Comments on: Water Kefir Tutorial http://www.passionatehomemaking.com/2008/06/water-kefir-tuturial.html Loving simple, natural, and intentional living Sat, 11 Feb 2012 21:17:24 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: dana http://www.passionatehomemaking.com/2008/06/water-kefir-tuturial.html/comment-page-1#comment-77081 dana Fri, 10 Feb 2012 17:04:47 +0000 http://www.passionatehomemaking.com/?p=647#comment-77081 yes! i did buy the store kombucha and made my own scoby in 3 -4 weeks! yes! i did buy the store kombucha and made my own scoby in 3 -4 weeks!

]]> By: Louise http://www.passionatehomemaking.com/2008/06/water-kefir-tuturial.html/comment-page-1#comment-69678 Louise Tue, 08 Nov 2011 15:12:54 +0000 http://www.passionatehomemaking.com/?p=647#comment-69678 Do you know if it is possible to create our own kefir grains from nothing or so? Do you know if it is possible to create our own kefir grains from nothing or so?

]]> By: DEB http://www.passionatehomemaking.com/2008/06/water-kefir-tuturial.html/comment-page-1#comment-65451 DEB Sat, 24 Sep 2011 18:23:08 +0000 http://www.passionatehomemaking.com/?p=647#comment-65451 I have left my water kiefer grains dormant (?) for about a month in a glass jar in the refrigerator, now I would like to reconstitute them ... does any one have information on how to succesfully do this ???? DEB I have left my water kiefer grains dormant (?) for about a month in a glass jar in the refrigerator, now I would like to reconstitute them … does any one have information on how to succesfully do this ????
DEB

]]> By: Jack http://www.passionatehomemaking.com/2008/06/water-kefir-tuturial.html/comment-page-1#comment-64573 Jack Sat, 17 Sep 2011 04:43:17 +0000 http://www.passionatehomemaking.com/?p=647#comment-64573 Kefir is a traditional popular Middle Eastern beverage. The world of kefir is said to have originated from the Turkish word Keyif which means good feeling. It is due to overall sense of health and well being when consumed (Chaitow and Trenev, 2002). It originates in the Caucasus Mountains in the former Soviet Union, in Central Asia and has been consumed for thousands of years. It is the product of fermentation of milk with kefir grains and mother cultures prepared from grains. Kefir grains look like pieces of coral or small clumps of cauliflower, which contain a complex mixture of both bacteria (including various species of lactobacilli, lactococci, leuconostocs and acetobacteria) and yeasts (both lactose-fermenting and non-lactose-fermenting) such that beneficial yeast as well as friendly probiotic bacteria found in yogurt. Kefir grains or mother cultures from grains (Libudzisz and Piatkiewicz, 1990) are added to different types of milk. It can be made from any type of milk; cow, goat or sheep, coconut, rice and soy but commonly cow milk is used. The grains cause its fermentation that results numerous components in the kefir including lactic acid, acetic acid, CO, alcohol (ethyl 2 alcohol) and aromatic compounds. That provides kefir's unique organoleptic characteristics: fizzy, acid taste, tart and refreshing flavor. Kefir possesses antibacterial activity in invitro against a wide variety of gram-positive and gram-negative bacteria (Serot et al., 1990) and some fungi (Cevikbas et al., 1994). Micro-organisms of genera Lactococcus, Lactobacillus, Leuconostoc, Streptococcus and Pediococcus are involved in these fermentations. In addition, Lactobacillus sp. and species of Bifidobacterium which is not LAB in nature are part of normal human intestinal microflora and they exert a positive effect on human health (Daly and Davis, 1998). Kefir is a traditional popular Middle Eastern beverage. The world of kefir is said to have originated from the Turkish word Keyif which means good feeling. It is due to overall sense of health and well being when consumed (Chaitow and Trenev, 2002). It originates in the Caucasus Mountains in the former Soviet Union, in Central Asia and has been consumed for thousands of years. It is the product of fermentation of milk with kefir grains and mother cultures prepared from grains. Kefir grains look like pieces of coral or small clumps of cauliflower, which contain a complex mixture of both bacteria (including various species of lactobacilli, lactococci, leuconostocs and acetobacteria) and yeasts (both lactose-fermenting and non-lactose-fermenting) such that beneficial yeast as well as friendly probiotic bacteria found in yogurt. Kefir grains or mother cultures from grains (Libudzisz and Piatkiewicz, 1990) are added to different types of milk. It can be made from any type of milk; cow, goat or sheep, coconut, rice and soy but commonly cow milk is used. The grains cause its fermentation that results numerous components in the kefir including lactic acid, acetic acid, CO, alcohol (ethyl 2 alcohol) and aromatic compounds. That provides kefir’s unique organoleptic characteristics: fizzy, acid taste, tart and refreshing flavor. Kefir possesses antibacterial activity in invitro against a wide variety of gram-positive and gram-negative bacteria (Serot et al., 1990) and some fungi (Cevikbas et al., 1994). Micro-organisms of genera Lactococcus, Lactobacillus, Leuconostoc, Streptococcus and Pediococcus are involved in these fermentations. In addition, Lactobacillus sp. and species of Bifidobacterium which is not LAB in nature are part of normal human intestinal microflora and they exert a positive effect on human health (Daly and Davis, 1998).

]]> By: Steffen F. http://www.passionatehomemaking.com/2008/06/water-kefir-tuturial.html/comment-page-1#comment-62359 Steffen F. Fri, 12 Aug 2011 15:25:52 +0000 http://www.passionatehomemaking.com/?p=647#comment-62359 Greetings! I know this is somewhat off topic but I was wondering which blog platform are you using for this site? I'm getting tired of Wordpress because I've had problems with hackers and I'm looking at options for another platform. I would be fantastic if you could point me in the direction of a good platform. Greetings! I know this is somewhat off topic but I was wondering which blog platform are you using for this site? I’m getting tired of WordPress because I’ve had problems with hackers and I’m looking at options for another platform. I would be fantastic if you could point me in the direction of a good platform.

]]> By: Rebecca Bailey http://www.passionatehomemaking.com/2008/06/water-kefir-tuturial.html/comment-page-1#comment-59036 Rebecca Bailey Mon, 11 Jul 2011 09:53:19 +0000 http://www.passionatehomemaking.com/?p=647#comment-59036 Hi - did anyone come up with an answer for this? I am dairy intolerant so have to make water kefir - but I am also very allergic to lemon - and all citrus fruits... Thanks for your help if you know an alternative method! Hi – did anyone come up with an answer for this? I am dairy intolerant so have to make water kefir – but I am also very allergic to lemon – and all citrus fruits… Thanks for your help if you know an alternative method!

]]> By: nate http://www.passionatehomemaking.com/2008/06/water-kefir-tuturial.html/comment-page-1#comment-56908 nate Tue, 28 Jun 2011 00:13:31 +0000 http://www.passionatehomemaking.com/?p=647#comment-56908 Water vs milk grains... I read that you can use milk grains in water but not water grains in milk. Can you elaborate as to why and are there difference between the grains microbially. I see that the milk are white and water are clearer or brown, I assume from the milk or sugar water they were grown in???? Water vs milk grains…
I read that you can use milk grains in water but not water grains in milk.
Can you elaborate as to why and are there difference between the grains microbially.
I see that the milk are white and water are clearer or brown, I assume from the milk or sugar water they were grown in????

]]> By: Virgie Copelan http://www.passionatehomemaking.com/2008/06/water-kefir-tuturial.html/comment-page-1#comment-56064 Virgie Copelan Fri, 24 Jun 2011 09:11:05 +0000 http://www.passionatehomemaking.com/?p=647#comment-56064 They were a well performed submit , almost brilliance ... some far more of it in the following future! They were a well performed submit , almost brilliance … some far more of it in the following future!

]]> By: Julie http://www.passionatehomemaking.com/2008/06/water-kefir-tuturial.html/comment-page-1#comment-47210 Julie Sat, 12 Mar 2011 14:36:54 +0000 http://www.passionatehomemaking.com/?p=647#comment-47210 I live in China and just started my water kefir today! My kefir is Tibetian Kefir called Xue lian hua 雪莲花乳酸菌 this kind of kefir was originally made with milk, but milk kefir can be converted to water kefir (but if converted to water kefir it becomes translucent and then it can't go back to milk kefir). Making water kefir with brown sugar or Chinese red sugar (rapadura) originated in Malaysia. According to Chinese medicine red sugar is good for women and helps regulate menstrual cycle and relieve cramps. According to my friend, red sugar combined with kefir is a superfood for women! Has anyone noticed water kefir helping with PMS, regulating periods or cramps? I live in China and just started my water kefir today! My kefir is Tibetian Kefir called Xue lian hua 雪莲花乳酸菌 this kind of kefir was originally made with milk, but milk kefir can be converted to water kefir (but if converted to water kefir it becomes translucent and then it can’t go back to milk kefir). Making water kefir with brown sugar or Chinese red sugar (rapadura) originated in Malaysia. According to Chinese medicine red sugar is good for women and helps regulate menstrual cycle and relieve cramps. According to my friend, red sugar combined with kefir is a superfood for women!

Has anyone noticed water kefir helping with PMS, regulating periods or cramps?

]]> By: scandiwoman http://www.passionatehomemaking.com/2008/06/water-kefir-tuturial.html/comment-page-1#comment-46289 scandiwoman Mon, 28 Feb 2011 05:50:26 +0000 http://www.passionatehomemaking.com/?p=647#comment-46289 Anyone heard of appleacto.....a fizzy drink made with apple juice. I used to have the culture, but not anymore. Would this water kefir work for this? Anyone heard of appleacto…..a fizzy drink made with apple juice. I used to have the culture, but not anymore. Would this water kefir work for this?

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