Kefir Krazy Pat

[Pat]

LOL Ok, if you haven't heard, I'm Krazy about Kefir!

I have extra grains and am sharing them. I'm passing a bunch along to the doulas and pregnant moms this week. But, if anyone wants to give kefir brewing a go for the probiotic benefits, I'm happy to give some grains away.

Pat

[Christine Cagnina]

Pat--

If you still have any extra's, I would love some. Just let me know!

Thanks,
Christine

[Pat]

Yes, I do. Do you want me to bring them to the Wednesday meeting at Earth Fare?


Pat

[Christine Cagnina]

That would be wonderful! Thank you!

[Jenn]

I would love to have some if you have enough. Let me know.

Jenn

[Pat]

Certainly. When will I see you next? 521?


Pat

[Jenn]

We should be there friday for sign club. Let me know if you will be there. If not I could probably swing by your house after and pick it up. I don't think we will stay there the whole afternoon.

Jenn

[Pat]

Actually, I realized, we are not planning to come to 521 next Friday. It is the fourth Friday. But, you all can come by, or I'll bring you some whenever I see you next. Just play it by ear, on how you all are doing.


Pat

[Marnita Causby]

I would love to have some if you have any extra. My husband and I are just in the beginning stages of trying to eat Traditionally. Just let me know.

Thanks.
Marnita

[Pat]

Sure. Are you planning to go to one of the upcoming events? We are in Weddington. You are welcome to come by here for grains.


Pat

[Pat]

Here are my easy kefir instructions:

KEFIR

I'm a laissez-faire kefir maker.

I use the same jar, regardless of amount of grains, and ferment until I remember they are in the cupboard. Sometimes 24 hours, sometimes more- 48 hours. Then I put the jar in the refrigerator and just strain off what I want each day. When it gets low, I pour off the last of the kefir. Then, I put all of the grains, regardless of amount, into a clean jar, add milk and repeat.


I believe the milk kefir seems creamier, if it continues a slow ferment at colder temps, after the initial ferment. Then about every 4-7 days, I'll make a new batch with fresh milk, in the cupboard.


I heard that you can make the grains grow faster by adding some kefir to the new milk and grains, leave to ferment longer, with "extra" milk than the “1:7 ratio”. My grains reproduce quickly, not worrying about any ratios.


It is so much easier than I thought initially! I was worried about "leaving milk on the counter, unrefrigerated". But, you can leave it up to about a week, before you kill the grains with too much lactic acid and alcohol build-up. And the kefir would be more sour. But, really, the timing is totally flexible. The longer it is fermenting at room temp, the more sour. Just add a bit of maple syrup and drink up.


1. Pour kefir grains into clean jar.

2. Pour milk into jar with grains. (1-2 cups)

3. Leave in cupboard for 24-48 hours.

4. Refrigerate

5. Strain grains. The "liquid" is kefir.


Repeat.



There is a bunch of info about kefir on Mothering.com at "Got Kefir?" http://www.mothering.com/discussions/showthread.php?t=203282


It has been shown that consuming probiotics the four weeks before and after birth decreases the incidence of eczema, allergies, and asthma by 50%, according to a new study in the Journal of Allergy and Clinical Immunology. http://bastyrcenter.org/content/view/611/


Kefir has 37+ beneficial micro-organisms living in a symbiotic colony.


Initially, to get the kefir grains out of the baggie, pour more milk into the baggie to ‘wash’ them out. They are sticky. Use any type of animal milk. Also, to make juice kefir, follow the link above.


Never give up on the grains. They are (practically) indestructible.


Write or call with questions:

Pat Robinson

[e-mail] 704-849-7770