KEFIR PREPARED with KEFIRAN-YOGURT [KY]

EXPERIMENT

The aim is to observe if KY alters the capacity for milk kefir-grains to produce a thicker kefir. Also to observe whether including KY to culture milk kefir effects the microbial and or physical makeup of milk kefir-grains. An amount of milk kefir-grains to culture a normal kefir [the control], in parallel with a batch cultured with KY is required. Including a 1 Tbs amount of spare milk kefir-grains for preparing the initial KY.

Ingredients

  • 1 Tbs fresh milk kefir-grains [app. 8 gm] to prepare KY
  • 2 Tbs viable yogurt culture [either store bought plain yogurt containing “Active Cultures”, or yogurt starter-powder, or 2 to 3 capsules of a good brand of probiotic supplement such as “Inner Health Plus”, (Health Works)]
  • 4 cups fresh milk [any dairy milk-type]
  • 2 cups boiling water

Utensils

  • Yogurt incubator
  • Three, 2 to 3-cup size jars
  • Cooking pot for pasteurizing milk and heat-treating milk kefir-grains
  • Sharp knife with cutting board
  • Thermometer

Preparing KY

  1. Fill 1 glass jar with boiling hot water, seal jar airtight and stand aside.
  2. Chop 1 Tbs milk kefir-grains on chopping board, cutting in all directions into very small pieces with a sharp knife to form a thick mash.
  3. Place kefir grain-mash in pot with 2 cups milk and heat to 70 C [158 F]. Make sure to stir milk + grains throughout the cooking process.
  4. Rapid-cool mixture by placing pot in a bath of cold water, stirring mixture as it cools to 45C [113 F].
  5. Pour out and discard hot water from glass jar in step 1, and to the jar, add warm mixture above with 2 Tbs plain active yogurt, or yogurt starter powder or contents of probiotic capsules; mix well.
  6. Seal jar airtight, and incubate in yogurt maker for 12 hours.

Method for culturing KY with milk kefir-grains + fresh milk

  1. Add ¼ of the KY to 2 cups fresh milk with ¼ cup fresh kefir grains. [Store remaining KY in fridge in airtight sealed jar. This is for following batches].
  2. Culture for 24 hours at room temperature.
  3. Culture control-batch of kefir with 2 cups fresh milk and ¼ cup kefir grains. [Culture parallel along side the batch above by straining and preparing both batches at the same time with same amount of milk].
  4. Repeat process daily, until KY has been used up.

Follow up

From 5th day on, culture both jars of kefir per usual manner[without adding KY] under parallel conditions. Take notes to compare taste, consistency and texture of both batches. On day 7 measure the weight of grains from both batches to observe if either batch increased more efficiently over the other. Repeat volume or weight comparison every 5 days. Take note of the texture and appearance of both batches of kefir grains. Make notes of your observations.

On the 10th day post commencing the experiment, remove a portion of kefir grains which exceed the initial volume [1/4 cup]. Take note of weight or volume and keep these spare grains separate from each other. Spare or excess grains may be dehydrated, ingested or used in preparing water-kefir, or Kefirkraut etc.

NOTES:

One may use different size jars and volumes of grains or milk. Just make sure to keep the same volume ratio of grains to milk in the control batch. I would be very keen to be informed of any observations.

Enjoy and have fun!

Be-well,

Dom

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