Guest guest Posted May 14, 2008 Report Share Posted May 14, 2008 On Wed, May 14, 2008 at 1:55 PM, <jennypink3303@...> wrote: > How many days does it need to sut before I have an actual beverage? if your ratio is right, 24 hours > > Also, how do I make cheese with it? Thanks! Drain the whey from the kefir through a coffee filter. Marilyn > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2011 Report Share Posted February 13, 2011 It varies from household to household. That's the neat thing about it: it adapts to the current environment. The longer you keep it, the better it adapts. On Sun, Feb 13, 2011 at 7:00 PM, <econurbs@...> wrote: > How many different types of milk kefir is there? How would one know the > actual bacterial ingredient list? How many bacteria is it supposed to > contain? TIA, > eco > Sent on the Sprint® Now Network from my BlackBerry® > > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2011 Report Share Posted February 15, 2011 I have been wondering the same thing, but not just for kefir. What are the exact strains of probiotic microorganisms which are present in sauerkraut? Which strains are in cuke pickles? Which strains are in beet kvass? which strains are in rejuvelac? Which strains are in komucha? I would say yogurt too, but that info is easy to find on the web. I thought it was interesting that the directions for rejuvelac has you leave it open to the air ( through cheesecloth ), but most of the others ( kraut, etc ) say to close it. I have been reading a lot, and I have some hunches, but I am still new to all this, and I would definitely be guessing. - bompu Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.