Guest guest Posted June 27, 2006 Report Share Posted June 27, 2006 Lately I'm into coconut milk kefir! It's awesome On 6/27/06, nixtaur <nixtaur@...> wrote: > > Hi everyone! > > Newbie Nikki here. Heidi, thank you so much for the grains and > keffili. I am having so much fun with them! My family and I love the > kefir. > > I'm making kefir beer (or attempting to). I made a mistake and added > the honey in the beginning instead of during the bottling process. Is > this still going to work? > > I put in 1 bag raspberries, 5 T honey, 62 oz. water and 1 clump kefir. > > Thanks alot! > > Nikki > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2006 Report Share Posted June 27, 2006 Care to share the recipe? Thanks, Nikki > > > > Hi everyone! > > > > Newbie Nikki here. Heidi, thank you so much for the grains and > > keffili. I am having so much fun with them! My family and I love the > > kefir. > > > > I'm making kefir beer (or attempting to). I made a mistake and added > > the honey in the beginning instead of during the bottling process. Is > > this still going to work? > > > > I put in 1 bag raspberries, 5 T honey, 62 oz. water and 1 clump kefir. > > > > Thanks alot! > > > > Nikki > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2006 Report Share Posted June 27, 2006 No recipe. Take coconut milk, add kefir grains... But you need to use coconut milk without preservatives, thickeners, or other additives. I also think it might taste pretty good with a bit of lemon juice mixed in. It's just so nice and creamy and coconutty. On 6/27/06, nixtaur <nixtaur@...> wrote: > > Care to share the recipe? > > Thanks, Nikki > > > > > > > > Hi everyone! > > > > > > Newbie Nikki here. Heidi, thank you so much for the grains and > > > keffili. I am having so much fun with them! My family and I love > the > > > kefir. > > > > > > I'm making kefir beer (or attempting to). I made a mistake and > added > > > the honey in the beginning instead of during the bottling > process. Is > > > this still going to work? > > > > > > I put in 1 bag raspberries, 5 T honey, 62 oz. water and 1 clump > kefir. > > > > > > Thanks alot! > > > > > > Nikki > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2006 Report Share Posted June 27, 2006 Wow, thanks. Sounds great! I just happen to have a can of cocnut milk in the cupboard. Nikki Dirk Coetsee <dirk.coetsee@...> wrote: No recipe. Take coconut milk, add kefir grains... But you need to use coconut milk without preservatives, thickeners, or other additives. I also think it might taste pretty good with a bit of lemon juice mixed in. It's just so nice and creamy and coconutty. On 6/27/06, nixtaur <nixtaur@...> wrote: > > Care to share the recipe? > > Thanks, Nikki > > > > > > > > Hi everyone! > > > > > > Newbie Nikki here. Heidi, thank you so much for the grains and > > > keffili. I am having so much fun with them! My family and I love > the > > > kefir. > > > > > > I'm making kefir beer (or attempting to). I made a mistake and > added > > > the honey in the beginning instead of during the bottling > process. Is > > > this still going to work? > > > > > > I put in 1 bag raspberries, 5 T honey, 62 oz. water and 1 clump > kefir. > > > > > > Thanks alot! > > > > > > Nikki > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2006 Report Share Posted June 27, 2006 Just be careful that it's 100% coconut milk. I used to use tinned coconut milk that contained all kinds of emulsifiers and even preservatives and the result was not nearly as good (although fermentation will still occur) On 6/27/06, nikki <nixtaur@...> wrote: > > Wow, thanks. Sounds great! I just happen to have a can of cocnut milk in > the cupboard. > > Nikki > > > Dirk Coetsee <dirk.coetsee@... <dirk.coetsee%40gmail.com>> wrote: > No recipe. Take coconut milk, add kefir grains... > But you need to use coconut milk without preservatives, thickeners, or > other > additives. > I also think it might taste pretty good with a bit of lemon juice mixed > in. > It's just so nice and creamy and coconutty. > > On 6/27/06, nixtaur <nixtaur@... <nixtaur%40>> wrote: > > > > Care to share the recipe? > > > > Thanks, Nikki > > > > > > > > > > > > Hi everyone! > > > > > > > > Newbie Nikki here. Heidi, thank you so much for the grains and > > > > keffili. I am having so much fun with them! My family and I love > > the > > > > kefir. > > > > > > > > I'm making kefir beer (or attempting to). I made a mistake and > > added > > > > the honey in the beginning instead of during the bottling > > process. Is > > > > this still going to work? > > > > > > > > I put in 1 bag raspberries, 5 T honey, 62 oz. water and 1 clump > > kefir. > > > > > > > > Thanks alot! > > > > > > > > Nikki > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2006 Report Share Posted July 10, 2006 Taste it. Worst case, it's vinegar. But if it's *just* starting to bubble, it might not even be done yet. Honey tends to make the fermentation happen much more slowly. Meads can take a year to ferment. How done is done is mainly a matter of taste. It gets less sweet and more alcoholic as you go, then it gets more and more sour and less alcoholic. Honey takes forever to ferment, and some of it never seems to ferment, so it's always a little sweet when you use honey. 5T honey for 64 oz of water isn't very much sugar though (might depend on how many raspberries you used too though). It might be a little bland in that case. I've never got sick from any ferment though, nor is it a common problem, esp. with stuff made from carbs (fish ferments can be toxic if you don't do them right). Worst case they get slimy or moldy, but it's pretty obvious when that happens. Usually if you wait too long you just get vinegar, but kefir vinegar is rather tasty in my experience. Also if you wait too long and it turns into vinegar, the grains can die, but they are replaceable (they kind of dissolve into the vinegar if you wait too long to take them out). Also, remember that in winemaking, wines are typically aged like ... YEARS. Beer usually is ready in a month or two. Two weeks is nothing (but can be enough with kefir, since it works differently than straight yeast). -- Heidi > Hello, >I've been fermenting my jefir beer (raspberries, kefir, 5 T honey, 62 oz water) for like 2 weeks now. It's starting to bubble with yeast on the top. Can this be drinkable or did I wait way too long? Thanks, Nikki Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2006 Report Share Posted July 12, 2006 to make coconutmilk you mix the meat of the coocnut (copra) with warm water and squezzze it. All cocnutmilk contains water. However, sometimes you might get coconutwater, wich is the liquid in the coconut. Thi sis propably really good to ferment? I just made my first batch of coconutmilkyoghurt, and it is deilicious! But watery. I used probiotica starter from capsules (Probiozym). In Norway there is something called " tettemelk " where a small plant is used to make a thicker milk. Does anyone know about this? My mother tried to make it once, but unsuccesfully. Some doctors think it is the most healing of all milks. Tove Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2006 Report Share Posted July 12, 2006 I don't know about tettemelk, but I make viili, which is very thick and from Finland, I think. It is a culture. Mine is mixed with kefir so it's kefiili. -- Heidi > In Norway there is something called " tettemelk " where a small plant is used to make a thicker milk. Does anyone know about this? My mother tried to make it once, but unsuccesfully. Some doctors think it is the most healing of all milks. Tove Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 24, 2006 Report Share Posted August 24, 2006 My kefir beer/wine isn't doing anything. I've got kefir apple wine/beer going, and a test batch of the same with yeast. the yeast batch has the balloons swelling, but the kefir batch isn't. Am I doing something wrong? Neil Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2006 Report Share Posted August 25, 2006 the Apple batch is doing fine, now, with gas, but the Strawberry/pineapple appears to be molding. I'll give it a few more days, then give it the " sniff test. " Thanks for your help. Neil Heidi <heidis@...> wrote: >> My kefir beer/wine isn't doing anything. I've got kefir apple wine/beer going, and a test batch of the same with yeast. the yeast batch has the balloons swelling, but the kefir batch isn't. Am I doing something wrong? >> Neil Probably it is fine. For reasons I'm not clear on, my kefir beer rarely produces much gas. It DOES ferment, and it tastes good, but I think most of the ferment is lacto, not yeasto. Which means less ethanol, but since I'm not drinking it for the ethanol I don't really care. The same is true for kimchi, BTW. I made a batch of kimchi once in a plastic bag, to watch the gas production, and it produced hardly any. But once in awhile I get a batch of kimchi that produces LOTS of gas. Part of it might be the amount of sugar? If you save the dregs, you get more yeast action and less bacterial action eventually. I find that adding hops or honey slows things down too. -- Heidi --------------------------------- Talk is cheap. Use Messenger to make PC-to-Phone calls. Great rates starting at 1¢/min. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2006 Report Share Posted August 29, 2006 Neil wrote: >>> My kefir beer/wine isn't doing anything. I've got kefir apple wine/beer going, and a test batch of the same with yeast. the yeast batch has the balloons swelling, but the kefir batch isn't. Am I doing something wrong? >>> Neil Heidi wrote: > The same is true for kimchi, BTW. > If you save the dregs, you get more yeast action and > less bacterial action eventually. > -- Heidi Hello Heidi, Neil and all, Neil, my guess is that you transfered milk kefir-grains for their first time, in a wine/beer-making recipe. Although what you found is likely to occur with traditional water kefir-grains also. In either case, why there is little yeast activity, Heidi's last statement, in a way, holds the answer to this problem [recycling organisms in new ingredients]. Recently transfered kefir grains to a new media, certain organisms more so than others, go through a " lag phase " , where not much activity among organisms occurs for some time. This is referred to as " unbalanced growth " , where organisms do not reproduce, but fatten up by accumulating energy while their metabolism adjusts to adapt to the new sugar source. It takes time for the organisms to adapt to the new source of energy. The same kefir grains have to be recycled in fresh ingredients every 4 to 5 days, over a 2 week period, until yeasts have adapted to the new form of sugar sufficiently enough, to commence fermentation more readily. However, quite likely, a combination between lactic, and yeast [CO2 and alcohol] fermentation will always occur even with well adapted kefir-grain organisms. Be-well, Dom Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2006 Report Share Posted August 30, 2006 Well, the batch that wasn't gasy molded. So it spoiled. All three of the others are bubbling away. I used a dry kefir culture that came in a packet from the health food store. Neil > > The same is true for kimchi, BTW. > > If you save the dregs, you get more yeast action and > > less bacterial action eventually. > > -- Heidi > > > Hello Heidi, Neil and all, > > Neil, my guess is that you transfered milk kefir-grains for their first > time, in a wine/beer-making recipe. Although what you found is likely to > occur with traditional water kefir-grains also. > > In either case, why there is little yeast activity, Heidi's last > statement, in a way, holds the answer to this problem [recycling > organisms in new ingredients]. > > Recently transfered kefir grains to a new media, certain organisms more > so than others, go through a " lag phase " , where not much activity among > organisms occurs for some time. > > This is referred to as " unbalanced growth " , where organisms do not > reproduce, but fatten up by accumulating energy while their metabolism > adjusts to adapt to the new sugar source. It takes time for the > organisms to adapt to the new source of energy. > > The same kefir grains have to be recycled in fresh ingredients every 4 > to 5 days, over a 2 week period, until yeasts have adapted to the new > form of sugar sufficiently enough, to commence fermentation more > readily. However, quite likely, a combination between lactic, and yeast > [CO2 and alcohol] fermentation will always occur even with well adapted > kefir-grain organisms. > > Be-well, > Dom > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2006 Report Share Posted August 30, 2006 Neil, as stated for both varieties of kefir grains, the same goes for a commercial kefir-starter. The organsims for commercial kefir-starters are selected and cultured on lactose based medium, for they are intended to be culured in fresh milk to prepare a form of kefir. So in essence, when using the organisms in a non-lactose media, it will take some time until the organisms adapt to the new sugar, or energy source. Other essential nutrients for the organsims play a role in this, too, which non-milk media either lack, or contain less amounts of some, or most of the essential nutrients. With the use of commcerial kefir starter, if recycling an amount of previouse brew to inoculate fresh ingredients in your beer making, should give interesting results, over time. I've never tried this, so I can not specify. Be-well, Dom Neil wrote: > Well, > the batch that wasn't gasy molded. So it spoiled. All three of the > others are bubbling away. > I used a dry kefir culture that came in a packet from the health > food store. > Neil Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2010 Report Share Posted July 5, 2010 Susie, I've experimented with making apple cider and will share what I did. I got a half gallon of organic, unfiltered apple juice. Had to use pasteurized, since the only place here that sells freshly squeezed juice quit making the apple juice because it ferments too fast! I put kefir grains in it and put a coffee filter over the top (that's what I use instead of cheesecloth). I tasted it every day until I liked it then put it in the refrigerator. It had a bit of alcohol, I could feel it, but it wasn't more than 2-3% probably. It was pretty good. in Houston Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2010 Report Share Posted July 5, 2010 Water kefir grains, right? How much kefir grains to a ½ gallon of juice? If you have a juicer, you could make your own juice. Kathy From: nutrition [mailto:nutrition ] On Behalf Of Hamel Sent: Monday, July 05, 2010 6:44 AM nutrition Subject: Re: kefir beer Susie, I've experimented with making apple cider and will share what I did. I got a half gallon of organic, unfiltered apple juice. Had to use pasteurized, since the only place here that sells freshly squeezed juice quit making the apple juice because it ferments too fast! I put kefir grains in it and put a coffee filter over the top (that's what I use instead of cheesecloth). I tasted it every day until I liked it then put it in the refrigerator. It had a bit of alcohol, I could feel it, but it wasn't more than 2-3% probably. It was pretty good. in Houston Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2010 Report Share Posted July 5, 2010 Hi , Thanks for the tips. I think I will give it a try, as advised the same. I appreciate having such experienced people to gleen knowledge from. Susie Re: kefir beer Susie, I've experimented with making apple cider and will share what I did. I got a half gallon of organic, unfiltered apple juice. Had to use pasteurized, since the only place here that sells freshly squeezed juice quit making the apple juice because it ferments too fast! I put kefir grains in it and put a coffee filter over the top (that's what I use instead of cheesecloth). I tasted it every day until I liked it then put it in the refrigerator. It had a bit of alcohol, I could feel it, but it wasn't more than 2-3% probably. It was pretty good. in Houston Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2010 Report Share Posted July 5, 2010 You can use water kefir grains, but I used milk kefir grains. The milk kefir has good probiotics in it, but I can't drink milk much (even kefirized). The trace casein doesn't seem to bother me, and the grains will last for a good 6 months in apple juice. I use the " good fresh " stuff when I can, but any juice makes decent cider. Most of what I've seen is pasteurized too. It does start fermenting as soon as you juice the apples, otherwise. On Mon, Jul 5, 2010 at 4:55 AM, Kathy Dickson <kathy.dickson@...>wrote: > Water kefir grains, right? How much kefir grains to a ½ gallon of juice? > > > > If you have a juicer, you could make your own juice. > > > > Kathy > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 6, 2010 Report Share Posted July 6, 2010 How much kefir grains to ½ gallon of juice? Thanks, Kathy From: nutrition [mailto:nutrition ] On Behalf Of Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 6, 2010 Report Share Posted July 6, 2010 Just one grain. The first batch takes about a week. Then save the " dregs " of that batch, pour in more apple juice, and the next batch will only take a couple of days. On Tue, Jul 6, 2010 at 2:24 AM, Kathy Dickson <kathy.dickson@...>wrote: > How much kefir grains to ½ gallon of juice? > > > > Thanks, > > Kathy > > > > Quote Link to comment Share on other sites More sharing options...
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