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RKOTTEK's Photo RKOTTEK Posts: 23,149
8/9/19 11:28 P

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sounds fantastic
thanks a mill.



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BERRY4's Photo BERRY4 SparkPoints: (331,852)
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8/4/19 1:54 A

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I found a great book resource on fermenting veggies.

"Real Food Fermentation"--Preserving Whole Fresh Food w/ Live Cultures in Your Home Kitchen ...by Alex Lewin

archive.org/details/Real_Food
_Fermenta
tion_Preserving_Whole_Fresh_F
ood_w
ith_Live_Cultures_in_Your_Ho/page/n15


"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: 23,149
8/3/19 10:31 P

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i just routinely eat the grains as part of my daily kefir
you can always blend them as part of a smoothie if you like
cheers richard



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MIMMYGETSFIT's Photo MIMMYGETSFIT Posts: 49
6/15/19 11:46 A

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I am so happy to find this group! I started milk kefir last month. I do it like JSTETSER - brew 2 cups each day. My grains are doing some serious growing and I can tell that's making it brew faster. Aside from setting in the fridge, can I do anything with the grains other than throw them away and donate them to the next lovely person who wants to try it? I've heard about blending up your scoby and pouring it in the garden. I wonder if this is a thing that can be done with excess kefir grains?

I started a kombucha brew but it went to vinegar. I'm giving it another go as someone told me I could still make good kombucha with it. I have a dehydrated scoby to use if this doesn't work. So far, it doesn't look promising. The scoby is not floating and there are no bubbles after a couple of days.

Anyone ferment veggies? I started doing that about six months ago but I don't eat them daily as I should. My youngest daughter however will devour a pint of fermented carrots in one sitting. Making sure I eat at least a Tablespoon of fermented veggies with my supper is my next habit goal. After i am successful with the kombucha it will be next habit goal.

I haven't done much more in the way of fermenting veggies other than carrots and cabbage. I really need to expand that!

~Mimmy~
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BERRY4's Photo BERRY4 SparkPoints: (331,852)
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9/6/18 2:30 A

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So very happy to have a working "mother" & kids for my kombucha again!
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I had a couple of very unusual go-arounds w/ mold at the top. -- Since I use a 1-gal. glass jar to brew in, the mold was clearly all around the top & this time the scoby was on the bottom. So, I poured out the whole top portion. I kept the scoby separate while shopping for new tea to brew with. Then I sterilized the jar as best possible & started over. I also used white vinegar again to make sure it was acid enough (since I had to pour out a good portion of the brew due to concern about how far-reaching the mold issue was?!)

(My previous incident I had to throw out the whole thing since the "mother' was on the top & mixed in w/ the mold.)

Anyway, this "new" batch grew a nice scoby & I have poured off for a 2nd brew. Hopefully everything will go well. -- New batch is brewing in the 1-gal. jar.

** Best I could find in research is that using decaffeinated tea is a big no-no. I hadn't paid a lot of attention to my tea choice, but that was what I had used. Go figure!
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Edited by: BERRY4 at: 9/6/2018 (02:33)
"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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JSTETSER's Photo JSTETSER Posts: 15,878
2/8/18 4:35 P

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I have only made kefir in a 2 cup batch, and I do that almost every day. Mine sits on the kitchen counter overnight.




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RKOTTEK's Photo RKOTTEK Posts: 23,149
1/12/18 5:46 P

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we wait til we have a cupful left then just transfer to a big jar with 1 litre of long-life milk, from a carton.
we then stand overnight then refrigerate.
I used to leave my batches standing on a kitchen bench but when I make my loaded coffee(which includes kefir) I prefer a less pungent and less acidic culture.
We use long-life milk as it is easy to store in the pantry and therefore less shopping trips.
You can also use milk-powder to make up your batches.
Cheers Richard



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JSTETSER's Photo JSTETSER Posts: 15,878
1/12/18 10:25 A

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How do you make your kefir?
I make a batch every day by draining out the liquid from the culture and then adding more milk.
I have just enough to add to my morning smoothie.



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RKOTTEK's Photo RKOTTEK Posts: 23,149
1/8/18 7:46 P

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recycling left over eggnog and brandy custard when making batches of kefir
works out well with half milk
cheers richard



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RKOTTEK's Photo RKOTTEK Posts: 23,149
12/15/17 10:58 P

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latest batch of kefir has turned out very thick
still tastes ok
and no off-smell



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RKOTTEK's Photo RKOTTEK Posts: 23,149
12/9/17 3:46 P

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sounds delish!
esp. the watermelon
Cheers



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LIZANDRASHAW's Photo LIZANDRASHAW Posts: 899
12/9/17 9:59 A

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My favorite second ferments for kombucha are strawberry and blueberry. Also good are watermelon (blend it with some water and lime in a blender first), grapes, and apples.

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JSTETSER's Photo JSTETSER Posts: 15,878
11/29/17 5:28 A

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You're right about that!



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RKOTTEK's Photo RKOTTEK Posts: 23,149
10/19/17 8:01 P

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following through would be worse
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JSTETSER's Photo JSTETSER Posts: 15,878
10/19/17 9:58 A

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I hate the extra gas from the beans.
No one wants to fart in public.



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RKOTTEK's Photo RKOTTEK Posts: 23,149
9/17/17 9:10 P

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can say similar
except for flatulence, once every couple of months
dont eat as many beans
do however have psyllium husk, which is a more neutral semi-soluble fibre as major fibre intake
Cheers



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JSTETSER's Photo JSTETSER Posts: 15,878
9/17/17 5:24 A

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Changes in my health: I never get a cold or virus. I never have stomach problems besides a little bit more flatulance than most people. I can attribute that to eating lots of beans. I'd love to get rid of that problem.



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RKOTTEK's Photo RKOTTEK Posts: 23,149
9/15/17 11:17 P

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Are their changes in particular that you care to share?
Cheers



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JSTETSER's Photo JSTETSER Posts: 15,878
9/15/17 10:09 A

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Kefir and Kombucha have made a difference in my improved health.



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JSTETSER's Photo JSTETSER Posts: 15,878
9/7/17 5:26 A

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great idea.



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RKOTTEK's Photo RKOTTEK Posts: 23,149
9/6/17 6:23 P

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When I bought a Kefir culture off Ebay at ! stage
The seller gave me a list of recipes
unfortunately they are now missing
suggest if there are are recipes using yoghurt or buttermilk, it may be possible to substitute kefir

Cheers Richard



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JSTETSER's Photo JSTETSER Posts: 15,878
9/6/17 10:24 A

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I never knew that the solid Kefir could be used for cheese.
In fact, I never thought of using kefir in a dressing. That is a great idea. Do you haave recipes for this?



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RKOTTEK's Photo RKOTTEK Posts: 23,149
9/4/17 8:45 P

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kefir can be used in a whole range of dressings and dips(not to mention smoothies)
It is my intention to strain some through a cloth at some stage and attempt to make a cheese

Cheers Richard



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JSTETSER's Photo JSTETSER Posts: 15,878
9/2/17 5:37 A

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Thanks! I'll read it now



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RKOTTEK's Photo RKOTTEK Posts: 23,149
2/4/16 11:22 P

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some virtues of Kefir

www.webmd.com/food-recipes/why-is-ke
fi
r-good-for-me?page=1




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RKOTTEK's Photo RKOTTEK Posts: 23,149
11/28/15 7:01 P

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emoticon emoticon
must try this



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ANTHEAMS's Photo ANTHEAMS Posts: 602
11/28/15 2:49 P

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I pt a thumbnail bit of fresh ginger and two or three slivers of lemon zest into the second ferment which works excellently. You get a lovely, slightly fizzy, gingery drink. yummy!

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RKOTTEK's Photo RKOTTEK Posts: 23,149
11/27/15 10:05 P

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A while back I said I was going to to make a ginger-beer style kombucha.
This turned out a disaster.
I used powdered ginger for this.
My daughter had great success making a kombucha using fresh lemon and fresh ginger.
Happy brewing everyone



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RKOTTEK's Photo RKOTTEK Posts: 23,149
10/22/15 12:26 A

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Milk Kefir only gets consumed in measures up to 200ml/per person/day. For Kombucha,
the vessel we have at home is a 4 litre container, this takes about 3 weeks for each fresh batch to mature, then we only consume about 200ml each/day. when we have a mature batch, we quite often top it up with apple juice from the supermarket.
The water kefir is a new venture so there hasnt been much of that consumed to date.
My daughter has a 6 litre and some smaller vessels at home so she can play around with different flavours.with the kombucha
I expect, if you were going to try bananas it would be best to include them when the skins are real black and sugar content at the max. Cheers

Edited by: RKOTTEK at: 10/22/2015 (00:28)

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ANTHEAMS's Photo ANTHEAMS Posts: 602
10/21/15 3:20 P

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How on earth do you manage to drink it all? Or maybe there are lots of you. Here I find it hard to get my dearly beloved to even take a sip! but that leaves all the more for me. I had a ginger and lemon 2nd ferment which was absolutely delicious and now I am drinking one where I put some blackcurrants into the bottle for 2nd ferment . It gives a lovely taste - not sweet but rich. I have some waiting into which I put orange peel. Has anyone tried banana?

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RKOTTEK's Photo RKOTTEK Posts: 23,149
10/21/15 1:13 A

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our household has gone nuts making kefir and kombucha
Several different batches of kombucha are underway, inc, a tea, ginger and fruit juice variety.
We have milk and water-based kefir batches going
Yogurt is only prepared every few weeks.
May make a 20 litre batch of kombucha soon using a beer kit and sugar.
Cheers



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