Vegetables and Fruit forum: Kefir (Probiotics)

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Name: Durgan
Brantford, ON, Canada (Zone 5a)
Durgan
Mar 20, 2017 8:58 AM CST
http://durgan.org/2016/July%20... 6 July 2016 Making Kefir
Making kefir is a simple process. Use homogenized milk, a tablespoon or so of the previous batch for seed, set for ~24 hours in a warm place not in sunlight,until separation begins, then make a new batch and consume the old. Pictures depict the method.

There are several modifications of the method.
Durgan Zone 5a
Brantford, ON Canada
http://durgan.org/2011/ Garden Journal
Name: Liz Shaw
Gilbert, AZ (Sunset Zone 13) (Zone 9a)
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LizDTM
Mar 20, 2017 10:41 PM CST
I make this daily for my dog. It has completely cleared up his itchy skin. I use it externally on my eczema with great results. I can't drink the stuff myself, but every day I eat a few of the grains.

Big fan of kombucha, too!
And the day came when the risk to remain tight in a bud was more painful than the risk it took to blossom. -Anaïs Nin
Name: Durgan
Brantford, ON, Canada (Zone 5a)
Durgan
Mar 20, 2017 11:24 PM CST
LizDTM said:I make this daily for my dog. It has completely cleared up his itchy skin. I use it externally on my eczema with great results. I can't drink the stuff myself, but every day I eat a few of the grains.

Big fan of kombucha, too!


The kefir if used just prior to the separation of the solid matter from the whey has no strong acid taste. I use the separation as an indicator that fermentation is done and the sour flavour is not objectionable to me.

Kombucha and sourkraut are too strong for me in large quantities, hence make none, but I can ingest a little at times when available.

Durgan Zone 5a
Brantford, ON Canada
http://durgan.org/2011/ Garden Journal
[Last edited by Durgan - Mar 22, 2017 12:27 AM (+)]
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Name: Liz Shaw
Gilbert, AZ (Sunset Zone 13) (Zone 9a)
Arizona Gardener
Enjoys or suffers hot summers Region: Southwest Gardening Region: Arizona Ponds Aquaponics Hydroponics
Herbs Container Gardener Vegetable Grower Gardens in Buckets Cactus and Succulents Miniature Gardening
Image
LizDTM
Mar 21, 2017 7:10 PM CST
I am allergic to the whey. That's why I can't drink it. But I love kombucha!
And the day came when the risk to remain tight in a bud was more painful than the risk it took to blossom. -Anaïs Nin

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