Guest guest Posted April 9, 2010 Report Share Posted April 9, 2010 Morning all, My water kefir at one time was thicker. I loved it, I rinsed it off for some important reason. How it is not thicker. I miss it that was. I was wondering can water kefir be used to make kraut? I think I will try a small amount. I thought it might come out on the sweet side. Happy fermentations, Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2012 Report Share Posted January 27, 2012 Liz, This has happened to me more than once. Marilyn suggested it sounded like cross-contamination from my milk kefir grains. After she said that, now I have a dedicated strainer only for WKG. Is this a possibility? It gets better after a cycle or two, if you are rinsing the grains. > > When I strained my kefir this morning, it was syrupy. Everything was the same; I use 1/2 c. white sugar and about 1/16 t. of blackstrap molasses, about 1/2 c. grains to a jar that holds about 3 qts. I think the label said it holds 89 oz. I cover it with a coffee filter and let it ferment for 2 days. > No difference in taste, just texture. I rinsed the grains well, and started another batch. Why are they doing this? I've never had any problems before, and I've been using the grains for over a year. > Liz > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2012 Report Share Posted January 27, 2012 Water grains should always be rinsed. Marilyn On Fri, Jan 27, 2012 at 10:59 AM, Sherre <sherre_vacek@...> wrote: > > Not sure how to answer your situation; however, I NEVER rinse my water > kefir grains. Perhaps that is your solution. > > Sherre Vacek > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2012 Report Share Posted January 27, 2012 Rinse really well. And start over. Marilyn On Fri, Jan 27, 2012 at 10:28 AM, sthumming <smcguirk62@...> wrote: > Liz, > This has happened to me more than once. Marilyn suggested it sounded like > cross-contamination from my milk kefir grains. After she said that, now I > have a dedicated strainer only for WKG. > > Is this a possibility? > > It gets better after a cycle or two, if you are rinsing the grains. > > > > > > > > > When I strained my kefir this morning, it was syrupy. Everything was > the same; I use 1/2 c. white sugar and about 1/16 t. of blackstrap > molasses, about 1/2 c. grains to a jar that holds about 3 qts. I think the > label said it holds 89 oz. I cover it with a coffee filter and let it > ferment for 2 days. > > No difference in taste, just texture. I rinsed the grains well, and > started another batch. Why are they doing this? I've never had any > problems before, and I've been using the grains for over a year. > > Liz > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.