Guest guest Posted November 15, 2003 Report Share Posted November 15, 2003 >LAst night I chucked away the red grape juice I was >kefiring, along with the grains, becuase there were >definitely floating bits of furry white mold in there! My grape juice molded too, when I did it without a " starter " . I think there might be preservatives in it, either natural or added. The best kefir-beer results I've had are when I don't clean out the jar. I just pour from the top. The bottom gets a layer of yeast, and there is say, 2 inches of the previous batch left, and yeast attaches to the side of the jar too. So it is still yeast and bacteria, but it is a mix that is adapted for juice, not milk. Once in a while I'll clean the jar, but I save some of the guk at the bottom to get the new jar started. The grains are still alive, but just not as active. If you let it set too long, it makes delightful vinegar. But that kills the yeast and the grains. So if you want vinegar, decant some into another jar and let it set a month. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2004 Report Share Posted December 7, 2004 Look at post #60571. That might help you. Del > How do you tell when kefir has 'taken' in juice? With milk I watch for > curding, and if I catch it right when it changes from liquid to a > semi-solid/gelatinous its usually very mild (not sour, at least not to my > tastebuds) but it seems like the kefir has actually done something to the > milk. > > I'm trying to get kefir into someone who thinks the really mild not sour (to > me, and I won't eat plain yogurt because of sourness) is extremely sour & > nasty tasting, and can barely tolerate it even after mixed with a larger > quantity of sweet juices. > > So I'm trying kefiring juice (will try coconut milk too when I get some > again, right now trying a pineapple/coconut juice/puree mix) hoping for > something more palatable, but I don't know how long to leave it so that > there will be actual helpful kefir bacteria/yeasts present, but before it > gets very sour/tart. > > Is there anything to look for in juice like the way milk curds, or a minimum > time I should leaving it for? > > thanks > > -- Cat tinawind@y... > > Consent...its not just for adults anymore. www.takingchildrenseriously.com Quote Link to comment Share on other sites More sharing options...
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