Skip to main content

Back up kefir

This post is linked to Freaky Friday on Real Food Freaks.

I was worried when we first got our kefir that we would somehow stuff it up and ruin it.  Fortunately so far the kefir has done really well and the grains have grown in size and number compared to the tiny bit that we started with.  What do we do with all this extra kefir?  If you leave all the grains in the milk each time you change it, the milk kefir will start to be ready too quickly (usually we leave is a few days until we see the milk has thickened, but if there's too many grains it will only take one day and we have too much kefired milk to use up!).

First I recommend that you start a back-up kefir.  You can put some spare grains in a jar with some milk in the fridge and leave it there for weeks, just in case your main kefir has a problem, then you can easily start again. You just have to change the milk every 6 weeks or so (and use the kefired milk as normal).  We now have two back up kefirs, just in case!

I also recommend giving kefir away to anyone who will listen!  The more friends you have with an active kefir, the more likely you can borrow a few grains if you ever need some :)  

The last solution if the kefir is thickening too fast, is to put the main kefir in the fridge too.  This happened to  us on some really hot summer days.  We just got it back out of the fridge when we were nearly out of kefired milk, and it was ready again by the next day.


Jars of kefired milk, straining the kefir grains out of the milk, the back up kefirs,
some milk (thanks Bella!) and some cream skimmed from the milk



You might also be interested in my series on getting started with homestead dairy

Comments

  1. I rested our milk kefir for a few days this last week, and it came out fine. It seems the main way we have milk kefir, is not in smoothies like I thought we would, but I strain it through coffee filter, then take the kefir 'yoghurt' batches and mix them with fruit, honey and some gelatine to make a kefir 'fruche' or you can even make cheesecake with it! Blackberries and blackberry sauce went really well, and I make one from apricot sauce from our trees too.

    The water kefir continues to be hit & miss at times. Second fermenting it with apple juice is the best way, but ginger & lemon has worked well too. Sometimes I think I don't leave them to second ferment for long enough, or maybe too long? Hmmm, husband still drinks it!

    ReplyDelete
  2. Thank you for this post... this kefir thing is new to me... and I am learning...

    ReplyDelete
  3. Interesting Dixiebelle, will have to try some of those recipes! We haven't tried water kefir at all, I've just been focusing on the milk kefir and trying not to confuse myself!

    Lrong - glad you found it useful, I didn't know what it was until recently either, but I'm so glad I found out!

    ReplyDelete
  4. Interesting. I would like to try kefir.

    ReplyDelete

Post a Comment

Thanks, I appreciate all your comments, suggestions and questions, but I don't always get time to reply right away. If you need me to reply personally to a question, please leave your email address in the comment or in your profile, or email me directly on eight.acres.liz at gmail.com

Popular posts from this blog

What to do with eight acres

Behind the scenes of my blog I can see the search terms that led people to find my blog.  It can be quite interesting to look through them occasionally and see what people are looking for.  Most of them involve chicken tractors, but another question that comes up regularly is “what can you do with eight acres?” or “how much land is eight acres?”.  Today I will try to answer this question.

Of course it is a very broad question, there are lots and lots of things you can do with eight acres, but I’m going to assume that you want to live there, feed your family and maybe make a little extra money.  I make that assumption because that’s what I know about, if you want to do something else with your eight acres, you will need to look somewhere else.

If you haven’t chosen your land yet, here a few things to look for.  Focus on the things you can’t change and try to choose the best property you can find in your price range.  Look for clean water in dams, bores or wells, either on the property …

Making tallow soap

For some reason I've always thought that making soap seemed too hard.  For a start the number of ingredients required was confusing and all the safety warnings about using the alkali put me off.  The worst part for me was that most of the ingredients had to be purchased, and some even imported (palm oil and coconut oil), which never seemed very self-sufficient.  I can definitely see the benefits of using homemade soap instead of mass produced soap (that often contains synthetic fragrance, colour, preservatives, and has had the glycerine removed), but it seemed to me that if I was going to buy all the ingredients I may as well just buy the soap and save myself all the hassle.  For the past several years I have bought homemade soap from various market stalls and websites, and that has suited me just fine.
Then we had the steer butchered at home and I saw just how much excess fat we had to dispose, it was nearly a wheel-barrow full, and that made me think about how we could use that…

Growing and eating chokos (chayotes)

Cooking chokos (not be confused with another post about cooking chooks) has been the subject of a few questions on my blog lately, so here's some more information for you.
Chokos - also known as Chayote, christophene or christophine, cho-cho, mirliton or merleton, chuchu, Cidra, Guatila, Centinarja, Pipinola, pear squash, vegetable pear, chouchoute, güisquil, Labu Siam, Ishkus or Chowchow, Pataste, Tayota, Sayote - is a vine belonging to the Cucurbitaceae family, along with pumpkins, squash and melons, with the botanical name Sechium edule.


The choko contains a large seed, like a mango, but if you pick them small enough it is soft enough to eat.  If you leave the choko for long enough it will sprout from one end and start to grow a vine.  To grow the choko, just plant the sprouted choko and give the vine a structure to climb over.  In summer, the vine will produce tiny flowers that will eventually swell into choko fruit.  The vine doesn't like hot dry weather.  And it doesn&#…