Kefir Milk Grains

[Always Cross]

I’ve just bought a recipe book about fermenting and it is talking about Kefir milk grains it sounds like a yogurt culture. I had a yogurt culture but it needed a machine to get the temperature right. Kefir sounds easier is it?

 

[Cycleops]

No idea about Kefir Grains (milk powder?), but to make yogurt you’ll need to keep it at the right temperature, an airing cupboard should do.

 

[cheys03]

Kefir can be very very easy. It’s been about a decade since I did it last but remember having more than I needed very quickly without much effort

 

[Always Cross]

Kefir milk grain is a culture you add to milk to ferment it (apparently) It is supposed to taste a bit like yogurt but more of a drink I think?

 

[sleuthey]

It's easy but has a sour taste. After taste is a bit like stilton.

 

[annedonnelly]

No idea about Kefir Grains (milk powder?), but to make yogurt you’ll need to keep it at the right temperature, an airing cupboard should do.

I make yogurt using a small amount of live yogurt as a starter. No special equipment, it just goes into a warm flask for 24-36 hours.

I used to do it repeatedly using the dregs of one batch to start the next.

 

[Slick]

Long story as to why I found this, but its delicious.

https://www.lakeland.co.uk/brands/e...59hSN61OcCoGbrR5gyQpTS0__BN-seBRoCStcQAvD_BwE

 

[KnittyNorah]

I’ve just bought a recipe book about fermenting and it is talking about Kefir milk grains it sounds like a yogurt culture. I had a yogurt culture but it needed a machine to get the temperature right. Kefir sounds easier is it?

You don't need a machine to make yoghurt.

An airing cupboard, a vacuum flask or other suitably-insulated container does fine - with a thermometer of suitable range if you're feeling anxious about it. I've used a heated seed propagator, too, to keep a jar at a suitable temperature.

Kefir is only easier to make in that it doesn't need this level of additional warmth; however be sure you like the flavour before trying to make it at home. It uses a bacterial culture (the kefir 'grains') which produce butyric acid, so a very different flavour from yoghurt which produce lactic acid. Personally I think it's horrible - it tastes of vomit to me.
BBC Good Food has quite a good article on it here.