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kefir - looking for a good water recipe - lactose issues - Page 8

post #141 of 177
I usually throw a lime into mine and it tastes something like 7-up or sprite...
post #142 of 177
Quote:
Originally Posted by llp34
Well, me, I wouldn't take advice from, because I've never done this before ! I don't know what it's supposed to taste like....
the blind leading the blind here.
Where are our experts? :
post #143 of 177
Well, I'm no expert, but I'll throw in my 2 cents.

I've found that if I let it go too long it gets a bit alcoholic (to my taste, anyway), and maybe that's what you're calling an "off" taste? I let it kefir until it's a bit sour, then I take the grains out and add fruit, and let kefir for about 24 hrs., until it tastes sour-sweet, and then I remove the fruit and refrigerate. Don't know if this helps.

Linda, I'm so glad your kefir grains aren't dead! About the fructose thing, agave nectar is mostly fructose, so maybe if you try that next time it'll work better? It does for me. And I just learned that the light agave nectar doesn't work any better than sugar, so use the amber (looks like honey). Of course, that takes us back to minerals, too. There are minerals, etc. as well as fructose in fruit. It seems to be a combination of factors at work here.

I'm so glad to have this group, so we can share our experiences and learn together!

Christie
post #144 of 177
This has been really useful! Just from recent experience, I'll second adding the dried fruit as a second step. Last night, I added dried mangos to some that still had the grains in it, and dried pineapple to some that I'd already strained. The mango kefir had a little of the rotted fruit thing going today; the pineapple is fine. Both fizzed (which hadn't been happening). Just as a control, I'll brew the next batch with pineapple, turbinado and the grains.

One question...is agave nectar something that would be available at a health food store?
post #145 of 177
Yeah, I've got the rotted fruit thing. That's my off taste. Is it okay to drink?
I'll switch to turbinado and fruit as a second step and see if that helps.
This batch, going on 18 hours with maple syrup and pineapple with grains, also has the rotted fruit aroma. I took out the fruit and will let it go another 6 hours.
Hmmm. . .
post #146 of 177
Quote:
One question...is agave nectar something that would be available at a health food store?
Yes, it's at Wild Oats, and our co-op (but a lot cheaper at Wild Oats). Haven't looked at other health food stores, like Whole Foods, but I would guess that they have it, too. It seems to be pretty widely available (around here anyway). It's even at the store where we buy our meat, which has a smallish health food section. It's near the honey everywhere I've seen it.

It's good stuff. The amber tastes a lot like honey, but it's more liquid, doesn't seem to crystalize, dissolves in water easily (even cold water), and barely affect blood sugar (doesn't seem to in me, but ds has diabetes, and it does sometimes affect him a little -- depends on what he eats it with).

Christie
post #147 of 177
I think the rotten fruit taste just bothers some people more than others. I was adding orange juice to mine for a while after straining out the grains and got a lot of compliments. But one woman said "it tastes like rotten oranges."
post #148 of 177
As long as it's nothing to worry about dd and I aren't bothered by it
I think ds will turn his nose up, but at least he'll drink kombucha
post #149 of 177
I made lemon kefir. After straining the grains out, I add some peel and the juice of one lemon. I think I used the peel from about 1/2 the lemon, and I took a knife and peeled off only the yellow part. I also added 1/2 Tbs. more agave nectar (since the lemon is so tart, compared to dried fruit). It's the best lemonade I've made all season! Ds loves it! I'll try it with a lime next. I'm sure it will be wonderful, too.

I'm anxious for my grains to multiply enough that I can have 2 quarts brewing at a time. Then maybe dh and I will get more than just a taste! Ds loves the kefir made with dried cherries, too. We call it cherry juice (he is philosophically opposed to drinking kefir, so we call it "juice" and "lemonade" ).

Christie
post #150 of 177
I've made the lemon too and it was yummy.
I am definately going to try dried cherries!

I have turbinado and ginger root slices going now.

How fast do the grains multiply? Mine don't seem to be ttc.
post #151 of 177

Mmmm mmmm good !

Yesterday's batch of canteloupe/strawberry/black cherry kefir is really yummy ! I am wondering though, if a fermentation really goes to town, can it contain significant alcohol after just 24 hrs ? It was bubbling pretty furiously - apparently it really liked the strawberry juice - and I notice that when I drink it, I feel a little euphoric I'm enjoying it but not sure it's ok for our 3 yo DS ! Is there some sort of gadget I can buy from a brew store to check alcohol content, like a hygrometer or something ? And if a fermentation is going really furiously, can kefir be ready after only 12 hours (if you don't want it to be alcoholic ?)

TIA !

Linda B.
post #152 of 177
I think it has to sit for a much longer time to actually turn to alcohol.
post #153 of 177

So, after two great brews that fizzed and used up all the sugar, my brew is fizzy, but still sweet and still has the hint of rotten fruit smell and flavor. In fact, the grains themselves have the smell and today's brew tastes much too sweet, even the two day soda.
Why is this so difficult to fine tune? : I don't have any trouble at all with my kombucha.
post #154 of 177
I dunno...mine isn't even being fizzy.... I wonder if they are much more sensitive than the scoby's....
post #155 of 177
Does anyone have any water grains to share?? I have some milk grains in the fridge 'resting' right now 'cuz with four kids we go through milk like crazy and I can't seem to keep enough around for long. And I think my son might have a milk allergy SO I'm wanting to try water kefir grains. Sounds like you ladies are making some yummy stuff!! Please PM me if you have some grains and how much!!! Thank you, thank you!!!!
post #156 of 177

Apple juice and lime

Yesterday morning I was too busy to squish fruit so I made that batch with some bottled apple juice (100% juice), and later I squeezed part of a leftover lime into it. I'm not a big fan of apple juice so I wasn't expecting much, but wow, it's really good kefir ! It doesn't taste anything like apple juice anymore - it's like a light, barely sweet lime seltzer.

Linda B.
post #157 of 177

Water kefir attracting bees ?

Has anyone noticed that their brewing kefir attracts bees like crazy ? Today was the first day in a while we have had the windows open. I called DH at work freaked out because I had to walk through a cloud of about a dozen yellowjackets to let the dog into our yard. They were hovering all around the back screen door and the window, and so I thought they might have a nest right outside our door. But then when I closed the solid door and the window, they just disappeared - they were just trying to get into the house. I thought it might be the kefir they smelled, so I moved the jar into the laundry room, opened the window and door back up, and they haven't come back. I have noticed that the kefir has a very distinctive smell, so I guess that smell attracts bees. Has anyone else noticed this ?
post #158 of 177
Interesting. Yellow jackets go through a sugar phase. I expect they are in it now. This makes me realize that our population is down this year. No complaints from me on that.
post #159 of 177
I keep a lid on my stuff because I can't stand the bugs that it attracts.
post #160 of 177
Quote:
Originally Posted by Gale Force
Interesting. Yellow jackets go through a sugar phase. I expect they are in it now. This makes me realize that our population is down this year. No complaints from me on that.
OT, Sorry. We just went on a big trip to MT, ID & WA. There were thick yellow jackets at most of our stops. Not so many in CA though.
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