Yemoos Nourishing Cultures Forum

You know I think I'd just blame it on the type of sugar in the soy milk - lactose in cows/goats milk ferments more slowly than the stuff they put in alter. milk. I'd keep at it - testing different times (maybe the grains will slow down). I've seen it happen where the grains eventually adjust. So if ...

good question. I always hate it when it's not specified. But I've come to realize its usually talking about milk kefir. I have seen whey sodas (just google kefir whey soda) if that's what you're after. If you want water kefir rootbeer then just google that specifically.

yum! thanks for the update. I'm gonna have to try the split 2nd ferment like you did (last half in fridge). I like the idea. It's making me crave a glass reading your post! My grains are still doing great from them too, best I've had.

I had always assumed most flours work about the same with sourdough. Good question though, maybe there's differences? In my experience I haven't noticed anything so I wouldn't worry. There could be minor differences but have never read or heard about it. Whatever is most affordable, and then save th...

First off that's really awesome to be helping like that! I have heard it helps eczema sometimes. I think as you may know it can take time, and sometimes it is in conjunction with cutting wheat etc too. But in any case - storing kefir past a week (flavored) is kinda hard. It never spoils, it just get...

That's really weird, haha. I'm trying to imagine it but can't quite picture what it'd be. As far as I know, no one has been able to 'make' grains - they have been around forever and only replicate themselves. They are very solid, stretchy...like gummy worms. Maybe it's just your dough taking a weird...

Yup! Just cut them with scissors - you can cut them down as small as you like. I did that once when they were all ribbony and weird to help them out. So when you strain the kefir you can drink it like that (all parts mixed except the grains of course), or you have to use something very very fine (li...

hmm 2 weeks isn't that long. Have you tried tasting it? I guess it might be kinda strong though..but maybe you could make some cheese from it or something. Like the kind you wrap and weigh down and leave for a month or so. Watered down milk is good in the garden and compost too, and so is kefir they...

Yup! I think this would work perfectly as you described! Let us know how it turns out!