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Offline norma427

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Milk kefir
« on: February 20, 2018, 06:54:17 AM »
The milk kefir grains have been stored in the fridge for a long while.  Wanted to see if they could live in the same milk without the milk being changed. 

A post by Craig got me motivated to try the milk kefir again it a pizza dough.  Also because a person thought I might be hammered when doing the video with Frank when he tried out the Fage pizza dough.  :-D

The milk kefir grains were okay in their journey in the fridge.  Have been feeding them for a few days.  Tasted the milk kefir this morning and it is kinda tart but has a good flavor.  Almost blew the lid off of the plastic container last night. 

Guess am going to try a room temperature dough made with milk kefir.  Anyone have any ideas of what to do?

Looked on Instagram and there are pretty many people making breads with milk kefir but haven't seen anyone making pizza doughs with milk kefir.

Norma

Offline norma427

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Re: Milk kefir
« Reply #1 on: February 20, 2018, 06:56:46 AM »
Norma

Offline THEBBQMAN

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Milk kefir
« Reply #2 on: February 21, 2018, 04:48:02 AM »
My wife makes milk kifer all the time.  Iíve always wondered if it would work in my pizza dough.
« Last Edit: February 21, 2018, 04:49:58 AM by THEBBQMAN »

Offline norma427

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Re: Milk kefir
« Reply #3 on: February 21, 2018, 07:10:03 AM »
My wife makes milk kifer all the time.  Iíve always wondered if it would work in my pizza dough.

THEBBQMAN,


Yes milk kefir can make pizza doughs rise.  Since there aren't a lot of formulations with milk kefir it is more of a guessing game of what to try.  Maybe you could be my partner in trying some experiments.  ;D :-D

Some of threads where the milk kefir has been tried.

https://www.pizzamaking.com/forum/index.php?topic=47548.0

https://www.pizzamaking.com/forum/index.php?topic=12173.0

https://www.pizzamaking.com/forum/index.php?topic=34785.0

https://www.pizzamaking.com/forum/index.php?topic=30641.msg496145#msg496145

https://www.pizzamaking.com/forum/index.php?topic=26286.msg494554#msg494554

And with Peter's help.

https://www.pizzamaking.com/forum/index.php?topic=48313.msg514688#msg514688

https://www.pizzamaking.com/forum/index.php?topic=35199.msg364161#msg364161

There are more posts about using milk kefir but as you can see members are not really interested in milk kefir doughs since there are regular starters that work well.

Norma

Offline THEBBQMAN

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Re: Milk kefir
« Reply #4 on: February 21, 2018, 12:26:36 PM »
Thanks for all the information Norma.

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Offline norma427

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Re: Milk kefir
« Reply #5 on: February 22, 2018, 07:37:06 AM »
Have been putting the fermented milk kefir in the fridge for a few days and letting the milk kefir grains sit out with fresh milk each day.  Seems like the fermented milk kefir in the fridge is still active in the fridge.  The lid on the container this morning was raised.  Think it could be used to ferment a dough.  Will try an experiment as soon as there is time. 

Norma
« Last Edit: February 23, 2018, 12:09:23 AM by norma427 »

Offline norma427

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Re: Milk kefir
« Reply #6 on: February 26, 2018, 05:31:26 PM »
Probably fouled up the formulation when using straight milk kefir.  Had to add extra flour.  Only had the Occident flour at home so that was used.  Milk kefir wasn't fed for 1 1/2 days.  Am letting the dough ferment at about the ambient room temperature of 69 degrees F.  At least the dough smells good already.  Tried to create A formulation something that is regularly used, but without sugar because of the milk kefir. Dough was mixed this morning.

Norma

Offline norma427

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Re: Milk kefir
« Reply #7 on: February 27, 2018, 06:04:19 AM »
This was the milk kefir dough ball at 5:30 am.  Later last evening and this morning the lid almost popped off.  :-D. Know the pH meter hasn't been calibrated for a long time but still took the pH of a partial glass of water and the milk kefir dough.  By using the "poppy seed" trick it can be seen that the dough has more than doubled in size in less than a day.

Am not back at market so will probably have to bake in a pan sometime today.  Sure am not ready for pizza this early in the morning and will be busy most of the day.

Norma

Offline norma427

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Re: Milk kefir
« Reply #8 on: February 27, 2018, 07:54:20 AM »
Been trying to find out more about milk kefir.
On this Instagram account it can be seen that the milk kefir grains can be fed different kinds of milk.

https://www.instagram.com/p/BcSzrCvAtug/?taken-by=thefermentary


A few recipes for milk kefir.

https://www.thefermentary.com.au/blogs/recipes-and-instructions

Milk kefir ricotta.

https://www.instagram.com/p/BdX_ZNhgflc/?taken-by=eijamaaritk

Kefir cheese.

https://www.instagram.com/p/BX5P8E9gPms/?taken-by=eijamaaritk

Kefir biscuits.

https://www.instagram.com/p/BMcNj66gYUt/?taken-by=eijamaaritk

This is a video of some kind of bread made with milk kefir.

https://www.instagram.com/p/BfbxSrVn7Ti/?tagged=milkkefir

Milk kefir pancakes.

https://www.instagram.com/p/Bfn7azmDVxq/?tagged=milkkefir

Another bread made with milk kefir.

https://www.instagram.com/p/BfnlPZWhRst/?tagged=milkkefir

Norma

Offline norma427

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Re: Milk kefir
« Reply #9 on: February 27, 2018, 08:20:30 AM »
Didn't really put the milk kefir dough in the fridge but in the last two hours it wanted to pop the lid on the container.

Norma

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Offline norma427

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Re: Milk kefir
« Reply #10 on: February 28, 2018, 05:13:51 PM »
The best explanation I have seen so far what milk kefir is and what it does.

https://www.instagram.com/p/Bfv3xAtl_1z/?taken-by=hoegerviviane

Norma

Offline norma427

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Re: Milk kefir
« Reply #11 on: February 28, 2018, 08:31:45 PM »
Was glad this experiment was tried, even though the timing wasn't right of formula might not have been right. The milk kefir dough ball had to stay in the fridge till today.  The dough was only warmed up for about 1 Ĺ hrs., then pressed in the pan.  Proofing was a little over an hour on top of the heating oven.  There was only a cheap crushed tomatoes at home that my granddaughter left while preparing something else.  Doctored the sauce up and it tasted good when tasted plain and also on the baked pizza.

The dough was very easy to press in the pan and stayed where it was pressed the first time.  The taste of the crust was very good.

Photos start with how the milk kefir dough looked right out of the fridge later this afternoon.  Will post the photos from the cell after this post.

Norma

Offline norma427

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Re: Milk kefir
« Reply #12 on: February 28, 2018, 08:34:20 PM »
Norma

Offline norma427

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Re: Milk kefir
« Reply #13 on: February 28, 2018, 08:40:13 PM »
Norma

Offline norma427

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Re: Milk kefir
« Reply #14 on: February 28, 2018, 08:41:46 PM »
Norma

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Offline norma427

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Re: Milk kefir
« Reply #15 on: March 07, 2018, 06:46:29 PM »
Mixed a milk kefir dough Monday morning while waiting for the repairman to call about fixing the mixer.  Probably should have kept the dough ball at home and did some more stretches and folds, but the thought it might be okay so it was balled.  It did ferment enough from when taking it to market Monday, until it was ready to be made into a pizza.  The dough opened easily but think it should have been stronger.  Opened easily but maybe too easily.  I made a mess of it when sliding the pizza into the oven.  Dough wanted to stick to the peel, hence no photos of the finished pizza.

Found another thing that is interesting when using milk kefir in doughs.  The milk kefir that is strained from the milk kefir grains can be stored in the fridge for a few days and then added directly to dough, with no ill effects of the dough than fermenting.  Also used milk kefir that was stored in the fridge for the recent chocolate pizza doughs. 

Am also eating some of the milk kefir everyday.  :) 

Norma

Offline norma427

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Re: Milk kefir
« Reply #16 on: March 25, 2018, 09:29:41 PM »
Mixed another milk kefir dough this morning.  Used the chocolate recipe but no chocolate or cocoa.  Also replaced the butter with olive oil.  Trying for a RT ferment.

Also made a milk kefir vinaigrette for salad.  It was great.

https://www.culturesforhealth.com/learn/recipe/milk-kefir-recipes/milk-kefir-vinaigrette/

Norma

Offline norma427

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Re: Milk kefir
« Reply #17 on: March 28, 2018, 05:50:26 AM »
Milk kefir dough worked out well yesterday.  One of the easier doughs to open.

Norma

Offline norma427

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Re: Milk kefir
« Reply #18 on: May 02, 2018, 06:18:46 AM »
Winged it when making the milk kefir sourdough.  Room temperature fermented.  Worked out well.

Norma

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