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RKOTTEK's Photo RKOTTEK Posts: 23,151
7/30/18 10:18 P

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i would be inclined to add additional sugar or fruit juice if making any non-dairy Kefir.
the fizz comes from digestion of sugar during fermentation.
cheers richard



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CAT-IN-CJ's Photo CAT-IN-CJ Posts: 5,574
7/30/18 7:21 P

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thank you for this link! DH has mentioned making kefir water. I've never tried it before, but am willing to give it a go. . . . especially with coconut water

Cathy
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JSTETSER's Photo JSTETSER Posts: 15,920
3/21/18 5:10 A

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Thanks for the post. I'll try it!



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3/5/18 11:59 P

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Found this recipe for coconut water:
wellnessmama.com/37279/coconut-water
-k
efir-recipe/


And then this one for variations on coconut milk kefir:
www.culturesforhealth.com/lea
rn/recipe
/milk-kefir/coconut-milk-kefi
r-rec
ipe/


I just picked up some coconut water to try that first.
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"We would accomplish many more things if we did not think of them as impossible."
~C. Malesherbes~

"Your mind will be like its habitual thoughts; for the soul becomes dyed with the color of its thoughts."
Marcus Aurelius (121-180 AD)

"In their hearts humans plan their course, but the LORD establishes their steps." Proverbs 16:9




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RKOTTEK's Photo RKOTTEK Posts: 23,151
3/5/18 7:04 P

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There is a water kefir
usually topped up with a molasses/sugar type mix
Coconut water may require addditional sugar.

You can use soy milk with normal milk kefir culture, if it is slow just add 1 tablespoon of sugar per litre.



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JSTETSER's Photo JSTETSER Posts: 15,920
3/5/18 11:36 A

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I have never heard of making kefir from Coconut Water.



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3/4/18 1:12 A

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Anybody ever made coconut water kefir? I'm thinking that would be useful / helpful. (This past fall I was told I had a dairy allergy--via a blood test.)

"We would accomplish many more things if we did not think of them as impossible."
~C. Malesherbes~

"Your mind will be like its habitual thoughts; for the soul becomes dyed with the color of its thoughts."
Marcus Aurelius (121-180 AD)

"In their hearts humans plan their course, but the LORD establishes their steps." Proverbs 16:9




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RKOTTEK's Photo RKOTTEK Posts: 23,151
3/3/18 10:30 P

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emoticon Berry4



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JSTETSER's Photo JSTETSER Posts: 15,920
2/10/18 5:59 A

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I am in the same kind of place with very sick people, and germs around me. Schools are a tough place to stay healthy. I moved my mother out of a nursing home for that very reason.
Thank God, my family has stayed healthy. Kefir and other natural remedies are key!



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1/31/18 10:01 P

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Living in the US w/ people all around me getting VERY sick... I'm thankful that the "tools" I have access to for building my immune system--seem to be doing just that!

I know the following isn't about kefir...but I think it is useful to know aboug:

I've had 3 different times since early November when I very much felt my body "under attack". Using several different "boost" products, I have been able to kick these things so far... And, I work as an on-call, substitute teacher, so I'm everywhere the BUGS are active!!

Check out a zinc spray w/ elderberry syrup + echinacea + essential oils: peppermint & clove.
www.amazon.com/Quantum-Health-TheraZ
in
c-Spray-Ounce/dp/B000Z93AYY/ref=sr_1R>_1_a_it?ie=UTF8&qid=1517453997&a
mp
;sr=8-1&keywords=therazinc


Also, colloidal silver:
draxe.com/colloidal-silver-benefits/
emoticon

Edited by: BERRY4 at: 1/31/2018 (22:02)
"We would accomplish many more things if we did not think of them as impossible."
~C. Malesherbes~

"Your mind will be like its habitual thoughts; for the soul becomes dyed with the color of its thoughts."
Marcus Aurelius (121-180 AD)

"In their hearts humans plan their course, but the LORD establishes their steps." Proverbs 16:9




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RKOTTEK's Photo RKOTTEK Posts: 23,151
1/31/18 3:50 P

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until recent years, I did not realize that the vast proportion of both immunity and serotonin came from our gut.



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JSTETSER's Photo JSTETSER Posts: 15,920
1/31/18 5:26 A

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There's a terrible flu season taking place here in the US. I have had no problem even though I'm surrounded by sick children. I think that the kefir makes the difference.



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JSTETSER's Photo JSTETSER Posts: 15,920
1/23/18 6:31 A

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I have been drinking about 4 ounces of kefir a day in my smoothies for 3-4 years. No problem with tooth decay or enamel problems at all. I never even heard anything about it before now.



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RKOTTEK's Photo RKOTTEK Posts: 23,151
1/21/18 5:02 P

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only have dealt with milk kefir or kombucha in the past.
water kefir and kombucha slowly turn to viegar with time.
my preferred drinking is while they are sweetish and lightly fizzy, at this stage there is not too much acid to worry about.
I also only have 1 glass a day, so it is not as if tooth enamel is constantly exposed to acid.
people who drink sugary soda are at a far greater risk of damage to their teeth, from both acid present and the breakdown of sugar by mouth bacteria, soda drinkers may often drink more frequently thru the day raising exposure also.
Cheers



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BERRY4's Photo BERRY4 SparkPoints: (332,103)
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1/21/18 1:21 A

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Making steps to start up water kefir!
-- My several-year kombucha project grew a surface w/ mold. I knew the scoby wasn't acting right. On the 2nd brew after getting it restarted, something went wrong/off.
emoticon
What do you know about damage to teeth from kefir?? -- One person indicated that it was very important to rinse mouth out after drinking it, or it would eat away at tooth enamel?!

"We would accomplish many more things if we did not think of them as impossible."
~C. Malesherbes~

"Your mind will be like its habitual thoughts; for the soul becomes dyed with the color of its thoughts."
Marcus Aurelius (121-180 AD)

"In their hearts humans plan their course, but the LORD establishes their steps." Proverbs 16:9




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RKOTTEK's Photo RKOTTEK Posts: 23,151
1/12/18 5:39 P

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maybe if you have difficulty getting through kombucha you could add a small amount to some sparkling mineral water, like the balsamic recipe
cheers richard



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JSTETSER's Photo JSTETSER Posts: 15,920
1/12/18 10:26 A

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I have yet to add kombucha to my smoothie!



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JSTETSER's Photo JSTETSER Posts: 15,920
8/23/17 5:36 A

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I just might start doing that.
Thanks!



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RKOTTEK's Photo RKOTTEK Posts: 23,151
8/21/17 9:26 P

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you can also get rid of more by adding to smoothies

cheers



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RKOTTEK's Photo RKOTTEK Posts: 23,151
8/21/17 9:25 P

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do you mean kefir or kombucha?

I thought you had made just kombucha at this stage.

You can freeze it in a plastic bottle

Cheers



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JSTETSER's Photo JSTETSER Posts: 15,920
8/20/17 6:33 A

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Summer has caused my kefir to grow much quicker. I'm going to have to split my batch and give part of it away. It takes some work finding people to share my kefir with. What do you do with excess kefir?



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RKOTTEK's Photo RKOTTEK Posts: 23,151
8/14/17 11:13 P

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have been lax lately with making and consuming Kefir
Wonder if this is behind recent flareup with psoriasis
Cheers



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RKOTTEK's Photo RKOTTEK Posts: 23,151
8/5/17 9:34 P

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my son has al;so been playing around
making batches of Kefir from both A2 milk and raw milk



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RKOTTEK's Photo RKOTTEK Posts: 23,151
7/30/17 5:52 P

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emoticon emoticon Keep us posted
Cheers



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ANTHEAMS's Photo ANTHEAMS Posts: 602
7/30/17 11:12 A

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I've been making the milk based kefir for ages but when my lacto-allergic niece came to stay I tried it with coconut milk and that worked well but I heard that after about six goes the grains will become feeble and need a real milk - goat or cow - for revival time. I liked the coconut so much myself that now I use three quarters coconut and one quarter full fat cow milk and the result is excellent and the grains seem happy. I tend to keep a small jar of grains in cow milk in the fridge as backup anyway. Each time I split the grains I compost the backup and replace with fresh grains.

I've started making green smoothies every day and have even been known to mix in a good splash of kombucha with my coconut kefir, spring greens or spinach (depending on what's around), banana, grape, chia seed, linseed and inulin smoothie. Delicious!

Edited by: ANTHEAMS at: 7/30/2017 (11:13)
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JSTETSER's Photo JSTETSER Posts: 15,920
6/18/17 8:27 A

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I have only known of the milk based.
This team is a world of information!



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RKOTTEK's Photo RKOTTEK Posts: 23,151
1/22/16 7:03 P

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I much prefer the milk-based Kefir to the water-based type.
Depending on the branch of vegetarianism that some people have, soy milk is probably 1 of the most successful vegetarian alternatives. When I originally got my culture, it was soy-based but worked ok, since in cows milk. I want to try goats milk soon.
I was curious if anyone had any luck using milks based on oats, rice, coconut and nuts? I imagine with these there may be the need to use supplemental sugar to keep the yeast active.
Cheers



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PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 5,878
1/12/16 12:15 A

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"Interesting thoughts :) I've noticed with goats milk, the kefir is much thicker. I'll just keep playing with it ! This morning, I made pancakes and used my homemade kefir in place of buttermilk - WOW! These were by far the fluffiest, highest, most tender pancakes I've ever made!

- Message Posted by: BUBRA007 - 7/29/2012"

Had to smile - I remember our family babysat a farm for a family that wanted to go elsewhere on their vacation, and they had goats. It was our first time to be around goats and none of us really liked the goat milk. But my mom made home made ice cream with the goat milk and OOOOH talk about thick rich creamy delicious!! Oh OH OH Delicious!!

She girds herself with strength, And strengthens her arms.
Proverbs 31:17


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PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 5,878
1/11/16 11:55 P

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Hi - it never occurred to me to look for a kefir/kombucha team here... my girlfriend just gave me some kefir grains the other day and right now they are "floating" but I need to figure out something to do with them. She said hers had been in molasses and so were "too dark" but I forget what she was trying to do with her other hall - somehow make them "lighter" (not sure if she's trying to do a milk kefir or use it as a water kefir.).

Anyway there's bazillion things on the internet - what's the best of the best in terms of websites with clear information as to how to set this up and what I'm doing with the finished product? I love the plain storebought kefir but I've noticed recently that the flavored ones are much much too sweet... (which I think probably defeats the point of KETO but that's another team and another dietary protocol/way of eating...)...

Help?!!

She girds herself with strength, And strengthens her arms.
Proverbs 31:17


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RKOTTEK's Photo RKOTTEK Posts: 23,151
10/21/15 1:05 A

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our household has gone nuts making kefir and kombucha



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SZAY62's Photo SZAY62 SparkPoints: (838)
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9/7/15 2:17 A

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I am not sure if anyone replied to this or not. If you want to take a short break like a week, storing grains in the refrigerator should be fine. If you want to take a longer break then you have several options. you can keep grains in the refrigerator and refresh the milk on occassion. You can also freeze grains. When I do this I put a little milk with it and then freeze the grains and milk. When you are ready to begin again then you thaw the milk and grains and it can take a couple of days for the grains to wake up and become active again. I just put new milk in for a couple of days and then it will start getting thick and I know it is working. You can also dehydrate the grains if you want to stop for a while. When I do that, i just take them out of the milk and let them dry at room temperature until they shrink and become hard. Again, when you want to use them again, you add milk and change it every day for a few days until it becomes thick again. it can take a few days for them to wake back up.


RKOTTEK's Photo RKOTTEK Posts: 23,151
7/19/15 11:23 P

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You are welcome.
Let us know how you go.



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BERRY4's Photo BERRY4 SparkPoints: (332,103)
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7/13/15 9:24 P

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emoticon I appreciate the ideas / suggestions & tips. Thank you! emoticon


"We would accomplish many more things if we did not think of them as impossible."
~C. Malesherbes~

"Your mind will be like its habitual thoughts; for the soul becomes dyed with the color of its thoughts."
Marcus Aurelius (121-180 AD)

"In their hearts humans plan their course, but the LORD establishes their steps." Proverbs 16:9




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RKOTTEK's Photo RKOTTEK Posts: 23,151
7/13/15 8:44 P

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To ensure a good supply of grains, try preparing a few batches at the same time. Keep 1 batch separate and let it ferment up to about 5 days(stirring daily), this should separate nicely into grains. This can then be stored in the fridge as a mother culture.
If you use about 2 tablespoons of these grains/pint of milk, it should then go fairly quickly.
For day to day consumption, you can then have about half of this batch every day and then top up with milk for the next day. Do this for about 1 week then use up and wash ur jar.
Use ur mother culture for making new batches.
As I dont mind really sour Kefir, I often make several batches at once and periodically have some that are a few days old.



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RKOTTEK's Photo RKOTTEK Posts: 23,151
7/13/15 8:24 P

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Might only buy Kefir off ebay at about 9 month intervals, if I have played about in the meantime adding probiotics, from yakult, capsules or yoghurt to my existing kefir and it then, may no longer vigorously ferment.
If it does start to slow up, I sometimes add some normal sugar when making a batch and that seems to give it a kick-start.



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ANTHEAMS's Photo ANTHEAMS Posts: 602
7/13/15 8:15 A

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There is a Facebook Kefir and scoby sharing group which is very useful for finding people nearby who might have grains or scobies to share called ' Kefir grains, Scoby and others to share"

https://www.facebook.com/groups/18144511
5312844/files/

Well worth while.

Re scoby hotels; I had one in a large jar covered with lots of cheesecloth and with quite a bit of kombucha. It created about ten on top of it and they were all healthy. The liquid turned into excellent vinegar and it was only when the scobies were climbing out of the jar three years on, that I put them chopped up on my hydrangeas (who loved them) and gave a couple of the fattest and thickest to friends. And no, I never added any more tea.

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7/13/15 2:18 A

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Curious: why would one buy from ebay beyond ONE time? Don't you keep using the grains? Or do they cease to work after some elapsed time / use?

No, I have not found a source. & No, I'm not currently making kefir. -- I am still buying plain kefir at my grocery store. -- I don't know anyone that is making it to get grains from.

Now, kombucha scobys, I have 2 "hotels" going! -- Do I need to keep adding sugar tea to those to keep them viable?



"We would accomplish many more things if we did not think of them as impossible."
~C. Malesherbes~

"Your mind will be like its habitual thoughts; for the soul becomes dyed with the color of its thoughts."
Marcus Aurelius (121-180 AD)

"In their hearts humans plan their course, but the LORD establishes their steps." Proverbs 16:9




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RKOTTEK's Photo RKOTTEK Posts: 23,151
7/12/15 8:47 P

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I buy my Kefir grains from Ebay, I just look for a relatively local seller, prefereably 1 that posts at the beginning of a week, so they arent sitting in a mail centre over a weekend.



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SAFFYBLUE's Photo SAFFYBLUE SparkPoints: (1,433)
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3/9/15 4:43 P

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Hey there,
I used to make kefir, but have't in a couple of years, mostly because my goat dried up! But the key is to get active kefir grains. You can get a friend to give you some and start out slowly, or you can buy some from a source online.
I always added raw goat milk to mine, but I know you can add any old milk and it will work.
I also have heard that you can use almond and coconut milks, but will have to research to find out more about that.
I know it's been a while since your post. Have you found other answers? Are you making kefir yet?

XXX Saffron

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3/1/15 1:57 A

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Wish I knew someone local who would help me get started. -- I also have been looking online for a source.
As to powdered, I read that it is NOT renewable (beyond 1-2 batches). Grains are needed for best results.

What type of liquid do you add to the grains? Organic whole milk? Specialty "milks"?? -- I'm trying to figure out how to get started...
emoticon

"We would accomplish many more things if we did not think of them as impossible."
~C. Malesherbes~

"Your mind will be like its habitual thoughts; for the soul becomes dyed with the color of its thoughts."
Marcus Aurelius (121-180 AD)

"In their hearts humans plan their course, but the LORD establishes their steps." Proverbs 16:9




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PAULDODO's Photo PAULDODO Posts: 1,003
5/27/14 11:52 A

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Commercial Kefir grains are an unknown area for me- I reply on the generosity of other kefir growers for mine when I need them. And powder? I just can't see how that would be beneficial, but I'm open to correction!
P

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TIME2BLOOM4ME's Photo TIME2BLOOM4ME SparkPoints: (0)
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5/24/14 3:35 P

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Another question Is one site sold a grain powder. It sounded like a supplement. Does anyone know if the grains are used for that purpose. They said they were dried and ground.

If it is going to be it is up to me !!!
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Where is your favorite place to order Kefir grains from? Also I am one one site that says there is a special grape kefir grains. They claim that grapes use a different kefir grain than water kefir. They also say that coconut kefir comes from a coconut kefir crystal. They even sell a Mexican Kefir crystals or grains that use Mexican sugar. Has anyone heard of these and tried them? This is the site. yhst-131291347831678.stores.yahoo.ne
t/
rekegrstallo.html


Thank you for your answers.

If it is going to be it is up to me !!!
ANTHEAMS's Photo ANTHEAMS Posts: 602
3/12/14 10:37 A

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I have always just put the jar in the fridge and it will last a week or so. If it is looking a bit sad I give it a new load of milk but the best is to make cheese balls by straining the kefir and mixing the result with herbs and any other flavouring you want and these can be stored in oil to preserve them for quite a while if kept in a cool place.

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BONNIEBELLE2's Photo BONNIEBELLE2 Posts: 7,332
8/30/12 11:58 A

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I ordered milk kefir grains from Cultures for Health and I followed the instructions for rehydrating the grains (they ship them dehydrated in powdered milk) and things seem to be progressing nicely.

The kefir is delicious....very creamy and smooth and tastes better than the store-bought (I was buying Lifeway Organic Plain Lowfat before I purchased the kefir grains). I"m using 2% organic milk and have to make a batch every 12 hours or else it gets a bit too thick. The only thing is that my kefir grains do not appear to be multiplying. Are they supposed to start multiplying right off the bat or does it take a while? My water kefir grains are definitely multiplying but if anything I think the milk kefir is actually less than when I started.

What do you do with the kefir grains if you want to take a break from making kefir every 12 hrs. I'm getting such a surplus I may have to take break for a bit but I don't want anything to happen to my kefir grains.

Any advice is most welcome! Thanks in advance :)

Bonnie

I can do all thiings through Him who strengthens me. Philippians 4:13

"For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future."
Jeremiah 29:11

"Go confidently in the direction of your dreams. Live the life you have imagined"....Henry David Thoreau

"If you can dream it, you can do it!"....Walt Disney


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7/30/12 3:25 A

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I wasn't hungry until I read that.....

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7/29/12 11:44 A

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Interesting thoughts :) I've noticed with goats milk, the kefir is much thicker. I'll just keep playing with it ! This morning, I made pancakes and used my homemade kefir in place of buttermilk - WOW! These were by far the fluffiest, highest, most tender pancakes I've ever made!







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PAULDODO's Photo PAULDODO Posts: 1,003
7/27/12 7:27 P

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I would say the sourness is part and parcel of the kefir experience! If you're comparing it to a commercial product I'd guess that yours will be so much better for you. I have no experience of commercial kefir, but would imagine they have to do things to it to get it past the food standards administration inspectors, as well as to give it a shelf life, so it will taste different.
If your batches are too sour, try changing the type of milk you use, etc. This is one of the fascinations of making fermented foods for me- the opportunities for experimentation are endless!

Paul

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7/25/12 10:20 P

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Well I think I am a tiny step closer to making good kefir! The past few batches (like you said 2T of grains to maybe 8-12 ounces of milk) have been thicker and NOT separated!!! WooHoo! The consistency is right on I think, but its not as creamy/mild as I'd like it to be...its still pretty sour. Do you think I need even less grains to my milk? I'm still drinking it every day (although I have to use it in a smoothie to be able to stomach it).







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PAULDODO's Photo PAULDODO Posts: 1,003
7/24/12 7:10 P

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It sounds like you're doing all the right things.... If they're too warm it could speed up the process- do you have a cool place, or box or cupboard where they can work a little slower? Have you tried using less grains in your milk amount? I aim for two level tablespoons of grains per half pint of milk and they usually take 24 hours- less recently as we, too have a heatwave, although not compared with hotter zones....

Here's Dom's Kefir site- it may be worth leafing through to see if he mentions anything I've missed?

p users.sa.chariot.net.au/~dna/Makekef
ir
.html


Edited by: PAULDODO at: 7/24/2012 (19:18)
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7/22/12 1:08 P

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Hi!

I've made 7 batches so far. Other than the first 2, they've all been roughly 12 hour batches. This mornings batch, however, was left for 16 hours and it was very bubbly.

I thought my kefir is separating to curds and whey? No?

I always keep the jar open about 1/4 of an inch for ventilation..I'll change to a thin towel though to see if that helps.

I haven't washed the grains between any of the batches..I read that isn't encouraged.

Thank you for your help! I do appreciate it and hope I eventually "get" this! So far I've been still using the kefir, I just blend it up with fruit and sweetener to combat the sourness. I do want to be able to just drink it straight though, someday!







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