Yemoos Nourishing Cultures Forum

I am brand new to the kefir culture, but have extensive experience with other cultures, specifically sour dough, yogurt and beer. It's been my experience that cultures such as these are very hearty, and difficult to kill. High heat (above 110ºF) for a prolonged period, or high alcohol are two ways t...

My concern is the sugar content. I'd love to know the glycemic index of a completely finished water kefir! I suspect it is too high for a diabetic, as is my wife.

This is an "old" thread by now, but I'm new here, so just seeing it. I've extensive experience with sourdough. My own culture is at least 10 years old. I've never fed it anything but all purpose flour. I tend to agree with aryaya - just feed it the most affordable, then use your special st...

Wow! A couple of days since receiving my new kefir from Yemoos, the first batch was as I expected, and the second was quite good. But the third, and now the forth batches are nearly all kefir culture with a bit of whey. In fact I did two jars last night, about eight hours apart. 24 hours after the f...

No idea what the count is, but let me say this... I was taking an over-the-counter probiotic for two years when I finally decided to test it by stirring the contents into a little milk and leave overnight. No action what so ever meant my very expensive bottled probiotic was completely dead! So I ord...

Thanks Alex. With a bit of practice I've discovered that this culture requires some close watching and precise timing - for me, anyway! In my kitchen, it goes from the phase where it is still liquid, with some grains floating on top, to a relative solid, in the blink of an eye! That's when I like to...

I agree with AlexP. In fact my favorite way to enjoy kefir is to use it in place of milk on my morning bowl of grape nut cereal and fruit! On the days when I switch breakfast to a hot meal, I just drink it throughout the day.

I've been making this kefir for a couple of months now. It works well and makes a quite drinkable product, but I can't seem to get those "cauliflower" grains that others get. Instead of thumbnail sized grains, mine look more like a very small curd cottage cheese, and they don't seem to mul...

I agree with Marli. I see no reason why the two can't be used together. You're simply combining cultures. The proof would be how it makes you feel. I suspect the worst you would experience is some bloating or gas, which should dissipate after a few days or weeks. My own experience with kefir was tha...

That's discouraging news, AlexP. But assuming your correct, and my kefir has too much yeast, I may have a solution based on how I manipulate my sourdough culture; something I've years of experience with. Sourdough has two main cultures, yeast and lactobacillus. Both cultures survive in temperatures ...