z*****9
发帖数: 256 | 1 常常看到这个版上有人发自制酸奶的帖子，一般就是用买的酸奶利用里面活的菌种作引
子，加入牛奶等着菌种繁殖就可以了。我想提一提以前我做过kefir，利用kefir grain
做的。 kefir是类似酸奶的饮料。kefir grain http://en.wikipedia.org/wiki/Kefir可以无限繁殖，永远不会死，不像酸奶怕菌种污染，因为kefir grain是非常稳定的，里面含有非常非常多的菌种，不像买的酸奶那样菌种比较单一。科学研究发现这些菌种都有益于身体健康，至少目前没有发现有害的菌种。在而kefir发源地高加索地区也是世界著名的长寿区之一。反正据说健康益处多多。
商业卖的kefir并非真正的kefir, 是选取一些菌种而已。
我以前在http://www.kefirlady.com/买的kefir grain，繁殖很快，whole milk, fat free的都行，只要给奶就繁殖。我周围没什么人可以送的，一般可以繁殖了送给亲朋好友，暂时不用也可以冷冻，只是不要冷冻时间过长，解冻后用鲜牛奶恢复活力即可，或者一段时间不做了索性可以再向亲朋好友要一些。kefir grain也可以直接吃，有益菌多多哦。后来因为家里没什么人对牛奶有热情，而我一段时间热情后也不做了，也就没有保留kefir grain。
大家爱吃酸奶的可以试一试，因为grain繁殖快，不会死，不会污染，永远可以用，而
且据说健康益处比酸奶多多了，口感也不错，是很方便省钱的。
以下是一个中文说明制作kefir的网页：
http://enzymo.wordpress.com/2009/07/06/diy20-%E8%87%AA%E5%88%B6 | R*****s
发帖数: 41236 | 2 不错。。
grain
【在 z*****9 的大作中提到】
: 常常看到这个版上有人发自制酸奶的帖子，一般就是用买的酸奶利用里面活的菌种作引
: 子，加入牛奶等着菌种繁殖就可以了。我想提一提以前我做过kefir，利用kefir grain
: 做的。 kefir是类似酸奶的饮料。kefir grain http://en.wikipedia.org/wiki/Kefir可以无限繁殖，永远不会死，不像酸奶怕菌种污染，因为kefir grain是非常稳定的，里面含有非常非常多的菌种，不像买的酸奶那样菌种比较单一。科学研究发现这些菌种都有益于身体健康，至少目前没有发现有害的菌种。在而kefir发源地高加索地区也是世界著名的长寿区之一。反正据说健康益处多多。
: 商业卖的kefir并非真正的kefir, 是选取一些菌种而已。
: 我以前在http://www.kefirlady.com/买的kefir grain，繁殖很快，whole milk, fat free的都行，只要给奶就繁殖。我周围没什么人可以送的，一般可以繁殖了送给亲朋好友，暂时不用也可以冷冻，只是不要冷冻时间过长，解冻后用鲜牛奶恢复活力即可，或者一段时间不做了索性可以再向亲朋好友要一些。kefir grain也可以直接吃，有益菌多多哦。后来因为家里没什么人对牛奶有热情，而我一段时间热情后也不做了，也就没有保留kefir grain。
: 大家爱吃酸奶的可以试一试，因为grain繁殖快，不会死，不会污染，永远可以用，而
: 且据说健康益处比酸奶多多了，口感也不错，是很方便省钱的。
: 以下是一个中文说明制作kefir的网页：
: http://enzymo.wordpress.com/2009/07/06/diy20-%E8%87%AA%E5%88%B6
| F*******t
发帖数: 9113 | | a******y
发帖数: 842 | | y*******n
发帖数: 20 | | z*****9
发帖数: 256 | 6 你是不是发的时间比较长?如果发的时间不长,不会太酸的.各人可以按自己口味决定发
的程度.
【在 y*******n 的大作中提到】
: 这个据说对身体很好 但实在是。。太酸了
| z*****9
发帖数: 256 | 7 贴照片kefir and kefir grain | d***e
发帖数: 793 | | d**e
发帖数: 9591 | | z*****9
发帖数: 256 | 10 这个,我酸奶吃得不多,也不知道怎样的酸奶是香的,不知道该怎么比,但就自己吃过的
yoghurt 没觉得更好吃或更香.
【在 d***e 的大作中提到】
: 这样做出来的牛奶有酸奶那么香吗？
| | | s********0
发帖数: 2687 | | n***e
发帖数: 76 | 12 还得把kefir grain取出来,好麻烦啊。。。。而且觉得反反复复不卫生啊,虽说菌种稳
定，但是上面沾的牛奶也会繁殖细菌的吧，难道捞出来后要冲洗干净再保存？ | z*****9
发帖数: 256 | 13 Scientist tested the kefir in the Caucasus Mountains for any type of harmful
bacteria. But much to their surprise, they found nothing. Deep in the
mountains where sanitary conditions are much worse than ours, the scientist
refused to believe there was no harmful bacteria to be found. Creating a
possible scenario that a piece of animal fecal matter would fall into the
milk, they injected the E. Coli bacteria into the kefir. Within 24 hours the
E. Coli was destroyed by Kefir's benificial bacteria. Kefir has also
demonstrated the ability to kill H. pylori infections when bacteria alone
could not.
kefir grain有很强的自净化能力，否则也无法在自然不卫生的原始条件下轻易保存下
来以至于到现代还拿这些原始kefir grain测不出已知的有害菌吧。上面也提了有意加进去的一些常见细菌在24小时内就被kefir grain完全消灭了.
拿出来只要拿勺子舀就行了，把大粒的舀出来很容易的，因为kefir grain会越繁殖越
大粒的。小些的可以留在kefir里吃掉。
有人是洗的，也有许多人是不洗的。我那时候是不洗的。
【在 n***e 的大作中提到】
: 还得把kefir grain取出来,好麻烦啊。。。。而且觉得反反复复不卫生啊,虽说菌种稳
: 定，但是上面沾的牛奶也会繁殖细菌的吧，难道捞出来后要冲洗干净再保存？
| s*******i
发帖数: 12559 | | z*****9
发帖数: 256 | 15 For more information about whether or not to rinse kefir grains:
DO I NEED TO RINSE KEFIR GRAINS OR FAST THEM IN WATER. WHAT'S BEST?
Under most circumstances kefir grains do not need to be rinsed with water [
or fresh milk] between each milk change, or fasted in fresh cold water
either. If you ever do rinse your grains with water, just be sure to use non
chlorinated, sterile, COLD water [The water should first be boiled then
cooled to room temperature]. Using fresh milk instead of water to rinse the
grains should also be avoided, if the rinsing-milk is going to be discarded.
The rinsing of kefir grains has came about after the mother-culture was
introduced to the western world, possibly in the belief that rinsing
inhibits or removes weed microorganisms from the surface of the grains [this
is modern-day microbe-phobia]. Rinsing the grains has been found to upset
the rhythm of the microflora found on the surface of the grains. This is
because of the fashion in which the organisms are arranged over the surface
of the grain. With the use of clean, fresh milk to prepare kefir, there is
very little risk in culturing weed microorganisms. As far as I understand,
where kefir originated, the people of Northern Caucasus did not rinse their
kefir grains. These folks practiced the art of continuous fermentation. The
kefir grains were constantly left in the same goatskin bag, and as portions
of kefir was poured out from the bag daily, the bag was replenished with
fresh milk. The milk they used came fresh from their milking animals, which
went directly into preparing kefir [the milk was as fresh as you can get].
Any amount of curd which initially forms around each grain during the
culture-cycle, forms a protective barrier around each grain. This may in
fact help to inhibit weed microorganisms from propagating quite effectively
than if rinsing the grains, which removes the protective acid-curd. When
doing so the grains are exposed to the environment. The grains need a few
hours to rebuild this curd, which once again will initially form around each
grain. If one removes this curd on a daily basis through rinsing, then the
chances of contamination becomes greater than if leaving an acid-curd
protective-barrier around each grain at all times.
Rinsing kefir grains removes many important friendly microbes and yeasts
from the surface of the grain, and possibly also removes certain protective
compounds or mechanisms not yet discovered [or not well understood]. Such
factors could be essential in maintaining a balance between the microflora
and may inhibit weed organisms. Not to mention that removing friendly
organisms from the surface of the grains reduces their counts, making
conditions more favourable for weed organisms to thrive, due to less
competition.
If you must rinse your grains due to habit, I suggest fasting your kefir
grains by soaking the grains in pre-boiled, cold fresh water for 12 - 24
hours instead. This may be performed weekly, fortnightly or monthly instead
or rinsing on a daily basis. Fasting kefir grains in water can be performed
at room temperature or in the refrigerator. Although, this is not essential
to perform either, but my own personal preferred method in an attempt to
wean rinsing-addicts from rinsing their grains between each milk change. To
perform the water-fast, use about 1 part grains to 3 parts water by volume [
use pre-boiled then cooled good quality water, boiled without a lid on the
pot to evaporate any chlorine found in tap water]. After a 12 - 24 hour
water-fast, strain the grains and then use them for preparing kefir per
usual. The strained-water is quite slippery, due to the soluble
polysaccharide, kefiran. I've named this compound solution, Kefiraride. [
Please see next FAQ for tips and recipes for using kefiraride as a natural
healing-promoting agent, and more].
The Exception to the No-Rinsing Rule
Viili Cross-contamination. Milk kefir-grains easily become cross-
contaminated if the grains come in contact with Viili [Piima]; a Nordic or
Scandinavian ropy culture milk-product. If culturing Viili in close
proximity to kefir, kefir grains may begin producing a kefir with a ropy
consistency, making it next to impossible to strain the culture-milk through
a sieve. Kefir grains readily adopt the Lactococcus lactis subsp. cremoris
SBT 1275 organism, a specific type-strain responsible for the blob-like or
ropy consistency of Viili. One only needs to use the same spoon to stir or
scoop Viili, which later comes in contact with kefir grains, for cross-
contamination of kefir grains. Even if days later the same spoon comes in
contact with kefir grains, the grains will end up producing a cross between
kefir and Viili [Kefiili] within a short period. To remedy this problem,
water-fast pre-rinsed kefir grains in fresh, clean water for 24 to 48 hours,
resting the grains in the refrigerator during the water fast. Strain the
grains through a sterile sieve, rinse the grains with cold sterile water and
then culture in fresh milk per usual [making certain to sterilise the jar
and lid first]. The rinsing and fasting of Viili cross-contaminated kefir
grains may need to be performed more than once, and possibly up to 3 times.
Non homogenized, but pasteurised full cream cow's milk may cause problems to
kefir grains, after time. This is due to the denaturing of milk-fat through
the pasteurisation of non homogenized whole cow's milk. In this case, the
milk-fat becomes similar to butterfat, which could readily adhere to the
surface of kefir grains that come in contact with the milk-fat during
fermentation, especially during warmer conditions where the milk fat is an
oily state. Such grains will end up with fat deposits [yellow milk-fat],
partially covering the surface of any effected grain. Such grains will have
mottled or patches of yellow milk fat. This milk-fat may suffocate the
grains in this case, if the fat is left adhered to any grain over a length
of time. To remedy this problem, place the grains in a bowl filled with luke
warm water, no hotter than body temperature, and remove any adhered yellow
milk-fat from the surface of kefir grains, with a gentle rubbing action
between two clean fingers.
When dehydrating kefir grains, it is recommended to first rinse the grains
with fresh, clean cold water to remove proteins [kefir] adhered to the
surface of the grains before drying.
For more information regarding rinsing of kefir grains, please go to Dom's
kefir-making web page here [research included]:
http://users.sa.chariot.net.au/~dna/Makekefir.html#exceptions
【在 n***e 的大作中提到】
: 还得把kefir grain取出来,好麻烦啊。。。。而且觉得反反复复不卫生啊,虽说菌种稳
: 定，但是上面沾的牛奶也会繁殖细菌的吧，难道捞出来后要冲洗干净再保存？
| G********e
发帖数: 111 | 16 加点stevia，这个可要比白糖健康多了，甜而不腻，吃了不怕长肉。。我家里做这个
kefir已经一年半了，每天两杯，加一点点纯的stevia就很甜了，再加一点香草精就是
香草口味的。或者加可可粉就是巧克力口味的。或者加水果。。。草莓，芒果，香蕉任
你加。太多了。
那个stevia再whole food就有买的。100%纯度的最好。搜搜看喽。。。。
【在 y*******n 的大作中提到】
: 这个据说对身体很好 但实在是。。太酸了
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