RE: HELP!!! Yellow/ish Coconut Water

[Guest guest]

Hi ,

> Big question: if pink water is bad, what about

> yellow/yellowish? Have

> opened a total of eight coconuts so far (three more to go) -

> two were bad,

> two had very clear, sweet juice, two have had juice with a

> yellowish tinge

> to it, and two have had quite dark yellow/golden juice.

> The meat on the

> ones with yellow juice looks fine (i.e. not tinged).

>

> I tasted the yellow juice, and it doesn't taste " off " , at

> least not to me -

> but it's definitely less sweet than the purely clear stuff.

>

> So is this stuff safe or what? Should I keep it or toss it?

> Immediate answers greatly appreciated, as today's project is

> to " process "

I would say that most of the 100 or so young coconuts that I have milked so

far have been pale yellowish. A few were darker and had a stronger smell

but I kept them in the mix and have had no trouble. I threw out pink stuff

immediately simply because that's what I was told to do. All of my coconut

juice has been fermented, though. I can't speak to what the result would be

from drinking the yellower coconut water unprocessed.

As I don't really understand the mechanics of fermentation and am pretty

much just following instructions at this point I have found that each

coconut I open requires a choice to be made as to whether it is good or not.

Some of the choices are a little difficult. I have experienced no sickness

or any kind of discomfort from either the powder kefired or lactic acid

coconut milk I have consumed, though, so I guess my choices have been okay.

As a brief aside -- I much prefer the milk after it has fermented on the

counter for 5 or 6 days. It gets a great kind of dry taste to it.

Good luck,

Ron

[Guest guest]

> Big question: if pink water is bad, what about yellow/yellowish?

Have

> opened a total of eight coconuts so far (three more to go) - two

were bad,

> two had very clear, sweet juice, two have had juice with a yellowish

tinge

> to it, and two have had quite dark yellow/golden juice. The meat

on the

> ones with yellow juice looks fine (i.e. not tinged).

>

> I tasted the yellow juice, and it doesn't taste " off " , at least not

to me -

> but it's definitely less sweet than the purely clear stuff.

>

> So is this stuff safe or what?

MFJ,

If it tastes ok, then keep it. If you are kefiring it anyway, I don't

see the harm in it. Especially if the meat looks good. I just didn't

want you to contaminate all the sweet stuff with the yellow stuff

after all that hard work. It's probably just older. Maybe keep in

two jars for the first kefir experimant and see what happens, a la

Mike . Hey, where's Mike P.?

B.

[Guest guest]

At 10:08 PM 3/12/05 -0000, you wrote:

>MFJ,

>If it tastes ok, then keep it. If you are kefiring it anyway, I don't

>see the harm in it. Especially if the meat looks good. I just didn't

>want you to contaminate all the sweet stuff with the yellow stuff

>after all that hard work. It's probably just older. Maybe keep in

>two jars for the first kefir experimant and see what happens, a la

>Mike . Hey, where's Mike P.?

> B.

Yeah, that's where I'm heading. I've got separate jars of the yellow v.

clear - figure I'll use the yellow for the kefiring, since theoretically

the kefirishness should outcompete anything possibly nasty. I guess.

Damn. That means I'll have to run TWO coconut water kefir experiments.

'Cause if I hate it with the yellow water ... lol.

Actually, at the moment, I can't get Zappa out of my head.

MFJ

Watch out where the coconuts go

Don't you eat that yellow ....

[Guest guest]

Any variation of yellow is good

Pink an purple is bad

vsp

On Sat, 12 Mar 2005 18:03:51 -0500, F. Jewett <mfjewett@...> wrote:

>

> At 10:08 PM 3/12/05 -0000, you wrote:

> >MFJ,

> >If it tastes ok, then keep it. If you are kefiring it anyway, I don't

> >see the harm in it. Especially if the meat looks good. I just didn't

> >want you to contaminate all the sweet stuff with the yellow stuff

> >after all that hard work. It's probably just older. Maybe keep in

> >two jars for the first kefir experimant and see what happens, a la

> >Mike . Hey, where's Mike P.?

> > B.

>

> Yeah, that's where I'm heading. I've got separate jars of the yellow v.

> clear - figure I'll use the yellow for the kefiring, since theoretically

> the kefirishness should outcompete anything possibly nasty. I guess.

>

> Damn. That means I'll have to run TWO coconut water kefir experiments.

> 'Cause if I hate it with the yellow water ... lol.

>

> Actually, at the moment, I can't get Zappa out of my head.

>

> MFJ

> Watch out where the coconuts go

> Don't you eat that yellow ....

>

>

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[Guest guest]

At 04:28 PM 3/12/05 -0500, you wrote:

>I would say that most of the 100 or so young coconuts that I have milked so

>far have been pale yellowish. A few were darker and had a stronger smell

>but I kept them in the mix and have had no trouble. I threw out pink stuff

>immediately simply because that's what I was told to do. All of my coconut

>juice has been fermented, though. I can't speak to what the result would be

>from drinking the yellower coconut water unprocessed.

Well, Ron, my yellowy water (some of it) ... so to speak ... really, it

looks like somebody just pissed in the jar heh ... is now sitting on the

counter with a couple of kefir grains in it. We'll see.

Hmmmmm, fermented piss. Interesting. Bet this will taste better.

MFJ

If I have to be a grownup, can I at least be telekinetic too?

[Guest guest]

Hi ,

> Well, Ron, my yellowy water (some of it) ... so to speak ...

> really, it

> looks like somebody just pissed in the jar heh ... is now

> sitting on the

> counter with a couple of kefir grains in it. We'll see.

So has it turned white yet? That's one of my favorite parts -- seems to get

very yellow for a little while (if it was yellow to start with) and then

progressively lightens until it's a milky white.

I'm still just awed by the fact that it's alive. Way too cool. And to think

that a mere year ago I thought it was best to completely kill your food

before you ate it. Life is too entertaining....

Cheers,

Ron

[Guest guest]

At 01:46 PM 3/14/05 -0500, you wrote:

>

>Hi ,

>

>> Well, Ron, my yellowy water (some of it) ... so to speak ...

>> really, it

>> looks like somebody just pissed in the jar heh ... is now

>> sitting on the

>> counter with a couple of kefir grains in it. We'll see.

>

>So has it turned white yet? That's one of my favorite parts -- seems to get

>very yellow for a little while (if it was yellow to start with) and then

>progressively lightens until it's a milky white.

>

Yep, it paled out quite a bit, I switched it out last night for some new

water, which looks like it's almost done. Thanks to some additional tips

from Deanna, the whole thing was a pretty painless process (instead of 24

hours of " oh, look what it's doing, is that good, is that bad, is it

roont????? " ).

The amusing part is that I did it with two pretty hefty milk kefir grains

to one pint of coconut water. This second batch, one of the grains is

.... entertaining me. It keeps going UP to the top, sinking back DOWN to

the bottom, up, down, up, down. Rather amusing, in a sick sorta way.

MFJ

If I have to be a grownup, can I at least be telekinetic too?

[Guest guest]

Hi ,

> The amusing part is that I did it with two pretty hefty milk

> kefir grains

> to one pint of coconut water. This second batch, one of

> the grains is

> ... entertaining me. It keeps going UP to the top,

> sinking back DOWN to

> the bottom, up, down, up, down. Rather amusing, in a sick

> sorta way.

>

Question for you about kefir grains/grain. I got my grains from an Amish

farmer in Central Pennsylvania about 7 months ago. She gave me a plastic

container with several hundred small (pea sized) clumps of gelatinous mass.

That seems to be different than what most people are discussing here on the

list. Seems like you all have one or two big clumps and call them a

" grain " . Since mine work fabulously and seem to be growing and reproducing

nicely I'm sure that there is nothing wrong with them, but I am curious as

to what you know about why mine are so different than yours.

And it is fun to watch them go up and down.

Ron

[Guest guest]

At 10:54 AM 3/15/05 -0500, you wrote:

>Question for you about kefir grains/grain. I got my grains from an Amish

>farmer in Central Pennsylvania about 7 months ago. She gave me a plastic

>container with several hundred small (pea sized) clumps of gelatinous mass.

>That seems to be different than what most people are discussing here on the

>list. Seems like you all have one or two big clumps and call them a

> " grain " . Since mine work fabulously and seem to be growing and reproducing

>nicely I'm sure that there is nothing wrong with them, but I am curious as

>to what you know about why mine are so different than yours.

>

>And it is fun to watch them go up and down.

>

>Ron

I am by no means an expert, but my guess would be that it probably depends

on how you strain them. I use my hands, so they don't get broken up

like they would if I was using a sieve or rooting around with a spoon or

whatever. I end up with some pretty big clumps, which of course are

easier to find with my hands, etc. etc. etc.

Besides, it's more fun to root around in the jar with your fingers than

using something so high-tech as a spoon.

MFJ

If I have to be a grownup, can I at least be telekinetic too?