Re: Re: Kefir-Kombucha hybrid

[Guest guest]

What a brill website !!! I am going to try that as soon as

.(UK)

Re: Kefir-Kombucha hybrid

Oh Thank you!

I spent over an hour on that site--what fun!

Dee

>

> Hi!

>

> I know that some of us are involved in making kombucha and kefir, I

found this:

>

> http://www.instructables.com/id/Kefir-Kombucha-Hybrid/

> (never tried myself)

>

> (in Belgium)

>

[Guest guest]

Hi ,

Please, if you try it let me know how it turns.

Thanks in advance,

(in Belgium)

2008/1/29, LINDA GUEST <willow29961@...>:

> What a brill website !!! I am going to try that as soon as

>

> .(UK)

>

>

> >

> > Hi!

> >

> > I know that some of us are involved in making kombucha and kefir, I

> found this:

> >

> > http://www.instructables.com/id/Kefir-Kombucha-Hybrid/

> > (never tried myself)

> >

> > (in Belgium)

> >

>

[Guest guest]

Do keep us posted.

Now what I was getting at is that if you innoculate fresh milk with commercial

kefir- it will produce kefir for a few times at least. so how does he

know that the Kombucha culture had anything to do with it? He erroneously

stated that the above couldn't be done, but it can and has with relative ease-

it just won't produce the grains. His experiment was flawed in this respect.

If it were to be truly tested then the commercial kefir needs to be eliminated

entirely, just put the Scoby into Milk and see what happens.

zoe

>

>> I found quite a few errors on that website, that makes me

>> question the entire process.

>> 1 He is innoculating the entire brew with commercial

>> kefir- oK so you can do this without the Kombucha

>> mother and it will still work so why bother.

> What he's shooting for is a hybrid culture: one made up of

> organisms from both kombucha and kefir. Commercial kefir has

> the entire complement of kefir organisms sans, I believe,

> those which produce the kefir mother culture (unlike

> kombucha).

>> It would be interesting to see what would happen with the

>> KT culture and plain milk- NO commercial Kefir.

> That would be interesting. I've thought of doing it myself.

> Success would depend on whether or not kombucha contains one

> or more lactate-fermenting species.

>> How long would you be able to use the same culture before

>> it goes belly up and would the end product even be

>> safe to drink? Would the culture grow?

> I would hypothesize that if the culture grew, it would never

> go belly up any more than normal kombucha does. It may

> become non-propagable if the bacteria which support the

> matrix are killed -- this happens when kefir is cultured in

> a lactose-free medium (i.e. " water kefir " made with juice or

> other sweet, lactose-free medium).

> I would also surmise that, given a lack of qualitative

> differences between milk and tea, the resulting

> milk-kombucha would indeed be safe to drink. In fact,

> there's even less of a chance for toxic organics to be

> formed in milk, since it's much less chemically-diverse than

> is tea.

> It's an interesting set of experiments you propose . . . I

> may take up one of them on a lark. If I do, I'll report my

> results to the group.

[Guest guest]

dramatization? I have a better word for it- LOL

zoe

>

>> Isn't he reinventing the wheel? Or am I being a stick in the mud?

> Not really reinventing it per se, but recording a dramatization of the

> invention of the wheel, perhaps . . . *grin*

>

[Guest guest]

dramatization? I have a better word for it- LOL

zoe

>

>> Isn't he reinventing the wheel? Or am I being a stick in the mud?

> Not really reinventing it per se, but recording a dramatization of the

> invention of the wheel, perhaps . . . *grin*

>