The kefir ‘grains’ are not actually grains, but clusters of yeasts and bacteria, which grow in clumps. They resemble pieces of overcooked rice or little bits of cauliflower. You can buy the starter grains in health food stores or online. How to make kefir Ingredients Metric Imperial 1l...
1. Add the grains to a bowl or container (or the saucepan you wish to cook them in to save on washing up!) and cover with about double the amount of water, plus a little splash of something acidic like apple cider vinegar, lemon juice, or even kefir or kombucha. 2. Add a lid or...
How to use Milk Kefir? So whaddya do with this runny yogurt stuff? Good question. You’ll need to replenish your kefir every 24 hours (more on feeding kefir grains below). Each time you do this, you’ll be left with the finished kefir (usually about 4 cups), which can be stored in...
Use the fine-mesh strainer to remove the grains from the fermented liquid. You can reuse the grains to make another batch. Drink the water kefir as is or store it in a large jar. You can also do a second ferment if you want to add more flavor and make the beverage fuzzier. When d...
Culture Starter: To ferment dairy or vegan milks you will need either a powdered culture starter or "kefir grains", a rubbery cauliflower-like mass that continues to grow the more you use it. Using kefir grains is the traditional way to make "true" kefir as the culture contains a comple...
I’ve got a couple of recipes for kefir beer using the water kefir grains that I’m keen to try some day. As we can make kombucha and water kefir where the sugar is all used up can we do the same for beer? Obviously I’m not an experienced home brewer or I’d know this stuff...
Fermentation is widely used for the production of alcoholic beverages, for instance, wine from fruit juices and beer from grains. Potatoes, rich in starch, can also be fermented and distilled to make gin and vodka. Fermentation is also extensively used inbread making. When sugar, yeast, flour...
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(That includes my sourdough starter, my milk kefir grains, and my water kefir grains.) Kombucha is different, though. Both my husband and I really love it. Plus, kombucha SCOBYs are a bit more resistant than most of the other ferments. So, if we do stop making it for a while for ...