Elena's Kefir Grains

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Elena's Kefir Grains

Kefir is just the beginning of a journey to a better health

12/09/2023

I am back to making Ryazhenka, and I was making it the cheat’s way previously, caramelising milk in thermos overnight instead of baking milk in the oven for 5 hours:
https://www.facebook.com/1239151479498511/posts/1449478415132482/?mibextid=cr9u03

This time I decided to do the hard yakka 💪🏽 and make Ryazhenka the proper way. My efforts paid off, the milk condensed by a third, caramelised with a beautiful pale mocha colour and become much sweeter with an intense caramel milk flavour 🤤 The golden-brown crust on top had to be carefully saved to put back on top once baked milk was fermented. I remember that when I was little, my grandma used to make Ryazhenka in small cast iron pots and the crust was small, so the other kids used to fight each other for it. I was a town child and I wasn’t used to the taste and the colour of Ryazhenka, and I was a bit apprehensive to experiment 😳

Fast forward to today, I have given my Ryazhenka to a couple of people who were not familiar with it to try, and they were converted! 🤩 Easy win, if you don’t count baking milk for a good half of the day and watching the oven thermometer when fermenting during the other half. Not to mention cleaning the pot after half a day baking! But for the sake of this heavenly taste, I am prepared to clean the pot (or maybe get my husband to do it) 🤣🤣🤣

02/09/2023

Well, I can’t claim that the recipe is entirely mine 🙄 this drink was known from ancient times, and it was brought back to light in the 1990s by Doctor Izotov who used its healthy properties to rid himself of complications from tick-borne encephalitis.
All you need is rolled oats and leftover kefir whey. I have plenty of it after making tvorog or straining kefir. The more rolled the oats are the more oat starch will be produced to make kissel. Kissel can be made with any starch, but oat starch is tastier, healthier, and much easier for digestion 🤓 And don’t forget fermentation, anything fermented is generally good! 🍷🍻🍺 😂
Put around 300g of rolled oats in 1.5 litres of whey at 40C, stir well, cover and leave in a warm place for a day or two. The longer you leave it to ferment, the sourer kissel will be.
At the end of fermentation time, stir the mixture, use your hands to rub the oats to release more starch and filter through a sieve into a pan, leaving the porridge in the sieve and starchy liquid in the pan. Pour some more water through the oats in the sieve to wash off more starch into the pan.
Fermented oats left in the sieve can be cooked as porridge, used in baking or pancakes, or simply eaten as it is, they taste really delicious! 😋
Add a bit of salt to the liquid and some sugar, if you normally like your porridge sweet.
Slowly bring the starchy liquid in the pan to boil, constantly stirring with the spatula, then simmer on reduced heat for 3-5min constantly stirring until the liquid thickens. See my video 🎥 in the comments 😉
Remove from the heat and pour into the moulds or cups to cool down. Put in the fridge once the kissel is cooled down.
Kissel can be garnished with honey, berries, fruit or nuts.
Bon Appetit! 🍮

23/08/2023

I am sorted! 😁
I don’t need trying to fix someone up with kefir whey, left over from making tvorog anymore! For months and years, I was facing this dilemma, what to do with this liquid gold, full of goodness and yumminess. I was brought up in a culture of not wasting any food and I know lots of uses for whey, but there is a limit for pancakes, smoothies and soups where you can use some, but not litres and litres of it! I was giving it away, but hardly anyone wanted it! 😳 Finally, a lightbulb moment 💡– fermented oat kissel! 🤩 I heard about it before, but never tried. Until now. It is a double whammy, both yummy and super healthy! It can be made as a drink or a dessert or a savoury dish. I love both oats and kefir and my breakfasts are now sorted! ✔️ 😋
The recipe is coming! 😉

01/07/2023

Chocolate Milk 🧋
I see lots and lots of it in the supermarkets and I often wonder if it is produced by special breed of cows or farmers just started to feed the cows with chocolates 🤣

I am yet to be asked a question if this milk can be used to make kefir and I have an answer ready.

Certainly, any dairy milk is fine for kefir, although I wouldn’t use kefir grains with chocolate milk. Not because they may become addicted to chocolate 🤣, but I am worried about the effects of other ingredients in the chocolate on the delicate balance of tiny bacteria in the grains. I would recommend using already made kefir as a starter instead of kefir grains.

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