Guest guest Posted April 17, 2004 Report Share Posted April 17, 2004 >heidi, > >got some kefilli from u a few months back. lately i noticed that the grains are extremely few. however, when i put make it with just some kefilli, which is very thick, it still seems to make the next batch very thick. does this mean it's still working? thanks, > >diana If you just use the kefiili, you can keep making thick stuff forever, but eventually it will just be viili (Finnish yogurt, which is where the " thick " part of kefiili comes from). I can't think why the grains would be few ... usually they grow pretty fast. The viili is good though, the Finns just make each batch using viili (no grains) from the last batch. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2004 Report Share Posted June 22, 2004 > > Hi there. I'm in Mesa, Arizona and new to this group and new to > " traditional " diet. I'm in my early 50's, and trying to learn as quick as > possible! > > I'm studying to be a homeopathic practitioner & learning all kinds of new > concepts. > > I have noticed a couple messages in which kefilli was mentioned, and would > like to know where I could get some of this culture. > > I started with coconut oil (at the recommendation of my homeopath) and > added kefir (store bought) about 3 weeks ago. I have to dilute it (!) as > yet, but notice how much better I feel. > > My first batch didn't taste like the store-bought kind (from organic whole > pasteurized/homogenized cow's milk)...did I drink food poisoning this > morning or is that how it is??? > > Thanks for the great read that this list is to a newcomer. > > ~~Dianna aka GrannyPooh Maybe someone on this forum will offer to share their kefiili grains with you. Otherwise you may have to get some kefir grains and contaminate them with viili bacteria. Kefiili started as an accidental contamination in kitchens where kefir and viili were both being fermented separately. Darrell Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2004 Report Share Posted June 22, 2004 >. > > I have noticed a couple messages in which kefilli was mentioned, and would >like to know where I could get some of this culture. I can ship it in the winter, but in the summer it tends to revert to kefir in transit. And it has to go Fedex (which is pricier). It doesn't like heat or irradiation, and I think one of our mail centers is irradiating .... There is a writup on kefiili in the FILES section, if you are curious though. -- Heidi > Quote Link to comment Share on other sites More sharing options...
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