Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 I have had zero luck with beet kvass. I had the same scum problem and tossed the whole thing. Elainie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 I've just had a check of my beet kvass which has been brewing fo just under 2 days now. There was a film of scum floating at the top of the jar. Is this normal? Should I drink it or is it about to go moldy? I don't want to drink it if it's going to do me more harm than good. I can only think it was the cloudy whey that I used that's made it go scummy. On a positive note, my musty kraut is turning itself around - the good bacteria are winning out. So I poured some of the juice in to the carrots in the hopes it would help them along too. I tried the T-shirt to make some whey tonight - double layer, boiled for 10 mins first, unstirred separated kefir, and it's still cloudy! I did notive though where the kefir had separated in the jar, that the whey section was cloudy, not clear. Could it have to do with the milk having been frozen? Thanks for any thoughts Jo ________________________________________________________________________ Want to chat instantly with your online friends? Get the FREE Messenger http://mail.messenger..co.uk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2004 Report Share Posted February 8, 2004 Try adding some to a soup, it fortifies the flavor. A good Russian houswife wouldn't be without some beet kvass to add to soups. I made kvass last fall for the first time. Used chiogga beets, with resulted in a pinkish kvass. Over time, the pink went totally away and the kvass was clear. I figured the bacteria ate the color. Was sorry then and am sorry now that I didn't plant more beets last year. I'd make a tons of kvass. You'll learn to like it....really. Sharon > My fist batch of beet kvass was ready yesterday. I guess it's going to be > an acquired taste as I don't like it very well. My wife described as like > sauerkraut juice with a beety flavor. I never have been very fond of beets > but I will drink a little twice a day as it says in NT. I bought some > organic beets last time I was in Denver and have enough left for 3-4 more > batches so I should be well used to it by the time my beets run out. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2004 Report Share Posted February 8, 2004 I hope you're right. I do plan on planting some beets in my garden this spring just for kvass. >Try adding some to a soup, it fortifies the flavor. A good Russian >houswife wouldn't be without some beet kvass to add to soups. > >I made kvass last fall for the first time. Used chiogga beets, with >resulted in a pinkish kvass. Over time, the pink went totally away and >the kvass was clear. I figured the bacteria ate the color. Was sorry >then and am sorry now that I didn't plant more beets last year. I'd >make a tons of kvass. > >You'll learn to like it....really. > >Sharon > > > > My fist batch of beet kvass was ready yesterday. I guess it's going >to be > > an acquired taste as I don't like it very well. My wife described as >like > > sauerkraut juice with a beety flavor. I never have been very fond of >beets > > but I will drink a little twice a day as it says in NT. I bought some > > organic beets last time I was in Denver and have enough left for 3-4 >more > > batches so I should be well used to it by the time my beets run out. > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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