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kefir - looking for a good water recipe - lactose issues - Page 4

post #61 of 177
Does the kefir powder give good results (more similar to water grains) or do you really need water grains for good juice kefirs?
post #62 of 177
Just did a black cherry ferment. I tasted it last night and it was still somewhat sweet after 24 hrs so I let it go another 12 hrs and the sweetness was gone and it was very fizzy. It's a somewhat amazing process to me. Right now I've got an apple ferment going to which I'll add fresh ginger juice.
post #63 of 177
I'm still testing the sugar limits. I've got a peach batch that has been in process since Tuesday. It will probably be my first reasonably alcoholic batch but won't be all that strong. I have another batch of pomegranate that's a day behind the peach -- left over juice that I froze in December. It is developing a great flavor.

I think after I've experimented a bit with fruit, I'll start to add cinnamon and ginger root to some in addition.
post #64 of 177
Quote:
Originally Posted by caedmyn
Does the kefir powder give good results (more similar to water grains) or do you really need water grains for good juice kefirs?
Other than using the powdered mixes in milk to make regular kefir, I've yet to experiment with the powdered mix in a juice or sugar water and juice solution. I've heard it makes a 'pop-like' drink. I'll have to get around to trying it, as I already have a box of the powdered mix on hand.

post #65 of 177
Quote:
Originally Posted by caedmyn
Does the kefir powder give good results (more similar to water grains) or do you really need water grains for good juice kefirs?
Seems to be pretty identical to me, a little less fizzy maybe but then again I'm using different covers with the grains...
post #66 of 177
Is there a minimum amount of sugar needed for a good batch? I know xenabyte recommended 6 Tbsp per quart, and the EFLF recipe is 1/4 c. per quart...if I am going to use honey instead of sugar (with the kefir powder) can I use 1/2 as much like I normally do when subbing honey for sugar or do I need the full amount?
post #67 of 177
The apple ginger ferment turned out quite well tho I could have let it go longer as it was still somewhat sweet. I'm thinking of making a rosehip soda. The process involves an inital 48 hrs with kefir grains and then two weeks bottled on the counter. It's supposed to be a pretty rose color when done and loaded with vitamin C.
post #68 of 177
Quote:
Originally Posted by carnelian
The apple ginger ferment turned out quite well tho I could have let it go longer as it was still somewhat sweet. I'm thinking of making a rosehip soda. The process involves an inital 48 hrs with kefir grains and then two weeks bottled on the counter. It's supposed to be a pretty rose color when done and loaded with vitamin C.
Wow, sounds cool. Where do you get the rosehips?

All of mine are coming out sweeter than I care for even with about a week of brew time (1 day with grains, the rest with some juice added). I'm thinking about trying more like two days with grains.
post #69 of 177
carnelian -- are the recipes from Full Moon Feast?
post #70 of 177
Yep, she's got some really great ones in there. One of them is an herbal lemon verbena soda loaded up with lots of healing herbs. Rosehips you can easily buy at the HFS.
post #71 of 177
Quote:
Originally Posted by Gale Force
Wow, sounds cool. Where do you get the rosehips?

All of mine are coming out sweeter than I care for even with about a week of brew time (1 day with grains, the rest with some juice added). I'm thinking about trying more like two days with grains.
Add more grains. Mine have been growing like crazy and I've been too lazy to take some out. Man o man, it's like vinegar in a day now!!!
post #72 of 177
Quote:
Originally Posted by caedmyn
Is there a minimum amount of sugar needed for a good batch? I know xenabyte recommended 6 Tbsp per quart, and the EFLF recipe is 1/4 c. per quart...if I am going to use honey instead of sugar (with the kefir powder) can I use 1/2 as much like I normally do when subbing honey for sugar or do I need the full amount?
I would use full amount of honey. Honey doesn't have double the calories of regular sugar does it? So I assume the same amount for the buggies to eat?
post #73 of 177
Question about using the powder--I'm thinking that it would be best to culture plain sugar water first, pull off a volume for the next batch & then add flavorings & culture a bit more. My thought is to not have lime-mint-ginger-orange-whatever kefir by the last batch. Any advice on timing?

Thanks!
post #74 of 177
Quote:
Originally Posted by JaneS
I would use full amount of honey. Honey doesn't have double the calories of regular sugar does it? So I assume the same amount for the buggies to eat?

No but honey has more grams of sugar per Tbsp (18 grams as opposed to 12 grams for sugar I believe).

Actually I think it's a moot point now for me as I can't find powder locally and by the time I buy powder online and pay for shipping, I might as well buy grains off eBay--only a few bucks more.
post #75 of 177
Quote:
Originally Posted by JaneS
Add more grains. Mine have been growing like crazy and I've been too lazy to take some out. Man o man, it's like vinegar in a day now!!!
Well, apparently all we needed was for the kitchen to warm up. It took 10 days to make one good batch and the last one took five days.

I've determined that with double the sugar you can get something approaching "hooch." It's not very high in its alcoholic content, but definitely is a good wine replacement.
post #76 of 177
Quote:
Originally Posted by carnelian
Yep, she's got some really great ones in there. One of them is an herbal lemon verbena soda loaded up with lots of healing herbs. Rosehips you can easily buy at the HFS.
I've been intending to buy the book and this is probably reason enough. Sounds good!
post #77 of 177
Okay, so I let my first batch of water kefir ferment for 48+ hours and it is still really, really sweet. I can taste that it "made" kefir, but it's really sweet. And I follwed Heather's directions exactly. (Thanks for the grains, Heather!)

So, now my water kefir is in the fridge and I am brewing a new batch. Can I take the first batch out of the fridge and add fruit juice and then leave out to make some sort of fruity, wine-like hooch? Or is it just going to be sweet, sweet, sweet ... and have I waited too long to add the juice now that I've refridgerated it?

And which powder are you all using? I was using the Body Ecology powder, and it made fantastic milk kefir and coconut kefir, but I never thought to use it to make water kefir. Hmmmm ... it certainly was a lot easier. I really want to make the grains work, though, as they are sustainable, kwim?
post #78 of 177
Quote:
Originally Posted by Gale Force
I've been intending to buy the book and this is probably reason enough. Sounds good!
I just bought a copy of this book. I am fascinated! Can't wait to really dig into it.
post #79 of 177
Boadicea -- take that batch out of the fridge, add juice, and let it sit until it reaches the sweetness level you desire. I let some of mine sit for 10 days. Be sure to sample it at least once a day if only for the amusement value.
post #80 of 177
Quote:
Originally Posted by Boadicea
I was using the Body Ecology powder, and it made fantastic milk kefir and coconut kefir, but I never thought to use it to make water kefir. Hmmmm ... it certainly was a lot easier. I really want to make the grains work, though, as they are sustainable, kwim?
Do you find that straining the grains is a lot harder or is it just the fact that you have to keep them going?
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