Kefir

[Guest guest]

Donna wrote:

>

> On the topic of flax and cottage cheese, I have thought that perhaps kefir

would be a more pleasant and equally effective way to go. I mentioned this to

someone on another list and she posted this great info. I feel even more

certain that kefir is a great way to go. Thought you all might enjoy this.

>

Hi Donna,

And thanks for an informative article. I've never even tasted Kefir;

it's something I will make a point of trying.

But I'm not so sure that Kefir will give you the benefits of cottage

cheese and flax. The reason is that Joanna Budwig attributed the healing

benefit of this mixture to the high sulphur content. It's been too long

since I've read about this, so I'm not able to remember all the details

of the combination, but the sulphur was the key.

In looking at your post, I didn't see any mention of sulphur in Kefir.

Just a thought,

Sharon

[Guest guest]

Hum, I haven't read anything more on her than what was posted here a little

while back and it said that it was the milk protein that carried the flax into

the system. I didn't know about the sulfur.

Guess I need to read more.

Donna

Re: Kefir

Donna wrote:

>

> On the topic of flax and cottage cheese, I have thought that perhaps kefir

would be a more pleasant and equally effective way to go. I mentioned this to

someone on another list and she posted this great info. I feel even more

certain that kefir is a great way to go. Thought you all might enjoy this.

>

Hi Donna,

And thanks for an informative article. I've never even tasted Kefir;

it's something I will make a point of trying.

But I'm not so sure that Kefir will give you the benefits of cottage

cheese and flax. The reason is that Joanna Budwig attributed the healing

benefit of this mixture to the high sulphur content. It's been too long

since I've read about this, so I'm not able to remember all the details

of the combination, but the sulphur was the key.

In looking at your post, I didn't see any mention of sulphur in Kefir.

Just a thought,

Sharon

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[Guest guest]

So Mike, How long does it take to make kefir with this culture, at room temp?

Thanks,

Donna

kefir

Donna and Sharon

I think kefir was originally made with mare's milk. It can, however, be

made with any mammals milk. Cow would be the logical choice, since there

aren't many dairies milking mares, these days.

Don't quote me, but I think all milk products are high in sulfur. So,

kefir should be a good substitute for cottage cheese. Actually, any

FERMENTED dairy product would be better since the fermentation process

improves the product in at least 3 ways. It breaks down lactose, so

those with lactose intolerance can use the product, and it " pre-digests "

the product so that it is very easily absorbed and utilized by the body.

It also reportedly somehow lessens the detrimental effects of

pasteurization.

I use a culture called Piima. Available from: PIIMA PO Box 2614, La

Mesa, Ca. 91943.

An excerpt from their info:

" Piima is a special room-temperature milk culture similar to buttermilk,

yogurt and kefir. The organisms in Piima are in a state of suspended

animation to maintain maximum viability. This culture comes from the

Scandinavian countries. When a northern European wild herb called

Butterwort, which grows in moist places, is at its peak growth, it was

found that the milk of cows that had grazed upon it would clabber at room

temperature. Piima was then carefully cultured from this starter and a

fresh starter taken from each batch.

The Armenians and many other people have similar room temperature milk

cultures started in the same manner as early people in many lands

recognized its virtues. "

Corny

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OxyPLUS is an unmoderated e-ring dealing with oxidative therapies, and other

alternative self-help subjects.

THERE IS NO MEDICAL ADVICE HERE!

This list is the 1st Amendment in action. The things you will find here are

for information and research purposes only. We are people sharing information

we believe in. If you act on ideas found here, you do so at your own risk.

Self-help requires intelligence, common sense, and the ability to take

responsibility for your own actions. By joining the list you agree to hold

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without consulting a medical professional, unless you are a researcher or health

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[Guest guest]

Hum, I haven't read anything more on her than what was posted here a little

while back and it said that it was the milk protein that carried the flax

into the system. I didn't know about the sulfur.

Guess I need to read more.

Donna

_____________________________

(from Dr. Budwig's page)

Place 250 ml (8.5 oz) Flax Oil into a mixer bowl and add one pound (450 g) of

1% Cottage Cheese (ie low fat eg Quark) and add 4 tablespoons (60 ml) of

Honey. Turn on the mixer and add just enough low fat milk or water to get the

contents of the bowl to blend in together. In 5 minutes, a preparation of

custard consistency results that has NO taste of the oil (and no oily 'ring'

should be seen when you rinse out the bowl).

Alternatively, you can use Yoghurt instead of Cottage Cheese in proportions

of 1 oz (30 g) of Yoghurt to 1 tablespoon (15 ml) each of Flax Oil and of

honey and blend as above.

NOTE: When Flax Oil is blended like this, it does not cause diarrhoea even

when given in large amounts. It reacts chemically with the (sulphur) proteins

of the cottage cheese, yoghurt, etc.

[Guest guest]

Hi Judy , If you send me your address I will send you some kefir grains. Mike

[Guest guest]

Hi Judy , If you send me your address I will send you some kefir grains. Mike

[Guest guest]

In a message dated 16/11/2005 19:29:21 GMT Standard Time, sharon@... writes:

Hi, Beti!I turn to Dom in all things of knowledge regarding goat milk Kefir. All Iknow is how well it works for our entire family (including the poodle wholooks absolutely forlorn without a nightly bowl of it) but the verytechnical, I turn to Dom's site, the one I mentioned in my original post.Here's his information on water kefir.http://users.chariot.net.au/~dna/kefirpage.html#alternativekefir as well asa comparison between milk and water kefir:http://users.chariot.net.au/~dna/kefir-faq.html#probioticeffectsMy husband, who has an adventurous palette really didn't like the waterkefir - just a warning. He put it on the same taste-scale as kombucha -rather vinegary, alcoholic-aftertaste, etc., so that's my caveat on waterkefir - not everyone will enjoy it like I adore goat milk kefir. There's a handy picture onhttp://users.chariot.net.au/~dna/kefirpage.html#alternativekefir which givespictures of the milk vs water kefir. As far as your yogurt vs kefir questions, they're two completely differentbeasts. I mentioned yogurt to try to demonstrate what kefir will looklike, but after that, all similarities are off. Dom has a lot of valuableinformation at his site for novices which discusses the differences:http://users.chariot.net.au/~dna/kefirpage.html#kefirnovice Yogurt mayhave one or two bacteria. Kefir? 10? 15? 20? And yes, the theory is thatkefir bacteria and yeast do colonize the gut. My DX-free daughter (anybodyhave a better term than normally-developing? LOL) has had flatulenceproblems (won't she love me typing that) since birth and within a few daysof drinking kefir, the "problem" is 99% gone in addition to everyone having"normal" bathroom visits. What used to occur once a day now occurs twice -a much healthier sign. Hope that wasn't too cryptic.While I'm at it, his FAQ's are not to be missed:http://users.chariot.net.au/~dna/kefir-faq.htmlYou can cook/bake with kefir. I made Dom's "kefir-straightjacket pizza" -quite good: http://users.chariot.net.au/~dna/kefir_cheese.html; we alsostrain our kefir and turn it into cheese- very simple to do and it tasteslike the best of the best of the best goat cheese.For those into chemical and nutrition contents:http://users.chariot.net.au/~dna/kefir-composition.htm (Like I said, Domhas his site packed with good research, but the links I'm pasting are wellhidden and really tough to find.)-Sharon, NHDeut 11:14 He will put grass in the fields for your cattle, and you willhave plenty to eat.

Hi, Beti!

I turn to Dom in all things of knowledge regarding goat milk Kefir. All I

know is how well it works for our entire family (including the poodle who

looks absolutely forlorn without a nightly bowl of it) but the very

technical, I turn to Dom's site, the one I mentioned in my original post.

Here's his information on water kefir.

http://users.chariot.net.au/~dna/kefirpage.html#alternativekefir as well as

a comparison between milk and water kefir:

http://users.chariot.net.au/~dna/kefir-faq.html#probioticeffects

My husband, who has an adventurous palette really didn't like the water

kefir - just a warning. He put it on the same taste-scale as kombucha -

rather vinegary, alcoholic-aftertaste, etc., so that's my caveat on water

kefir - not everyone will enjoy it like I adore goat milk kefir.

There's a handy picture on

http://users.chariot.net.au/~dna/kefirpage.html#alternativekefir which gives

pictures of the milk vs water kefir.

As far as your yogurt vs kefir questions, they're two completely different

beasts. I mentioned yogurt to try to demonstrate what kefir will look

like, but after that, all similarities are off. Dom has a lot of valuable

information at his site for novices which discusses the differences:

http://users.chariot.net.au/~dna/kefirpage.html#kefirnovice Yogurt may

have one or two bacteria. Kefir? 10? 15? 20? And yes, the theory is that

kefir bacteria and yeast do colonize the gut. My DX-free daughter (anybody

have a better term than normally-developing? LOL) has had flatulence

problems (won't she love me typing that) since birth and within a few days

of drinking kefir, the " problem " is 99% gone in addition to everyone having

" normal " bathroom visits. What used to occur once a day now occurs twice -

a much healthier sign. Hope that wasn't too cryptic.

While I'm at it, his FAQ's are not to be missed:

http://users.chariot.net.au/~dna/kefir-faq.html

You can cook/bake with kefir. I made Dom's " kefir-straightjacket pizza " -

quite good: http://users.chariot.net.au/~dna/kefir_cheese.html; we also

strain our kefir and turn it into cheese- very simple to do and it tastes

like the best of the best of the best goat cheese.

For those into chemical and nutrition contents:

http://users.chariot.net.au/~dna/kefir-composition.htm (Like I said, Dom

has his site packed with good research, but the links I'm pasting are well

hidden and really tough to find.)

-Sharon, NH

Deut 11:14 He will put grass in the fields for your cattle, and you will

have plenty to eat.

[ ] Re: Kefir

Sharon, could you also share with the list how kefir is made with

plain water? The same way yogurt is made? Can you use the milk-based

kefir as a starter for that?

I've also read that kefir is superior to yogurt in the sense that

the kefir bacteria colonize in the gut, whereas the good bacteria in

yogurt are transient. Any truth to that?

Beti

[Guest guest]

Hi Sally,

We make kefir with goat's milk. It's one of many things we do that

we think is good for Eddie but we can't honestly separate it out from

all the other things. A good sign is that he tolerates it great and

even likes it. We mix it in with pear puree - it makes a nice

pudding. Tim and I have it too - it's nice on fruit (when you get

the taste for it) and it's really lovely in a smoothie.

To make it you put washed kefir " grains " (they're the little balls of

the bacteria itself) in a container of goat's milk (or coconut milk

or whatever) and you leave it at room temperature for about 48hours.

You filter out the grains and pop them in the fridge in water ready

for next time. The remaining kefir keeps in the fridge for ages.

We got our grains from the health food shop. The owners were happy

to give us a spoonful. Now we've got spare ourselves. If you have a

health food shop nearby they may have some. We could always try

posting some if you have problems finding it locally.

Best wishes,

Sandy

>

> Does anyone make kefir and do you find it useful if you do? Can you

buy

> it already made in the UK?

> Thanks

> Sally

>

[Guest guest]

Thank you. I understand about how difficult it is to separate things

out. I will ask at the health food shop. I found someone selling grains

online (I finally understand what they are). My daughter likes yoghurt

and smoothies -- so as long as it tastes nice and is good for you I

will give it a try. Are you going to conference?

Thanks

Sally

Sandy and Tim wrote:

Hi Sally,

We make kefir with goat's milk. It's one of many things we do that

we think is good for Eddie but we can't honestly separate it out from

all the other things. A good sign is that he tolerates it great and

even likes it. We mix it in with pear puree - it makes a nice

pudding. Tim and I have it too - it's nice on fruit (when you get

the taste for it) and it's really lovely in a smoothie.

To make it you put washed kefir "grains" (they're the little balls of

the bacteria itself) in a container of goat's milk (or coconut milk

or whatever) and you leave it at room temperature for about 48hours.

You filter out the grains and pop them in the fridge in water ready

for next time. The remaining kefir keeps in the fridge for ages.

We got our grains from the health food shop. The owners were happy

to give us a spoonful. Now we've got spare ourselves. If you have a

health food shop nearby they may have some. We could always try

posting some if you have problems finding it locally.

Best wishes,

Sandy

>

> Does anyone make kefir and do you find it useful if you do? Can

you

buy

> it already made in the UK?

> Thanks

> Sally

>

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[Guest guest]

Hi Sally,

We'll be at the conference. We're calling it our " holiday " :-) it will

be the first time we've stayed away (except for work) in years . We're

really looking forward to it!

We can bring some kefir if you like (and grains too).

Best wishes,

Sandy

[Guest guest]

Hi Sandy,

and I are going too. Where are you staying.

Elaine

From: Autism Treatment [mailto:Autism Treatment ] On Behalf Of Sandy and Tim

Sent: 24 January 2007 18:43

Autism Treatment

Subject:

Re: Kefir

Hi Sally,

We'll be at the conference. We're calling it our " holiday " :-) it

will

be the first time we've stayed away (except for work) in years . We're

really looking forward to it!

We can bring some kefir if you like (and grains too).

Best wishes,

Sandy

--

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[Guest guest]

That would be lovely. I'm only down on the Saturday (only day I can get

away). I would like to try before I turn the house completely hippie.

xx Sally

Sandy and Tim wrote:

Hi Sally,

We'll be at the conference. We're calling it our "holiday" :-) it will

be the first time we've stayed away (except for work) in years . We're

really looking forward to it!

We can bring some kefir if you like (and grains too).

Best wishes,

Sandy

No virus found in this incoming message.

Checked by AVG Free Edition.

Version: 7.5.432 / Virus Database: 268.17.8/649 - Release Date: 23/01/2007 20:40

[Guest guest]

Hi Elaine,

Tim and I are staying at The Royal Exeter. It will be really great

to meet you!

Best wishes,

Sandy

>

> Hi Sandy,

>

> and I are going too. Where are you staying.

>

> Elaine

>

> _____

>

> From: Autism Treatment

> [mailto:Autism Treatment ] On Behalf Of

Sandy and Tim

> Sent: 24 January 2007 18:43

> Autism Treatment

> Subject: Re: Kefir

>

> Hi Sally,

>

> We'll be at the conference. We're calling it our " holiday " :-) it

will

> be the first time we've stayed away (except for work) in years .

We're

> really looking forward to it!

>

> We can bring some kefir if you like (and grains too).

>

> Best wishes,

> Sandy

>

>

> --

> No virus found in this incoming message.

> Checked by AVG Free Edition.

> Version: 7.5.432 / Virus Database: 268.17.9/650 - Release Date:

24/01/2007

> 16:06

>

>

> --

> No virus found in this outgoing message.

> Checked by AVG Free Edition.

> Version: 7.5.432 / Virus Database: 268.17.9/650 - Release Date:

24/01/2007

> 16:06

>

[Guest guest]

We are at the marriott. See you in Bournemouth.

Elaine

From: Autism Treatment [mailto:Autism Treatment ] On Behalf Of Sandy and Tim

Sent: 25 January 2007 14:35

Autism Treatment

Subject:

Re: Kefir

Hi Elaine,

Tim and I are staying at The Royal Exeter. It will be really great

to meet you!

Best wishes,

Sandy

>

> Hi Sandy,

>

> and I are going too. Where are you staying.

>

> Elaine

>

> _____

>

> From: Autism Treatment

> [mailto:Autism Treatment ]

On Behalf Of

Sandy and Tim

> Sent: 24 January 2007 18:43

> Autism Treatment

> Subject: Re: Kefir

>

> Hi Sally,

>

> We'll be at the conference. We're calling it our " holiday " :-)

it

will

> be the first time we've stayed away (except for work) in years .

We're

> really looking forward to it!

>

> We can bring some kefir if you like (and grains too).

>

> Best wishes,

> Sandy

>

>

> --

> No virus found in this incoming message.

> Checked by AVG Free Edition.

> Version: 7.5.432 / Virus Database: 268.17.9/650 - Release Date:

24/01/2007

> 16:06

>

>

> --

> No virus found in this outgoing message.

> Checked by AVG Free Edition.

> Version: 7.5.432 / Virus Database: 268.17.9/650 - Release Date:

24/01/2007

> 16:06

>

--

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[Guest guest]

Yep, you can use about 1/3 storebought kefir to 2/3 milk and it will

make kefir. I have done it when my grains became contaminated with

viili and I was waiting for replacements. I never found that it grew

any grains and it wasn't quite as nice as the stuff I made with grains,

but it did the trick when the only other options were to just keep

buying more or go without.

Tasha

kangol202001 wrote:

> is it also possible to make kefir from a bought bottle from the super

> market?

>

> klark

[Guest guest]

Hi Tasha,

whats viili? If you don't mind me asking?

Blessings

> > is it also possible to make kefir from a bought bottle from the

super

> > market?

> >

> > klark

>

[Guest guest]

-Thanks tasha thanks great,

how do keep the stuff going and when will it be ready? sorry im a

newby ;-))

sorry for asking too many qeustions klark

-- In kombucha tea , Tasha Dziak <tdziak@...>

wrote:

>

> Yep, you can use about 1/3 storebought kefir to 2/3 milk and it

will

> make kefir. I have done it when my grains became contaminated

with

> viili and I was waiting for replacements. I never found that it

grew

> any grains and it wasn't quite as nice as the stuff I made with

grains,

> but it did the trick when the only other options were to just keep

> buying more or go without.

>

> Tasha

>

> kangol202001 wrote:

> > is it also possible to make kefir from a bought bottle from the

super

> > market?

> >

> > klark

>

[Guest guest]

viili is a finnish cultured milk, it is thicker than kefir and has a

very snotty (for lack of a better term) consistency. It has a nice mild

flavor though and is super easy to make. All it takes is a spoonful or

so of viili and milk. I used to do both and was very careful about

keeping them separate, but after a while I contaminated my grains and

decided that one of them had to go and it was NOT going to be my kefir.

Tasha

starcatmagic wrote:

> Hi Tasha,

> whats viili? If you don't mind me asking?

> Blessings

>

[Guest guest]

I found that using 1/3 of a quart kefir to 2/3 of a quart of milk it

would be ready in about 24hrs and then I would just take 1/3 of the

quart and add more milk and start over. The rest of the finished stuff

went into the fridge to chill for drinking.

Tasha

kangol202001 wrote:

> -Thanks tasha thanks great,

>

> how do keep the stuff going and when will it be ready? sorry im a

> newby ;-))

>

> sorry for asking too many qeustions klark

>

[Guest guest]

Where can one get viili culture? (I'm assuming here it IS a culture and not

grains like kefir, but of course I could be wrong.)

-- Sylvia

Tasha Dziak <tdziak@...> wrote:

viili is a finnish cultured milk, it is thicker than kefir and has a

very snotty (for lack of a better term) consistency. It has a nice mild

flavor though and is super easy to make. All it takes is a spoonful or

so of viili and milk. I used to do both and was very careful about

keeping them separate, but after a while I contaminated my grains and

decided that one of them had to go and it was NOT going to be my kefir.

Tasha

starcatmagic wrote:

> Hi Tasha,

> whats viili? If you don't mind me asking?

> Blessings

>

---------------------------------

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[Guest guest]

Depends. If you want a beverage that resembles Kefir

the answer is yes.

On the other hand, if you want kefir, the real stuff

with all the probiotics and attributes, you will have

to obtain the grains and ferment your own.

Jo

> kangol202001 wrote:

> is it also possible to make kefir from a bought

> bottle from the

> super

> market?

>

> klark

>

>

>

>

>

[Guest guest]

Klark,

If you'd like some kefir grains and you are in the States, I would be happy

to send you some. I have more than I know what to do with right now.

--

On 5/9/07, kangol202001 <klarkieboy83@...> wrote:

>

> is it also possible to make kefir from a bought bottle from the super

> market?

>

> klark

>

[Guest guest]

hey thankyou so much thats really king of you. But im living

in Turkey at the Mo maybe when i go to uk next time i can get hold of

some.. Thanks again for the offer

klark ;-)

> >

> > is it also possible to make kefir from a bought bottle from the

super

> > market?

> >

> > klark

> >

>

>

>

[Guest guest]

> > >

> > > is it also possible to make kefir from a bought bottle from

the

> super

> > > market?

> > >

> > > klark

> > >

> >

> >

> >

[Guest guest]

In message <g3dq3j+5fsieGroups> you wrote:

> Hello, I just started making Kefir a couple weeks ago with Raw cow's

> milk, and I use it in morning smoothies, but I would love other

> ideas from this group on how to use Kefir or the Kefir Grains. I

> don't seem to " love " kefir, whereas I absolutely adore and have

> become an addict of Kombucha Tea! I'd be ashamed to tell you how

> many gallons I have fermenting right now!

Hi Laurie from Minnesota:-)

....as much as I have brewing on top of my kitchen cupboards which is

near enough 8 US gallons? I'm not ashamed, just mad ;-)

> On the Kombucha, I've been using loose organic black tea & organic

> sugar. Does anyone know if it's better to use regular Lipton tea &

> conventional sugar -- if it truly doesn't matter, I'll switch to

> the less expensive stuff. Also, someone told me not to use tea bags

> with the metal staples in them.

I use ordinary middle of the road sugar and tea - sometimes organic tea

if I get a special offer. Personally, think there is no difference in the

taste outcome. Both brew just as well.

> Does anyone know what brand of tea bags do not have staples in them?

Staples don't matter, as they do not get into contact with acidic Kombucha,

just the tea making prior to brewing. They do rip out quite easily.

Most teabags here in the UK - the ones that come in large packages do not

have staples in the first place. Either way it doesn't matter.

>

> A friend of mine makes coconut kefir out of coconut water with

> grains, she got the recipe out of the Body Ecology Diet by Donna

> Gates and ordered the grains from their website. Does anyone know

> if I can use my kefir grains to make coconut kefir or do I need

> special grains for that?

You can use ordinary Kefir grains, but they will not propagate. For

growth they need to be able to feed on lactose, the sugar present in

animal milk.

http://users.chariot.net.au/~dna/vegmilk.html Dom's non-dairy in-site

Fantastic site. Dom also writes a lot about Kombucha and other ferments.

If you want a good read on a really good site, that's the place to go!

> Thanks for helping out a newbie!!!

You sounds already very mature in the craft!

Have fun!

Margret from Derby in England:-)

--

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