WATER GRAINS GOOD? BONNIE ROGERS'

[Guest guest]

" What would make water grains different from milk grains? "

If you mean water grains that are actually Tibicos cultures, then

they are a very different culture to authentic Kefir cultures. Tibicos have

just a few pro bios whereas Kefir has about 34, which is why its considered the

Empress of cultured milks in the world of nutrition science.

" Can you use additional milk grains that have grown, to start making water or

coconut milk

kefir? "

These are milk kefir cultures that have only been grown in

milk and used to culture milk, right? I use my regular milk kefir cultures to

culture coconut milk (here it is termed 'coconut cream' cos of its thickness and

sold in the Asian section of the supers cos used so much in Asian sauces). The

cultures do not seem to have suffered any ill effects. We use a slosh of this

kefirised coconut milk on our morning cereal, along with regular milk on the

cereal.

We make juice kefir (which we drink over mineral/spring water

through the warm and hot months of the year) from converted milk kefir cultures.

We keep them regularly in sugar and water, then when they are 'working'

we put them into the juice for 2 days to ferment it. Its also a good way to get

kefir, if you can't take milk. Once they have converted through living in the

water and sugar medium, we never use them for fermenting milk ever again - we

understand that they no longer work for milk, tho truth to tell, we have never

put it to the test!

yours fermentatively, in Oz, Lizzie.