Kefir from goat's milk?
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Originally Posted by JaneS
I'm giving the grains a go again but I don't crave it like the powdered kind from Body Ecology. I love this b/c it's so easy and reproduces exactly the same taste every time. It's a smoother curd too, and of course you don't have the oogy grains to deal with.
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Are there different ways to start kefir? Grains vs. powder? I bought the packets from body ecology as well and I didn't know there were other ways to do it. I got some raw goats milk the other day and it is fermenting right now. DD's eczema does seem to break out when I eat dairy-got a definite break out from ultra pastuerized whipping cream I ate the other day-so I'm going to see what happens with the kefir.
I was also going to try to make the kefir from the young coconut water-especially if the dairy version doesn't work.
I've also made the raw cultured vegetables from the recipe on the Body Ecology site
http://www.bodyecologydiet.com/cveggies.php
I loved the liquid it produced, so when I found this, I thought it might be worth trying... has anyone else tried it or something like it?
http://f2.grp.yahoofs.com/v1/AHKHQp5...%20Candida.htm
The easiest and least expensive way to plant healthy bacteria in the digestive tract is to take Cabbage Rejuvelac.
Cabbage Rejuvelac Recipe
Cabbage is a vegetable that is teeming with lactobacteria. No starter is needed for making rejuvelac.
Start one morning by blending together 1-3/4 cups distilled or purified water plus 3 cups of coarsely chopped, loosely packed fresh cabbage. Start the blender at low speed and then advance the blender to high speed and blend for 30 more seconds.
Pour into a jar, cover, and let stand at room temperature for 3 days.
After 3 days, strain off the liquid rejuvelac. The initial batch of cabbage rejuvelac takes 3 days to mature, but succeeding batches take 24 hours each.
Each morning after straining off the fresh rejuvelac, blend together 1-1/2 cups of distilled or purified water plus 3 cups of coarsely ground, loosely packed fresh cabbage, for 30 seconds at high speed.
Pour it into a jar and add 1/4 cup of the fresh rejuvelac just strained off, cover, shake, and let it stand at room temperature until the next morning.
Cabbage rejuvelac can also be made without using a blender. Just chop the cabbage very fine and use 2-1/2 cups replacing the 3 cups in the recipe above with the same amount of water.
Good quality rejuvelac tastes similar to a cross between carbonated water and the whey obtained when making yogurt. Bad quality rejuvelac has a much more putrid odour and taste and should not be consumed. Avoid using tap water because chlorine will interfere with the production of the bacteria. Boiling tap water for 30 minutes uncovered will remove chlorine.
Refrigerate rejuvelac if it is to be kept overnight. Discard any rejuvelac on hand 24 hours after it is poured off the cabbage.
Taking Rejuvelac - Drink each day's rejuvelac during the course of the day by taking 1/2 cup three times per day, preferably with meals.
To implant a healthy population of lactobacteria in the intestinal tract take rejuvelac for 1 to 3 months. The value of rejuvelac should not be confused with that of freeze-dried acidophilus. Rejuvelac contains live lactobacteria but freeze dried lactobacteria die in a few weeks' time.
People who have candida are very sensitive to yeast so they should make a new batch every time, but they could start 3 jars 3 days in a row so they do not run out.
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