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water kefir vs kefir starter | Sourdough Companion

water kefir vs kefir starter

I am about to embark on making my first gluten free sourdough bread.  The Brown Rice Starter recipe that I'm using calls for water Kefir.  The water Kefir recipe that I have calls for water Kefir grains.  I purchased packets of "Kefir Starter" that is to be added to milk.  I am trying to find out if this product is added to water, will it fulfill my need for water Kefir grains?  Thank you!

7 comments

Hi!  In response to your question...water kefir grains are different from milk kefir grains.  Milk kefir grains feed off of hte sugars in milk, and ferment it to make a thick yogurt like product.  Water kefir feeds off of sugar and creates a carbonated beverage. 

 

If you do a bit of research, you may be able to use one in substitution for the other, but I am not sure both can be used interchangeably.  Look at www.culturesforheath.com for advice.

 

 

I've been using whey from my milk/cottage cheese kefir to make my sourdough breads and, wow, the spring has been marvellous. Good luck.

 

TP


hi,

 i also make sourdough, how do you get the kefir from milk /cottage cheese?

do you just strain the cottahe cheese, or do you add kefir to it and strain/drain it?

thanks

Jo

 

I've read that you can transfer milk kefir grains to water and they will ferment it but maybe not grow/multiply.

The page I link to is very rambling but the info is there. If you've looked for Kefir on the internet at all you've probably seen it. This guy does know his kefir!

users.sa.chariot.net.au/~dna/kefirpage.html#alternativekefir

 

I tried using milk Kefir once to rise my bread but it  gave it a kind of cheesy flavour and smell which I didn't like as much. What does it do to your flavour TP?

 

Also, with the starter in packets, you won't get kefir grains. It will give you a nice fermented milk, but you can only subculture it a few times before it loses it's way. Real kefir grains can often be bought on ebay for $10 or so, or there are free kefir exchanges around. The link I give above sells them for about $40 I think.

 

Good luck!

J

[quote=jem]

 

I tried using milk Kefir once to rise my bread but it  gave it a kind of cheesy flavour and smell which I didn't like as much. What does it do to your flavour TP?

J

[/quote]

 

Jem, I used the kefir cheese just once so far to make bread and, yes, there was a cheesy flavour; not that I minded. The clear whey is what I use more often...no discernible taste at all...or rather, I've been making breads with wholemeal flour and toasted wheatgerm lately...I guess these flavours would mask whatever flavour the whey has. Good stuff, kefir. ;)

 

Best

TP


[quote=TeckPoh]

Jem, I used the kefir cheese just once so far to make bread and, yes, there was a cheesy flavour; not that I minded. The clear whey is what I use more often...no discernible taste at all...or rather, I've been making breads with wholemeal flour and toasted wheatgerm lately...I guess these flavours would mask whatever flavour the whey has. Good stuff, kefir. ;)

 

Best

TP

[/quote]

 

Hi TP, 

I was given Kefir grain couple months ago.. can't really stand drinking the Kefir milk but love the Kefir cream cheese. I get almost a litre of Whey from making the cream cheese, would love to know how you incorporate the Whey into your sourdough bread. 

Thanks in advance,

jojo :)

 

I am really interested to know how you get on with your brown rice starter for your gluten free sourdough. What flours are you thinking of using? I am trying to find the time/courage to do the same, but can't get my head around all the throwing away of the expensive ingredients in order to build up the starter. Good luck with the kefir grains - I bought mine - water kefir grains - from a company in the States called Cultures for Health.