If you like yogurt, you have to try this!!!

[FreshNewbie]

It's Kefir made by "Fresh Made" whichs is russian company from Philadelphia, PA. Only it's in these small contrainers like yogurt ones and they have several flavours. I bought the strawberry one and I must tell you that I thought I was eating real strawberry ice cream. Good thing it has more protein than regular yogurt and less sugar too. So next time you are in a store, look out for this one.

cals 140, fat 3g, sugar 15g, protein 8g.
Next one is cherry

[horsemom]

HI! I have been drinking Lifeway lowfat Kefir for awhile now. It tastes good, and is rich in calcium.

One cup serving is 174 Calories (20 from fat) 2g fat, 21g sugar in the form of organic cane juice, and 14g protein.

Really tasty on cereal.

Laura

[margo49]

It is here a lot now in the Russian shops.
What does it taste like?
Can one make it at home like yoghurt? (By adding milk to some of it at a certain temp)

[FreshNewbie]

Margo, I saw some recipes online , just google "kefir" recipe and I am sure you can find something. But the one that I bought in a little yogurt like can tasted really good, almost like ice cream.
Laura, I always buy big Kefir in russian stores ( I was born in Russia) and it has better calorie count than yogurt. But if you see the one i am talking about, buy it and try it, its really tasty

[Mr. Bloom]

The other day, I was advised to try Kefir (which I had never heard of). I bought some and strangely enough (for me) enjoyed it.

It has the appearance of milk and the consistency of diluted yogurt. It's described as a "probiotic fluid" on the label...I certainly don't know what that means...

So, the question is:

Why is this not better known?
Is there a downside to it?


I'm having a very "bad back" week and it was my acupuncturist/chiropractor that suggested I introduce this into my diet.

[Blueberry]

I've consumed Kefir for quite a while. I stumbled on it and happened to like it:) It was well before I knew anything about the often touted health benefits....

There doesn't seem to be a down side to me, and I'm not sure why it isn't better known. However, even the "big box" groceries around here carry it, so it seems to be gaining in popularity.

[KnottedYet]

We used to make kefir back in the hippy days. (it's like making yogurt, put some starter in some milk and let 'er rip!) Good stuff! Don't think I've had any in about 30 years. Maybe I should go find some and see if it still tastes as good as I remember.

[Pedal Wench]

Back in teh 70's, my dad was on a kick where we had it 'growing' all the time. It was pretty tasty,if I recall.
As a slight hijack - if you like yogurt, you have to try Faje brand yogurt. I get it at Whole Foods or Trader Joes. It's a greek yogurt, and it is SO rich and creamy, even the fat-free one. Actually, that's the only type I've tried. Caution though - there's a sheet of parchment over the top. I didn't realize it and thought my first container was spoiled with a 'skin' on the top. Ooops!

[Kimmyt]

FreshNewbie, I am from the Philly area... where can you find this Kefir stuff? I'd like to give it a try, as I'm always looking for new yogurty things (most regular yogurts are much too sweet for me, but I need something with more sweetness than unsweetened yogurt).

K.

[mimitabby]

Kefir's good. It doesn't require a spoon like yogurt.
:D

[limewave]

So, do you buy it in the yogurt section? I did a quick google, and it looks like it comes in a box? I'm confused.

[mimitabby]

it is in the milk section of two supermarkets i go to; the others don't even carry it. it's kind of like buttermilk.. find the buttermilk?

[HappyAnika]

I haven't tried the kefir, but I will try to track some down.

Recently I started eating Wallaby organic yogurt from whole foods. It says 'creamy Australian style'. I haven't been to Australia, but I do love the yogurt in Europe, much less sweet than the typical US yogurt. I like the Wallaby because its much lower in sugar than all the other brands I saw, and the sugar is in the form of organic evaporated cane juice. It does have a thinner texture than something like yoplait, probably not as thin as the kefir.

[margo49]

We used to make kefir back in the hippy days. (it's like making yogurt, put some starter in some milk and let 'er rip!)


When you say "starter" do you mean culture or just some kefir added to milk? I have been trying to get these "seeds" as they are called thru a Cheese website and Russian shopkeepers with no luck.
I am also a bit wary of trying it myself because of the high (room) temps here and it is not expensive to buy.
It is a mould + bacteria culture I believe not a straight bacterial one (like yoghurt) and someone told me it takes *days* not hours so God alone knows what else might be going on "in there" over that kind of time. Mind you with milk any unwanted bacteria usually either spoil the product or give you a colour or texture that you aren't expecting so I s'pose I shouldn't worry...

[Mr. Bloom]

THis morning, I poured Kefir over my healthy cereal instead of milk. It was a good substitute for milk and has a longer shelf life.

[farrellcollie]

It was a good substitute for milk and has a longer shelf life.

Just don't substitute it for milk in coffee.

[Mr. Bloom]

Well, I don't drink coffee, but why can't it be used in coffee?

[Kimmyt]

I found this yesterday, it was in the organic dairy aisle of my grocery store! I was a wuss, though, and bought the strawberry flavored because I am not a fan of plain yogurt so was worried that I wouldn't like the plain kefir either. The strawberry was good, I had a small cup of it with breakfast this morning, it was sort of like the European yogurts which aren't as sweet as American ones (which can get disgustingly so... a Vietnamese friend of mine actually lets her yogurt sit out at room temperature because 'its too sweet'). I liked it, and I think next time I'll try it on my cereal like Mr. Silver.

Yummy, thanks for the enlightenment ladies!

K.

[7rider]

Well, I don't drink coffee, but why can't it be used in coffee?

Would it curdle??

I don't know about Kefir, as I don't recall that I've ever seen it (or looked for it). But it sounds a bit like the "drinkable yogurts (http://www.stonyfield.com/OurProducts/Smoothies.cfm)" or yogurt smoothies that are out these days. Is it like that??

[farrellcollie]

I was actually just making a joke about not using it in coffee. I really like plain kefir and use it or yogurt on cereal because I don't like milk on cereal and used to just eat it dry until I discovered yogurt. I suppose you could use kefir in coffee if you wanted - but I think it would taste like sour/curdled milk.

[Mr. Bloom]

I was actually just making a joke about not using it in coffee.

Oops...I guess I've spent way too much time with lawyers this week...I'm taking things way too literal!:D


But it sounds a bit like the "drinkable yogurts (http://www.stonyfield.com/OurProducts/Smoothies.cfm)" Is it like that??

Yes, it's very similar in consistency, but has a very different flavor to me. It's not as sweet, but seems more intense. I didn't know there were other flavors until today.

[farrellcollie]

I am a lawyer - I am used to people not getting my jokes.
Perhaps using those little facy things would have helped.

[Mr. Bloom]

I am a lawyer - I am used to people not getting my jokes.
Perhaps using those little facy things would have helped.

:eek: :D

If it's any consolation, I laugh every time I receive a bill from my lawyers:o

[michelem]

Great info on kefir and yogurt:

http://en.wikipedia.org/wiki/Kefir

http://users.chariot.net.au/~dna/kefirpage.html

http://www.thenibble.com/reviews/nutri/probiotic-food.asp

Make sure your yogurt says it contains LIVE, ACTIVE cultures. If it's been pasteurized, you're out of luck - the good bacteria (probiotics) you're after have been killed off.

[7rider]

Make sure your yogurt says it contains LIVE, ACTIVE cultures. If it's been pasteurized, you're out of luck - the good bacteria (probiotics) you're after have been killed off.

Along that line, and a slight thread drift (I won't call it a hijack)....
Someone mentioned keeping yogurt at room temp. I recall hearing or reading that yogurt - if refridgerated - should be brought up to room temp before eating. I presume that's to "wake up" cold cultures and get the most bene from it. Anyone hear or know the same? Is this the case?

[Mr. Bloom]

Thanks! I have to remember how useful wikipedia is getting:)

[pyxichick]

I recently tried Kefir for the first time, after becoming addicted to organic plain yogurt. I think Kefir tastes way better (more tart I think) and the stuff I got (trader joe's brand) has more cultures than yogurt.

I've been reading a book about the benefits of probiotics, especially for people with immune disorders and digestive problems, and decided to get my own yogurt maker. It was only 19 bucks from amazon and they sell the starter packs, too. I made my first batch last night and it turned out perfectly. I just used 1 percent organic milk and the starter and this morning when I woke up-- viola! It was yogurt! It's got so much more flavor than store-bought yogurt. I recommend making your own if you like plain yogurt and want more health benefits.

I've heard Kefir starter is harder to come by and a little harder to make, but I'd love to try making that, too, since it's nice to have something drinkable.

Cheers,
Kate :)

[Blueberry]

Kate-

As a tip, you can either start your next batch from your current batch if you save a little (about 2 heaping tbsp per quart), or from a store bought carton of plain yogurt. It's actually a little less fiddly for me that way. We LOVE homemade yogurt - we actually just made some yogurt cheese (put yogurt in cheese cloth and let drain). It's a nice sub for sour cream, and makes great dips!

Now...if I could just figure out homemade kefir....

CA

[margo49]

Yeah, it's easier to buy kefir.
First you have to get the culture which is a mix of bacteria *and* moulds and apparently it takes a long time (ie not just overnight) so you would run a risk there too (unless you had perfect incubation)

And trust me. I ran a tiny dairy for several years and made everythign - quark, yoghurt, sour cream, camembert, gouda, fetta, haloumi, butter.
I still make *all* our family yoghurt and 50% of our family cheese. If I could make it at home I would. I buy from a Russian immigrants' shop

Good for you Pyxi - pm me if you need advice

[OakLeaf]

Kind of off topic, but just for reference, you can make soy yogurt from unsweetened soy milk using a regular dairy yogurt recipe and starter. Sweetened soy milk won't culture. Homemade is obviously best, but you have to do it hands-on - those machines make really thin milk that's no good for yogurt. I usually just buy unsweetened Eden soy milk (yeah, the packaging and shipping, I know :( ). It's still way cheaper and uses a lot less plastic than buying prepared soy yogurt.

[Blueberry]

Kind of off topic, but just for reference, you can make soy yogurt from unsweetened soy milk using a regular dairy yogurt recipe and starter. Sweetened soy milk won't culture. Homemade is obviously best, but you have to do it hands-on - those machines make really thin milk that's no good for yogurt. I usually just buy unsweetened Eden soy milk (yeah, the packaging and shipping, I know :( ). It's still way cheaper and uses a lot less plastic than buying prepared soy yogurt.

Good to know! I always thought you couldn't make homemade soy yogurt because you had to have something to make it "gel." Now I have made homemade goat yogurt:)

[Cindyloo]

Does the Kefir have that "twang" that yogurt does. I have tried to force myself to like yogurt for the longest time and the only ones I can stand to eat are the really sweet ones. Those kind of defeat the purpose... Since it is also made with cultures would it have that same sourness that yogurt does?

[margo49]

To my taste buds kefir is on the bland end of the spectrum.

Now, a lecture...
The sourness of yoghurt is dependent on the bacteria used to make it. It's got nothing to do with sugar. There 7 million (well lots) combinations of bacteria. All of which are just different lab-developed strains and combinations of the specific bacteria from the two Lactic Acid Bacteria "families" (Bifidobacterium and Lactobacillus). By adding a little of this and a bit of that you can get any degree of bland, plain or sour with all sorts of pro-biotics and different "sets" (ie runny, custard or jelly)
The entire (first/supermarket-shopping) world is divided up by 2 gi-normous companies who produce bacteria. (Despite that bacteria are small and you need a microscope to see them they are produced in big factories, :rolleyes: lol).
In the Rest of the World you would get the sheep, goats, yaks or cows from your Dad and the starting culture from your Mother in Law upon your marriage!!
So you can either try endless different kinds till you find one that you like or contact a yoghurt producer and ask if they have a product that will suit you. Buy it and then you can either buy it again (and again...) or you can use it to make your own at home.
If you are real keen I can give you names and serial numbers... top secret ;) sshhhh...anybody listening
Seriously I have a lovely one (Chr Hansen YC 180) in my freezer that everyone on the kibbutz loved because it was so plain and bland. I personally make a very sour one coz I like sour and also I make labaney (trad. Arab yoghurt cheese) on an ongoing basis for the family.

I **love** Lactic Acid Bacteria. You can think of them like wines, you know - "cheeky as if the cow kicked the bucket" or "unassuming but with a hint of Alpine spring grasses"... don't start, margo, don't start

Btw, as I understand it the trad. kefir varied from region to region. So maybe there are more and less sour ones. I have tried one from Georgia (the Russian one not the Southern one) and one from Ukraine and they were pretty similar even to my trained palate

[margo49]

Yay!
The wonderful SO decided Today Is the Day to restart our search for kefir after we had tried a few e-mail addresses without a response
We have found a woman here who will send me kefir grains!! :D :D I e-mailed her and she phoned back to my mobile within an hour. A lovely older lady, born in Chile (where her Doctor father made kefir
She stipulated one condition: that I give a donation to a Cat Shelter (or conversely adopt a cat) - isn't that cool. Better than money!
She says she has sent all over the world so if it works out I can send you-all.

Really looking forward to the "new baby"...I love lactic bacteria. Oh I will be such a good mother - I will keep its jar so clean, it will have optimal temperature...

[Blueberry]

Margo-

Please do let us know how it goes:) I've been toying with the idea of making kefir myself - but the only culture I've been able to find locally is a 1 shot deal (from a commercial place). So...I've been buying the pre-packaged variety. And eating lots of homemade yogurt (I've also discovered Fage Greek yogurt - YUM!).

CA

[margo49]

Oh no!
Don't even think about it!
It's not the Real Thing at all!
Real kefir is a Living Entity. The whole *point* is to keep it and nurture it and eat the kefir it gives you.
The bought kefir has an inhibitor introduced to it apparently (so as the kefir doesn't continue to develope on the shelf of the supermarket fridge thereby causing the packaging to bulge uninvitingly).
The culture to which you refer is also a commercial ploy. I mean we can't have people making their own for free (or the price of the milk)! Also because of Dairy Indusry Standards they had to remove the beneficial yeasts from the traditional cultures. (Dairy products had to contain only lactic bacteria and kefir has these yeasts and moulds etc that aren't on the Approved Lists)

It transpires that my first yoghurt - given to me at the tender age of 16 under the name "Yoghurt Bug" - was actually kefir...

Ooohhhh ....I am sooooo excited

[Pedal Wench]

....(I've also discovered Fage Greek yogurt - YUM!).

CA


Now, I told y'all about that Greek yogurt way back on page one! You could have been enjoying it for months now! I've still only tried the fat-free variety. Have you tried any of the others, or the flavored one?

[bambu101]

I love the Fage Greek yogurt! I've tried the 0%, the 2%, and the full-fat(way too much fat- 22 grams or something). Have not tried the honey or strawberry, but it's interesting the way it is packaged, with the "add-ons" off to the side.

I was also reading somewhere that Greek yogurt is great for cooking, as it does not break down and curdle as sour cream can.

[Blueberry]

Now, I told y'all about that Greek yogurt way back on page one! You could have been enjoying it for months now! I've still only tried the fat-free variety. Have you tried any of the others, or the flavored one?

Unfortunately, I tried the full fat one. To my credit, it was desert on a special occasion (or at least I can tell myself it was...)

I'm looking forward to trying the "lighter" ones, as I hear they're still yummy!

Of course, my *usually makes my own yogurt* budget isn't too happy with my recent liking of Greek yogurt. That stuff ain't cheap! Pedal Wench - It's probably a good think I *didn't* note it on the first round....

CA

[Pedal Wench]

I can't imagine how decadent the full-fat version is, because (really, I'm not lying) the fat-free tastes rich and full. Seriously, it feels like a real quilty pleasure, it's that good. Try the fat-free, and let me know what you think.

It was all I ate after a surgery that made it hard to chew -- it was so, so good, and I could justify the cost because it was all I was eating.

[ummbnb]

My ex and I used to get freshly made kefir in the afternoons at a little cafe near his parent's home in Rabat (Morocco.) They would top it with just a drizzle of caramelized sugar for a garnish. It was delish!

[smilingcat]

my partner made me buy a yogurt maker. :( I prefer the labor intensive method of warm oven in waterbath. I hate gadgets around the kitchen.

I make it every once in a while and for a starter use unflavored yogurt. It's the closest thing. I too like it puckery sour but my partner wants the sweet stuff.

Maybe time to make another batch some sweet and some sour... I like kefir. but for some strange reason, its hard to get myself to pour a glass of it.

smilingcat

[bambu101]

I am looking to buy a yogurt maker- anyone got any recommendations? I had one years ago, and it made 5 small jars of somewhat watery yogurt.

I like the Greek yogurt and never buy the regular plain or fruit yogurts anymore. They are just way too sweet. I bought a 17 oz container of Fage Greek 0% last evening, and it was $5.99!!!!!!!! I think a yogurt maker would pay for itself very quickly.

I checked Amazon and they have a bunch of different ones. Do I need a regular yogurt maker , or a yogurt cheese maker if I want to make the Greek-style yogurt?

[margo49]

This sounds amazing, girls...what is it - is it just an incubator or something more complicated? Do tell...
I am so primitive I am still using 2 (in summer) or 3 (in winter) woollen bush shirts (lumberjack style) wrapped around the saucepan containing the innoculated milk. I also pasteurise my own milk - do you-all have access to raw milk eg urban farm or collective or something?
I was thinking of doing the kefir (when I get the grains) in a thermos coz it will be smaller quantities than the yoghurt

[Resi]

I always liked yogurt or kefir, but here in the US everything is soooo sweet, way to much sugar. Doe's anybody know kefir or yogurt low sugar?

Thanks
Resi

[margo49]

Whee! My grains have come!
Will let you know how it goes!

[margo49]

Trial #1 turned out not especially brilliant. It was very tangy (alcoholic) and I reckon it was over-fermented. Mainly because I put too much milk on the quantity of grains that I had so it took 48 hours to be ready by which time the taste was too sour and ferment-ated. The grains had increased in quantity thought so *something* was going right. So I re-checked on the Kefir site and reworked the proportions.
Trial #2 On the Way

margo-the-milk-witch

[margo49]

Yea!
What a cute wee culture!
It is also a real *animal* and not in the least sensitive.
Got it all sussed now and production in full swing.
Easier to use bought (pasteurised) milk than pasteurise my own only to cool it back down to its optimal temp.
If anyone wants culture it can be posted (really, the woman I got it from said she has posted it all over the world!!)

[shootingstar]

I don't eat much yogurt. However as a tasty healthy dip/sub for cream cheese.

We make yogurt cheese. One just strains plain yogurt for half day through a fine strain and yogurt becomes thick.

Can add freshly chopped herbs, lemon juice or jot of hot sauce. Stir lightly. done

[pyxichick]

I notice that Amazon sells Kefir starter. Has anyone tried this? I order my yogurt starter through them (Euro Cuisine brand) since I can't find any around here, even in the co-ops.

Cheers,
Kate :)

[OakLeaf]

Here's a question: I make yogurt irregularly, and often I'll go too long between batches to keep my starter in the refrigerator. If I freeze some yogurt, will the cultures survive, or do I have to keep starting over with commercial starter?

[KnottedYet]

I never used a starter, just a spoonful of yogurt from the grocery store.

Does a starter make a difference?

[margo49]

It can last in the frig for a couple of weeks plus. They just go to sleep and don't actually die . What kills them is heat (50 deg C plus)
Like Knotted says you can use actual yoghurt as a starter. You can even do this every time (ie keep back 20% of the batch to add to "tomorrow's")

My wee pet kefir is doing really well and stabilising nicely the past few days.

[OakLeaf]

I've had my saved yogurt spoil more than once. I think soy yogurt tends to spoil quicker than dairy. And by "commercial starter," I meant to include store-bought yogurt. I was just wondering if freezing kills the bacteria.

[Jolt]

Well, I decided to try making yogurt today for the first time--we'll see how it goes! I put the glass jar of inoculated milk in a cooler with hot tap water (about 120 degrees) and then wrapped the cooler in a fluffy towel as well; hopefully that will keep the temp fairly constant. I may check it a little later to see if any hot water needs to be added. Then, because I live with two roommates and it's entirely possible for somebody to be tempted to move the whole setup off the counter, I made a little sign saying "Caution: bacteria at work" and put that on top (I am SUCH a nerd...)!

[pyxichick]

I've read that the bacteria don't survive freezing. Thus frozen yogurt doesn't have the same benefits as regular yogurt. But the lactose is digested already, so it's still better on the gut than ice cream.

[Ana]

I love Alton Brown's Good Eats. He has a show on making yogurt. It might be worth taking a look :D