Yemoos Nourishing Cultures Forum

Mmm, yum. Goats milk kefir is probably the healthiest you can get. The benefits of raw goats milk and kefir combined.

I drink about a 1 or 2 cups a day, but not every day. I like to alternate with my milk kefir. I'm not sure about the sugar. I prefer letting it sit in the fridge for a several days and then its nice and sour with less sugar.

I have a funny story with this. One time when I was fermenting milk kefir, I was doing a couple jars and I accidently doubled up the grains in one and left out the grains in the other jar. But because the jar wasn't clean and had kefir on the sides it fully fermented the milk without any grains! It ...

That sounds yummy. I heard about the lemon or orange peel 2nd ferment a long time ago, but completely forgot about it! That's the next thing on my list to try. Thanks for reminding me.

Hi!

I think most people just strain the yeasty stuff out of kombucha. I know its harmless, but its not appetizing to me. And I believe that its just as healthy to strain it out as well.

Hi there!

If you just received it, try changing the batch every 24 hours even if you don't notice any changes. It should pick up shortly. Or try lowing the amount of milk. Sometimes if it doesn't get off to a proper start, letting it sit longer just doesn't help.

The should come back okay. I think they last several months in the fridge. You can thaw them out in water before doing the first batch, or just do the first batch and it will thaw and start working right away.

I've heard that its a cup of milk kefir is measured in the trillions. Some say up to 5 trillion, but atleast 1 trillion cited from many sources.

Hi! I believe the problem with coconut milk is not the mineral content but rather the sugar. Molasses is really rich in minerals and could possibly work in larger quantities, but it would taste awful. Coconut milk has some pretty good minerals by itself, so maybe all you need is some sugar or lactos...

That's a good question. There is certainly less sugar after its done as it is converted into alcohol and acids. I've tried to figure it out and it sounds like maybe atleast half the sugar is used up in a typical ferment. Some sources say around 80% is used up though. Try longer ferments or store it ...