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Post by christineg on Jan 7, 2013 14:05:57 GMT -5
I have had some kefir grains for awhile and every now and then, I haul them back out and revive them from the brink of death only to discover again why I stuck them in the fridge and forgot about them. Neither I nor the kids seem to like it. We all like yogurt -- is it possible that no one likes kefir? We are a very healthy family used to eating lots of whole foods, so this puzzles me. I am left wondering if I am doing something wrong. I use raw cow's milk -- does anyone find the taste is better with store milk? I only ask this because I really don't like raw milk yogurt and I've heard it is because sometimes the live organisms already present in the raw milk compete with the cultures in the yogurt.
The other thing that is a problem is the amount of kefir we end up with. I just can't keep up with it if I am making it all the time. I wish it was easier to make just once a week. How do you use it all up? When I try putting it in smoothies, everyone hates them.
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Post by bdkeen on Jan 7, 2013 14:37:43 GMT -5
When we made kefir, we used raw milk as well. Never tried it with pasteurized. We used it for our beloved smoothies, biscuits, soaking grains and various other things. Anywhere buttermilk is called for. We never could acquire the taste for drinking it. But could use copious amounts in a smoothie!
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Post by mrsbskid on Jan 7, 2013 15:57:06 GMT -5
I was making kefir with store bought milk when I was pregnant but after I had Lillah, I let the grains die in the fridge. When I got the grains from my midwife she said that it stays good in the fridge for about 2 weeks. So you could make a jar and stick it in the fridge without straining it. When you are ready to use it, you could make a new jar, ferment and then put it in the fridge while you use the other up. Have you tried the KKE? It's super yummy, esp if you add raspberries. My family doesn't drink kefir either.
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