Fermenting vol. 3: Milk Kefir

This book helped answer some, but not all of my questions about making Kefir. Worth the read if you want Kefir help.

This is a great book for anyone starting to make kefir. The information is very basic and well explained. There are also a number of recipes for smoothies, shakes, etc using kefir. The author also covers what is known a "second ferment" and while I've not yet had good success with it, I will keep trying for that, as I think the fizzy product would be even more delicious than regular kefir, which also is a 'little fizzy', but not to the level of calling it a soda-type fizz. Our favorite use for kefir is making a smoothie with frozen peaches or strawberries, kefir, and a little stevia or agave for sweetness. This is a common evening dessert or pre-bedtime treat at our house. I also use kefir as a substitute for buttermilk when baking.

I have never made kefir. I am starting to make my own yogurt which has been an adventure but kefir sounded like fun.This book is comprehensive and is not just a bunch of words cobbled together in a hurry to produce a book. It is a great book; well written, well thought out and edited correctly.There is a history of kefir, an explanation of kefir grains, and the method of keeping the kefir grains going is carefully written out. This book feels as if I have a kefir making expert standing beside me. I know that when my grains arrive I will be able to recreate the recipes in the book.

THE BOOK WAS VERY HELPFUL, BUT AFTER YOU GET THE "HANG OF IT" YOU WILL NO LONGER NEED THE BOOK . I'M STILL GLAD I HAVE MY BOOK !! I'VE ALREADY WRITTEN MY REVIEW ON THE KEFIR GRAINS, BUT LEFT THIS OUT BY MISTAKE. I BOUGHT THE REGULAR KEFIR GRAINS AND THE POWERED KEFIR. I DID NOT LIKE THE POWDERED KEFIR. THANKS AGAIN AMAZON !!!!

If you want a book that covers Kefir this one does it fairly well.Don't be afraid to give kefir a try, this book is a good basic guide. It got me to taste some kefir that I thought had gone for too long. Now I enjoy the sour taste.If you're looking for a whole fermented foods book then use this as an added guide to cover what most other books mostly gloss over.For under 5 buck a gallon you can get organic milk and turn it into probiotics that you'd pay much more for otherwise.

I’m just starting to learn about kefir and have found this book to be what I was hoping it would be - discuss the process, nuances, plus recipes.

This book covers it all. Easy to follow, delicious recipes.Explains how to use all types of "milks" including animal, nut, rice and soy.Briefly touches on the benefits of drinking kefir, without making cure-all claims.If you want all this information in one book, in an easy to understand format, then I recommend this book to you. :)

Fermenting vol. 3: milk kefir is a great beginner book on the many aspects of kefir. I just started growing my own kefir and had many question...this book answered many of my questions and provided some good recipes too.

The book gives a lot of good basic and sound information to start you on your probiotic discovery journey. I recommend it to all interested parties.

This is a most informative book on Kefir. I thought it would be useful to add this fermented dairy to my diet for various reasons but was a little concerned it might be too much of a faff (or that I'd inadvertently kill the grains!). This book was very informative and reassuring, with a lot of information on making kefir cheese, second fermentation, the various things you can do to use up your kefir ... and how to slow it down and store it.Recommended for those starting out with kefir, as well as for those who've been using it for a while.

A good guide if you are starting out with Kefer grains. Explains what the grains help with health wise and how to keep and culture them. I have the kindle version which I find handy to use as a reference when I need to.

I used it to prepare milk kefir to drink but also took prepare homemade boursin.

The title is less than snappy but don't be put off! This book is so informative on how to make kefir, and how to look after it. Then there are many 'recipes' to follow. I am completely converted now to kefir, and find that I simply feel so well. Taste wise my particular favourite is slice of orange and a small piece of vanilla pod which is added at the start of the second fermentation.