Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the best way to make kefir? - FoodAQ-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the best way to make kefir? - FoodAQ),it will help you,my kids.
What is the best way to make kefir!?
Answers: Kefir Instructions
Ingredients
* milk
* kefir grains
In the film canister you will find some soft granules, looking a bit like badly overcooked cauliflower florets, in a few spoonfuls of milk!.
(i) Put the culture in a glass jar with milk, not airtight!.
(ii) Leave it around until it's ready!.
(iii) Put it in the fridge until you want to use it!.
(iv) Pour through a sieve (helping it along with a spoon) to separate the grains from the yoghurt!.
(v) Resist the temptation to wash the grains under the cold water tap, as this is known to adversely affect their growth!. Put them back in a clean jar with fresh milk!.
(vi) Drink the kefir!.
You do not need to heat the milk!. You do not need to keep the culture at any particular temperature, though of course its growth will be more predictable if you always leave it in the same place!. You do not need to sterilize anything, just keeping things very clean will do!. We have been making kefir since the late seventies and only once or twice had what seemed to be a mild contamination, which spoiled the flavour a little for a week or so, but the culture has always recovered!. When we go on holiday, we just freeze the grains, with or without milk, in a little plastic container!. Our record for successful recovery of a frozen culture is just over a year!.
We recommend using a glass jar so that you can judge the progress of the fermentation from the outside!. We find that a good tablespoonful of the grains, in a 1 liter/ 2 lb glass jar, on the kitchen windowsill, gives an agreeable yogurt in about 48 hours!. But you may find that you prefer a milder or stronger yoghurt!. The culture will grow and as soon as possible you must do a freezer back-up, after that the offspring can either be passed on to friends or composted!. Now for some details!. The particular dose you have in the film canister that we send you is a starter pack, and we suggest experimenting with half-pints of milk for the first couple of cycles, using shorter rather than longer incubation periods, while you find what suits you!. For the sieve, we use a deep metal sieve with a 1 mm mesh but other people might prefer plastic!.
A word of warning: after periods of neglect - either in fridge or freezer - the culture is a bit slow and not perfectly reliable for a couple of cycles, and you may want to start it up gently with short cycles in small quantities!. A thick velvety layer on the top of your kefir is a sign that it is ready to be eaten!.Www@FoodAQ@Com
Gosh man stop spamming the Food & Drink section!Www@FoodAQ@Com
Cooking Resources from yahoo answers cooking and drinking question and answer channel:
[CaRP] XML error: Comment not finished at line 9 - This appears to be an HTML webpage, not a feed.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What is the best way to make kefir? - FoodAQ-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the best way to make kefir? - FoodAQ),it will help you,my kids.
What is the best way to make kefir!?
Answers: Kefir Instructions
Ingredients
* milk
* kefir grains
In the film canister you will find some soft granules, looking a bit like badly overcooked cauliflower florets, in a few spoonfuls of milk!.
(i) Put the culture in a glass jar with milk, not airtight!.
(ii) Leave it around until it's ready!.
(iii) Put it in the fridge until you want to use it!.
(iv) Pour through a sieve (helping it along with a spoon) to separate the grains from the yoghurt!.
(v) Resist the temptation to wash the grains under the cold water tap, as this is known to adversely affect their growth!. Put them back in a clean jar with fresh milk!.
(vi) Drink the kefir!.
You do not need to heat the milk!. You do not need to keep the culture at any particular temperature, though of course its growth will be more predictable if you always leave it in the same place!. You do not need to sterilize anything, just keeping things very clean will do!. We have been making kefir since the late seventies and only once or twice had what seemed to be a mild contamination, which spoiled the flavour a little for a week or so, but the culture has always recovered!. When we go on holiday, we just freeze the grains, with or without milk, in a little plastic container!. Our record for successful recovery of a frozen culture is just over a year!.
We recommend using a glass jar so that you can judge the progress of the fermentation from the outside!. We find that a good tablespoonful of the grains, in a 1 liter/ 2 lb glass jar, on the kitchen windowsill, gives an agreeable yogurt in about 48 hours!. But you may find that you prefer a milder or stronger yoghurt!. The culture will grow and as soon as possible you must do a freezer back-up, after that the offspring can either be passed on to friends or composted!. Now for some details!. The particular dose you have in the film canister that we send you is a starter pack, and we suggest experimenting with half-pints of milk for the first couple of cycles, using shorter rather than longer incubation periods, while you find what suits you!. For the sieve, we use a deep metal sieve with a 1 mm mesh but other people might prefer plastic!.
A word of warning: after periods of neglect - either in fridge or freezer - the culture is a bit slow and not perfectly reliable for a couple of cycles, and you may want to start it up gently with short cycles in small quantities!. A thick velvety layer on the top of your kefir is a sign that it is ready to be eaten!.Www@FoodAQ@Com
Gosh man stop spamming the Food & Drink section!Www@FoodAQ@Com
Cooking Resources from yahoo answers cooking and drinking question and answer channel:
[CaRP] XML error: Comment not finished at line 9 - This appears to be an HTML webpage, not a feed.
correctness,It's Non-profit and only for informational purposes.
- Gyros? what kind of spices can I add to the meat?
- Does anyone know what dipping chocolate is?
- How do i open a can of soup without using a can opener? I am in a college dorm a
- Looking for the best low calorie, low fat, and sugar free recipe sites. Can you
- YOOOOOOOOOOOOOOOOOOOoOOOO
- Help with planning a meal for science.? - FoodAQ
- I want to learn how to make this certin type of cake frosting, please help?
- tortilla maker that makes lot os tortilla as once?
Related Question about Food and Health
- How many in a bakers dozen? - FoodAQ
- Easy shrimp marinade? - FoodAQ
- What is a good soft food menu for Mother's Day? - FoodAQ
- Chocolate or Vanilla cake? - FoodAQ
- How to make pickled papaya? - FoodAQ
- Who has a good burgoo recipe? - FoodAQ
- Im going to make cupcakes.... what kind should I make? - FoodAQ
- I need a recipe for pumpkin pancakes! can someone give me a recipe website to lo