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kefir - looking for a good water recipe - lactose issues - Page 6

post #101 of 177
I really haven't liked the taste of the water kefir brews when I've used unrefined sugar (like rapadura). They taste better when I use refined sugar, but I hate the idea of using refined sugar! So I bought some agave nectar today to try.

Question: How much agave nectar should I use per quart of water? I've heard it's sweeter than sugar, so should I use less?
post #102 of 177
We've been using agave nectar ever since I posted the above, and it's yummy!! We use 6 Tbsp agave nectar per half gallon of water.

We've tried all kinds of fruits to flavor it... our favorite flavors are lemon-ginger, and lemon-cantelope (this last one is really subtle and wonderful!)
post #103 of 177
Does anyone have any water grains I could have (I can reimburse shipping and materials) or have any hints on where I can get some?
TIA!
post #104 of 177
Cool. I'll have to try it.

I like the flavor of turbinado. Haven't tried a batch with sucanat yet (just a 1/2 sucanat 1/2 turbinado). I actually do not like the smell of regular white sugar, so that doesn't work for me at all. I have some "raw" sugar which works well and is just this side of white sugar without the smell. I ordered it from the co-op by mistake and it's worked pretty well.
post #105 of 177
Forgive me for not re-reading the whole thread to find my answer :
but, I just got some water kefir grains ( ) and made a 24 hour batch yesterday, but when we drank it today, it was sweet still, does this mean I did not let it sit long enough?

Thanks!
post #106 of 177
Drink it at whatever sweetness you desire. I taste mine everyday until it is where I want it to be. For me, that's just this side of vinegar.
post #107 of 177
Yum! I favor the vinegary flavor too. I put half the batch in the cupboard (minus grains) with the juice of one lemon, we'll see what goodness emerges there!
Thanks again
post #108 of 177

ISO water-kefir grains, casein free

Hi,

I'm very interested in trying water-kefir for our DS...I'm spending loads of $$$$ on expensive probiotics and they just aren't that effective, so I thought active probiotics in kefir might be the way to go. I am looking for someplace to get the water-kefir grains. I need them to be casein-free as he is extremely reactive to even minute amounts of casein. Can anyone recommend where I can get some ?

TIA !

Linda B.
post #109 of 177
Yeah, we like ours sour, too. We like not having to worry about drinking too much sugar, and we find the taste more interesting, too. I end up letting mine sit for almost a week. Hope that's OK for the grains. I make sure that there's still a sweet taste, so there's sure to be sugar for them to eat. I waz worried at first that I was doing something wrong, but the grains are multiplying (not quickly, though), so I figure they're OK.

Christie
post #110 of 177
Does anyone have any water and/or regular(dairy?) grains available who's willing to share (and ship)? I will (of course) reimburse all expenses, or even trade a knitted diaper soaker for them if you have a baby still in diapers. I'm ready to plunge into the world of Kefir.
post #111 of 177
I'm feeling a little like this ----> : after reading this thread. Since I've never known anyone who has made kefir I think I may be slightly confused. I've got water kefir grains on the way next week (thanks Amanda! ) and I'm trying to figure out what would be the best way to get my family started on drinking it. I think my DH would be most receptive of it if its sweet and possibly fizzy (he's a big fan of soda drinks-not the healthy kind either...). Am I understanding right, that I take 1T of grains + 6T of white sugar+ 1QT of water and then I can add a little fruit to that? Also, I can either add juice after the first fermentation part (and then remove the grains??) or I can use just juice but should probably only do that when I have enough extra grains to spare for it? What do I do with my kefir grains when I remove them from my first 'project'? I guess I'm asking how you store the extras. I hope I'm understanding all this correctly and that my questions make sense
post #112 of 177

Basic question

I have a question about kefir in general.

The grains are colonies of bacteria, right ? When you use them to convert something to kefir, does the new beverage also contain significant amounts of the beneficial bacteria in the liquid part, or do the bacteria just stay in their little clumps in the grains ? When you drink the filtered kefir, are you getting beneficial bacteria (I hope so !)

Thanks !

Linda B.
post #113 of 177
Linda,

Yes, you get a probiotic drink.

Amanda
post #114 of 177
I store grains in the fridge in a sugar water solution.
post #115 of 177
Quote:
Originally Posted by Gale Force
I store grains in the fridge in a sugar water solution.
How much water/sugar/grains do you store? Do I need to strain and redo the solution daily?
post #116 of 177
Quote:
Originally Posted by celestialdreamer
How much water/sugar/grains do you store? Do I need to strain and redo the solution daily?
I use the ratio of sugar to water that I ferment in which, by the way, is very forgiving. I try not to keep it in for more than a week, but who knows how long the grains will keep.
post #117 of 177

How tight should the lid be ?

Hi,

I just started my first batch of water-kefir. The 24-hr countdown begins, and I can't wait to try it ! I'm using a 1 qt mason jar. How tight should the lid be put on ? Should it be airtight or just to keep bugs out of the jar ?

Thanks !

Linda B.
post #118 of 177
They need some air. I actually just put a dishcloth on top and secure it with a rubber band.
post #119 of 177
My grains do not seem to ferment
I could be wrong, but the brew just tastes like sugar water whether I let it go 24 hrs or 48 hrs.
I know they may take some time to adjust and get fizzy, but is this normal as well or did my grains not survive the move?
Thanks!!
post #120 of 177
WHen I got mine, I was told to put a lid on tightly. I get good results and I'm sure Amanda does, too. Experiment, I guess!
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