Guest guest Posted September 17, 2002 Report Share Posted September 17, 2002 I have been straining my yogurt through a nylon bag designed to make nut milks. I like it because it's so easy to clean and has a drawstring to hang from a cabinet knob or something. It comes from a raw food vegan site of all places -- Elaine Love's. Don't remember the exact URL, sorry. It's $9 including shipping. Elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2002 Report Share Posted September 17, 2002 Our first batch of sauerkraut is done and disappearing fast, the second batch is in the works. Wow, what a difference in flavor, I should have guessed. Are there any signals to be aware of for when the fermentation has gone on long enough? I think we got a little impatient with this batch, taste is wonderful, but there is a little yellow color left in thicker parts of the cabbage. The week before we opened this batch, I found some commercially prepared raw at the HFS ($8 for a half pint or less!) It tasted better than canned and was crunchy, but otherwise looked the same, colorless. Ours being yellow is why I ask. The second batch we mixed some powdered whey into. Is this going to alter the time to ferment or anything else I should be aware of? Kefir Q? If I want to collect kefir whey, how do i go about it? Do I let it continue to ferment for longer time? How do you separate the whey from the rest and then what can be done with the curds, beside feed it to my dogs, who go totally nuts for it :-) Speaking of dogs and kefir One of my dachshunds is subject to lung congestion. We went to the vets yesterday, a practitioner of western med as well as numerous alternatives, including Chinese Herbs. While we were discussing his problem and how it has recently changed, I mentioned the Kefir to her, i've been adding a tablespoon of sauerkraut or kefir to their mid day meal, she said, with her Chinese Herbal hat on, that for the dog who is sensitive to the Yin (might have been yang, sorry I don't remember, but it was sensitive to the " wet " one) the kefir might aggravate the problem, as the salmon fish head they have gotten some of recently. This is the one, very minor, negative I have noticed in myself since I have started drinking kefir, first the store bought, now homemade. Minor allergies have cleared up, but at the same time, I am coughing up more phlegm when I am out riding my bike. Mike E Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2002 Report Share Posted September 17, 2002 Mike- >If I want to collect kefir whey, how do i go about it? Do I let it continue to >ferment for longer time? How do you separate the whey from the rest and then >what can be done with the curds, beside feed it to my dogs, who go totally >nuts >for it I sometimes use a cloth bag I got with my Yogourmet yoghurt maker to strain kefir. It's meant for straining yoghurt and it works just as well for kefir. Someone here mentioned another method that might be even easier, though: an unbleached (and preferably organic) coffee filter. (Unbleached and organic are probably particularly important in this case, because harsh chemicals and pesticides might have a serious and immediate impact on the microbes of kefir grains.) I'm going to try this soon. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2002 Report Share Posted September 17, 2002 Hi Mike, Awhile back I asked everyone on native nutrition if they had any reactions to kefir. There were many answers (thank you all!) and you might want to look them up under search. I have had a recent problem with tearing and phlegm after my morning kefir shake. I decided to have the shake at lunch time, because I have noticed there is always a little extra phelgm, etc. upon rising in the morning. This is working well so far. I love the kefir and do not plan on giving it up over a little tearing. Be well, Sheila > Our first batch of sauerkraut is done and disappearing fast, the second batch is > in the works. Wow, what a difference in flavor, I should have guessed. > > Are there any signals to be aware of for when the fermentation has gone on long > enough? I think we got a little impatient with this batch, taste is wonderful, > but there is a little yellow color left in thicker parts of the cabbage. The > week before we opened this batch, I found some commercially prepared raw at the > HFS ($8 for a half pint or less!) It tasted better than canned and was crunchy, > but otherwise looked the same, colorless. Ours being yellow is why I ask. > > The second batch we mixed some powdered whey into. Is this going to alter the > time to ferment or anything else I should be aware of? > > Kefir Q? > > > If I want to collect kefir whey, how do i go about it? Do I let it continue to > ferment for longer time? How do you separate the whey from the rest and then > what can be done with the curds, beside feed it to my dogs, who go totally nuts > for it :-) > > Speaking of dogs and kefir > > One of my dachshunds is subject to lung congestion. We went to the vets > yesterday, a practitioner of western med as well as numerous alternatives, > including Chinese Herbs. While we were discussing his problem and how it has > recently changed, I mentioned the Kefir to her, i've been adding a tablespoon > of sauerkraut or kefir to their mid day meal, she said, with her Chinese Herbal > hat on, that for the dog who is sensitive to the Yin (might have been yang, > sorry I don't remember, but it was sensitive to the " wet " one) the kefir might > aggravate the problem, as the salmon fish head they have gotten some of > recently. > > This is the one, very minor, negative I have noticed in myself since I have > started drinking kefir, first the store bought, now homemade. Minor allergies > have cleared up, but at the same time, I am coughing up more phlegm when I am > out riding my bike. > > Mike E Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2002 Report Share Posted September 17, 2002 Sometimes we also need to decide which " side effects " or " reactions " to certain foods are a healing reaction or a non-healing one. My sister describes these as healing crisis. You actually feel worse but the benefits are working! Grace, a Augustine I wish you enough sun to keep your attitude bright. I wish you enough rain to appreciate the sun more. I wish you enough happiness to keep your spirit alive. I wish you enough pain so that the smallest joys in life appear much bigger. I wish you enough gain to satisfy your wanting. I wish you enough loss to appreciate all that you possess. I wish you enough ''Hello's " to get you through the final goodbye. --anonymous ----- Original Message ----- From: h2ocolor1937 Sent: Tuesday, September 17, 2002 5:19 PM Subject: Re: Fermenting Questions Hi Mike, Awhile back I asked everyone on native nutrition if they had any reactions to kefir. There were many answers (thank you all!) and you might want to look them up under search. I have had a recent problem with tearing and phlegm after my morning kefir shake. I decided to have the shake at lunch time, because I have noticed there is always a little extra phelgm, etc. upon rising in the morning. This is working well so far. I love the kefir and do not plan on giving it up over a little tearing. Be well, Sheila > Our first batch of sauerkraut is done and disappearing fast, the second batch is > in the works. Wow, what a difference in flavor, I should have guessed. > > Are there any signals to be aware of for when the fermentation has gone on long > enough? I think we got a little impatient with this batch, taste is wonderful, > but there is a little yellow color left in thicker parts of the cabbage. The > week before we opened this batch, I found some commercially prepared raw at the > HFS ($8 for a half pint or less!) It tasted better than canned and was crunchy, > but otherwise looked the same, colorless. Ours being yellow is why I ask. > > The second batch we mixed some powdered whey into. Is this going to alter the > time to ferment or anything else I should be aware of? > > Kefir Q? > > > If I want to collect kefir whey, how do i go about it? Do I let it continue to > ferment for longer time? How do you separate the whey from the rest and then > what can be done with the curds, beside feed it to my dogs, who go totally nuts > for it :-) > > Speaking of dogs and kefir > > One of my dachshunds is subject to lung congestion. We went to the vets > yesterday, a practitioner of western med as well as numerous alternatives, > including Chinese Herbs. While we were discussing his problem and how it has > recently changed, I mentioned the Kefir to her, i've been adding a tablespoon > of sauerkraut or kefir to their mid day meal, she said, with her Chinese Herbal > hat on, that for the dog who is sensitive to the Yin (might have been yang, > sorry I don't remember, but it was sensitive to the " wet " one) the kefir might > aggravate the problem, as the salmon fish head they have gotten some of > recently. > > This is the one, very minor, negative I have noticed in myself since I have > started drinking kefir, first the store bought, now homemade. Minor allergies > have cleared up, but at the same time, I am coughing up more phlegm when I am > out riding my bike. > > Mike E Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2002 Report Share Posted September 18, 2002 > Our first batch of sauerkraut is done and disappearing fast, the second batch is > in the works. Wow, what a difference in flavor, I should have guessed. > > Are there any signals to be aware of for when the fermentation has gone on long > enough? You could probably measure the acidity (developed during the fermentation) with a pH meter. Dennis > > The second batch we mixed some powdered whey into. Is this going to alter the > time to ferment or anything else I should be aware of? > ><<<<><><><><><><><>Powdered whey has no viable microorganisms unless you have some which indicates specifically: live cultures. All powdered whey I've seen produced has no live organisms. Perhaps there is a freeze dried whey which " could " have viable organisms present. The reason you're using whey is the presence of live (desired) micro- organisms. Dennis Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2008 Report Share Posted July 21, 2008 Any ideas how to cut the sour taste of sauerkraut? I don't like sour/tart tastes. It seems I have an overabundance of those buds, so it is actually physically uncomfortable for me to eat it. A grapefruit or apple that has enough bitterness or sweetness helps, but if it's mostly sour/tart I can't tolerate it. I've found a relatively mild and live kraut at the local Whole Foods that I can tolerate in small amounts, but I'd like to mix in something before serving - other than salt or sugar - to cut the sour. I do notice that eating something strong like roasted beets just before tones down the sauerkraut, but I'd like to actually like it. Other ideas? I assume heating it kills the good guys. Along the same lines, are there some fermented vegetables people have tried that are less sour and not too salty? Quote Link to comment Share on other sites More sharing options...
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