Adventures in kefir
 

I've gone crazy with kefir. I don't know why but my last batch of coconut milk kefir I decided to add some pumpkin puree. It tasted kind of icky after a couple of days of fermenting, not sour enough. So I let it go a few more days... just tasted it this morning. It is SOUR! And it is bubbling like a witches brew *cackle*. So I just decanted it and put it in the fridge, I hope the jar doesn't explode. :p I think I'll have to put some sweetener in this one because it is so powerfully puckerworthy.

I'd better go loosen the lid, I'm scared it'll blow up.

Too funny. I haven't started it yet, although I want to! Maybe in the next year we will finally try kefir!

It is actually rather fun. I was nervous about not using any dairy at all, but my cultures seem to be doing fine with coconut milk so far.

I have a desire to kefirize beans (pre-cooked ones). I was thinking those bacteria could break down those resistant starches that give us gas. :p And I also have this notion they'll taste good.

Ooooh... I've been considering getting around to doing kefir but couldn't get my hands on any that was dairy free.

Another hurdle would've been that I was worried about spending all that time and money trying to make it with coconut... only to fail.

I'm thrilled to hear that yours is doing so well.

Maybe when you get too much, you would let me know and I could buy some of your dairy free base.

Kefir is the only dairy I do. I buy commercially made stuff. I havent' been able to get any grains yet. It is great to hear coconut milk does so well. Where did you get our first grains?

Kim, the coconut milk just needs to ferment a nice long time to get that wonderful sourness. It goes slower than regular milk.

I just sat down with google one day and searched for kefir grains and found a list of people willing to share or sell theirs. I found a lady that would sell hers for about 15.00 postage included.

Now I've got enough I can send some to my sister-in-law! I also dried some of mine as backup copies, in case I should ruin some.

I've been following this thread with great interest, because I haven't got the least idea what you all are talking about. What is kefir, please, someone? Remember, I'm a newbie at this sensitivity stuff, plus a total ignoramus when it comes to things like "kefir". :D

Kefir is kind of like yogurt, only more liquidy and (IMHO more delicious). It has like 40 types of beasties in it versus the scant handful in yogurt. You get these cultures commonly called "grains" (but they're not really grains). And you drop them in your culture jar along with your liquid (most use milk, I use coconut milk). You cover it losely with something that can breathe (i use a coffee filter with a rubber band) and put it in a cupboard and let it ferment for a couple of days.

It gets sour and lovely in 12-48 hours or so. The bacteria turn lactose into lactic acid which preserves the milk, something in there is making a bit of alcohol. Then you strain out the "grains" and put a lid LOOSELY on the jar (because it gives off a bit of C02 and you don't want it to explode). You start a new batch with the grains, or you can rest them. And it is very slightly alcoholic and kind of fizzy and wonderful.

I got a buzz of Kambucha tea (similar thing, but made with tea) but never have off of kefir. I'm a true alcohol light weight. :)

I had to give up having kefir because I eventually worked out that the alcohol in it was making my hand numbness worse :( I am having yogurt instead but it isnt a good for my digestion .......

hubby, the dog and the chooks still have it and recently we had a sick goat and cured her by drenching her with kefir :D

koz

Loisba... you might enjoy these links:
http://bodyecology.com/mcoconutkefir.php
http://bodyecology.com/coconutkefir.php

I've purchased kefir and really liked it, but... since my daughter doesn't do dairy...I am still waiting for them to market cocunut kefir. Next time you go to the grocery store... look around a bit near the yogurt and yogurt smoothies... you may just see kefir~

Cara

Thanks, I'll definitely do that. Thanks for the links, too. I've tried the kambucha tea, kinda liked it. And I love yoghurt. The only reason I might not like the kefir is the work that seems involved in it. I eventually tossed my kambucha "mother" because I was always too busy to keep up with everything involved in making the tea. Still, you never know.....
Hugs,

Heh heh...Nancy, I'm starting to feel like your online stalker :)

Where did you find a kefir grain resource? I did find one that included Canada, but no-one I've contacted has gotten back to me yet. I'm itching for almond and coconut kefir, esp now that I've got the kombucha going as well.

Did you try the beans? Think it would work for other veggie ferments?

Hey Tracey! I don't have the link any longer. But I found some list of people that were willing to share.

I haven't tried beans or veggies yet, but I would think fermenting something watery (with some sugar) would probably be a good starter for veggies, take the watery part not the grains.

Just linking to the other kefir thread:

http://neurotalk.psychcentral.com/sh...ed=1#post74133

You can buy it!
 

I've been grumbling for a year or so that I would just like to be able to buy coconut kefir... not being crazy about making my own. Somebody read one of my posts and emailed this link to me... you CAN buy it. I thought others might be intersted, too.

http://www.mytonix.com/Coconut%20Water%20Kefir.html

I'm going to check around to see if I can find this at any health foods in my area, but I'm guessing I'll have to order it if I'd like to try it. I think I HAVE to try at least one bottle. It is probably pretty pricey, and I can't tell how big this bottle is. So, I have some investigations yet to do, but I'm happy to see that it is being marketed by somebody...even on a very small scale.

Heck, it took years to get that first gluten free beer on the market, and now there are several. Maybe in time, we will be able to find coconut kefir in the local grocery stores :).

Cara

Let me know what you think. This is different from the kefir I make in that it is from the water of the coconut, not the milk.

Hi Lois,

I had a rough time with Kefir. It might have been where I was in the gluten "clean-up" process, or it might have been that the kefir had expired and maybe it was the alcohol. I had numbness and a terribly acidic reaction to the left side of my body. It lasted and hour or two. I handle dairy products very well, type B blood :D et all, but kefir and I parted ways after the first try. Most folks I know do very well with it. So I am thinking it was past due. be sure to check the expires date if you try some. I had strawberry which tasted great going down but that was the end of it. Maybe plain, and add your own fruit is the way to go.

Here's to trying new foods and not giving up,
Cheers!
Leslie

I went to Whole Foods and bought a small bottle of organic Kefir. I tried it, it was a plain variety. I think it was like yogurt. I plan on using it for smoothies.

I think I can add a bit of it to some of my raw dairy and keep the Kefir cultures going, so I don't have to fork out that kind of $$ again for it.

It might have gone out already though, it is thick in the bottle, like eat it with a spoon, not a straw thick.

Interesting stuff.

I've heard that the kefir without the "grains" (aka the clumps of culture) doesn't stay potent beyond a couple of batch. But let us know!

I've been using kefir to make sourdough starter. I've been using corn flour and coconut flour as my flour. I can't say as it really tastes like classic sour dough but it is good.