-
Recent Posts
Recent Comments
- Patrick on Marijuana Growing from Seed
- Al Chomica on 23 June 2016 Strawberry Juice
- Marlys on 23 June 2016 Strawberry Juice
- Durgan on 4 September 2015 Pear Juice
- lynn lowrie on 4 September 2015 Pear Juice
Archives
- October 2018
- September 2018
- August 2018
- July 2018
- June 2018
- May 2018
- April 2018
- March 2018
- February 2018
- January 2018
- December 2017
- November 2017
- October 2017
- September 2017
- August 2017
- July 2017
- June 2017
- May 2017
- April 2017
- March 2017
- February 2017
- January 2017
- December 2016
- November 2016
- October 2016
- September 2016
- August 2016
- July 2016
- June 2016
- May 2016
- April 2016
- March 2016
- February 2016
- January 2016
- December 2015
- November 2015
- October 2015
- September 2015
- August 2015
- July 2015
- June 2015
- May 2015
- April 2015
- March 2015
- February 2015
- January 2015
- December 2014
- November 2014
- October 2014
- September 2014
- August 2014
- July 2014
- June 2014
- May 2014
- April 2014
- March 2014
- February 2014
- December 2013
- November 2013
- October 2013
- September 2013
- August 2013
- July 2013
- June 2013
- May 2013
- April 2013
- March 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- July 2012
- June 2012
- May 2012
- April 2012
- March 2012
- February 2012
- January 2012
- December 2011
- November 2011
- October 2011
- September 2011
- August 2011
- July 2011
- June 2011
- May 2011
- April 2011
- March 2011
- February 2011
- January 2011
Categories
Meta
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
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
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
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.
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
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
Posted in Uncategorized
Tagged 24 November 2016 Kefir. (From Whey), Kefir, Kefir. (From Whey)
Leave a comment
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
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
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
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