Cristobal Cristo wrote:With pasteurized milk yogurt or kefir I use the previous batch no more than 2 times, because some unwanted bacteria gets to the culture. Sour milk has this advantage that you just need one ingredient, no heat and nothing good gets destroyed by cooking. The good bacteria will quickly suppress any bad one - like in pickles or sauerkraut.
Abraham Palma wrote:Hello, Dave.
I can talk about my kefir culture. I've tried several things. Since I don't want the kefir fatigue syndrome (that's when your body tells you have drink too much kefir this month!), I tried to make it always in the fridge. However, the taste wasn't great.
Apparently, the microbes need room temperatures for doing their work properly. We can preserve it in the fridge, and if the fridge is not too cold, it will continue the fermentation process, just not the best lactic process you would expect, but the one that leads to cheese smells.
Whenever I've ruined a batch by letting it sit in the counter for too long, I've made labneh instead. That's the same as making cream cheese, but using kefir. The cream cheese is good for toasts, and it can be used in cheese cake recipes. You can let it mature if you like strong flavours.
But for now, I'm doing this:
- Leave the jar with the grains and fresh milk in the counter. I check it at every meal. If it is still liquid, I let it be. If it has solidified, I whiskle it with a spoon and taste it. Normally, the first time the flavour is still bland, if you like it this way, skip to the next step. The second time it solidifies, the taste is good, acidic like a real yoghurt without any animal smells. The speed of the process depends very much on the room temperature. These days it's ready in about 24 hours.
- Once the kéfir is good for drinking, I add some sugar, and with the help of a colander, I pour the creamy kéfir in cups. The cups have a lid. I store them in the fridge, they are good to drink for at least a couple of days.
- While the grains are still in the colander, I clean the bottle only with water, and also the grains. This prevents any cheese ferment to be passed to the next batch, though it is not required.
- I put the grains again in the jar and fill it with whole milk. The jar can be stored up to 5 days in the fridge. Once we have eaten the kéfir in the cups, I take the bottle to the counter to let it develop its flavour.
It looks like too much work, but it isn't. Checking the kéfir is just a few seconds. Pouring the kefir into cups and readying a new jar is just 6 minutes.
My family is enjoying the homemade kefir, and they are actually asking when we can have the next one! Twice a week seems to be golden for us.
Oh, and I believe that the culture we keep at home has evolved to fit our tastes too. After a few years it has changed its flavour to something we like more. Could it be using microbes from our bodies?
S Bengi wrote:If your store bought kefir has active cultures that haven't been killed due to pasteurization then what you are making in the kefir jar will be as good as the store bought one. So keep on doing what you are doing. It's possible that your store bought kefir only has 6 different species of microbes vs the official 36+ that kefir grains have. But that's okay its still a step in the right direction. Just keep on doing what you are doing.
Cristobal Cristo wrote:Hi Dave,
Too bad it is not a normal milk - raw. You would leave it in the room temperature and make sour milk - my favorite.
If it was already cooked, I would turn into yogurt.
Angelika Maier wrote:We have a piece of land which is heavy, poor, no drainage clay soil with some sand. We are weighing various plans to improve the soil. We already do plant nurse trees, mulch and the usual things.
How about a bigger bokashi? I watched some videos were people do bokashi in silage plastic.
We could pick up restaurant waste to feed it.
Does anyone have experience in what's happening if bokashi is dug into clay soil?
Some people say it's good in a worm farm others say it isn't.
I understand that bokashi is not compost and not a finished product.