Harald Motz
Level 8 Valued Member
A few years ago I ordered some milk Kefir cultures, and was an avid producer, or I should say more precisely observer and consument of Kefir and the Kefir cultures, which did the work of transformation all by itself. So I was a Kefir culturist.
I moved into a new apartment almost two years ago, and since then my Kefir culturism ended abruptly. I forgot about them, I remembered them a again a bit over two weeks ago.
I ordered some, to make half a litre of kefir from half a litre of milk.
I put the cultures into a jar of preserving glas with a rubber seal, so no additional oxygen can enter the glas, but the pressure from the gas (build up of carbonic acid) that builds up inside can go out. It has to stay 10-25 degrees Celsius, around room temperature. I put a big towel over it because it does not like much light.
After one day there are two phases, one on top looking like a white foam, consisting of casein. I take the glass, shake it gently (that shoud make a really creamy consistence) and it stays for another day. Then I open the glass, stir it up with a big plastic spoon, as the cultures do not like metal, that the casein which separates above dissolves with the compete fluid, than I pour the whole thing throug a plastic sieve in which are the cultures then, which I wash with some water, that the rest of casein that build up around the kefir grains gets of.
the grains of kefir come into a fresh glass with fresh milk, to make in a fermentation process out of lactose Kefir, which is totally different from milk. It makes out of pasteurized milk totally vivid kefir. It has a mild sour taste, contains carbonic acid which tingles just slightly on the tongue.
So in an almost two week period, the cutures got more, that I today can use instead of half a litre of milk three times of it. Kefir is a totally living organism. It was and is always enjoyable to me to watch the living of it, how it changes the milk, which gets something totally different in the process. When there is a bit to much cutures than milk, than you have eventually two phases in the glass: up there is the casein, down there is watery fluid, which is whey.
So I wanted to share my enjoyment being a revived Kefir Culturist, for the pro milk fraction and for the anti milk fraction also, because there is water kefir too, which I enjoyed some more years ago, also.
Have a nice refreshing weekend all of You.
I moved into a new apartment almost two years ago, and since then my Kefir culturism ended abruptly. I forgot about them, I remembered them a again a bit over two weeks ago.
I ordered some, to make half a litre of kefir from half a litre of milk.
I put the cultures into a jar of preserving glas with a rubber seal, so no additional oxygen can enter the glas, but the pressure from the gas (build up of carbonic acid) that builds up inside can go out. It has to stay 10-25 degrees Celsius, around room temperature. I put a big towel over it because it does not like much light.
After one day there are two phases, one on top looking like a white foam, consisting of casein. I take the glass, shake it gently (that shoud make a really creamy consistence) and it stays for another day. Then I open the glass, stir it up with a big plastic spoon, as the cultures do not like metal, that the casein which separates above dissolves with the compete fluid, than I pour the whole thing throug a plastic sieve in which are the cultures then, which I wash with some water, that the rest of casein that build up around the kefir grains gets of.
the grains of kefir come into a fresh glass with fresh milk, to make in a fermentation process out of lactose Kefir, which is totally different from milk. It makes out of pasteurized milk totally vivid kefir. It has a mild sour taste, contains carbonic acid which tingles just slightly on the tongue.
So in an almost two week period, the cutures got more, that I today can use instead of half a litre of milk three times of it. Kefir is a totally living organism. It was and is always enjoyable to me to watch the living of it, how it changes the milk, which gets something totally different in the process. When there is a bit to much cutures than milk, than you have eventually two phases in the glass: up there is the casein, down there is watery fluid, which is whey.
So I wanted to share my enjoyment being a revived Kefir Culturist, for the pro milk fraction and for the anti milk fraction also, because there is water kefir too, which I enjoyed some more years ago, also.
Have a nice refreshing weekend all of You.
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