Tag Archives: Kefir

4 February 2018 Kefir

http://durgan.org/2018/February%202018/4%20February%202018%20Kefir/HTML/ 4 February 2018 Kefir This is continuous kefir usually made daily about 500 milli liters. This is about the seventh batch from my emoos grains, producing well. It was fermented for 30 hours at 22C. I allow the new … Continue reading

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29 January 2018 Kefir

http://durgan.org/2018/29%20January%202018%20Kefir/HTML/ 29 January 2018 Kefir This is my chosen method to produce 500 ml of kefir daily. A new larger screen was selected, making straining the grains less onerous. The fermentation is slightly less than 24 hours at about 22 … Continue reading

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28 January 2018 Kefir

http://durgan.org/2018/28%20January%202018%20Kefir/HTML/ 28 January 2018 Kefir There are enough grains produced daily to make 500 ml of kefir. Half is used for consumption today and 250 ml is allowed to secondary ferment, age if you like. It appears 500 ml will … Continue reading

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31 December 2017 Kefir

http://durgan.org/2017/December 2017/31 December 2017 Kefir/HTML/ 31 December 2017 Kefir Kefir new batch 24 hours fermentation. Pictures depict process.

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19 December 2017 Kefir

http://durgan.org/2017/December%202017/19%20December%202017%20Kefir/HTML/ 19 December 2017 Kefir Making kefir. The grains are supplied from the previous batch. A large spoonful is added to whole pasteurized homogenized milk and allowed to ferment at about 20C for 30 hours until the whey separates from … Continue reading

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24 November 2016 Kefir. (From Whey)

http://durgan.org/2016/November%202016/24%20November%202016%20Kefir/HTML/ 24 November 2016 Kefir.(From Whey) Kefir is made each morning and the typical procedure is to separate the seeds and proceed. Experimenting, it was discovered the that the bacteria exist in sufficient quantities throughout the kefir for seeding. Thus … Continue reading

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22 April 2016 Kefir

http://durgan.org/2016/April%202016/22%20April%202016%20Kefir/HTML/ 22 April 2016 Kefir I had three batches of kefir fermenting and getting too much ahead. The three jars were strained and the grain all mixed in one jar, milk added for food, and stored in the refrigerator until … Continue reading

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17 April 2016 Kefir

http://durgan.org/2016/April%202016/17%20April%202016%20Kefir%20from%20Grains/HTML/ 17 April 2016 Kefir from Grains. The finished kefir is thick and is eaten similar to jello, and a drink can be made by adding some of the whey and mixing. This is the conventional method of making, but … Continue reading

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17 April 2016 Kefir. Using whey for starter.

http://durgan.org/2016/April%202016/17%20April%202016%20Kefir/HTML/ 17 April 2016 Kefir. Using whey for starter. Whey was used for starter and the kefir was processed this morning after 24 hours fermentation. The kefir was good quality but no large grins were obtained. A new batch was … Continue reading

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14 April 2016 Kefir Processing Kefir

http://durgan.org/2016/April%202016/14%20April%20Kefir%20Processing%20Kefir/HTML/ 14 April Kefir Processing Kefir While experimenting making kefir it was found the product could be made using the whey from the previous batch as a starter. Apparently there is enough bacteria to produce kefir. A portion of the … Continue reading

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