Let me tell you about my recent invention... I won't say this invention would deserve a Noble prize or any other high rewards but to be fair it is very convenient for what it is, and as my blog about kefir - I mean these things are very good for kefir cultivation, and in particular for re-hydration of dry kefir grains.
We call them "Hassle Free Kefir" Bags.
These "Hassle Free Kefir" bags are made of a new, environmentally friendly material - unbleached corn fibre. They are plastic free, biodegradable and home compostable - which is important when we cultivate our kefir at home. And below is a picture what they look like.
WHAT IS IT AND HOW TO USE IT:
These bags hold the kefir grains in while fermenting. They are called ‘hassle free’ because they remove several messy steps from your kefir cultivation process – separating, draining, and washing the grains out, and then cleaning your tools afterwards. With these bags you do not need to use a sieve and a spoon to separate fermented kefir (your probiotic drink) from the grains.
All you’ll need to do it wash a bag containing the kefir grains in clean water (it could be a tap water if it is acceptable quality in your country, or cold boiled water). You’ll then have fresh clean grains ready for your next batch without the remains of turned milk.
The rest of the cultivation process would be similar to a traditional way of kefir cultivation where we use a sieve and a spoon
YOUR STEPS WHEN STARTING kefir for the first time:
1. For those who have dehydrated kefir:
Put your grains in the bag. Pull the soft cotton drawstring to close. Your ‘hassle free kefir’ is now ready to ferment!
2. Pour the milk in a jar and put your ‘hassle free bag’ into the milk. Make sure that the bag is fully submerged in the milk and cover the jar (with muslin, cheese cloth, or any light breathable material, but do not cover it with a lid). Keep a jar further from direct sun light but not in a dark cupboard.
3. Leave your kefir grains to ferment for approximately 24 hours. Time will depend on room temperature, quality of milk, amount or grains and milk, etc.
4. After fermentation, take your ‘hassle free bag’ out and carefully wash it in lukewarm water. Gently squeeze the bag and rinse again until the grains are clean.
5. Pour your fresh probiotic in a glass and enjoy your freshly made drink!
6. Prepare a clean jar for your next batch and repeat the process from step 2.
By using these ‘hassle free bags’ for your kefir fermentation you’ll skip several ‘messy’ steps and make the whole process quicker and easier. This convenient way is especially good when you have limited time or prefer not to use a sieve and a spoon. Or even when you travel! That’s why we call this way ‘hassle free kefir’ cultivation.
ABOUT THESE BAGS:
The bags have a drawstring which can be tightened to keep kefir grains in securetely. It’s also easy to take the bag out of the jar.
Size of the bags is 6x8 cm – this is plenty for dehydrated kefir to start with and to grow it up to 2 table spoons.
One bag should last for approximately 1 to 2 weeks up to 3 (10-20 fermentations) and after that you probably want to replace one with a new bag or start cultivating your kefir in the traditional way (which includes separating the fermented kefir from the grains using a sieve and a spoon).
HOW TO ORDER:
Now, if you want to give it a try there is an easy way to order these bags. Click HERE and this will take you to my ETSY shop. Order as many bags as you want. I'd recommend 2-4 pcs/ a month.
Please keep in mind just one thing - if you are going to use these or any other bags for more than a month, you then should give your grains some rest from living in a bag - send your grains on "holiday" by cultivating them in a traditional way - just keep the grains loose in a jar with milk and separate fermented milk from the grains regularly (every 20-24 hours approx) using a sieve and a spoon. Do this way for a week or two before you put the grains in a bag again. Doing this way, you let the grains grow better and quicker and ferment milk thoroughly.
By the way, did you know how first kefir was discovered? People in Caucasus kept goat milk in big leather sacks, then they noticed that when milk turn off it became what we know know as kefir. Well, there are several legends about how we discovered kefir and this is one of them :)
We call them "Hassle Free Kefir" Bags.
These "Hassle Free Kefir" bags are made of a new, environmentally friendly material - unbleached corn fibre. They are plastic free, biodegradable and home compostable - which is important when we cultivate our kefir at home. And below is a picture what they look like.
WHAT IS IT AND HOW TO USE IT:
These bags hold the kefir grains in while fermenting. They are called ‘hassle free’ because they remove several messy steps from your kefir cultivation process – separating, draining, and washing the grains out, and then cleaning your tools afterwards. With these bags you do not need to use a sieve and a spoon to separate fermented kefir (your probiotic drink) from the grains.
All you’ll need to do it wash a bag containing the kefir grains in clean water (it could be a tap water if it is acceptable quality in your country, or cold boiled water). You’ll then have fresh clean grains ready for your next batch without the remains of turned milk.
The rest of the cultivation process would be similar to a traditional way of kefir cultivation where we use a sieve and a spoon
YOUR STEPS WHEN STARTING kefir for the first time:
1. For those who have dehydrated kefir:
Put your grains in the bag. Pull the soft cotton drawstring to close. Your ‘hassle free kefir’ is now ready to ferment!
2. Pour the milk in a jar and put your ‘hassle free bag’ into the milk. Make sure that the bag is fully submerged in the milk and cover the jar (with muslin, cheese cloth, or any light breathable material, but do not cover it with a lid). Keep a jar further from direct sun light but not in a dark cupboard.
3. Leave your kefir grains to ferment for approximately 24 hours. Time will depend on room temperature, quality of milk, amount or grains and milk, etc.
4. After fermentation, take your ‘hassle free bag’ out and carefully wash it in lukewarm water. Gently squeeze the bag and rinse again until the grains are clean.
5. Pour your fresh probiotic in a glass and enjoy your freshly made drink!
6. Prepare a clean jar for your next batch and repeat the process from step 2.
By using these ‘hassle free bags’ for your kefir fermentation you’ll skip several ‘messy’ steps and make the whole process quicker and easier. This convenient way is especially good when you have limited time or prefer not to use a sieve and a spoon. Or even when you travel! That’s why we call this way ‘hassle free kefir’ cultivation.
ABOUT THESE BAGS:
The bags have a drawstring which can be tightened to keep kefir grains in securetely. It’s also easy to take the bag out of the jar.
Size of the bags is 6x8 cm – this is plenty for dehydrated kefir to start with and to grow it up to 2 table spoons.
One bag should last for approximately 1 to 2 weeks up to 3 (10-20 fermentations) and after that you probably want to replace one with a new bag or start cultivating your kefir in the traditional way (which includes separating the fermented kefir from the grains using a sieve and a spoon).
HOW TO ORDER:
Now, if you want to give it a try there is an easy way to order these bags. Click HERE and this will take you to my ETSY shop. Order as many bags as you want. I'd recommend 2-4 pcs/ a month.
Please keep in mind just one thing - if you are going to use these or any other bags for more than a month, you then should give your grains some rest from living in a bag - send your grains on "holiday" by cultivating them in a traditional way - just keep the grains loose in a jar with milk and separate fermented milk from the grains regularly (every 20-24 hours approx) using a sieve and a spoon. Do this way for a week or two before you put the grains in a bag again. Doing this way, you let the grains grow better and quicker and ferment milk thoroughly.
By the way, did you know how first kefir was discovered? People in Caucasus kept goat milk in big leather sacks, then they noticed that when milk turn off it became what we know know as kefir. Well, there are several legends about how we discovered kefir and this is one of them :)
