Sentences with phrase «use kefir cultured»

If you are looking for ways to use Kefir Cultured Milk Smoothies beyond drinking them for a delicious breakfast or snack, search #CollectiveBias and #KefirCreations.

Not exact matches

In making this cake I used cultured coconut milk (it used to be called coconut kefir) in place of the buttermilk.

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.

Kefir Grains Cultured Soda: Use kefir grains to culture water kefir (sKefir Grains Cultured Soda: Use kefir grains to culture water kefir (skefir grains to culture water kefir (skefir (soda).

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.

(The more kefir grains you use, the faster it will culture.)

-LSB-...] Grains Cultured Soda: Use kefir grains to culture water kefir (soda).

This kefir starter culture is reusable and can be used to make up to one quart of kefir every 24 hours.

Kombucha, which many of you are likely familiar with, differs from water kefir because kombucha is specifically cultured in a tea and sugar medium, and water kefir can be cultured using just water and sugar.

Water kefir is made using water kefir grains that can be used to culture water with sugar added to it, juice or coconut water.

Milk kefir is made using milk kefir grains to culture dairy or non-dairy milks.

If you do use a starter culture, make sure to use a non-dairy whey from coconut milk or almond milk kefir.

With proper care, the culture can be used indefinitely to create probiotic - rich kefir.

The «grains» that are used to create Kefir are not actual grains but are actually a polysaccharide matrix containing a symbiotic culture of bacteria and yeast (just like a Kombucha SCOBY).

The «milk» remains, which we can culture using milk kefir grains or water kefir.

1 cup of organic sugar, or a raw unprocessed sugar of your choice (do not use honey, as it's naturally anti-bacterial properties may damage the living cultures in the water kefir)

We usually make homemade soda with our water kefir grains, but as a living culture, they grow and multiply and I am always looking for people to share them with or recipes to use the extras.

Hi Virginia, I'm sure the kefir grains would work but from what I've read those who use water kefir as a starter culture just use it straight (not the grains).

Sauerkraut and other pickled foods were once cultured by being left out on the shelves at room temperature to naturally ferment using salt or whey, but now these food items undergo a fundamentally different process replacing natural fermentation with a combination of vinegar and preservatives to achieve the same acidic pickled flavor, however lacking the beneficial byproducts of fermentation.Another ancient method of fermentation that is now regaining popularity is kefir - fermented beverages.

(in other words, a batch of kefir milk culture left unattended for an extended period of time (4 + days, unrefrigerated) will become rancid and useless)[Also difficult to ship or preserve]- GRAINS = Kefir grains are the source for original kefir culturing and can be used directly in the culture, or removed from partially cultured mixes (creating starter and mother culture batches) and also used indefinikefir milk culture left unattended for an extended period of time (4 + days, unrefrigerated) will become rancid and useless)[Also difficult to ship or preserve]- GRAINS = Kefir grains are the source for original kefir culturing and can be used directly in the culture, or removed from partially cultured mixes (creating starter and mother culture batches) and also used indefiniKefir grains are the source for original kefir culturing and can be used directly in the culture, or removed from partially cultured mixes (creating starter and mother culture batches) and also used indefinikefir culturing and can be used directly in the culture, or removed from partially cultured mixes (creating starter and mother culture batches) and also used indefinitely.

Using tap water with cloramine will kill or damage your kefir grainsand your kombucha culture.

The methods our forebears used to preserve and prepare these foods enhanced the nutritional package — methods such as fermenting, as in sauerkraut; culturing, as in kefir or yogurt; and soaking grains, nuts, and legumes to jump - start their digestibility.

Alternatively, you could use cultured cream which is simple to make using heavy cream and a couple of tablespoons of cultured dairy such as buttermilk or kefir.

Probiotics are live active cultures used to ferment foods, such as yogurt and kefir (fermented milk), and studies suggest that they may improve digestion and boost immunity too.

Kefir grains are the starter culture used in the fermentation process.

The downside of commercial kefir starter is that you generally can not use these cultures over and over again.

Now, there are no grains left; however, I've been making kefir by using some of the cultured milk and it seems to be working just fine.

The amount of sugar remaining at the end of a water kefir ferment will depend on the ingredients used and the length of culturing time.

In the beginning I made kefir using the grains, however I found it much easier to make Kefir using dried Kefir starter cultkefir using the grains, however I found it much easier to make Kefir using dried Kefir starter cultKefir using dried Kefir starter cultKefir starter cultures.

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.

Use a glass jar to contain the culture and store your kefir.

When culturing and straining kefir grains you should never use metal.

Instead of kefir starter cultures, you can use 2 tablespoons of kefir grains or 2 capsules of your favourite probiotics.

Milk kefir grains can be used to inoculate cream to make cultured butter or a sour - cream type of dressing.

* A. * We do not recommend using UHT milk with any of our starter cultures (including yogurt, buttermilk, kefir and cheese starters).

Both water and milk kefir grains are reusable starter culture used to make a probiotic - rich drink with live, good micro-organisms in it.

Just get a tablespoon of kefir grains (you can purchase from multiple sources, such as Cultures for Health), add about 8 tablespoons of milk (we use raw milk from a local farm), put into a glass jar, cover, and store at room temperature (out of direct sunlight) for 12 - 24 hours.

I have been given a live kefir culture by my friend and have been using it for the last 3 months.

I've seen a few people say you shouldn't touch your kefir grains with metal, but my sister has been using a metal strainer and spoons for almost a year and it seems fine, with the culture growing quickly.

Not only do people tend to consume too few probiotic - rich foods — yogurt, kefir, raw cultured vegetables — but many common lifestyle habits destroy our vital intestinal bacterial ecosystem, such as the consumption of sugars and refined foods, use of oral antibiotics or ingesting them second - hand through animal products, and the intake of pesticides and other chemicals found in our foods and water supply.

Milk kefir grains can also be used to inoculate cream to make cultured butter or sour cream dressing.

Water Kefir Grains are easy to brew and the starter culture can be used to create a new batch of kefir every 24 - 48 hKefir Grains are easy to brew and the starter culture can be used to create a new batch of kefir every 24 - 48 hkefir every 24 - 48 hours.

Extra water kefir grains may be used as a starter culture for fermenting vegetables.

If this is the case for you, use cultured dairy like yogurt, kefir or raw milk cheese (legal!)