How to make kefir.

KEFIR

GETTING READY TO MAKE KEFIR!

KEFIR POURED FROM JAR AND READY TO STIR THROUGH THE STRAINER

Kefir is a super resource for probiotics and is very delicious to drink plain or add to smoothies.
I bought dehydrated grains from Cultures for Health and developed stable grains that I have been reusing for almost two years.

Here is my quick and super easy method to make kefir using Cole's Creamery raw milk.

1.  I designate a glass pourable measuring cup, wooden spoon and plastic strainer specially used only       for kefir.

2.  I have a clean quart jar with an unbleached coffee filter held with a metal ring or rubber band to put strained kefir grains inside.

3.  I put a small amount of kefir into the strainer and stir the grains causing kefir to strain into the measuring cup.

4.  I put the grains I have worked in the strainer into the clean glass as I strain the kefir little by little.

STRAINED KEFIR GRAINS

5.  When all of the kefir is strained, I pour the kefir back into the jar that held the unstrained kefir.  I put a lid on the jar and refrigerate.

KEFIR GRAINS (LEFT)  FRESH KEFIR (RIGHT)

6.  Back to the clean jar holding the grains:  I pour milk right out of the refrigerator over the grains and put the coffee filter held by a ring on the jar.  No heating. No stirring.

7.  I leave the jar for 24 hours then strain again.

The jar needs to sit in a warm draft free area away from anything that could contaminate the culture.

 I SHARE KEFIR GRAINS WITH COLE'S CREAMERY MILK CUSTOMERS!

Cole's Creamery Yogurt

YOGURT RECIPE

Cheesemaking.com has an abundance of information about making yogurt.  I basically use their recipe, with a few minor changes.  

Step 1 Heat any amount of milk you desire, but remember you need to add:

2 tablespoons of plain yogurt to culture/ 1 quart of milk

I use plain Fage or Greek God's yogurt (check ingredients to make sure the yogurt you are using to inoculate contains at least 4 cultures) or yogurt packets from Cheesemaking.com to culture

So if I want to make half gallon of yogurt

I heat 2 quarts of milk and use 1/4 cup of yogurt culture

Step 2 Heat milk to 180-185 degrees F. and hold for 10-20 minutes.

Step 3  Cool milk quickly by placing pan in ice water to 120-125 degrees

Step 4   Inoculate by adding yogurt culture in jar you are pouring your milk into to incubate

Step 5  Incubate in warm place 4-12 hours  I wrap my jars in a towel and sit on hot water heater for 12 hours

Put in refrigerator and enjoy!  At this point I take out yogurt to use for next batch and store in the freezer.  

Add jam, syrup, molasses, or honey to sweeten. Serve over granola or nuts.

After 4 hours of refrigeration you can drain and make greek yogurt.

I drain in the refrigerator for two days for cream cheese.  The possibilities are endless of additions:  herbs, nuts, chutney, jams, sauces, dried fruit or nuts you can add to the cream cheese.

This week I added dried cranberries to the cream cheese then shaped into a log and rolled in toasted sugar almond slices.

Luscious Cream Cheese

Sideways Heart

You can buy heart cheese molds at Cheesemaking.com.  After I drain the yogurt I put into mold and drain longer to ensure the heart won't crumble when I take the mold off.
Then I pour Fischer & Weiser Raspberry Chipotle Sauce or Jalapeno Jelly over and instant party success!

Not a heart shape,  but you get the idea.

Classes

Cole's Creamery will be offering a variety of classes on different subjects. Right now we offer classes on making 30 minute mozzarella. Wouldn't you love to learn how to make your own pizza cheese? Check back often as we will be adding more information soon.