My kefir is doing quite nicely, it needs its milk changed every 2 days and seems to prefer UHT milk. After the next change it should be edible. Hopefully you can see the difference in the consistency to yoghurt in the photo with the spoon.
Here is how I change its milk – just pour it into a non-metal sieve, reserving the milky liquid and then gently rinse the grains (mine are very delicate at the moment). Rinse or change its jar, put the grains back in and cover with milk. I fill mine to half a jar full.
I got the grains from a person on the list at www.kefir.at (in German). Perhaps someone knows of another website for the english-speaking world? I would love to bring some home to my sister when the grains are big enough, but am not sure about bringing it through an airport and i dont want to post it and get her in trouble. Has anyone any ideas?
Here is a recipie for Kefir Bread Rolls from the kind lady I got the grains from:
Kefir Bread Rolls
Makes approx 10 bread rolls.
- 500g Plain Flour
- 1 tablespoon Salt
- 300g Kefir
- 30g Yeast
- Dissolve the yeast in lukewarm kefir.
- Add the flour and the salt and knead well.
- Leave the dough an hour to work.
- Then knead again and form around 10 breadrolls. You could also make 20 mini bread rolls.
- Then “paint” them with water and put into a pre-heated oven (fan assist 170 degrees celcius) and bake until golden.
I heard that you need to leave yeast to work overnight so as that it is finished “working” or it isn’t good for your digestion? I will give it a go whenever my kefir is ready, which should be on Friday :)