Sentences with phrase «kefir since»

I'm always looking for ways to use up my kefir since I don't love the taste of it plain.

People living in hot climates tend to enjoy water kefir since it is great for hydration and finding relief from the heat.

«I have been drinking kefir since I have received the kefir grains sometime in March / April this year, 2004.

For a new batch of milk I have been adding some kefir from the previous batch of kefir since I am unable to sieve out any grains.

I've been eating low - fat yogurt daily since high school, and kefir since my mid-20s.

Testimony I have been drinking kefir since I have received the kefir grains sometime in March / April this year, 2004.

I haven't drank Kefir since my last post and have had no stomach issues.

I've stopped drinking the Kefir since I started getting the negative symptoms and it has calmed down a bit, but I still have diarrhea about 3 times daily.

I like goat's milk for my kefir since it proves to be the smoothest.

However, some people prefer Water Kefir over Milk Kefir since it has a lighter, less - tangy flavor.

This should be perfect with the Kefir since the «cheese» is not cooked — allowing my raw milk Kefir to live up to its full potential.

Not exact matches

Since I'm definitely not a morning person, I spend a few minutes in the evening assembling a make - ahead breakfast like overnight oats with kefir and berries.

Since coconut milk does not contain lactose like regular milk does, there are a few modifications that should be made to keep the kefir grains strong.

I am trying to find some source for sharing kefir grains since I can't afford to purchase them, but am anxious to try a plant based version that subs dates for the lactose it feed on!

I fooled around for weeks on end with water kefir and never managed to get something palatable; I hope to get a scoby soon since I can drink GT's kombucha if diluted with juice and water and I hope to get something with less caffeine.

Fat free kefir is a nice substitution for full or partial fat dairy products, since it has a creamy consistency, but the tartness of yogurt.

I have since used an airtight lid or a semi-airtight lid (think those plastic jar lids that aren't totally water tight) for every single kefir culturing.

When things get crazy, like when we have a new baby, I have also used their powdered kefir culture since I know I'd probably forget about the grains and kill them in no time.

My first brewing experience was with water kefir, and I've since moved on to a continuous brew kombucha system.

However, she's had much less trouble with that since she began drinking water kefir daily.

Since my goat cheese purveyor — from whom I bought the cheese as well — offers kefir made from goat milk too, I replaced the milk from the traditional recipe by goat kefir.

I used kefir in place of orange juice since we can have dairy and I put an egg in there too since we can have that.

I realllllly wanted to make bread tomorrow so am unsure if I should throw this out or is there a way to make it more active (used sugar since no apple or kefir available).

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

Since I'm lactose intolerant, I use kefir (there are several brands and some are also organic).

«Since it is a Lactobacillus strain, it makes excellent yogurt, kefir, kombucha and sauerkraut.»

Since the practice of Kefir fermentation comes from that part of the world, this is sort of like discovering a little piece of my long - lost family heritage.

I strained out and rinsed the grains and they were fine, but since I'd already dumped the finished water kefir into the coconut milk, I decided to let it ferment and see what happened.

Since coconut milk does not contain lactose like regular milk does, there are a few modifications that should be made to keep the kefir grains strong.

someone has told me, since, that it's between 1:10 and 1:25 kefir (starter) to milk ratio (10 % kefir to milk - to 4 % min).

Since that cost will be averaged over years of kefir manufacturing it's pennies.

I've since learned that it is much better to culture your kefir at room temp (70 deg min), and after at least 12 hours and as much as 48 hours of culturing, then transfer it to the fridge.

«This risk is much lower with yogurts and kefirs, since they are required to be kept refrigerated.»

A dash of kefir, since you are referring to a small amount, likely will have little impact overall on your health — good or bad.

However, if you do feel the need to use a prebiotic, perhaps a prebiotic supplement would be better, since it will not contain the lactose, cholesterol, or animal protein found in kefir.

BUT commercial yogurt and kefir found in most grocery stores are to be avoided since they typically contain a lot of heavily processed ingredients (from the pasteurized milk to the sugar or artificial sweetener).

Since kefir is so tart, a lot of people don't like to drink it straight but instead use it as a main ingredient in other recipes.

Since fermentation is a way to keep the living enzymes alive, it goes against the theory to use pasteurized (or dead) milk, for example, but you can make yogurt and kefir with pasteurized milk, it just won't be as robust and beneficial.

Ref: My email to you of May 14 about Milk Kefir grains getting smaller... I must add that these grains were not bought from Michael, but from another source and they were totally dried ones which I fermented in the same brand of pasteurised wholemilk all the while, and also at the same temperature of between 26 to 28 degree F. since I am living in a tropical country.

I know kefir is good for constipation but since I was basically born having diarrhea I wondered how it would effect me?

I STILL HAVE DIVERFTICULOSIS But somehow my poop changed and is well formed since taking kefir, no irritations and this time no polyps, so instead of having to schedule a colonoscopy in five years as before, the Gastroenterologist wants to see me in ten years.

I've been incorporating fermented foods (homemade sauerkraut, pantry staples, kombucha, kefir, etc) but am sure I suffer from LGS based on my history (Type 1 diabetic since age 6, Chronic Lyme at one point treated with over a year of various IV antibiotics... among many other indications and symptoms).

Since your workshop my daughter is regular (with her BM's)!!!!! I have made Beet Kavas and Water Kefir drinks which she drinks twice a day.

Since kefir is high in calcium and phosphorus, and also contains vitamin K2, drinking kefir is likely beneficial to bone health, providing the essential minerals needed for bone growth as well as the vitamin K2 needed to effectively deposit those minerals in the bone.

Since then I started a little website sharing my story, videos and instructions for other people to make their own Kefir.

We actually don't even buy yogurts any more since kefir is much healthier.

Since I started the kefir, bloating and constipation have become less of a problem for me.

I started drinking kefir about 4 months ago and have only had one outbreak since then, which occurred when I missed drinking my kefir for a day.

We also live in tropical climate, and a month or two ago when the weather was cooler we did almost a 24 hour cycle but since then my kefir is ready after 12 - 15 hours.

but since I discovered Water Kefir I'm hooked.