Guest guest Posted January 15, 2006 Report Share Posted January 15, 2006 hahahah - congratulations on perfecting the kombucha, that will be my next project. I have been trying to perfect the art of kefir, similar frustrations - i found out that commercial starter culture is not the genuine kefir grain article! its a pseudo kefir that doesnt even work in raw unpasteurised milk due to the natural bacteria in raw milk overpowering the pseudo kefir! No wonder mine wasnt working in my unpasteurised milk! And to think how I have been babying it and hoping.... grrrr ! Katrina Question on Kombucha 2 different starter mushrooms, 5 months and many tries later, I finally made the perfect batch of kombucha. I could enter it in a contest, it's so good. My question is, I guess as it produced another scobie and it sat on top of the other one, part of it was not under liquid. Sometimes when I'm not fermenting I leave it in the fridge with its own juice and all of it is not under liquid there either. Is that bad? I don't want it to get pissed at me. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2006 Report Share Posted January 16, 2006 I know on the Kombucha list they say never to refridgerate the scobies but to keep them in a covered dish with some of the brew at room temperature. On 1/15/06, crayfishfeed <crayfishfeed@...> wrote: > > 2 different starter mushrooms, 5 months and many tries later, I > finally made the perfect batch of kombucha. I could enter it in a > contest, it's so good. My question is, I guess as it produced another > scobie and it sat on top of the other one, part of it was not under > liquid. Sometimes when I'm not fermenting I leave it in the fridge > with its own juice and all of it is not under liquid there either. Is > that bad? -- Mrs. () Siemens Blessed to be his helpmeet, 7 years and counting!!! Mommy to Zack (5) and Liddy (almost 2) Weston A Price Foundation Teeswater Chapter Leader no fear, only faith; no guilt, only grace; no pride, only praise; no claim, only Christ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2006 Report Share Posted January 16, 2006 > I have been trying to perfect the art of kefir, similar frustrations - i found out that commercial starter culture is not the genuine kefir grain article! its a pseudo kefir that doesnt even work in raw unpasteurised milk due to the natural bacteria in raw milk overpowering the pseudo kefir! No wonder mine wasnt working in my unpasteurised milk! And to think how I have been babying it and hoping.... grrrr ! --------- That's odd. I use the powdered starter. I know it's probably heresy, but I prefer the taste over the kefir made with the grains. I have no problem making good kefir with raw milk. I just heat it up to 90 degrees, whisk in the powder, leave it usually 24 hours. Sometimes it takes longer in the winter (have one right now that's been out for 40 hours, but it's getting there, judging by the smell -- yummm!) Ann Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2006 Report Share Posted January 17, 2006 ---> > I have been trying to perfect the art of kefir, similar frustrations - i found out that commercial starter culture is not the genuine kefir grain article! its a pseudo kefir that doesnt even work in raw unpasteurised milk due to the natural bacteria in raw milk overpowering the pseudo kefir! No wonder mine wasnt working in my unpasteurised milk! And to think how I have been babying it and hoping.... grrrr ! Where did you get your grains? I wanted to do Kefir next but I don't want to get the wrong ones. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2006 Report Share Posted January 18, 2006 Ann, heating to 90 degrees? is that fahrenheit? So, you heat it just above room temperature? I thought I understood why mine wasnt working after reading Dom's kefir insite, in particular this page: http://users.chariot.net.au/~dna/kefirpage.html#kefirnovice which states that commercial kefir lacks the ability to culture unpasteurised raw milk... It was interesting but is it correct?.. hmm I was just using the powder from http://www.kefir.com.au/ and not their full starter pack.. I wonder what was going on. > > That's odd. I use the powdered starter. I know it's probably heresy, > but I prefer the taste over the kefir made with the grains. I have no > problem making good kefir with raw milk. I just heat it up to 90 > degrees, whisk in the powder, leave it usually 24 hours. Sometimes it > takes longer in the winter (have one right now that's been out for 40 > hours, but it's getting there, judging by the smell -- yummm!) > > Ann > Quote Link to comment Share on other sites More sharing options...
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