[tschmidlin]

I don't think I would like it carbonated, but that's me.  I like it sweetened with sugar and flavored with fruit.   Maybe try it in a blender with some frozen strawberries or mango.  Or blueberries.   

[capozzoli]

Try this though. Take some chilled kefir (Im guessing store bought will react the same) pour it in a bowl and beat some air into it with a whisk. It may take a moment but you will see the volume increase. Then sweeten with sugar and add a touch of vanilla extract. Beat more air into it, pour it into a cup and drink it with a straw.

Really nice. Creamy and light, not quite carbonated but sort of effervescent.

This is a common way of preparing kefir for drinking in Georgia and all over that part of the world. They dont use a whisk but they use a similar tool that they roll between their hands like Mexicans whisk Chocolata.

[tschmidlin]

Are you talking plain kefir?  I typically buy it with the fruit already in it.  I'll have to get some of the plain stuff and give it a try.  They sell a vanilla kind too.

Although I usually mix about 1/2 kefir with 1/2 milk to thin it out and drink that.

[bluesman]

Try this though. Take some chilled kefir (Im guessing store bought will react the same) pour it in a bowl and beat some air into it with a whisk. It may take a moment but you will see the volume increase. Then sweeten with sugar and add a touch of vanilla extract. Beat more air into it, pour it into a cup and drink it with a straw. 

That sounds good. How about a shot of rum and some coconut milk to top it off. 

[tygo]

Try this though. Take some chilled kefir (Im guessing store bought will react the same) pour it in a bowl and beat some air into it with a whisk. It may take a moment but you will see the volume increase. Then sweeten with sugar and add a touch of vanilla extract. Beat more air into it, pour it into a cup and drink it with a straw.  

That sounds good. How about a shot of rum and some coconut milk to top it off.  

Throw some bananas and bailey's irish cream in there and you've got a Kefir BBC (Bailey's banana colada).  

[capozzoli]

Im thinking that adding fruit or using kefir with fruit in it may prevent the frothing. Something that forms in the kefir creates ideal cell wall structure for bubbles. Just a theory but particulate and added density from fruit may prevent the ideal bubbles from forming.

Its really cool how it holds the the frothy bubbles. I poured some of the vanilla frothed kefir into a cup last night then put it back in the fridge. It  set up to the point where it could be eaten with a spoon and the bubbles remained  suspended. This would make a great topping for fruit.

[tschmidlin]

I've heard somewhere around here though, that the store bought stuff is not true kefir, so maybe it wouldn't happen.  I've got to get some of the plain stuff from the store and try it out.

[capozzoli]

I was the one that said it might not be the same. I had store bought a long time ago and I think it is different. Im not sure though I know my home made yogurt is way better than store bought.

Im just going the assumption that homemade is always better. Maybe it will work with store bought.

Whatever the 'slimy' type stuff that is in kefir that makes it hold the bubbles so well is in a much higher concentration in Villi.



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

 

[capozzoli]

Got another order of raw milk, gonna put the kefir grains to goats milk tonight see what we come up with there,Ill bet it will be strong.



Also making some homemade paneer cheese for tonight's lasagna.

Im wondering what kind of cheese curd that the kefir would yeild? But the pro-biotic benefits in kefir would be killed by heat. I think?

Im gonna try to make paneer from yogurt and kefir.

Soon Im gonna try to build some kind of rig like tubercle's. So many things to make, so little time.