soapdragon Posted November 8, 2017 Share Posted November 8, 2017 Interesting - will give it a go when finally up and running. After a very stressy day I went to Wilko whilst YS was drumming and zoned out whilst choosing the, hopefully, right stuff only to get to the till and find that the credit/debit card connection was down so I couldn't pay . No time to go to the cash point as I had to collect YS and shop was closed by the time I'd picked him up I wonder how easy it is to make your own Gin Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 8, 2017 Share Posted November 8, 2017 Eggers - explain this second ferment..... souns interesting, although I don't struggle with the taste. Soapy - no metal at all, so use plastic spoons. No airtight lids while it ferments or it will explode!!! Once it has been decanted and is in the fridge it is fine to use airtight lids. I store it in Kilner milk bottles. Quote Link to comment Share on other sites More sharing options...
soapdragon Posted November 8, 2017 Share Posted November 8, 2017 Thanks DM. From the website I saw looks like adding things once it it 'off' the grains just gives it an additional 'boost' and they seem to be things that you'd add for flavour anyway - fruit, dried fruit but NOT garlic....don't get that one - bleh! So what happens with the grains anyway...do they multiply in the ferment? Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 8, 2017 Share Posted November 8, 2017 Yes, the grains ferment and gradually multiply, you can either increase the amount of milk you use pro rata, or you can stick to the 1tspn grains per 250ml milk and then give away the spare grains, freeze them or eat them. I have added fruit before to make a smoothie - delicious Quote Link to comment Share on other sites More sharing options...
soapdragon Posted November 9, 2017 Share Posted November 9, 2017 Now I am getting fired up.....just need to get somewhere this weekend to get all the gubbins! YS has Yeo Valley greek and honey yog so I am hoping that I can add a bit of honey to kefir and fool him Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 9, 2017 Share Posted November 9, 2017 It would probably be lovely... might try that! You don't need to have jars - anything glass and clean is fine. i brewed mine yesterday in a glass measuring jug Quote Link to comment Share on other sites More sharing options...
soapdragon Posted November 10, 2017 Share Posted November 10, 2017 I'll try and get into Thame tomorrow and go to Robert Dyas for kit otherwise will be Lakeland Bicester on Friday....now I feel frustrated and want to get started! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 10, 2017 Share Posted November 10, 2017 Let me know how you get on. I've found these bottles great for storing it, and easy to clean with the wider necks too lakeland Quattro Stagioni Quote Link to comment Share on other sites More sharing options...
soapdragon Posted November 10, 2017 Share Posted November 10, 2017 Certainly will, DM and I may even take you up on your kind offer of grains.......not sure if anyone round here does kefir; I'll ask round at school! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 10, 2017 Share Posted November 10, 2017 Mine arrived through the post from Happy Kombucha, so I'm sure that I could post some to you and they'd still work. Quote Link to comment Share on other sites More sharing options...
soapdragon Posted November 14, 2017 Share Posted November 14, 2017 STILL don't have the kit - doh - DEF popping into Lakeland at Bicester on Friday! However, having been looking at grains/kits/books on E Bay, it would seem that you can make WATER kefir Sounds odder than the garlic flavoured one! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 14, 2017 Share Posted November 14, 2017 A friend tried that and said it was vile Quote Link to comment Share on other sites More sharing options...
soapdragon Posted November 18, 2017 Share Posted November 18, 2017 I went to Lakeland yesterday and now have everything apart from strainer. I can't seem to find anything with reasonably large holes; am guessing that a tea strainer is too small holed if the kefir is thickish? Have treid both Lakeland and a couple of local kitchen shops to no avail. What do you two use E and DM? Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 18, 2017 Share Posted November 18, 2017 I just use an ordinary plastic sieve - it's about 5" across and cost £1.99 from a local bargain shop. Quote Link to comment Share on other sites More sharing options...
soapdragon Posted November 19, 2017 Share Posted November 19, 2017 Can I use semi skimmed milk or must it be full fat? Am just about to send for kefir grains! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 19, 2017 Share Posted November 19, 2017 You can use either, but not skimmed. The better quality the milk, the better the kefir, so I always use either full fat, or full fat organic form the local farm, if I can get my hands on some. Did you want me to post you some grains? I can spare a portion (teaspoon) in the next few days as my grains are growing Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted November 19, 2017 Author Share Posted November 19, 2017 I use semi skimmed and have not had any problems as far as I can remember. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 19, 2017 Share Posted November 19, 2017 I use semi skimmed and have not had any problems as far as I can remember. I just found that it made runnier Kefir; I prefer it thicker Quote Link to comment Share on other sites More sharing options...
Grandmashazzie Posted November 19, 2017 Share Posted November 19, 2017 I have finally ordered grains from original link. All I seem yo be missing is plastic sieve. I shall pop into Poundland . I have jars with tops from Ikea I hope they will do. Quote Link to comment Share on other sites More sharing options...
soapdragon Posted November 20, 2017 Share Posted November 20, 2017 Thanks DM that's kind but they will be a pain to package (not suggesting you wrap them individually though ) I have my eye on some on E Bay which I shall get once I've got the strainer on Wednesday! I'll use supermarket organic whole milk then as I'd prefer it thicker! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 20, 2017 Share Posted November 20, 2017 When you order them from the site that Eggers recommended, they just come packaged in a sealed plastic bag thing; they take a couple of days to hit their stride, but mine suffered no ill effects from being posted. Quote Link to comment Share on other sites More sharing options...
Grandmashazzie Posted November 27, 2017 Share Posted November 27, 2017 Hi happy kefir peeps. I started mine and left it for 48 hours, it looked well.lumpy and cottage cheese like. I strained it and discarded liquid after 24 hours twice and have now divided liquid between all. I blended it with tinned pear to make it palatable for kids to start off with,tasted ok,like natural yoghurt. My question is the stuff in sieve didn’t look at all cauliflower like or grainy,more like thick yoghurt. Do you think the grains are ok and should I leave it longer than 24 hours to get thick. The kitchen is really warm and I put a tea towel around it. Quote Link to comment Share on other sites More sharing options...
soapdragon Posted December 8, 2017 Share Posted December 8, 2017 I've just ordered my grains for delivery Tuesday/Wednesday...........hope all well with yours now Grandmashazzie? I'm certainly going to prefer mine thicker (like Greek yog!) so am interested to know if this happened with your, once left longer Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted December 8, 2017 Share Posted December 8, 2017 Golly had forgotten about this thread! Shazzie - what's this with the rinse and repeat thing? Not heard of that Mine have slowed down a bit with the really cold weather this last couple of days - the house isn't heated in the day when I am at work, nor at night, so the kitchen gets pretty chilly. I like mine like a thick drinking yoghurt, and I have it neat (through a wide straw to avoid tooth enamel erosion) or made into a fruit smoothie. I have had the odd fermentation where it seems to have separated with a watery layer on top - I am guessing that this is because I might have left it too long that time. Tasted fine though. Good luck with yours Soapy Quote Link to comment Share on other sites More sharing options...
soapdragon Posted December 8, 2017 Share Posted December 8, 2017 Tooth enamel erosion I though that kefir was supposed to be good for us not rot our teeth What is the gen on that one, DM? Would a mouthwash pretty soon after consuming it work, I wonder Quote Link to comment Share on other sites More sharing options...
