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I would like to sell you genuine, 100% goat's
milk raised Kefir grains, so you will run out and buy more raw goat's
milk. Now that we have our Grade 'A' Raw Milk license I need all the
grains I can get to brew the Kefir beverage. I currently produce 4 pints a
day using three cups of grains distributed among six quart mason jars. I
refer everybody to Sean
Lackey slackey@eprod.com
if you live in the Houston area. Betty of www.GEMcultures.com
is my
recommendation for mail order. Betty is Dom's choice in the U.S. and after
twenty-five years of culturing Kefir grains she has it figured out.
You would think that with just two ingredients, milk and Kefir grains, brewing Kefir would be easy and it is kinda-sorta. Using a standard quart mason jar I put 1/4th grains, 2/4ths fresh goat's milk and 1/4th air space and screw the lid on tight. Set the jar at least room temperature for 24 or 48 hours. You might turn it over once or twice. Pour the contents thru your Wal-Mart bowl size strainer into a big plastic bowl. Glass not metal is best for brewing. Cover the grains, that you put back in the Mason jar with some of the strained brew to give your next batch a head start. You can every two or three days clean the jars. You can leave the beverage out of the refrigerator to post brew for another couple days. Four days post brewing yields Kefir cream cheese. Store the Kefir in the refrigerator. Shake before pouring. Drink a glass for breakfast and one before bed you will eat less, sleep better, digest more and cure what ails you.
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