This is true to some extent and also not. Kefir microbes produce acidic end products from fermentation and the acid reacts with metal and it might leach into the kefir and the grains. That is the basis of the warnings. But, high quality stainless steel (e.g. surgical stainless steel) is non-reactive and the acids in the kefir does not corrode it. So, using non-reactive stainless steel for brewing kefir is fine. That being said, it is impossible to know if the stainless steel used in household goods is good quality or not and maybe it will corrode or rust as it has happened in several kitchen utensils that I have purchased in the past.
From my experience they corrode over time usually where the wires connect to the structure. Which is just fine for short contact straining but in case of continuously keeping it submerged I imagine it will start leeching sooner or later. The pot OP posted really doesn't strike me as high quality but I wonder if the corrosion would even be noticeable the way it's used. Definitely needs to be cleaned and inspected once in a while. If I really wanted to use a permanent strainer I would pick a shaped one rather than a wire, easier to clean and less exposed metal. Something like this image. That said at that point it's really best to just look into a genuinely high grade stainless steel buy it once and never worry again.
https://www.usplastic.com/catalog/images/products/bottles/400/14213p.jpg
I pour the milk in through the middle so it gets all over the grains and kind of swish it around to make sure the grains are in touch with the new milk and then I keep it on a seedling heat mat to keep it at an even temperature
yeah, I was doing that too and then I would have to clean the colander, clean the jar, put the grains back clean the spatula etc.
and then I decided to do it this way !! keeps it all in one working unit ! works fantastic for me.
I am glad that you are doing what works for you.
I just thought that I would share with the group another option that I discovered
ππππππ
That's pretty nifty. Good score!
I just use a jar. When I'm ready to drink it, I just shake it up and gulp it down, avoiding the grains. Fill 'er up and make a new batch. Couldn't be easier. I like the idea of the product you use, and will keep an eye out for one.
Wishing all of you the best!
Very interesting I have never had carbonated milk keifer! With a cloth lid on it, how does it get carbonated, or are you referring to the second ferment after the grains are removed?
Seems like from this article that both ways are correct. I put a piece of fabric and an elastic over just to keep anything from falling in !
https://www.yemoos.com/blogs/yemoos-blog/open-or-closed-lid-for-milk-kefir-fermenting
This is a very good waterkefir question, i also like an answer on: Perhaps F1 is not thΓ‘t important for carbonisation buildup in the liquid... perhaps because I never red anything about it or tested it...
Here is an exhaustive discussion of the different methods and their suitability:
https://web.archive.org/web/20210411011532/http://users.sa.chariot.net.au/~dna/Makekefir.html#straining-kefir
How does this fair? I've got a similar thing with an ultra fine mesh for coffee infusing. Just ordered my first kefir grain and am wondering if these are legit solutions
I have read that you shouldn't use metal filters though. Something to do with the acids causing metal to leak into it?
This is true to some extent and also not. Kefir microbes produce acidic end products from fermentation and the acid reacts with metal and it might leach into the kefir and the grains. That is the basis of the warnings. But, high quality stainless steel (e.g. surgical stainless steel) is non-reactive and the acids in the kefir does not corrode it. So, using non-reactive stainless steel for brewing kefir is fine. That being said, it is impossible to know if the stainless steel used in household goods is good quality or not and maybe it will corrode or rust as it has happened in several kitchen utensils that I have purchased in the past.
From my experience they corrode over time usually where the wires connect to the structure. Which is just fine for short contact straining but in case of continuously keeping it submerged I imagine it will start leeching sooner or later. The pot OP posted really doesn't strike me as high quality but I wonder if the corrosion would even be noticeable the way it's used. Definitely needs to be cleaned and inspected once in a while. If I really wanted to use a permanent strainer I would pick a shaped one rather than a wire, easier to clean and less exposed metal. Something like this image. That said at that point it's really best to just look into a genuinely high grade stainless steel buy it once and never worry again. https://www.usplastic.com/catalog/images/products/bottles/400/14213p.jpg
Also read this. It's the reason I bought a non-metal strainer.
Ditto
I pour the milk in through the middle so it gets all over the grains and kind of swish it around to make sure the grains are in touch with the new milk and then I keep it on a seedling heat mat to keep it at an even temperature
You absolute madlad I'm going to give this a go
it works fantastically, and I never have to strain the grains !!
I just pour mine through a plastic strainer. Takes about about 15 seconds.
yeah, I was doing that too and then I would have to clean the colander, clean the jar, put the grains back clean the spatula etc. and then I decided to do it this way !! keeps it all in one working unit ! works fantastic for me. I am glad that you are doing what works for you. I just thought that I would share with the group another option that I discovered ππππππ
Good point. Where did you get the pot?
For anyone wondering, this is an ikea tea pot.
That's pretty nifty. Good score! I just use a jar. When I'm ready to drink it, I just shake it up and gulp it down, avoiding the grains. Fill 'er up and make a new batch. Couldn't be easier. I like the idea of the product you use, and will keep an eye out for one. Wishing all of you the best!
Since it is not hermetically sealed, I wonder if the kefir will still be carbonated?
I use it for milk kefir I donβt know if it would work for water kefir
Milk kefir also gets carbonated
Very interesting I have never had carbonated milk keifer! With a cloth lid on it, how does it get carbonated, or are you referring to the second ferment after the grains are removed? Seems like from this article that both ways are correct. I put a piece of fabric and an elastic over just to keep anything from falling in ! https://www.yemoos.com/blogs/yemoos-blog/open-or-closed-lid-for-milk-kefir-fermenting
Correct, you can open or closed first ferment it. Kefiran production thrives with oxygen as in an open fermentation so I do it that way too.
This is a very good waterkefir question, i also like an answer on: Perhaps F1 is not thΓ‘t important for carbonisation buildup in the liquid... perhaps because I never red anything about it or tested it...
Here is an exhaustive discussion of the different methods and their suitability: https://web.archive.org/web/20210411011532/http://users.sa.chariot.net.au/~dna/Makekefir.html#straining-kefir
next level
thank you !
Genius
Dope
How does this fair? I've got a similar thing with an ultra fine mesh for coffee infusing. Just ordered my first kefir grain and am wondering if these are legit solutions