I'm intrigued with your idea.  Where do you find "kefir"?

Here is more info on Kefir than one can ingest in a normal lifetime.

http://users.sa.chariot.net.au/~dna/kefirpage.html

Jeff

Maybe it will wake up.  Yesterday started again to make from peach wine settlement, milk, yeast & water, honey.

http://www.thefreshloaf.com/node/7282/wow-oven-spring#comment-36779

Wish me more luck than last year. 

Mini 

I make milk and water kefir at home and I maintain a sourdough starter as well.  I don't use my milk keifr in my bread because I make it for drink, not for bread making.  Using kefir to make breads increases the cost.  It's expensvie enough to use my homemade kefir in my loaves, let alone having to buy kefir from a store for that purpose. 

Having said that, I use the whey from making kefir cheese in my bread, to sub for water.  I still use my SD starter but with the kefir whey my bread usually rises very well and the whey enhances the SD flavor.

Like other posters said, there's no right way or wrong way as long it works and you enjoy doing it that way.

I don't really use recipes because I cook like grandma, a pinch of this and a little bit of that.  I probably can put something together for you for the cheesecake recipe.  I have baked and non-baked version of cheesecakes, which one do you like?  The non-bake version is easier as long as you like Jell-O.  You can use cows milk, full fat or low fat to make yogurt cheese for that purpose as well.  Doesn't need to be goat's milk... some people find goat's milk a bit too... goat-y, you know what I mean?

Also, here's a link where you find a lot of good uses of kefir.  I am sure you will enjoy it:

http://www.mothering.com/discussions/showthread.php?t=203282

Cheers! Al

I make my own kefir from raw cows milk. I have used it in place of buttermilk in quickbreads with great success. For me it is cheaper to use kefir than to buy processed buttermilk.

Thanks, janeburton, for the idea:

http://www.thefreshloaf.com/node/13664/experimenting-kefir

wish I could figure out what I'm doing wrong to post a photo!

I use kefir. I make (grow) my own, just 12 oz a day, from regular milk, and usually drink it in fruit smoothies. If we don't do smoothies for a few days, it starts to pile up in the fridge, and I use it elsewhere: in bran muffins, or in bread - with or without yeast. Without yeast it does take longer than my any of my (3) sourdough starters, but I like it. You can use it anywhere you would use buttermilk, sour cream, or yogurt. I've tried to use it as a starter in making cheese, but I don't like the flavor, it gets WAY too strong in cheese. If you like limburger, you might be able to handle it, but the sharpest cheese I like is Chedder.

quote: "We have our daily kefir smoothy too. How do you make yours?"

We just put a cup and a half of kefir in the blender with some fruit, depending on what we have, and ice. Bananas, apples, citrus, pineapple, mango, papaya, kiwi, berries, etc. We have a bushel of frozen peaches in the freezer right now, which work great, no need for ice. Sometimes I  like just peanut butter and banana. We add flax seed if we remember it (I usually have flax with my morning hot cereal)

I have never tried making sour cream with the kefir critters, but then we rarely use cream (cholesterol). I bet it would be better than the store bought version, though.

Sometimes we also add some protein powder, and just call it a meal. Really fills you up.

I'm curious but only having tasted the store-bought,flavored type of kefir, I'm not sure I want to start a new direction/hobby. i'd love to try some homemade kefir before I buy kefir grains.

Anyone near me?

I was also wondering if you could introduce various cheese culture/bacteria to your starter to enhance or change the sour flavor in the starter.

I am investigating that and will let you know.

http://www.torontoadvisors.com/Kefir/kefirgrains3465.html   There is a list online of people with grains to share which is where I found this.

Most people will charge only for shipping to send you some...I live in Atlanta and a girl sent me some from California two day mail.  I just paid her for shipping.  

The "legend" is that Kefir grains should never be sold,  and one is considered to be "blessed" by giving them away.  Some people think that what the Bible describes as "Manna" is actually kefir grains.  

Probably the closest you could come to the taste of home-made Kefir without actually tasting it, is to buy some plain kefir without sugar added.  All the flavored ones have sugar added.  Although,  the Commercial Kefir is far inferior to the REAL thing,  it will give you an idea.  Commercial is made from some kind of powder and has different "creatures" in it.  

Real Kefir can be slightly sour to very sour,  depending how long you leave it out of the fridge to "ripen" after you strain it.  Ripening one full day increases the nutrients as well as uses up most of the "Lactose".  It can also become carbonated.   It is said that many people who are "Lactose intolerant" can drink Kefir that is aged properly.

A last note:  I wouldn't consider making Kefir a hobby,...it's just a choice that one makes to get the best probiotics out there at their fingertips!  I had suffered for 4 months with parasites and was really sick.  Nothing that the doctors gave me cured me, in fact the antibiotics (three months worth)  made me even more sick.  In a search for how to make yoghurt, I ran into Kefir grains.  I began making my own and  I consumed 4 cups of kefir a day until I was cured. Probiotics are one of the best things a person can do for themselves!

I emailed the person in the link. I make my own bread, cook my own food,make my own yogurt. I'd love to add kefir to my lifestyle-I understand and appreciate the benefit but I am unsure of the palatability (to me).

Thank you.