SH> a pill. Didn't we leave a Kefir grain there with you? Did you succeed
 SH> in making Kefir with it?

 DS> Gail says that she did something wrong and it died.  In the end, it
 DS> had turned nasty looking and pink.  Pink is not a good color in dairy
 DS> products!

Definitely not. If we are able to come up, I'll bring more. I always
make it a practice to put boiling or near boiling water in the jar I
intend to use. I also rinse any utensil I will be using in the hot
water. After emptying, I fill the jar with milk. Then I use my clean
utensil to stir and then to scoop out the Kefir grain(s) and transfer
it/them to the jar of fresh milk. The finished batch goes in the
refrigerator unless I have an immediate use for it.

This is an every-day task that takes only a few minutes. If the Kefir
grains are not going to be needed, they can live in the refrigerator for
a week when put into fresh milk to start. It will take them a couple of
days to get going again when put back on the counter. Just change the
milk every day.

If they reproduce enough that you have too many to use, you can remove
them from the Kefir, rinse them with filtered water (or boiled and
cooled water), gently pat them dry with a clean paper towel, and put
them in a freezer bag with some dry milk powder. The dry milk powder
helps to keep ice crystals from forming and damaging the Kefir grain.
The grain is now ready to go into the freezer. The instructions I read
were that it could last a year in the freezer when prepared this way.
This is a good way to prepare an emergency back-up grain or two so if
something happens to your active one, you can pull out a frozen one,
thaw and place in milk on the counter. It may take several days for the
Kefir grain to come out of "hibernation" and produce a good quality
Kefir again.

What to do with it? The main thing we do is strain it through a fine
mesh strainer, add sweetening (we use Stevia) to taste plus flavoring if
desired. I usually add 2 packets of Stevia per pint with vanilla as
flavoring. Then I pour it into a clean bottle and keep it in the
refrigerator. After it is strained this way, it seems to not separate as
easily as unstrained Kefir.

I have also taken the Kefir and left it out for an extra 12 or so hours.
By this time, it has separated into layers with the curd on top of a
layer of whey. I place a clean cloth in a strainer and pour the Kefir
into it. Then I gather the corners and suspend the cloth so the whey can
drain. The next morning, I put the strained Kefir in a bowl so I can mix
in some salt and herbs. It has the consistency of cream cheese. When
done with yogurt, it is called Labneh. The only difference is that mine
is made from Kefir instead of yogurt.


Regards,

Stephen
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