Guest guest Posted August 20, 2007 Report Share Posted August 20, 2007 I just made my mixture up. Thanks for sharing that. If I want to flavor the Kefir, I guess I add blueberries, etc. at the second ferment. Vicki Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2007 Report Share Posted August 20, 2007 I just made my mixture up. Thanks for sharing that. If I want to flavor the Kefir, I guess I add blueberries, etc. at the second ferment. Vicki Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2007 Report Share Posted August 20, 2007 Joe one of the main differences between the two Kefir = Lactobacillus bacterium Kombucha = Acetobacterium the yeasts may be similar Lactobacillus bacterium can feed on Lactose (milk sugar) Acetobacterium can not use lactose. The milk may kefir depending upon the strain of yeasts. If there is Lactobacillus present in your kombucha (it is not always present) than that will help kefir. Or the Lactobacillus may be present as a wild and airborne variety (typical in many home ferments, like kim-che and sauerkraut) Milk may kefir on its own if its raw milk. Curds = the thicker cheesy portion (where cheese comes from) whey = the clearer liquid portion. both healthy and useful. You can use the whey to inoculate other fruits and vegetables creating festive drinks and foods like pickles or grape juice, or like the " tea fungus " Keeping a tight lid on the fermenting kefir may lead to exploding glass and to an increase of alcohol production. I recommend to keep cover with a paper or cloth same as kombucha. A yellowish flowering top can be seen on kefir that has been exposed to the air and the growth of wild airborne yeasts taking hold. Normally it is not pathogenic and people just scrape off. A fizzy bubbly kefir is usually overactive yeasts and production of alcohol. The alcohol content of Kefir will vary from 0.06 %, up to a maximum of 3% alcohol. (Marshall 1984) You can " kefir the kefir " . That is take what you already kefired, removed the " scoby " (kombucha or kefir grains) add milk and the next day have more kefir. Repeating this several times. However there is a declining production value as the scoby diminishes. You can use this process for most store bought kefir Kefir - KCN and Australian Product http://tinyurl.com/3xykbj what is kefir http://www.happyherbalist.com/how_to_kefir.htm what is kombucha http://www.happyherbalist.com/analysis_of_kombucha.htm Please note just because something is listed in the listing does not mean that it is always in the ferment, nor should it be construed that if it is not listed that it is not in there. These are live organisms with pretty much a life of their own and associate with and are influenced with " their friends " no matter what we " parents " say! another interesting article Manufacture of a beverage from cheese whey using a " tea fungus " fermentation. Belloso-Morales G, Hernández-Sánchez H Rev Latinoam Microbiol (Vol. 45, Issue 1-2, Pages 5-11) [ " tea fungus " = kombucha] Peace Ed Kasper LAc. & family www.HappyHerbalist.com ................................................. Kombucha to Kefir Posted by: " ph A. Counsil " counsil@... k0og Sun Aug 19, 2007 7:46 am (PST) Greetings, I have noticed from reading numerous articles that the biotic contents of kombucha and kefir cultures are very similar (both being symbiotic cultures of similar or same organisms). I therefore decided to do an experiment thusly: I placed several small cut-up pieces (about a teaspoon in quantity) of kombucha culture in a cup of fresh, cold, whole milk in a small jar, on which I loosly placed the lid. After leaving it for 24 hours, it became quite thick, the curd separating from the whey, and had an acidic but pleasant flavor, similar to buttermilk. I then removed about 1/4 cup of the curds (without the kombucha culture pieces) and added it to a quart jar of fresh, cold whole milk. After 12 hours it was quite thick, and tasted very much like kefir I have cultured in the past. It is a VERY nice drink! The temperature where I kept it is a fairly constant 78 degrees F. Has anyone else tried this experiment? Comments? -Joe- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2007 Report Share Posted August 20, 2007 Joe one of the main differences between the two Kefir = Lactobacillus bacterium Kombucha = Acetobacterium the yeasts may be similar Lactobacillus bacterium can feed on Lactose (milk sugar) Acetobacterium can not use lactose. The milk may kefir depending upon the strain of yeasts. If there is Lactobacillus present in your kombucha (it is not always present) than that will help kefir. Or the Lactobacillus may be present as a wild and airborne variety (typical in many home ferments, like kim-che and sauerkraut) Milk may kefir on its own if its raw milk. Curds = the thicker cheesy portion (where cheese comes from) whey = the clearer liquid portion. both healthy and useful. You can use the whey to inoculate other fruits and vegetables creating festive drinks and foods like pickles or grape juice, or like the " tea fungus " Keeping a tight lid on the fermenting kefir may lead to exploding glass and to an increase of alcohol production. I recommend to keep cover with a paper or cloth same as kombucha. A yellowish flowering top can be seen on kefir that has been exposed to the air and the growth of wild airborne yeasts taking hold. Normally it is not pathogenic and people just scrape off. A fizzy bubbly kefir is usually overactive yeasts and production of alcohol. The alcohol content of Kefir will vary from 0.06 %, up to a maximum of 3% alcohol. (Marshall 1984) You can " kefir the kefir " . That is take what you already kefired, removed the " scoby " (kombucha or kefir grains) add milk and the next day have more kefir. Repeating this several times. However there is a declining production value as the scoby diminishes. You can use this process for most store bought kefir Kefir - KCN and Australian Product http://tinyurl.com/3xykbj what is kefir http://www.happyherbalist.com/how_to_kefir.htm what is kombucha http://www.happyherbalist.com/analysis_of_kombucha.htm Please note just because something is listed in the listing does not mean that it is always in the ferment, nor should it be construed that if it is not listed that it is not in there. These are live organisms with pretty much a life of their own and associate with and are influenced with " their friends " no matter what we " parents " say! another interesting article Manufacture of a beverage from cheese whey using a " tea fungus " fermentation. Belloso-Morales G, Hernández-Sánchez H Rev Latinoam Microbiol (Vol. 45, Issue 1-2, Pages 5-11) [ " tea fungus " = kombucha] Peace Ed Kasper LAc. & family www.HappyHerbalist.com ................................................. Kombucha to Kefir Posted by: " ph A. Counsil " counsil@... k0og Sun Aug 19, 2007 7:46 am (PST) Greetings, I have noticed from reading numerous articles that the biotic contents of kombucha and kefir cultures are very similar (both being symbiotic cultures of similar or same organisms). I therefore decided to do an experiment thusly: I placed several small cut-up pieces (about a teaspoon in quantity) of kombucha culture in a cup of fresh, cold, whole milk in a small jar, on which I loosly placed the lid. After leaving it for 24 hours, it became quite thick, the curd separating from the whey, and had an acidic but pleasant flavor, similar to buttermilk. I then removed about 1/4 cup of the curds (without the kombucha culture pieces) and added it to a quart jar of fresh, cold whole milk. After 12 hours it was quite thick, and tasted very much like kefir I have cultured in the past. It is a VERY nice drink! The temperature where I kept it is a fairly constant 78 degrees F. Has anyone else tried this experiment? Comments? -Joe- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2007 Report Share Posted August 20, 2007 Greetings, I think all the questions asked earlier were aptly answered, but just to recap: I did not use any additional sugar since milk has lactose in it, and I kept the lid loose on the jar so that it would not explode. However, in my second batch, before I put it in the refrigerator I tightened the Mason-jar lid with plastic wrap and observed an hour later that it developed significant bulging and pressure. I relieved the pressure, tightened the lid and gently shook the jar. Pressure immediately built up, as if there was some carbonation in the " kefir. " It certainly tastes like kefir to me, and has a little of the pleasant carbonation sensation. Also, I used regular whole homogenized & pasteurized milk from the local grocery store. I'll be very interested in others' experiences. -Joe- > > Joe one of the main differences between the two > Kefir = Lactobacillus bacterium > Kombucha = Acetobacterium > the yeasts may be similar > > Lactobacillus bacterium can feed on Lactose (milk sugar) > Acetobacterium can not use lactose. > ...etc. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2007 Report Share Posted August 20, 2007 Greetings, I think all the questions asked earlier were aptly answered, but just to recap: I did not use any additional sugar since milk has lactose in it, and I kept the lid loose on the jar so that it would not explode. However, in my second batch, before I put it in the refrigerator I tightened the Mason-jar lid with plastic wrap and observed an hour later that it developed significant bulging and pressure. I relieved the pressure, tightened the lid and gently shook the jar. Pressure immediately built up, as if there was some carbonation in the " kefir. " It certainly tastes like kefir to me, and has a little of the pleasant carbonation sensation. Also, I used regular whole homogenized & pasteurized milk from the local grocery store. I'll be very interested in others' experiences. -Joe- > > Joe one of the main differences between the two > Kefir = Lactobacillus bacterium > Kombucha = Acetobacterium > the yeasts may be similar > > Lactobacillus bacterium can feed on Lactose (milk sugar) > Acetobacterium can not use lactose. > ...etc. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2007 Report Share Posted August 21, 2007 To report on my progress, I now find that the kefir from kombucha culture tastes even better after resting in the refrigerator in a sealed jar for a day or two. Still enjoying my kefir on the cheap! -Joe- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2007 Report Share Posted August 21, 2007 To report on my progress, I now find that the kefir from kombucha culture tastes even better after resting in the refrigerator in a sealed jar for a day or two. Still enjoying my kefir on the cheap! -Joe- Quote Link to comment Share on other sites More sharing options...
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