Sentences with phrase «kefir grains so»

You could either (a) add more milk, (b) soak the kefir grains in milk for only 12 hours and taste it or (c) you could take out some kefir grains so that it doesn't cultivate so quickly... play with one of those 3 options and figure out what taste you like the best.

You can also just buy kefir grains so you can make your own drink, power drink, diet drink or smoothie at home using your preferred fruit or flavor.

Why are Kefir grains so good yet it came from such a bad environment?

We found that it took around 7 weeks of regular fermentation in dairy milk to fully recover milk kefir grains so that they would reproduce after having been used to ferment coconut milk for 2 weeks.

Not exact matches

So while dairy milks (cow, goat, sheep) are going to provide the best substrate for proliferating kefir grains, for those who avoid dairy, we can also use them to ferment nut milks!

This has always lead me to believe that the kefir culture may still maintain its original colony of bacteria and yeasts, but it has been joined by another foreign microorganism that isn't so desirable and those kefir grains sometimes never recover from this imbalance.

So glad you can easily get the kefir grains off of Amazon!

So my milk kefir grains might have differing strains from someone up in Iowa after just a few weeks of culturing, even though we both purchased them from the same place.

, I also avoid cows» milk (I can eat unlimited goat & sheep cheeses, kefir, butter, etc, but I am allergic to cows» milk), and I now eat all grains (except I have not added gluten back into my diet yet, but I enjoy all other grains), and I avoid refined / cane sugar as my body no - likey (I can eat all the honey, maple syrup, fruits, juices, and natural sugars I want, but refined sugar makes me feel icky so I simply avoid it).

We use raw goat milk, and culture with kefir grains for a variety of milk products and usually have an abundance of whey... I was so pleased to see this recipe!!!!!

you can start a really vigorous gluten free starter culture without having to open a whole packet of yeast for just a few grains by using a tablespoon or so of a fermented drink — kombucha, water kefir (Whole Foods carries a coconut water kefir that is very active) or if you have access to real unpasteurized sauerkraut you could probably use some of the liquid.

I got my water kefir grains in the mail about a week ago and so far, I don't really like the flavor.

If growing your grains so that you can give them away (or even eat them as some people do), your best bet is to find a fresh source of water kefir grains.

Water kefir grains love minerals, so they proliferate (multiply) best in a high - mineral environment.

1/2 cup sugar (divided) organic cane, coconut, or a mixture (this will be metabolized by the kefir grains, so it will NOT end up in the finished drink!!!)

A refreshing probiotic fruit infused drink made with water kefir grains (cactus) that is bubbly, effervescent and so healthy!

So the kefir grains are reusable?

Our local honey is pretty flavorful, so it may be cutting the whey taste, although my son did ask if I made these with kefir grains As a side note, we've been making fudge pops 1 - 2x per week since you posted the recipe

Milk kefir grains are more delicate organisms than the hardier Kombucha and Jun cultures so they may need a brief period of re-nurturing from their trip before they fully adjust to their new home.

Pasteurized milk is devoid of these healthy bacteria, so culturing it with milk kefir grains will put the good bugs back in the milk so that it will be easier on the digestive system.

Kefir is not supposed to be commercialized though, so share your growing grains with as many people as possible, to keep good kefirring karma!

I'm hesitant to buy more milk grains, and I like sharing better than buying, so if anyone is interested, I'll give you a nice big clump of water kefir grains, ready to culture, for one healthy little «cauliflower».

have been making kefir for a couple of months... it goes so fast in NYC when the temperature is over 90 farenheit...... slower process now on counter top with ambient temperature 20 - 30 degrees lower.My product is tart and bubbly... i add chopped berries to a taste treat.I do feel rinsing the grains is important as the rinsed grains seem to make less cheese curd.....

I was eating yogurt and drinking store bought kefir but it wasn't enough for me... So I looked up homemade kefir and purchased some kefir grains online and now my acne has finally disappeared.

I learnt to make kefir by mostly watching YouTube videos, at first I had to get accustomed to the taste and adjust the time of fermentation (more time, more sour) less time, less sour, around 24 hours is about right, but it's up to you; if you like it creamy then after you remove the grains leavbe the kefir out on the counter for 12 hours or so, timing is not a big deal and don't wash the grains!

So we're going to include the BEST SELLING Kefir Video Course with both Milk Kefir Grains and Water Kefir Grains and the best part?

You simply make your initial batch of kefir and then retain the grains for your next batch and so on.

In fact, there have been specific studies that noted water kefir, a probiotic drink made with water and kefir grains, flavored with mango juice and fermented a second time (capped for a day or two so that it fizzes) has even more benefits than many other fruits.

So I may need to add a little high mineral sea salt (with the distilled water) to the Water Kefir Grains to add the extra minerals.

I couldn't wait to begin trying so I went to Whole Foods and bought some already - made Kefir until my grains were delivered.

Went looking and found a paper on the base idea http://www.sciencedirect.com/science/article/pii/S0168160514001111 So I guess it should be viable; at least some strains of Bifidobacterium do well in kefir and kefir grains.

If you have the Tibet grains (they are so small they are contined in a small bag) they take quite a long time to multiply, but after 6 months to a year, if you make kefir often, they should multiply enough to divide them.

Real Kefir grains will thrive and grow indefinitely so long as you give them fresh milk.

I have no real low - cost way to test if this is producing the strains that I want i the kefir, but it was so simple to try, and it did not seem to hurt my grains, i figured I'd share both the idea and the references it incase there are others like me that wondered if they were getting the full range of probiotics that they hoped from their kefir.

She suggested that the company that said this did so as they sell their own kefir and are wanting people to buy that rather than the grains and make it themselves.

So go ahead and do all your experiments, including putting milk kefir grains into sugar water and water kefir grains into milk or anything else but understand that they will not grow on these other mediums.

It also appears unless you pay for a Kefir strainer, the process of finding the kefir grains can become very messy, hard to find, appears to break up the grains so making it harder to find next time — which results in the grains become indistinguishable from the liKefir strainer, the process of finding the kefir grains can become very messy, hard to find, appears to break up the grains so making it harder to find next time — which results in the grains become indistinguishable from the likefir grains can become very messy, hard to find, appears to break up the grains so making it harder to find next time — which results in the grains become indistinguishable from the liquid.

I will start the kefir process early in 2012 again, so can let you know if I have success tracking down someone with a fresh supply of kefir grains.

I don't really like sending merely a teaspoon of kefir grains for so much shipping charge.

My Kefir wasnt coming out think and creamy like you get at the store so now I add a splash of cream to my milk nd grains mix before fermenting.

Conditions are a factor including room temperature, the vessel being used to ferment the kefir and also the ratio of grains to milk, so you need to experiment a little to figure out what works best for your kefir.

Our local honey is pretty flavorful, so it may be cutting the whey taste, although my son did ask if I made these with kefir grains As a side note, we've been making fudge pops 1 - 2x per week since you posted the recipe

Ok, we know an animal grows in its mothers womb so where does kefir grains grow in?

Kefir grains feed on lactose so you have to use whatever has lactose in it, raw milk being the best.

So, you said this recipe is vegan, but when you buy kefir grains, they were once in cows milk.

So which of these two categories does kefir grains fall into?

The easiest way, though, is just to decrease the amount of kefir grains you use in warmer temperatures (or increase the amount of milk) so that your kefir will culture more slowly.

You can eat these grains for more probiotic benefits or give them away so others can make kefir, too!

I was wondering if my kefir would culture okay if I put my grains in a bag, so I searched and found your web page.

Kefir grains multiply, you see, so the more often you make kefir, the more grains you will Kefir grains multiply, you see, so the more often you make kefir, the more grains you will kefir, the more grains you will have.