Re: Calories in kefir NOW KEFIRAN

[Guest guest]

said, " Thinking along these lines, the energy and building blocks

to make kefiran has to come from somewhere. It comes from the sugars in

the milk, the lactose. " I believe it is important to point out that

" kefiran " may become part of " kefiride " also. I went to the Onibasu

website to research again re whether I was confusing the terms. Here is

an old post I made in response to whether rice milk made it, (at a point

in time when it was clearer to me, I guess :

Re: Correction: rice milk kefir Now re Kefiran & Kefiride

* Subject: Re: Correction: rice milk kefir Now re Kefiran & Kefiride

* From: " Joyce " <nativelegal>

* Date: Fri, 19 Dec 2008 17:32:11 -0000

* Message Number: 83003

* Onibasu Link: http://onibasu.com/archives/km/83003.html

Hi, Am sharing my " understanding " (hoping its not too far " under " what

it should be as I'm just trying to learn SOME of bits & pieces of all

DOM's knowledge too,*but I have some " Kefiride " made from " resting "

some milk kefir grains in sterile water for about 12 hours prior to

starting to culture non-dairy items. The Kefiride, according to my

understanding, soaks off or consumes a bit of the Kefiran in the

water, (the sticky goo, sometimes thready/stringy thin thin strands of

the Kefiran itself surrounding all parts of the grain. This Kefiride

has uses also .. such as I put it into a batch of new vinegar-to-be,

" Scrap Vinegar " , as this Kefiride is also supposed to be able to act

as a culture to get the vinegar started. It is the kefiran in the

kefiride which enables this.* Hope this is helpful. Joyce Simmerman

Hi Su,

I'm using about that much for a quart of rice milk. After I have

enough for a few days, I put the grains back in milk for a few

batches...then I throw the milk away because I am casein intolerant.

I know this is wasteful, but it keeps my grains alive...we'll see

for how long. If you don't put them back in milk, I don't have any

idea how long they'll last. I wish I had enough to alternate but I

gave my extra away just before finding out I was casein intolerant,

lol. They actually make kefiran in the milk, but so far haven't

grown. I've done this about 3 weeks now, using rice milk and quinoa

milk. The grains can ferment the glucose, but I think they need

lactose to grow.*I've been thinking of trying to find some lactose

and experimenting, lol.*

Patty

In reviewing the above, I again have more clarity about some of the

issues. There is so much to learn and relearn about these wonderful

critter-colonies. Thank God I've had that blessing & am able to share

some (correctly I hope .. it is, insofar as my current knowledge is

correct). Blessings to all ... Joyce Simmerman