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joseph
117 Posts |
 Posted - May 24 2015 : 03:43:55 AM
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| I've been doing it for a week and have had a big detox happening. It's such a tasty, refreshing drink also, and I like the process of making it, all a kind of meditation. Would be interested to hear the thoughts of others on this strange beverage! |
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BillinL.A.
USA
375 Posts |
Posted - May 24 2015 : 2:14:01 PM
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I never heard of it 'til now Joseph.
Amazon says it a probiotic...I rely on the moldy stuff in my fridge for enhancing my intestinal cultures.
Just yesterday cut up a big potatoe that I had cut in half a couple weeks ago and after boiling it a little with many veggies and some tofu I couldn't taste the mold. I've tasted moldy cheese though even after cooking it some. |
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kumar ul islam
United Kingdom
791 Posts |
Posted - May 24 2015 : 5:18:35 PM
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i have taken this before a little acid for but ok good luck |
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Beehive
USA
117 Posts |
Posted - May 25 2015 : 9:48:12 PM
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| I have been making kefir for many years and I agree with you that making it is meditative. I have not had a big detox experience with it but I do think it is pretty special. You probably know this, but there are websites with vast amounts of info about kefir. I'm really glad you like it too. |
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Blanche
USA
859 Posts |
Posted - May 26 2015 : 08:31:05 AM
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quote:
Originally posted by BillinL.A.
I rely on the moldy stuff in my fridge for enhancing my intestinal cultures.
Bill |
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joseph
117 Posts |
Posted - May 26 2015 : 4:41:00 PM
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Sounds lovely, Bill. Hey, if it works for ya
Beehive, seems you're the main kefir person around here. I don't know any of these websites, though I could google, but if you could direct us to the best one(s) it would be nice. How do you do yours by the way, do you use raw milk? I'd like to be using that one day. Seems like it would just add to the quality of the drink.
I love how it's a living thing as well - the grains are growing and needing fresh milk to survive. Feels like I'm responsible for them now hehe  |
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BillinL.A.
USA
375 Posts |
Posted - May 26 2015 : 5:53:14 PM
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Blanche 
Joseph |
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Beehive
USA
117 Posts |
Posted - May 26 2015 : 6:34:47 PM
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I am happy to be the kefir person! Here are two of the websites that I used when I first was figuring it all out:
http://www.culturedfoodlife.com/
http://users.sa.chariot.net.au/~dna/kefirpage.html
The second one is more information that you could EVER imagine about kefir. Truly it is this man's life work! The science he has there is remarkable.
I do not use raw milk. I live in Seattle and it is easy to get raw milk here so I did when I first started out; I wanted ALL the wonderful bacteria, micronutrients! But, it only comes in full fat and I just couldn't take the richness so now I use organic 1% and figure it is still packed with more probiotics than just about anything else.
I like mine to get thick and I read somewhere that if you put it in the refrigerator halfway through the fermenting process for a few hours or overnight then take it out to finish fermenting it will be thicker and I definitely find that to be true. I also like to put a cinnamon stick in the finished kefir to flavor it. I keep the strained kefir in the refrigerator for a day before I use it.
Do you know who else loves kefir? MY DOG! She adores it. Did you know that the kefir grains break down the lactose in milk so that even many lactose intolerant people can drink it?
I love that it is alive, too. And I'm fascinated by the kefir blobs... have you pulled one apart yet? It really does feel like a little miracle. |
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joseph
117 Posts |
Posted - May 27 2015 : 4:20:54 PM
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Awesome thanks, plenty of reading to do there!
The kefir I had today was particularly good. Each batch tastes a bit different. I will try that cinnamon kefir when I get some cinnamon. I figure a kefir-banana smoothie will be the first... recipe... I try 
I haven't pulled one apart. I don't have enough of them yet to do this. Gotta watch out for each one
..Some useful kefir info coming out on this thread. Beehive, feel free to post tips and recipes from time to time, what works and what doesn't. Always good to be learning. That reminds me, I was going to ask if one should ferment for a longer time during the cold of winter. It's summer right now so room temp. is ideal. In the winter however the flat gets really cold as I don't put the heating on. Will the kefir cope ok with that? |
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Beehive
USA
117 Posts |
Posted - May 29 2015 : 10:17:53 AM
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| Yes the kefir will cope with the cold winter You won't believe how sturdy those little blobs are. When it is colder it just takes longer for the fermentation to occur. If you want it to ferment faster, you just use a higher proportion of grains to milk. You are going to love seeing how big the grains get! |
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Anybody here culturing kefir?
