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Peter –
The Kefir is nice, smooth and creamy and for now I am mixing it with a little bit of Tebatan kefir
Peter –
Hello.
I have made my first kefir batch and surprisingly it is not sour at all u would expect from kefir, butter milk or jogurt type of products.
Peter
Marvin Z –
Last year I purchased kefir,Greek yogurt and Bulgarian yogurt. I have tried several methods using powdered milk 1% 2% and whole combing these of various amounts and the results were very good.
Bottom line if you follow the guidelines and tips you will get a outstanding product. Great products!!!!!!
Mike –
Hi Ivo
I have just completed my first batch and tried it with this mornings breakfast cereal. It was delicious, my friend also found it tasty and enjoyed the flavour, which surprised me as she found the Yogurt a little to sharp.
Here’s my experience of making the Kefir:
I used 2 pints of full cream pasteurised cows milk, having let it come to the boil and cool to 32c, Still using the pan I had boiled the milk in, I stirred in half of one sachet of the Kefir culture for 2 minutes. I pored the mixture into seven sterilized 180 ml glass jars. I transferred the jars, without their lids, to the microwave to ferment. My kitchen is a little cool at about 20c so I was worried that they would cool down and the fermentation processes would take several days, so I also placed in the microwave with the culture pots two similar sized jars filled with very hot water at about 95c temperature, these jars had lids in place, I made sure that the water filled jars were not touching the culture jars, I also placed my meat thermometer in the microwave to monitor the microwaves temperature. After about one hour the microwave temperature settled down to about 25c, I checked about six hours later the water jars had cooled to the ambient temperature so I reboiler the water, returned it to the jars sealed the lids and returned the jars to the microwave. The temperature returned to 25c, in the morning about 9 hours later the temperature had dropped to about 22c the culture was beginning to show signs of jellifying, so I repeated the water jar process, by lunch time the Kefir had set, I removed the Kefir filled jars, placed their lids on and let them cool completely to room temperature before transferring them to the fridge ready for breakfast the next morning.
A very successful first attempt. I think I prefer the Kefir to the Yoghurt for my breakfast treat.
So all in all the process took me 2 hours preparation ( mainly waiting for the milk to cool down to 32c, About 18 to 20 hours fermentation (if that’s the right word) 2 hours in the fridge.
5 minutes to eat it, delicious!!
A few notes of my own.
I have a Yogurt maker, I bought very recently, a (Von Chef) but the one I have has no temperature control, it runs at about 45c so is great for making your delicious yoghurts, but isn’t suitable for making the Kefir. I kick myself because I could have bought a Van Chef for the same price which does have temperature control and would speed up the Kefir making process.
I found a really good meat thermometer in Morrisons Supermarket for only £4.00 and its great for checking the temperature of the milk and monitoring the surrounding environmental
temperature. Using it I can check the milk temperature whilst heating and cooling it. I have drilled a hole in the handle of the wooden spoon I use for stirring the milk, I rest the spoon in the cooling milk insert the meat thermometer through the hole and watch the temperature drop/rise to the required level.
For Yoghurt making I started using a nonstick sauce pan to boil my milk, I found I needed to stir constantly and the milk still seems to catch around the bottom edges of the pan, leaving me
with a slight taste of burnt milk in the final product. I have now changed to a standard good quality sauce pan without a coating, my results are much better, I still need to stir whilst the milk is coming to the boil, but the milk doesn’t seem to burn and gives much better final results.
I do wonder if a minute in the micro wave for the milk wouldn’t also achieve the objective of sterilising the pasteurised milk before use. So next time I intend trying that rather than the laborious task of taking the milk to boiling point, before use. I also sterilise my jars in the microwave after a good wash.
Keep up the good work Ivo. That’s a really remote part of Scotland you live in, Google maps don’t even cover your area. lovely part of GB.
Regards Mike
Adetoro R. –
Hi
Good Morning,
Just a feedback on Kefir. I really LOVEEEEEEEEEEE IT. I was afraid of it before but it was totally worth it. IT WAS AMAZING. Thank you for the free starter.
Cheers
M. –
Dear Ivo,
We work overseas and have the help of personal friends, who ship us bundles of different orders, when there is enough stuff to warrant a large parcel.
Elena –
Hi Ivo, I would say for two reasons:
1) I can have yogurt and Kefir as sour as I can (I have a very sour tooth )
2) it helps my digestive system
I hope this helps
Best,
Elena
Collin –
I make a litre every 4 days. I only have to use your kefir starter if I make a mistake – usually, by letting fermentation go-on too long.
Rosemary Mistretta –
I like the Kefir, it is thick and creamy. I have tried making Kefir from a gain, I do not like it as Much as I do the starter. I am from the USA, North Carolina.
Thanks,
Hope –
spot on with the description, wonderful ‘stuff’.
Thank you