Can your product work for making kefir cheese? (with home made kefir - more liquid then yogurt)
835587
I've never made kefir cheese, but I don't see why not. The strainer element, which sits inside the large plastic bowl, is fairly fine and drains well. It just may take a while for it all to drain, and you'll need to empty the bowl as it drains through if you have more than two cups of liquid, so as not to fill up to the, cheese in the straining container.
835588
I used it for kefir cheese a few times, but it didn't drain as much as we would have liked. We ended up going back to a clean t-shirt and colander instead!
835589
sorry I cannot answer this question as the Yogurt maker was for my daughter in law.
835590
Sorry, but i`m not used kefir for making kefir cheese. In this Sunday I will try to making kefir cheese And you may asking me results. Sorry for bad English :)
1448506
This makes a drink that the manufacturer calls Kefir, although that is NOT real Kefir. For real Kefir, you need to use Kefir grains. If you still want to use this product to make this drink, you don't need an electric yoghurt machine since this product does not need elevated temperature but just room temperature. If you want to make yoghurt (that would require the use of electric machine) you need to buy a different starter called "Yoghurt starter".
1067317
It doesn't work when you use soymilk. The yogurt needs the enzymes from cow's milk. I guess that you could try using coconut or goat's milk.
1639411
Tanya, I get a little package of plain yogurt to start mine. It works great. I make the greek yogurt. You will have to strain it to make Greek yogurt.Mine tastes better than the Fage brand. I use2 tablespoons of Fage to start mine, so I can eat the rest. But you can start it with regular yogurt. I am thinking about doing a Youtube about how to do it. I have some great tips that will make it easy to do
794950
I use my milk kefir grains to make coconut milk kefir and raw milk (dairy) kefir. I would refer J. Jones to check out books from Amazon: Cultured Food for Life by Donna Schwenk, The Complete Idiot's Guide to Fermenting Foods by Wardeh Harmon, and Fermended, a Four-Season Approach to Paleo Probiotic Foods by Jill Ciciarelli -all of which can be purchased on Amazon.
309966
I haven't used it for cream cheese. Why don't you test a small batch. Whip it up plain. If it doesn't work well you can still spread the cream cheese on bagels.
2096090
This (kefir imitation) is drinkable while yogurt is not, unless you stir it first. The taste is a little bit different, but I am not sure how to explain the difference. By the way, I make real kefir using kefir grains. This process does not require milk to be heated. Real kefir has somewhat sour, but pleasant taste.
829801
You would need to strain the yogurt with either cheesecloth or a Cuisipro Donvier Yogurt Cheese Maker which I use.My review for this product has my recipe in it and you can strain that yogurt for fage or greek yogurt.
1410304
I'm wondering if this can be used to make kefir also. So my question is, how big are the holes in the lid? I think they need to be about 1/8-in to work for straining the kefir.
135130
Yes of course. It becomes of greek yogurt consistency if you put the contents in the strainer and let the whey/liquid drain. Up to you!
1636164
I have used the powder in a bread machine to add richness and protein, but rehydrated would probably be best, if you are trying a new recipe. Kefir, I have never made, so can't help you there.
1410305
This sprout lid is like a plastic screen which does not close but it's a great alternative to metal or cheesecloth. I'm not sure about using it for making kefir or yogurt but you could probably use this lid and cover it with cloth or plastic wrap.
68680
I have been making a half recipe for yogurt made with coconut milk. I use two cans of coconut milk instead of 4 and it comes out fine.
325666
We have found that using whole milk makes a thicker yogurt. My wife and I love it........ the quality is superior to store bought products.
2093578
If you're making it homemade, you can certainly add it to the yogurt after but I'm not sure it would work. here's a link that may help you: http://www.culturesforhealth.com/make-coconut-milk-yogurt-recipe.
1171078
We use whole milk with this product so we are not sure how that would work, however there is gelatin in it so we think this would be fine.
655000
I would start with 3 cups of milk. I prefer a thick and creamy kefir and you want to strain out the grains at 12 hours just before it starts to separate. If after 12 hours it's already separated you need to add more milk...if too much is still not fermented then less milk. Others prefer a longer ferment of 24 hours or even longer to let it separate into curds and whey and either shake it up and strain or drain off the whey and eat the curds, etc. Some strain out the grains at 12-24 hours and then let the kefir continue to ferment at room temp. Experiment with it and see what type of kefir you like. There really is no wrong way to make it. I would start with 3 cups of milk. I prefer a thick and creamy kefir and you want to strain out the grains at 12 hours just before it starts to separate. If after 12 hours it's already separated you need to add more milk...if too much is still not fermented then less milk. Others prefer a longer ferment of 24 hours or even longer to let it separate into curds and whey and either shake it up and strain or drain off the whey and eat the curds, etc. Some strain out the grains at 12-24 hours and then let the kefir continue to ferment at room temp. Experiment with it and see what type of kefir... » Read More I would start with 3 cups of milk. I prefer a thick and creamy kefir and you want to strain out the grains at 12 hours just before it starts to separate. If after 12 hours it's already separated you need to add more milk...if too much is still not fermented then less milk. Others prefer a longer ferment of 24 hours or even longer to let it separate into curds and whey and either shake it up and strain or drain off the whey and eat the curds, etc. Some strain out the grains at 12-24 hours and then let the kefir continue to ferment at room temp. Experiment with it and see what type of kefir you like. There really is no wrong way to make it. « Show Less