Do these grains need to be rehydrated in milk before being used to make kefir?
2027689
They're not dried but you do need to follow the directions that come with the grains. I received a small amount, maybe a teaspoon, and "revived" them in about a cup of 2% milk for about 12 hours which I changed everyday with fresh milk. After about 5 or 6 changes, I started to make my kefir for real and I've had excellent results. Good flavor, effervescent and my grains have been growing like crazy. When I have too much kefir, I put the grains in a small jar with milk in the fridge and they do just fine until I'm ready to use them again. Only a few days. They'll continue to ferment the milk in the fridge only much slower than out on the counter.
2027690
These grains came in a small amount of kefir/milk and could immediately be placed in milk to make kefir. They were in a sealed plastic bag - no leakage, and arrived very promptly and I've been using the strain from them for several weeks now. If you are looking for grains for water kefir I don't know if these would work!
2027691
The kefir grains are not dehydrated. However, it may take a day or two for them to recover from not being submerged in milk during the shipping process. My grains did ferment on the first day, but they were at full strength on day two.
2027692
They're not dried but you do need to follow the directions that come with the grains. I received a small amount, maybe a teaspoon, and "revived" them in about a cup of 2% milk for about 12 hours which I changed everyday with fresh milk. After about 5 or 6 changes, I started to make my kefir for real and I've had excellent results. Good flavor, effervescent and my grains have been growing like crazy. When I have too much kefir, I put the grains in a small jar with milk in the fridge and they do just fine until I'm ready to use them again. Only a few days. They'll continue to ferment the milk in the fridge only much slower than out on the counter. They're not dried but you do need to follow the directions that come with the grains. I received a small amount, maybe a teaspoon, and "revived" them in about a cup of 2% milk for about 12 hours which I changed everyday with fresh milk. After about 5 or 6 changes, I started to make my kefir for real and I've had excellent results. Good flavor, effervescent and my grains have been growing like crazy. When I have too much kefir, I put the grains in a small jar with milk in the fridge and they do just fine until I'm ready to use them again. Only a few days. They'll continue to... » Read More They're not dried but you do need to follow the directions that come with the grains. I received a small amount, maybe a teaspoon, and "revived" them in about a cup of 2% milk for about 12 hours which I changed everyday with fresh milk. After about 5 or 6 changes, I started to make my kefir for real and I've had excellent results. Good flavor, effervescent and my grains have been growing like crazy. When I have too much kefir, I put the grains in a small jar with milk in the fridge and they do just fine until I'm ready to use them again. Only a few days. They'll continue to ferment the milk in the fridge only much slower than out on the counter. « Show Less
2217657
I haven't done goat milk, but the grains don't like to change from whatever medium they are used to. I would say it would take about 3-7 times of doing the kefir with your goat milk. The directions that come with it, will explain the process to you. Start checking to see if you like it starting at the 3rd time. Probably don't drink it before then.
257583
If I'm making a new batch, I usually make about a cup or a cup and a half first and then put it it in a larger jar, probably about a pint or pint and a half and make the next batch. Then I just add more milk or half and half to that batch in the larger jar as I need it, changing containers for a new clean one every other time, usually. I eat my kefir as yogurt, not as a smoothie type drink, so like it thicker and "spoonable". In the summer months, I will make a larger amount sometimes and add fresh fruit to it and put it in the blender if I want smoothies. Hope this helps. I have found that making a small thick batch first is helpful instead of making a large one the first time. Just experiment until you find the amount and consistency that you like best.
526528
Mine arrived sludgy also. I rinsed the grains and then put them in prepared sugar and molasses water. Other individuals may have better suggestions, but this is how I handled my grains... I changed the sugar / molasses water daily. Some of the grains are very small and slip through the strainer, so I strained part of the kefir water into a glass jar leaving the bottom grains in some of the water in the original jar. I poured the grains and water from the original jar into freshly prepared water and used part of the strained kefir water to rinse out the original jar into the fresh water. The grains have multiplied to where I have over a cup of them now. Mine arrived sludgy also. I rinsed the grains and then put them in prepared sugar and molasses water. Other individuals may have better suggestions, but this is how I handled my grains... I changed the sugar / molasses water daily. Some of the grains are very small and slip through the strainer, so I strained part of the kefir water into a glass jar leaving the bottom grains in some of the water in the original jar. I poured the grains and water from the original jar into freshly prepared water and used part of the strained kefir water to rinse out the original jar into the... » Read More Mine arrived sludgy also. I rinsed the grains and then put them in prepared sugar and molasses water. Other individuals may have better suggestions, but this is how I handled my grains... I changed the sugar / molasses water daily. Some of the grains are very small and slip through the strainer, so I strained part of the kefir water into a glass jar leaving the bottom grains in some of the water in the original jar. I poured the grains and water from the original jar into freshly prepared water and used part of the strained kefir water to rinse out the original jar into the fresh water. The grains have multiplied to where I have over a cup of them now. « Show Less
1052258
I've read that it can make coconut milk kefir quite nicely, but that soy milk and true-nut milks may not work as well. This person has good info on how to make it, etc:http://www.culturesforhealth.com/coconut-milk-kefir-recipe(Coconut milk can also be used with the kefir "water-grains" to make fermented coconut milk.)
1524074
I'm not sure. I have always used organic cane sugar. The kefir grains eat most the sugar while fermenting so the drink is no longer sweet.
1844615
In order to make Kefir cheese, you would have to line the container with cheese cloth because kefir is so runny to begin with. I might even do a double layer. The Wave does a great job on making regular yogurt into Greek.
766308
http://www.culturesforhealth.com/water-kefir-frequently-asked-questions-faq this site says although it's gluten free, it is processed in a plant where gluten grains are.
523900
I use almond milk, strawberries and/or peaches. Sometimes I use Kefer along with the almond milk. YUM
1561940
Hello Debra, can you give us more detail about making kefir, the temperature of the yogurt maker seems to be 45 C or 110 F. Isn't it too warm for kefir? Pleas elet us know thanks.
654996
Well several things affect kefir making. Temperature is one of them as well as the amount of grains and milk. I would try 2 cups of milk per TBS of grains. You might have to adjust as you go along. It's more of an art than a science so just play with it and have fun.
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 :)
823769
Yes,but the consistency will be different. If you are looking to make vegan yogurt/kefir, it is best to mix 1/2 soy milk with either almond or coconut milk. Adding soy milk gives the yogurt/kefir nice consistency. If using almond milk or coconut milk alone, it will be too runny (lot's of liquid to drain off). From a quart of almond or coconut milk you'll get close to two cups of yogurt (much less then if using almond or coconut milk in combination with soy or cow milk).
492894
The proportions will show up on your package of Kefir mix. About 1/4 cup of kefir to 1 qt. warm milk. Don't think the proportions have to be very exact
1396096
The carb count does not remain the same as the original milk carbs. Fermentation (culturing in the case of dairy) reduces the sugars (carbs)...as the kefir grains feed off the sugars (not the fat). As the sugars are reduced the taste becomes more and more sour. A shorter ferment, milder tasting kefir (some people prefer short for the taste) will have more carbs than a longer more fully fermented, more tart kefir.
1732889
As with all probiotics cold storage will extend the life. Being dried kefir grains, they are limited by the method used to dry and store. I would reccomend looking at brewing Your own Kefir, then You can control drying and quality. Just google Water Kefir to see where most of the probiotics come from.
2137274
You can use the grains with coconut milk as long as you transfer them back to cow's or goat's milk after a few batches. I believe the best coconut milk to use is the one in a can since it is less processed. You can use any cow's milk. Thickness and consistency is not that great if you use non-fat. Also, Organic does not work very well unless you can find the one that is not too ultra pasteurized. When you transition to other milk, it does take time for the grains to get used to the new environment. Hope this helps.