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homebrew kefir

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im making my kefir at home now and its coming along lovely. however, i would like a bit of a thicker, creamier consistency. i am using whole, unpasteurized cow's milk thus far tho i will soon run out and be forced to go for store-bought pasteurized (tho unhomogeonized) whole cow's milk. i am so far going with pretty much a 24 hour ferment at room temperature, followed by straining out the kefir 'grains' and then storing the strained kefir drink another 12 hours at room temp. its nicely tart and has some definate coagulation but i would like a bit more yogurt-like consistency. any hounds experienced with this?

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  1. I think you'll find some answers here:

    http://users.chariot.net.au/~dna/Make...

    Basically, you can strain through cheesecloth to the consistency you want.

    I'm a big fan of the kefir sourdough starter -- stir together a cup of kefir with a cup of flour, let work ovenight.

    4 Replies
    1. re: rexmo

      sounds great . i used to make quitea bit of bread. i think ill give this a shot.

        1. re: bklyngrl

          awesome! so, i started with raw cow's milk. and it was good. rather tart. and pretty viscous. very liquidy. now, keep in mind, i know the difference between kefir and yogurt, but that being said, i DO like a slightly thicker, more yogurt-ey kefir. anyhow, the cow's milk kefir was not that. however, the flavor was good.
          then, two days ago i think, i finally got my hands on some raw goats milk and started kefiring with the same culture ('grains') straight away. the result? completely kickass. totally and completely different consistency than the cow's milk kefir. this is way thicker - closer to the storebought kefir that i had been used to. still completely drinkable but very thick. flavor-wise, i'd say it is pretty much spot on with the cow's milk kefir kefir-ed under the same conditions.

        2. re: ben61820

          Try a mango lassi made with kefir and canned mango pulp from an Indian market.

      1. I used a whole milk that was not homogenized once, a cream top, and noticed that my kefir was much creamier and didn't separate into the curds and watery stuff. If you buy raw milk, the health benefits are multiplied and that milk has cream in it, otherwise you can add cream yourself to the milk and it will be thicker and creamier.