Yemoos Nourishing Cultures Forum

Hi Everyone, just signed up here, never new that there was an actual forum(discussion) on the yemoos site. Im new to the milk fermenting, have learned alot from this site, from getting started to the end stage, great site. I look forward to chatting with any/all of You at some point and sharing expe...

Hi y'all, im a total newb and have been at it for 2 weeks now, id say the first week was watching the grains and milk, trying to figure out whats happening, perhaps an initial learning curve. Im doing the 24hr ferment and then into the fridge after removing the grains, ive come to find that even in ...

i agree Alex, i went with the fridge option because ive never consumed any dairy ever at room tempertature, seems wierd to me. im getting used to the way the grains i have currently are working buit as everyone know, they grow so adjustment will always be needed but shouldnt be a problem for anyone....

getting the hang of this now, havnt tried the lemon/orange peels yet as we're trying to find the right taste and time but have put two sticks of cinnamon twice now during the 2nd ferment, adds a nice flavor, not bad but im liking the honey or sweeter version when blending for shakes in the morning. ...

im experiencing the same issues, over/quick fermenting and imcredible multiplying of my grains. ive split the grains into another jar and have found that agitate/shaking will help, also, i 2nd ferment in the fridge for 12(min) + hours and have found the kefir to thicken considerabley, thats whats wo...

Ive measured out approx 175 grams of milk kefir grains and started a batch of organic soy milk to try. ive done this because of the incredible rate at which my grains are growing in milk, so trying soy will be my experiment. Ive read that switching back to milk to give the grains a chance to "n...

KellyB, im in the same boat, my grains are multiplying like crazy, im giving grains to everyone i know and have now tried soy milk just to play with. My guess is you have a great enviroment, temp and location as well as the milk your using. Keep up the great work, it truly is very easy after awhile....

UPDATE! I tried a batch last night, 1L mason jar is what i used with the grains and organic soy milk, the fermentation was so rapid that within an hour and a half(1-1/2) whey was forming and the soy was starting to kefir. I cam back aprrox. 2 hours later again and the fermentation actually formed my...

Ive yet to do the lemon/orange peel, and i said awhile back that was on my list to try first but threw in 2 large sticks of cinammon into our refridgerated secondary fementing jar and that gives us a pleasant taste, we leave the cinammon in there over and over until we change the pitcher for cleanin...

hi y'all, try this link, it has some good bread recipes and such. right click and open in new window or tab, so you dont leave this thread.



Happy Kefiring.