Kefir quality and cost

britelite3169
britelite3169 Posts: 18 Member
in Food and Nutrition
Hi all,
Cannot see many posts on Kefire, does anyone know what is the best quality Kefir on a budget? I have also heard that shop Kefir in the UK is not as beneficial as 'genuine' Kefir, is this true?
Thanks everyone.

Replies

  • moonangel12
    moonangel12 Posts: 971 Member
    Try making your own! I found it fairly simple with good results... it’s been years since I have done it (dairy issues in the family), but I kept a batch going while juggling a NB and toddler (not trying to sound like “super mom,” I was totally in survival mode). I don’t know your shopping options, but a friend sent me my starter grains through the mail.
  • springlering62
    springlering62 Posts: 8,485 Member
    I’ve been making it for about two or three weeks now. Since a friend gave me some grains. It is mind blowing my easy to do. Absolutely idiot proof. I keep having to refrigerate my grains because I’m
    making it too fast.

    I finally used up a banked supply of cottage cheese and am going to start using it in my morning smoothie.

    I’ve been baking with it. Just baked a cake a few minutes ago, have made labneh (a thick Greek yogurt type thing), and used the leftover whey in a loaf of artisanstyle “no knead” bread which turned out wonderful. Have also tried making instant pudding with it- it turned out frothy with a light airy mousse texture.

    The ONLY thing required is a few recycled glass jars, some grains, and milk. I’ve been using bog standard whole pasteurized milk with no problems.

    You can probably ask on Facebook, NextDoor, or any other community groups if someone has some grains they be willing to share.

    The “grains” are simply colonies of bacteria (?) that look like cauliflower, that you carry forward to each new batch. All you do is drain the kefir milk through a sieve and add fresh milk to the grains to start tomorrow’s batch.

    I found a YouTube of a woman who puts a strawberry or orange peel in her finished kefir for a day or two before using it. She was right. This takes most the sour taste (yogurt-y sour, not unpleasant sour), and gives it a lovely infused taste and fragrance.

    I’m having a blast playing with it. Next up: homemade farmers cheese.
  • AnnPT77
    AnnPT77 Posts: 34,284 Member
    Around here, you can also buy the starter kefir grains in health food stores.
  • britelite3169
    britelite3169 Posts: 18 Member
    Cheers, will look at getting some starter grains.

Categories