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Got Kefir? - Page 11

post #201 of 582
Thread Starter 
I agree about the 'bug' prevention. Both my boys have never had a cold in their life (one is almost 3 years and other almost 1 year). Actually both of my sons have never been sick with anything. /crosses fingers....

I have introduced yogurt at 6 months for both, the older one drinks Kefir daily or some form of probiotic yogurt and my youngest has started 'stealing my glass' of kefir and drinks probably about half of it (maybe 6 oz).

My MIL thinks it's because they are not in day care, but my SIL's ARE also at home and they get every bug there is...and they play with mine upon occasion, runny noses and all. And my kids go to the stores/park/family members houses with us and touch everything and are held alot by family with colds, etc.....

So, here is to Kefir, or our 'way of life' and eating for immunity! (They are also NOT vax'd) fyi, if anyone is curious.
post #202 of 582
That's amazing that your boys have never been sick.
I have a cold right now

My grains seem to have doubled overnight. I just ate half of them! I couldn't bear to taste them (ick!), just swallowed them down with water. This thread is so long now, I'm sure someone has mentioned eating the grains...are there any appetizing ways to eat them??
post #203 of 582
What do they do when you eat kefir grains? Are they good for you?

I think my grains have died - how do you know if they have died or are just dormant? They haven't been multiplying and one fell into the sink while I was changing the milk and when I picked it up it felt kind of rubery and not very squishy like I remember them being. Also, I have stopped drinking the kefir because it doesn't smell right. It doesn't have the alcohol smell, just a light yeasty smell even after two days in milk. I feel more like my milk is just souring then being converted into kefir. Maybe it is because my house is too cold. I don't know. I'd apreciate some helpful info.
post #204 of 582
Thread Starter 
Quote:
Originally Posted by 4cornersmamma
What do they do when you eat kefir grains? Are they good for you?

I think my grains have died - how do you know if they have died or are just dormant? They haven't been multiplying and one fell into the sink while I was changing the milk and when I picked it up it felt kind of rubery and not very squishy like I remember them being. Also, I have stopped drinking the kefir because it doesn't smell right. It doesn't have the alcohol smell, just a light yeasty smell even after two days in milk. I feel more like my milk is just souring then being converted into kefir. Maybe it is because my house is too cold. I don't know. I'd apreciate some helpful info.

One, I can start a new thread And it will be easier to read again.

Two, I sent you a PM about this, but for others benefit, here is info again:

If you use chlorinated tap water, you CAN kill them. If you use hot water on them, they can die too.

Cold water or temps won't kill them, BUT it can slow down reproduction or make them go 'dormant'. If your house is getting cold at night (mine does) this will slow them down or even make them dormant. Maybe you should set the 'brew jar' in your oven overnight, with a light on. Set them on the bottom of the oven, kinda far from the light as possible. They should 'curd up' pretty fast. Let them go extra time *up to 48 hours*. If it's STILL not thickening up after a few days of this...then maybe they are dead. A yeasty smell isn't bad, but a sour milk smell IS.

Another thing the DOM says, is that winter in general, can make them 'go dormant'. They start growing again and reproducing when spring hits.

The dom says if you consistantly brew them in a jar with a tight fitting lid, it can 'compact' them and make them feel harder, not soft, squishy and rubbery. The build up of gasses and pressure will do this. That almost sounds like a 'water kefir grain'....mmmm....

Put the brew lid on loosly, or just cover with one layer of paper towel and a rubber band. This lets some of the gasses out and will prevent them from getting 'hard'. (Dom's suggestion).

TTYL
post #205 of 582
Ooowiii!! I got the dried water-kefir grains from the Netherlands, and am ready to try this... my milk kefir has been boring me for quite some time now. So..... whats the most basic recipe you all have made water kefir? or juice kefir? I really dont have time this week (or $money$) to go get ginger & other things from the health food store.
post #206 of 582
Thread Starter 
Quote:
Originally Posted by Ms.Doula
Ooowiii!! I got the dried water-kefir grains from the Netherlands, and am ready to try this... my milk kefir has been boring me for quite some time now. So..... whats the most basic recipe you all have made water kefir? or juice kefir? I really dont have time this week (or $money$) to go get ginger & other things from the health food store.

Here is the 'basic' recipe I like best:

Gingerale Kefir d' Aqua

~2 quarts filtered water
~6 pieces of dehydrated, unsulfured ginger pieces *health food store bulk bin*
1 chunk of fresh ginger, peeled and sliced in half (the size of a peanut)
1 dry, unsulfured fig (black mission)
1/3 cup sugar (makes it sweet, you could use less)

Put in a glass container with a lid, that is big enough to not go beyond 2/3 of it's capacity. Place a tight lid on, and let sit for 48 hours. I then strain it, and refrigerate it in glass bottles with stoppered lids. If you want more 'fizz' you can use this like a base, and pour in some plain, sparkling water when you go to drink it.

Note:
I sometimes leave out the fresh ginger piece. It's just supposed to help the fermentation along, using a fresh bit of ginger juice. So your call on that. I'd read up on some tried and true recipes, to give them the best start possible, before experimenting too much. You do need them active and healthy to get them working correctly since they were shipped dry.

The dehydrated ginger and figs keep a LONG time, and work just fine. It saves you money in the long run. If you still don't want to bother with that, you can use some fresh juice of a favorite fruit (grapes, apple, etc). You just need to make sure whatever juice you use does NOT have sulfur compounds added to preserve it. This will KILL your grains.


If using fruit juice, just add grains to it. The Dom has some recipes listed on his website. Google Dom's Kefir d' Aqua.
post #207 of 582
yeah, I know Dom & all the sites. Im a member of the yahoogroups as well. But I just thought there was another way to do it without going to the health food store to get the things that I dont just have lying around here.... like an unsulfered fig & dehydrated ginger, kwim?
post #208 of 582
anyone try the one that has a ginger & a lemmon???
post #209 of 582
Quote:
Originally Posted by chocomoto
That's amazing that your boys have never been sick.
I have a cold right now

My grains seem to have doubled overnight. I just ate half of them! I couldn't bear to taste them (ick!), just swallowed them down with water. This thread is so long now, I'm sure someone has mentioned eating the grains...are there any appetizing ways to eat them??
I pour my kefir into the blender, add 2 bananas, some blackstrap molasses, and stevia. If I seem to have a lot of extra grains that day, I'll put a small amount into the blender. My plan is to always include a tiny amount in my "kefir shake" rather than eating a huge glob at once.

I don't know if blending them this way affects the nutritional quality of eating the raw kefir grains, but I figure that since I'm drinking it within 5-10 minutes of blending it shouldn't be a big deal.
post #210 of 582
Thread Starter 
Quote:
Originally Posted by Ms.Doula
anyone try the one that has a ginger & a lemmon???

I used the recipe that came with the water grains (called for a lemon) and I didn't really like the fermented lemon flavor, but I did add in some fresh orange juice to some 'plain brewed' gingerale. That was GOOD. I think maybe if I sliced the fruit thinly, and only add it in the last day, it'd be better. I think the peel, while organic, put off TOO much lemon oil flavor and was a bit bitter.

Ok, and about your other question for 'easy to brew' stuff for the water Kefir (I'm not trying to be snarky here, just VERY serious): REALLY, if you are going to brew with the Water Kefir grains, the whole point is to use the stuff needed for it to actually brew correctly (and not make you sick).

You /will/ have to buy some of the stuff needed, unless you have fresh ginger root, or organic lemons or other organic fruit or juices available.

You HAVE to use fresh organic, or untreated, organic dried fruit, as the pesticides or drying and preservative agents on regular produce will not only kill the grains but then you would be drinking whatever pesticides or preservatives were on the stuff you are fermenting.

Maybe you should wait to start your brew until you can get to the store, cause, really (I am being very serious here, as I'd NOT want anyone to get sick from a bad brew), don't put regular (treated) fruit skins in anything you are letting sit around for a few days and then drink...esp while Preggers!

Except for you and me, I don't know of any of the other mom's (yet) using the 'water' kefir grains, just converted milk ones. Maybe if you post what stuff you DO have available for making a 'Kefir d' Aqua' it'd be easier to figure out a recipe to try not involving high end stuff.



...again, that was all said in a serious, but friendly tone. I just want to be clear. I just don't want you sick or your baby getting stuff that could harm him/her.
post #211 of 582
Yeah, I get it. I thank you too.
I was just hoping for a more simple water krefir... like i thought i saw one with lemmon &sugar & ginger? eh? I dunno....

organic/non commercial huh?? well..... I have a lemmon tree in my back yard..... :LOL

And I am in the central valley of California... there are fruit stands on every corner.... dont know what all they may or may not use for their fresh or dried fruits....
post #212 of 582
Melissa,

Surely there are a few orange trees in your neighborhood too. I'd give you some if I still lived there. We had three orange trees and I sure do miss them. We're out of orange country up here. You might also be able to find oranges someone is selling who you can ask about their use of pesticides and such. But I'd just find a neighbor.

Amanda
post #213 of 582
Thread Starter 
well, DANG! Man I'd love a fresh citrus tree of ANY kind in my back yard...but at 7000+ feet, we would be lucky to grow crabapples....

So, if you have lemons:

Do the recipe with no fig, cut the lemon in half and add in with sugar and water. It'll be like fermented lemonaid.

If you also have a ginger root, then peel and slice off a few peanut sized chunks and drop them in. The lemon will give it the citric acid and 'juice' to feed the grains and will help it to ferment just fine, with or without the ginger.

I've made it with no fig, (and no lemon, just ginger root) and it was great, but I LOVE the flavor one fig adds (and a touch of that 'caramel color' a'natural!)

I happen to be drinking 'pure ginger root' Kefir right now. I just made it with with 6 peanut sized chunks of ginger root and 1/3 cup sugar in about 2 quarts water. I usually let my water kefir ferment for about 3 days to get a nice, strong flavor.
post #214 of 582
OT but I really miss my trees. We also had two lemon and two avocado trees. We had planted nectarine, plum, and apple as well but they were not producing when we sold. Melissa -- plant more! We're in apple country now and will be putting in 10-15 trees this winter, mostly apple but also cherry, fig, peach, and apricot. mmmm.
post #215 of 582
Ok so Gayle or X- Someone give me ratios/measurements ect.....

I have a ginger root (just from the groceriey though..) and lemmons right off the tree....... and raw sugar.... and water.



(Also throw one at me for oranges... as grandma has a few trees too....)
post #216 of 582
Also how long should this take, ect since they are dried...
Do they need reconstituted..?
post #217 of 582
Thread Starter 
Quote:
Originally Posted by Ms.Doula
Ok so Gayle or X- Someone give me ratios/measurements ect.....

I have a ginger root (just from the groceriey though..) and lemmons right off the tree....... and raw sugar.... and water.

(Also throw one at me for oranges... as grandma has a few trees too....)

Also how long should this take, ect since they are dried...
Do they need reconstituted..?
Basic Kefir d' Aqua

Must Haves:

~2 quarts filtered water (do not use tap water or chlorinated water)
~6 Tbs up to 1/2 cup sugar (white or Rapadura whole, organic), experiment to find a sweetness you like. I like about 1/3 cup.
~ 1 Tbs of Water Kefir (or converted milk Kefir) Grains

Add in Any of the Following:

~6 pieces of dehydrated, unsulfured ginger pieces
or
~1/8 to 1/4 cup of peeled and sliced/chopped fresh ginger root. The more you use of the fresh, the stronger the flavor, and it's way more 'spicy' tasting.

AND/OR

1 whole, organic Lemon OR Orange. Cut in half and drop in. Make sure the skin is washed and wax/pesticide free.
or
1 whole organic Lemon or Orange, sliced and dropped in (more intense flavor).

AND/OR

1-3 dried or fresh, Organic Figs for flavor and color. I like Mission Black Figs, personally.
or
Any dried or fresh fruit you like, even strawberries. Just make sure they are organic.

You can add in one or all of the above. It's mainly to give it 'taste' and help the grains have a diverse 'sugar' to eat.

Brewing Directions:

Put in a glass container with a lid, that is big enough to not go beyond 2/3 of it's capacity.

Place a tight lid on, and let sit for 48 hours. (If you got your grains from Heleen, she says in the info sheet she emails/mails to go one extra day for the first few brews, to help them 'reconstitute'. Other than that, NO other special treatment of 'Real Water Kefir Grains' is needed.)

I then strain it, and refrigerate it. If you like, you can put it in glass bottles with stoppered lids.
post #218 of 582
I've been brewing grape juice kefir for some time now. Ds & I both love it! We drink ours first thing every morning (right now I only get 8 oz per 24 hours ... I'm going to start trying larger batches. I might need to convert a few more grains).

I found a juice called "Kagome". It was at a liquidation store & I think I might end up going back & getting more! I got the flavor called "Purple Roots & Fruits" and it has not only grape, blueberry & a couple other fruits, but also beet, red cabbage & purple carrot juice! It's pretty tasty straight & I can't wait to taste it kefir'ed. They also had one called "Autumn Reds" (all red fruits & veg) and one of orange ingredients too.

I tried young coconut juice (found it canned). It was drinkable, but not great IMO. I much prefer grape.

I don't think I could eat my grains even if I had extra. They're kind of like little pets ... eating them seems mean :LOL : I know, bizzare. Let's hope I get over it before I have extras coming out my ears.
post #219 of 582
Hey Girl n Docs are your grains reproducing in the grape juice? Did you convert milk grains to juice grains?
post #220 of 582
Quote:
Originally Posted by xenabyte
What if I'm lactose intolerant, don't do dairy or don't digest milk products well - is kefir right for me?

The beneficial yeast and friendly bacteria in the kefir culture consume most of the lactose (or milk sugar). Eat kefir on an empty stomach first thing in the morning before (or for) breakfast and you'll be delighted to find it can be easily digested -- as numerous people who have been lactose intolerant for years have discovered.

Kefir's tart and refreshing flavor is similar to a drinking-style yogurt, but it contains beneficial yeast as well as friendly 'probiotic' bacteria found in yogurt. The naturally occurring bacteria and yeast in kefir combine symbiotically to give superior health benefits when consumed regularly.
I know we are on page EIGHT of this thread and here I am responding with a question to something from the very first post. Sorry.

I am lactose intolerant, but before I was, many years ago, I used to like kefir. I bought it in the Russian grocery store. Now I would like to use this as a probiotic to help my son's digestion, and I am wondering whether I will be able to digest it and have some again. If I start with the store-bought kefir, should I still drink it on an empty stomach? I remember that it was pretty mellow and sweet, not very tart.

Or should I just take a lactase pill with it and hope that does that trick?
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