Re: Eating the Mother

[Guest guest]

Kanon, tell us the rest of your story. How did you learn about kefir and

solve your mystery?

Betty

In a message dated 5/14/2007 5:54:15 P.M. Central Daylight Time,

-infp@... writes:

I searched the Internet in vain for what it was, so I carefully

protected mine. (I think my search was for something like " mysterious

yogurt-like culture that grows " or something like that!)

************************************** See what's free at http://www.aol.com.

[Guest guest]

Kanon <-infp@...>

Asked

Another question: I was searching the Internet for my ginger beer +

kombucha question and happened upon the happyherbalist site that had

recipes for consuming the mother, not just the liquid. Anybody try

that?

Afraid I can't help on that but some one in a group promised to post a ginger

beer starter recipe on his return from Kore and I'm hoping it was this group.

Nn. England.

Eating the Mother

I didn't know that was okay! How does it taste?

It might be awhile before I have enough extra mothers, but I was

thinking that if eventually one of mine loses potency, rather than toss

it out, I could put it to good use.

Hehehee, I feel kinda bad thinking about doing either of those things,

as if the mother is a living sentient being! I used to be all

respectful toward my kefir grains too. ;-)

Funny story about my kefir: I was given the grains by a friend who got

them passed on to him from his parents who got them from a friend. None

of them knew what it was called, and told me it was just a mysterious

living being dedicated to transforming milk into good medicine. It

grew. It breathed. It needed to be taken care of. They spoke of it with

reverence, saying it came from Taiwan, with someone having to carry it

by hand in an open jar on the long plane ride.

I searched the Internet in vain for what it was, so I carefully

protected mine. (I think my search was for something like " mysterious

yogurt-like culture that grows " or something like that!) Everyone else

couldn't keep up with the maintenance and threw theirs away. Mine was

the only one left and un-replaceable! It was hard to take vacations.

The summer temperatures were too hot, and it would die off. I was

tearing my hair out from the stress and responsibility. ;-) Finally, I

turned it over to my parents, where my dad finally killed it by

freezing it when they went on vacation. I was devastated. We tried to

revive it, but it wasn't the same anymore.

However, when it was alive and flourishing, my mom's lactose

intolerance went away as long as she was taking it. It was good stuff.

Now that I finally know what it is and how to store it, I think I'll

add it to my fermentation projects.

Kanon

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[Guest guest]

Well, I met someone who introduced me to the research of Weston Price

and Sally Fallon's writings. (For those who don't know, Dr. Price did

research on the healthiest diets by finding isolated groups of people

who showed unusually good health and seeing what they ate. Not too

many people know about his findings, however, because a lot of it is

contrary to current beliefs. Current beliefs, however, are those

funded by large corporations with vested interest, but I digress...)

I decided it was high time I started eating right, and since this

diet felt right to me, I got started. Part of it was fermented food,

which led me to kombucha, which led me to this group!

As for the kefir, I found it in Fallon's book, Nourishing Traditions,

and was like, " AHA! That must be that mysterious yogurt-like culture

I've been wondering about all this time. " I'd pretty much given up on

ever finding out what it was.

Also, BTW, we were making it all " wrong, " putting in too little milk,

which made it very, very sour. I had to choke the stuff down, so when

the book described it as delicious, I thought it must be some kind of

acquired taste!

Hehee, I just searched for and found my original post:

http://groups.google.com/group/misc.health.alternative/browse_frm/

thread/7647570f4b8e6d60/

c585571bf5383c18?lnk=st & q=kanon11 & rnum=17#c585571bf5383c18

What a trip!

Kanon

> Kanon, tell us the rest of your story. How did you learn about

kefir and solve your mystery?

[Guest guest]

Well, I could give you my recipe, but it's a little more work that

the other fermentations I'm doing, so I've only made the one batch.

Basically, you keep adding ground ginger and sugar each day to a jar

of water. In seven days, if you see bubbles, then the proper culture

has developed. Otherwise, you have to throw it out and try again.

The liquid is used to actually ferment a lemon/rapadura solution to

make the beer.

To make another starter, you throw away half of the leavings and feed

the rest ginger and sugar for another seven days.

Kanon

> Afraid I can't help on that but some one in a group promised to

post a ginger beer starter recipe on his return from Kore and I'm

hoping it was this group.

[Guest guest]

Re: Eating the Mother

Reply

Tried the link

" http://groups. google.com/ group/misc. health.alternati ve/browse_ frm/ "

and got told...

>>The requested URL

>>/group/misc.health.alternative/tree/browse_frm/?_done=%2Fgroup%2Fmisc.health.a\

lternative%2Fbrowse_frm%2F%3F & >>was not found on this server.

So I copied and pasted the whole lot..

>---http://groups. google.com/ group/misc. health.alternati ve/browse_

frm/thread/7647570f4b8e 6d60/c585571bf5383c18? lnk=st & q=

kanon11 & rnum=17#c585571bf5383 c18

and was informed that...

>>Your search - http://groups. google.com/ group/misc. health.alternati

ve/browse_ >>frm/ - did not match any documents.

All, politically acceptable, suggestions welcome.

Nn. England.

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[Guest guest]

From: Kanon <-infp@...>

Said...

Basically, you keep adding ground ginger and sugar each day to a jar

of water. In seven days, if you see bubbles, then the proper culture

has developed. Otherwise, you have to throw it out and try again. Me--> O.K.

-->Looks easy enough, but from memory there was a sort of Kombucha-looking

beasty on -->top. Will this develop without first having one?

The liquid is used to actually ferment a lemon/rapadura solution to

make the beer.

Me-->Huhh?? rapadura What dat?

Nn. England.

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[Guest guest]

Sorry 'bout that. Try this:

http://groups.google.com/group/misc.health.alternative/msg/c585571bf5383\

c18

or maybe:

<a

href= " http://groups.google.com/group/misc.health.alternative/msg/c585571\

bf5383c18 " >http://groups.google.com/group/misc.health.alternative/msg/

c585571bf5383c18</a>

Hopefully one of these will work.

Kanon

> Tried the link

> " http://groups. google.com/ group/misc. health.alternati ve/browse_

frm/ "

> and got told...

>

[Guest guest]

From the description it sounds like kefir to me.

On 5/15/07, Kanon <-infp@...> wrote:

>

> Sorry 'bout that. Try this:

>

> http://groups.google.com/group/misc.health.alternative/msg/c585571bf5383\

>

c18<http://groups.google.com/group/misc.health.alternative/msg/c585571bf5383c18>

>

> or maybe:

>

> <a

> href= " http://groups.google.com/group/misc.health.alternative/msg/c585571\

>

bf5383c18<http://groups.google.com/group/misc.health.alternative/msg/c585571bf53\

83c18>

> " >http://groups.google.com/group/misc.health.alternative/msg/

> c585571bf5383c18</a>

>

> Hopefully one of these will work.

>

> Kanon

>

>

> > Tried the link

> > " http://groups. google.com/ group/misc. health.alternati ve/browse_

> frm/ "

> > and got told...

> >

> .

>

>

>

[Guest guest]

I got a very, very thin one, actually, but I didn't think it was part

of the recipe and threw it away. According to the recipe, the

" bug " (i.e. the culture responsible for the fermentation) was the

liquid from the water to which sugar and ground ginger were added.

Rapadura is sugar with all the natural nutrients still in it. Organic

sugar, sucanat, turbinado, evaporated cane juice, and the like are

supposedly still processed and therefore have had nutrients removed

or are otherwise damaged/unhealthy in some way.

Kanon

Me--> O.K.

> -->Looks easy enough, but from memory there was a sort of Kombucha-

looking beasty on -->top. Will this develop without first having one?

>

>

> The liquid is used to actually ferment a lemon/rapadura solution to

>

> make the beer.

> Me-->Huhh?? rapadura What dat?