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Got Kefir? - Page 16

post #301 of 582
12/12/06 at 5:40pm
Hi MyCelia111,

I am sorry, that question was for water kefir not the milk. I didn't even realize I didn't specify . Do you mean your not a mind reader, heehee

And the grains are half converted/milk and half straight water that is how the person who sent them to me
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post #302 of 582
12/20/06 at 11:31pm
Hi kefir experts! I've been having 8 oz of kefir every morning at about 6 am for a couple weeks now. (I started out with 2 oz, then 4 oz, then 6 oz.) What I've noticed in the last couple weeks though is that after about 1 pm every day, I get very bloated. Also, my BMs are much looser than normal, and I seem to have to go 2-3 times a day now.

So is there an adjustment period for the kefir? I usually don't have much cow dairy, but I do have the occasional ice cream or other dessert with dairy.
post #303 of 582
12/21/06 at 12:16am
Quote:
Originally Posted by snozzberry View Post
Hi kefir experts! I've been having 8 oz of kefir every morning at about 6 am for a couple weeks now. (I started out with 2 oz, then 4 oz, then 6 oz.) What I've noticed in the last couple weeks though is that after about 1 pm every day, I get very bloated. Also, my BMs are much looser than normal, and I seem to have to go 2-3 times a day now.

So is there an adjustment period for the kefir? I usually don't have much cow dairy, but I do have the occasional ice cream or other dessert with dairy.
At the beginning of this thread it tells you how to introduce kefir--Here is part of it (below in black). I also highlighted the parts that you are asking about. Also if you have overgrowth candida(that is the bad yeasties) when you drink the kefir you maybe experiencing die off. The good yeast is killing the bad which causes die off or it can be an allergy, it is hard to tell. Acually you may know if it is an allergy, you said you have ice cream and other dairy, why don't you not drink the kefir for a day or two but have some other dairy like the ice cream and see how you feel. If you don't have the same symptoms then I would think it is die off from the kefir. I also get similar symptoms too (only with kefir cause I have overgrowth candida)and sometimes I get cramps too.

How to Introduce Kefir into Your Diet

Some people thrive on kefir right from the start and others may need to proceed more slowly. Remember that people with candidiasis usually lack enough 'good' milk-digesting bacteria, so you may have to build up your "tolerance" of kefir. Start with about four ounces in the morning on an empty stomach. Every second day increase the amount until you are able to drink a full eight ounce glass.

Moreover, people with candidiasis have what Chinese medicine calls the condition of dampness. Unfermented and improperly combined dairy products can lead to even more dampness and excess mucus. Here are some suggestions for introducing kefir while conquering dampness:

1. Drink plenty of water and eat grains that have been soaked and then cooked. These add moisture and fiber to the colon.
2. Clean your colon. If a colon is free of blockages, kefir is tolerated more quickly. We have found that people, who report having trouble with kefir, often have not followed advice on colon cleansing.
3. Be sure to get adequate exercise. Exercise stimulates the colon and improves elimination. Even just walking daily will assist in this goal.
The Benefits of Consuming Kefir Regularly in the Diet

Easily digested, it cleanses the intestines, provides beneficial bacteria and yeast, vitamins and minerals, and complete proteins. Because kefir is such a balanced and nourishing food, it contributes to a healthy immune system and has been used to help patients suffering from AIDS, chronic fatigue syndrome, herpes, and cancer.

Its tranquilizing effect on the nervous system has benefited many who suffer from sleep disorders, depression, and ADHD (attention deficit hyperactivity disorder).

The regular use of kefir can help relieve all intestinal disorders, promote bowel movement, reduce flatulence and create a healthier digestive system. In addition, its cleansing effect on the whole body helps to establish a balanced inner ecosystem for optimum health and longevity.

Kefir can also help eliminate unhealthy food cravings by making the body more nourished and balanced by allowing the body to remove and process MORE of the needed nutrients in your foods . Its excellent nutritional content offers healing and health-maintenance benefits to people in every type of condition.
post #304 of 582
12/21/06 at 1:08am
Will it ruin my grains to use white sugar? I want to bottle my current batch, and just realized that I forgot to get more sugar and used up what I had for cookies. I have a little bit of succanat left, but not enough for the amount of grains I have. But I do have white sugar. What if I use it this one time? What will it do to my very currently healthy grains??
post #305 of 582
12/21/06 at 10:43am
Quote:
Originally Posted by moonshine View Post
Will it ruin my grains to use white sugar? I want to bottle my current batch, and just realized that I forgot to get more sugar and used up what I had for cookies. I have a little bit of succanat left, but not enough for the amount of grains I have. But I do have white sugar. What if I use it this one time? What will it do to my very currently healthy grains??
I found this from page 11 of this thread, but to answer your question, I don't think it matters what sugar, but the succanat my have minerals and such to add to the drink. Anyway, here is the info:

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 #306 of 582
12/21/06 at 1:47pm
Quote:
Originally Posted by moonshine View Post
Will it ruin my grains to use white sugar? I want to bottle my current batch, and just realized that I forgot to get more sugar and used up what I had for cookies. I have a little bit of succanat left, but not enough for the amount of grains I have. But I do have white sugar. What if I use it this one time? What will it do to my very currently healthy grains??
White sugar will be fine for brewing, but in my experience, it seems to stunt growth. So your grains may not grow or grow slowly for a batch or two after you use the white sugar.
post #307 of 582
12/23/06 at 12:56pm
For #2, what's the best way to do that?
post #308 of 582
12/27/06 at 3:15pm
Does anyone have any kefir grains they could spare??? : I have tried some store bought kefir and would love to try to make my own now.
post #309 of 582
12/27/06 at 4:26pm
You could try looking in the Kefir and Kombucha Scobyssticky at the top of this forum. If you wade through it you'll find lots of people willing to share.
post #310 of 582
12/27/06 at 7:18pm
Thank you for letting me know about the sticky! I never noticed it before!!!!
post #311 of 582
1/14/07 at 6:12pm
Thread Starter 
Added some brewing info and storage info on the first page, first post, since I'm seeing more questions on this.
post #312 of 582
1/14/07 at 6:34pm
Zena you are awesome thank you! I never even would have known about this had it not been for you!
O.k., I have to confess-I'm 'abusing' my kefir! I had some bailey's irish cream in the fridge & wanted something quick to mix with the kefir & drink so I poured a 1/2 & 1/2 shot of each. Guess what? It made this most delicious bailey ic pudding! It was so thick I had to use a spoon! I think I'm going to incorporate it into somekind of cheesecake dessert or something. I know, I know- I can corrupt even the best of things!
t
hotwings-I'm praying for your sis. I'm a lymphoma cancer survivor. did you ever get some grains?
post #313 of 582
1/14/07 at 7:04pm
Thread Starter 
Hey, I like bailey's in my cocoa and well...with just a few ice cubes..

But I've been pregnant or breastfeeding for the last 5 years, so I've not had much in the way of that 'comfort' food...hahaha
post #314 of 582
1/15/07 at 12:57pm
Hey Xenabyte, the recipe for Kefir sourdough says 7oz of yeast, but I'm assuming it was 7g? While you were on babymoon I called the yeast company to find out how much yeast was in a package!

Anyway, my raw milk kefir tastes like cheese, and doesn't have much tang. I'm supposing this is because I'm fermenting more bacteria than yeasts. Can I tweak this? I like the tang, and I think I'd get a better rise with kefirdough breads.
post #315 of 582
1/15/07 at 2:58pm
Thread Starter 
Yes, I'm sure there are a few typos I missed, as I typed all of that in a few hours time trying to get it all posted between kid aggro. I'll go edit.

Sugar will encourage yeasts. Add a pinch of rapadura to your milk or any fav. sweetener (though not honey, as that can kill bacterias). Let it brew in a warm spot (like in your oven, with pilot or electric light on for a few hours, leave the door ajar. This will encourage some wild yeasts to grow a bit more.

This also gives you fizzier kefir, and a higher yeast content that will be helpful for breadmaking. Though, you might find a yeastier kefir isn't as palatable...or heck, you might like it even better if you are a beer drinker!

Also covering your brew jar with a relatively loose weave cloth for a few brew cycles, not a solid lid, allows some yeasts a chance to colonize.
post #316 of 582
1/16/07 at 9:58pm
Another big thank you for this thread! I am a kefir newbie as well. I'd been making kefir from the store-bought powder (YUM), but I just got my hands on some real grains, so I've been experimenting all week. So far I've made a 24 hour batch, an 18 hour batch, and a 10 hour batch. All have been very curdled and yeasty (think beer pudding ). I think I added too much milk to the first two (almost a quart to one TBS of grains), and the third one is a little less strong & curdled but still yeasty & "wild" tasting. Fwiw, the grains didn't have to transition at all because the person I got them from has been using the same raw whole milk that I get. Any idea how I get that lovely nutty creamy flavor that the store-bought starter gives? Should I try heating the milk first? It does get better I'm assuming.
post #317 of 582
1/17/07 at 3:54pm
Thread Starter 
Store bought starters are pretty much glorified yogurt starters. Not that it's a bad thing, but they have specific, cultured bacterias, that give consistant results.

Grains are a living, changing and ever evolving life form. You get variations in flavors/textures, as the culture itself changes, depending on how it's cared for and the environments it's subjected to.

Grains are 'stronger' and will last you a lifetime when cared for, but the kefir it produces is prone to changing if the environment changes or 'wild yeasts' and the like try to colonize with it.

You can try heating your milk, but make sure it isn't too hot, or you can kill your grains. I would suggest 'body' temperatures for the milk. But heating the milk isn't necessary when using the actual 'grains' as they are so potent, they can adapt and overcome stray bacterias.
post #318 of 582
2/27/07 at 4:44am
Just subbing to make sure that I can find this link again!

I've got some dairy and water kefir grains on the way, am picking up some kombucha SCOBY this week and started a batch of kefir tonight using a packet just to tide me over until the grains come in
post #319 of 582
3/26/07 at 2:17am
I'm subscribing, too. So many people suggested kefir in response to a post I made about my husband's fatigue and sickness. I bought a few varieties at the HFS this week and we love it. Does anyone know if they carry it as TJ's?

I'll hold off on it for now, but I may be asking for some starter grains if I can get all three of us drinking kefir daily. I've had it each morning for about 5 days now and it's certainly doing some work on my digestive system. (Sorry if that's TMI!)

I made some kefir popsicles for my toddler today. Will that kill the live cultures? I was also wondering if baking/cooking kefir in recipes kills the live culture and, thus, negates the benefits they provide. Anyone know?
post #320 of 582
3/28/07 at 2:40pm

Acetone smell?

I'm on my 5th or 6th batch of Kefir with grains. They were yummy and are growing. Today, however, when I opened the jar it had a acetone smell. Ugh.

Things to consider.
- Our home is quite warm (70 + degrees),
- I'm hormonal with a migraine so it could all be in my head or just overly sensitive.
- The grains have been growing quite quickly and I haven't added extra milk or taken any grains out yet. Today, I took out about 1/2 the grains and put the rest in with the same milk as usual.

Thoughts? Is this super toxic? I usually mix it into smoothies and it's sitting here now quite palatable...do I drink it or toss it? Do I toss the grains?

Ann