Re: Help w/ raspberry drink from NT

[Guest guest]

>Also, could one use a kefir starter for these lacto-fermented

>beverages instead of whey?

>

>Thanks!

>

I use some spare kefir grains to make " kefir beer " . It's

never molded or had any other problems ... if I leave it too

long it turns to vinegar and kills the grains (but it is GREAT

vinegar!).

I use a glass gallon jar with a waterlock on top (costs $2 at

a beer shop or online). Pour juice in it, toss in a couple

of kefir grains. Let it ferment 2 days or so. Then strain it

into another container, add about 1/4 tsp. of sugar per bottle,

mix well, and pour it into ezcap bottles. Let those stand out a

day or two, then put in the fridge. Makes a nice fizzy " beer "

that keeps a month or so in the fridge.

Keep the " dregs " in the gallon jar, and the grains, to start

the next batch. The yeast collects in the bottom, and the next

batch will ferment faster and fizzier.

If you use molasses mixed with water, it tastes something like

porter beer (I'm going to try it with hops, like a real beer

recipe, when the hops get ripe, they are growing now).

Anyway, IMO kefir is FAR superior to plain yogurt whey. It has

a lot more types of beasties in it, and it has amazing mold

resistance (if you use kefir in bread, the bread doesn't mold

easily either). But the kefir grains house organisms that don't

survive in the whey, I think, so I like to use spare grains.

(they won't be good for milk once they've been in juice for awhile).

-- Heidi Jean

[Guest guest]

I always wondered how you made your kefir beer! Thanks for that recipe!

Can you tell me what IMO kefir is? Where do you get your kefir grains?

I have been using Donna Gate's Body Ecology Kefir starter.

In regards to the mold, I checked my " Wild Fermentation " book last

night and Katz does think mold is okay and should be skimmed off.

Still not so sure...

>

>

> Anyway, IMO kefir is FAR superior to plain yogurt whey. It has

> a lot more types of beasties in it, and it has amazing mold

> resistance (if you use kefir in bread, the bread doesn't mold

> easily either). But the kefir grains house organisms that don't

> survive in the whey, I think, so I like to use spare grains.

> (they won't be good for milk once they've been in juice for awhile).

>

> -- Heidi Jean

[Guest guest]

>I always wondered how you made your kefir beer! Thanks for that recipe!

>

>Can you tell me what IMO kefir is? Where do you get your kefir grains?

>I have been using Donna Gate's Body Ecology Kefir starter.

I got my kefir grains from GEM Cultures. But there are lots of folks who

can send you some, on this list and the kefir list.

See:

http://users.chariot.net.au/~dna/kefirpage.html

for more info. There is a writup on my kefir, kefiili, in the files section.

>In regards to the mold, I checked my " Wild Fermentation " book last

>night and Katz does think mold is okay and should be skimmed off.

>Still not so sure...

Mold, yecch! All my sources agree with Katz, I just don't like it.

-- Heidi Jean

[Guest guest]

>>>Can you tell me what IMO kefir is? <<<

IMO = in my opinion :-)

Cheers,

Tas'.