Guest guest Posted March 25, 2010 Report Share Posted March 25, 2010 Hi Sandy, thank you for your reply.You say you had underactive thyroid.I was hoping to know the first thing you did in terms of treatment.i mean, what was the first thing you did?Did you have a nutritionist to advise on diet or anything like that? or did you go straight to your doctor? Aysha.x Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2010 Report Share Posted December 13, 2010 Hi Sandy Thanks for posting the link, i am going to take the plunge next year and buy some water kefir, Kombucha and think i will have a go at making the Ginger Beer as i love it, have you made the ginger beer before, not sure which one would be best the culture or plant, what would you suggest? Also what containers will i need to use for all of the above, i would like to buy some so i can be ready to start when my order arrives. With regards to the viili & piima, did you make with goats milk? I am wondering if it would work with coconut or rice milk? Thanks To: Autism-Biomedical-Europe From: sandyandtim@...Date: Mon, 13 Dec 2010 10:16:38 +0000Subject: Re: to Sandy or anyone else Hi Uzma,We are making viili and piima. They are room temp yoghurts.We leave them on the shelf covered wityh a cloth for 2-3 days and they are done. You need to save some each time to start the next batch.http://www.kefirshop.co.uk/shop.htmI have mixed the two together. We tried all 5 of the room temp yoghurts. They were all OK but I especially like these two. They are gloopy - sometimes hard to get them on the spoon.Best wishes, Sandy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2010 Report Share Posted December 13, 2010 Hi Sandy Thanks for posting the link, i am going to take the plunge next year and buy some water kefir, Kombucha and think i will have a go at making the Ginger Beer as i love it, have you made the ginger beer before, not sure which one would be best the culture or plant, what would you suggest? Also what containers will i need to use for all of the above, i would like to buy some so i can be ready to start when my order arrives. With regards to the viili & piima, did you make with goats milk? I am wondering if it would work with coconut or rice milk? Thanks To: Autism-Biomedical-Europe From: sandyandtim@...Date: Mon, 13 Dec 2010 10:16:38 +0000Subject: Re: to Sandy or anyone else Hi Uzma,We are making viili and piima. They are room temp yoghurts.We leave them on the shelf covered wityh a cloth for 2-3 days and they are done. You need to save some each time to start the next batch.http://www.kefirshop.co.uk/shop.htmI have mixed the two together. We tried all 5 of the room temp yoghurts. They were all OK but I especially like these two. They are gloopy - sometimes hard to get them on the spoon.Best wishes, Sandy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2010 Report Share Posted December 13, 2010 Hi , Tim made a kind of ginger beer using water kefir (but not a traditional one with the culture). We made some videos of how to make fizzy water kefir drinks but haven't had time to edit them yet. Tim made orangeade last week - it was really lovely. I can't remember having anything nicer. I'm not sure about the villi and piima but given the good results some have had with other yoghurts I'd guess it could work. This page mentions it can be done with soy milk (wouldn't recommend soy of course but if it works for soy it probably works for other non-dairy) http://www.wisegeek.com/what-is-viili.htm Best wishes, Sandy > > > Hi Sandy > > Thanks for posting the link, i am going to take the plunge next year and buy some water kefir, Kombucha and think i will have a go at making the Ginger Beer as i love it, have you made the ginger beer before, not sure which one would be best the culture or plant, what would you suggest? Also what containers will i need to use for all of the above, i would like to buy some so i can be ready to start when my order arrives. > > With regards to the viili & piima, did you make with goats milk? I am wondering if it would work with coconut or rice milk? > > Thanks > > > > > > To: Autism-Biomedical-Europe > From: sandyandtim@... > Date: Mon, 13 Dec 2010 10:16:38 +0000 > Subject: Re: to Sandy or anyone else > > > > > > > Hi Uzma, > > We are making viili and piima. They are room temp yoghurts. > We leave them on the shelf covered wityh a cloth for 2-3 days and they are done. > You need to save some each time to start the next batch. > http://www.kefirshop.co.uk/shop.htm > I have mixed the two together. We tried all 5 of the room temp yoghurts. They were all OK but I especially like these two. They are gloopy - sometimes hard to get them on the spoon. > Best wishes, Sandy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2010 Report Share Posted December 13, 2010 Hi , Tim made a kind of ginger beer using water kefir (but not a traditional one with the culture). We made some videos of how to make fizzy water kefir drinks but haven't had time to edit them yet. Tim made orangeade last week - it was really lovely. I can't remember having anything nicer. I'm not sure about the villi and piima but given the good results some have had with other yoghurts I'd guess it could work. This page mentions it can be done with soy milk (wouldn't recommend soy of course but if it works for soy it probably works for other non-dairy) http://www.wisegeek.com/what-is-viili.htm Best wishes, Sandy > > > Hi Sandy > > Thanks for posting the link, i am going to take the plunge next year and buy some water kefir, Kombucha and think i will have a go at making the Ginger Beer as i love it, have you made the ginger beer before, not sure which one would be best the culture or plant, what would you suggest? Also what containers will i need to use for all of the above, i would like to buy some so i can be ready to start when my order arrives. > > With regards to the viili & piima, did you make with goats milk? I am wondering if it would work with coconut or rice milk? > > Thanks > > > > > > To: Autism-Biomedical-Europe > From: sandyandtim@... > Date: Mon, 13 Dec 2010 10:16:38 +0000 > Subject: Re: to Sandy or anyone else > > > > > > > Hi Uzma, > > We are making viili and piima. They are room temp yoghurts. > We leave them on the shelf covered wityh a cloth for 2-3 days and they are done. > You need to save some each time to start the next batch. > http://www.kefirshop.co.uk/shop.htm > I have mixed the two together. We tried all 5 of the room temp yoghurts. They were all OK but I especially like these two. They are gloopy - sometimes hard to get them on the spoon. > Best wishes, Sandy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2010 Report Share Posted December 13, 2010 Hi , Tim made a kind of ginger beer using water kefir (but not a traditional one with the culture). We made some videos of how to make fizzy water kefir drinks but haven't had time to edit them yet. Tim made orangeade last week - it was really lovely. I can't remember having anything nicer. I'm not sure about the villi and piima but given the good results some have had with other yoghurts I'd guess it could work. This page mentions it can be done with soy milk (wouldn't recommend soy of course but if it works for soy it probably works for other non-dairy) http://www.wisegeek.com/what-is-viili.htm Best wishes, Sandy > > > Hi Sandy > > Thanks for posting the link, i am going to take the plunge next year and buy some water kefir, Kombucha and think i will have a go at making the Ginger Beer as i love it, have you made the ginger beer before, not sure which one would be best the culture or plant, what would you suggest? Also what containers will i need to use for all of the above, i would like to buy some so i can be ready to start when my order arrives. > > With regards to the viili & piima, did you make with goats milk? I am wondering if it would work with coconut or rice milk? > > Thanks > > > > > > To: Autism-Biomedical-Europe > From: sandyandtim@... > Date: Mon, 13 Dec 2010 10:16:38 +0000 > Subject: Re: to Sandy or anyone else > > > > > > > Hi Uzma, > > We are making viili and piima. They are room temp yoghurts. > We leave them on the shelf covered wityh a cloth for 2-3 days and they are done. > You need to save some each time to start the next batch. > http://www.kefirshop.co.uk/shop.htm > I have mixed the two together. We tried all 5 of the room temp yoghurts. They were all OK but I especially like these two. They are gloopy - sometimes hard to get them on the spoon. > Best wishes, Sandy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2010 Report Share Posted December 14, 2010 Sandy / just a question as im a complete novice here -I make " lemonade " using the water kefir grains.It s nice -a bit like the old fashioned stuff but i worry about the alcohol content in it .If i leave it too long it can have a bit of " wine " nose on it!!!and im afraid of giving it too soon incase the sugar is not fermented and its becomes a sugar party for the gut bugs. I just leave it in the kitchen to ferment but the temp does drop at night. any advice appreciated > > > Hi Sandy > > Thanks for posting the link, i am going to take the plunge next year and buy some water kefir, Kombucha and think i will have a go at making the Ginger Beer as i love it, have you made the ginger beer before, not sure which one would be best the culture or plant, what would you suggest? Also what containers will i need to use for all of the above, i would like to buy some so i can be ready to start when my order arrives. > > With regards to the viili & piima, did you make with goats milk? I am wondering if it would work with coconut or rice milk? > > Thanks > > > > > > To: Autism-Biomedical-Europe > From: sandyandtim@... > Date: Mon, 13 Dec 2010 10:16:38 +0000 > Subject: Re: to Sandy or anyone else > > > > > > > Hi Uzma, > > We are making viili and piima. They are room temp yoghurts. > We leave them on the shelf covered wityh a cloth for 2-3 days and they are done. > You need to save some each time to start the next batch. > http://www.kefirshop.co.uk/shop.htm > I have mixed the two together. We tried all 5 of the room temp yoghurts. They were all OK but I especially like these two. They are gloopy - sometimes hard to get them on the spoon. > Best wishes, Sandy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2010 Report Share Posted December 14, 2010 Sandy / just a question as im a complete novice here -I make " lemonade " using the water kefir grains.It s nice -a bit like the old fashioned stuff but i worry about the alcohol content in it .If i leave it too long it can have a bit of " wine " nose on it!!!and im afraid of giving it too soon incase the sugar is not fermented and its becomes a sugar party for the gut bugs. I just leave it in the kitchen to ferment but the temp does drop at night. any advice appreciated > > > Hi Sandy > > Thanks for posting the link, i am going to take the plunge next year and buy some water kefir, Kombucha and think i will have a go at making the Ginger Beer as i love it, have you made the ginger beer before, not sure which one would be best the culture or plant, what would you suggest? Also what containers will i need to use for all of the above, i would like to buy some so i can be ready to start when my order arrives. > > With regards to the viili & piima, did you make with goats milk? I am wondering if it would work with coconut or rice milk? > > Thanks > > > > > > To: Autism-Biomedical-Europe > From: sandyandtim@... > Date: Mon, 13 Dec 2010 10:16:38 +0000 > Subject: Re: to Sandy or anyone else > > > > > > > Hi Uzma, > > We are making viili and piima. They are room temp yoghurts. > We leave them on the shelf covered wityh a cloth for 2-3 days and they are done. > You need to save some each time to start the next batch. > http://www.kefirshop.co.uk/shop.htm > I have mixed the two together. We tried all 5 of the room temp yoghurts. They were all OK but I especially like these two. They are gloopy - sometimes hard to get them on the spoon. > Best wishes, Sandy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2010 Report Share Posted December 14, 2010 Sandy / just a question as im a complete novice here -I make " lemonade " using the water kefir grains.It s nice -a bit like the old fashioned stuff but i worry about the alcohol content in it .If i leave it too long it can have a bit of " wine " nose on it!!!and im afraid of giving it too soon incase the sugar is not fermented and its becomes a sugar party for the gut bugs. I just leave it in the kitchen to ferment but the temp does drop at night. any advice appreciated > > > Hi Sandy > > Thanks for posting the link, i am going to take the plunge next year and buy some water kefir, Kombucha and think i will have a go at making the Ginger Beer as i love it, have you made the ginger beer before, not sure which one would be best the culture or plant, what would you suggest? Also what containers will i need to use for all of the above, i would like to buy some so i can be ready to start when my order arrives. > > With regards to the viili & piima, did you make with goats milk? I am wondering if it would work with coconut or rice milk? > > Thanks > > > > > > To: Autism-Biomedical-Europe > From: sandyandtim@... > Date: Mon, 13 Dec 2010 10:16:38 +0000 > Subject: Re: to Sandy or anyone else > > > > > > > Hi Uzma, > > We are making viili and piima. They are room temp yoghurts. > We leave them on the shelf covered wityh a cloth for 2-3 days and they are done. > You need to save some each time to start the next batch. > http://www.kefirshop.co.uk/shop.htm > I have mixed the two together. We tried all 5 of the room temp yoghurts. They were all OK but I especially like these two. They are gloopy - sometimes hard to get them on the spoon. > Best wishes, Sandy > Quote Link to comment Share on other sites More sharing options...
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