kefir - looking for a good water recipe - lactose issues - Page 4 - Mothering Forums
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#91 of 177 Old 06-07-2006, 07:29 PM
 
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Ok Amanda, that's what I thought. Yes, they're converted grains. Any ideas as to why the straight water grains grow and the converted ones don't?

I just pulled a batch of lemon juice/agave soda out of the fridge today. It has some real fizz to it just like regular soda and is tasty. It's hard to imagine it has all the benefits that dairy kefir does. Is all the good bacteria still in there in the same amounts it is with the dairy kefir? I'm kefiring for 2 days and then letting it ferment, bottled, for another 2 days in a warm place then chilling it in the fridge.
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#92 of 177 Old 06-07-2006, 08:40 PM
 
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Quote:
Originally Posted by carnelian
It's hard to imagine it has all the benefits that dairy kefir does. Is all the good bacteria still in there in the same amounts it is with the dairy kefir?
I don't think they are in the same amounts only because the bacteria and yeast will react differently in a different medium, but it is still health-promoting. I make both dairy and water kefir, the dairy with the dairy grains and the water kefir with the water grains. I wouldn't just use the soda in place of the milk kefir because I have had really good luck health-wise with the milk kefir.

Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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#93 of 177 Old 06-07-2006, 09:47 PM
 
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Do you mean health-promoting in the sense of there being the presence of beneficial bacteria? Or are there other aspects to it beyond that? I do know that with the rose hip soda there is the addition of large amounts of natural vitamin C from the rose hips.
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#94 of 177 Old 06-07-2006, 11:00 PM
 
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Quote:
Originally Posted by carnelian
Do you mean health-promoting in the sense of there being the presence of beneficial bacteria? Or are there other aspects to it beyond that? I do know that with the rose hip soda there is the addition of large amounts of natural vitamin C from the rose hips.
There will be the bacteria which in itself is health-promoting, but different strains might thrive in different liquids with the same grains. And the bacteria will add to the folate content of the beverage. Rose hips are high in C, so they are making that contribution to the soda.

Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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#95 of 177 Old 06-10-2006, 10:43 AM
 
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Can you make water kefir with just plain water and no sugar? I'm afraid the sugar in the kefir soda recipes is going to feed my candida overgrowth. I know I could culture it longer but then I doubt I would like it!
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#96 of 177 Old 06-10-2006, 11:20 AM
 
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Quote:
Originally Posted by caedmyn
Can you make water kefir with just plain water and no sugar? I'm afraid the sugar in the kefir soda recipes is going to feed my candida overgrowth. I know I could culture it longer but then I doubt I would like it!
The grains need the sugar. On the diet you are on I think you will be surprised at how you will like the final outcome. I have had juices that turned to vinegar and I winced on the first drink. Then I wanted more. It sits in the stomach well.

Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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#97 of 177 Old 06-10-2006, 12:16 PM
 
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How do I rest my water grains? They're 'converts'
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#98 of 177 Old 06-15-2006, 01:59 AM
 
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Oh My!!! What did I do? I have the powdered kefir & made my 4th batch innoculated with a cup of the sugar-kefir-water from my last batch. I had boilled some ginger root to make beer, noticed it still tasted great & threw it in w/ some fresh mint from my back yard. It's sat for 2 days, so I was going to strain of the mint & ginger & put it into bottles. It was totally jelled! :

To illustrate what I mean by jelled:

I overflowed the funnel a couple of times & it followed itself out onto the counter the first time & the floor the second time.

I was able to scoop it up with a pastry scraper. It was liquid enough that I had to use my hand to prevent it from running off.

It doesn't smell off. It smells nice, in fact (minty-gingery). The tiny bit I was brave enough to taste tasted fine.

What happened? Should I chuck it?
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#99 of 177 Old 07-01-2006, 02:03 PM
 
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I'm dying to hear more about the gelled kefir and want to try water kefiring juices and coconut milk soon. I'd love to hear more of your experiments. I have Full Moon Feast and my empty Gerolsteiner bottles ready to go- I just need water grains now.

-Kelly
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#100 of 177 Old 07-01-2006, 03:34 PM
 
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Quote:
Originally Posted by Brookesmom
I'm dying to hear more about the gelled kefir ...
I was too chicken to consume more than a taste.

I've finally started to let my concoctions sit at room temp long enough to get some fizz. Yummmm! My favorite so far has been the rosehip hibiscus cooler in full moon feast.
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#101 of 177 Old 07-09-2006, 02:53 PM
 
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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?
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#102 of 177 Old 07-23-2006, 01:34 AM
 
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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!)
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#103 of 177 Old 07-23-2006, 02:01 AM
 
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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!
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#104 of 177 Old 07-23-2006, 02:04 AM
 
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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.

Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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#105 of 177 Old 07-28-2006, 03:08 AM
 
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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!
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#106 of 177 Old 07-28-2006, 10:45 AM
 
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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.

Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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#107 of 177 Old 07-28-2006, 12:39 PM
 
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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
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#108 of 177 Old 07-28-2006, 02:49 PM
 
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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.

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and 3 , in our happy secular
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#109 of 177 Old 07-28-2006, 02:50 PM
 
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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

Christie ~ proud Mama to : 5/01, and : 3/07; and proud wife to my since 1992. We have 13 and 2 : It's looking more and more like either a farm or a zoo around here.
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#110 of 177 Old 07-28-2006, 04:52 PM
 
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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.
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#111 of 177 Old 07-28-2006, 04:59 PM
 
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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

~Rebecca~
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#112 of 177 Old 07-28-2006, 05:30 PM
 
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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.

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#113 of 177 Old 07-28-2006, 05:35 PM
 
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Linda,

Yes, you get a probiotic drink.

Amanda

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#114 of 177 Old 07-28-2006, 05:35 PM
 
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I store grains in the fridge in a sugar water solution.

Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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#115 of 177 Old 07-28-2006, 06:06 PM
 
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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?

~Rebecca~
mama to a sweet girl , & 4 silly boys

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#116 of 177 Old 07-28-2006, 06:09 PM
 
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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.

Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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#117 of 177 Old 08-02-2006, 04:45 PM
 
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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.

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and 3 , in our happy secular
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#118 of 177 Old 08-02-2006, 05:10 PM
 
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They need some air. I actually just put a dishcloth on top and secure it with a rubber band.

Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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#119 of 177 Old 08-02-2006, 05:14 PM
 
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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!!
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#120 of 177 Old 08-02-2006, 05:15 PM
 
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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!

Zia+Lane+Sonora=Mi Vida Loca! :
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