Comment by DrCatherine Rott on June 19, 2011 at 6:19pm

This makes this so easy to understand! Thank you! Can xylitol be used in place of sugar? Honey?

Comment by Pat Robinson on June 19, 2011 at 6:26pm

No xylitol, it is an anti-microbial. Honey is fine, raw is best. But, the grains do not reproduce as well with honey as it too has antimicrobial properties. All of the sugar is consumed by the kefir grains.  If concerned, you can let it brew 48-72 hours, on the longer side.

Only consume a very small amount to start as the homemade kefir is much stronger than any commercial probiotic. I suggest start with one tablespoon and work up or down, based upon tolerance. People with really messed up guts get loose stools with just that small amount. If so, then go to 1/8 teaspoon and gradually increase as tolerated.

Here is a bunch more about homemade probiotics:
http://heal-thyself.ning.com/profiles/blogs/whole-food-probiotics-101
http://heal-thyself.ning.com/profiles/blogs/probiotics-pusher



I love my kefir. :-)

Pat

Comment by Melanie Scott on June 23, 2011 at 2:25am

Thanks for posting this for us newbies!! I know it is not time consuming now but still have more questions about the whole kefir thing. For one can you keep the grains in the refrigerator between batches since the dose is so small?? Is it possible to make smaller batches and if so how much grain to how much sugar water??

Comment by Pat Robinson on June 23, 2011 at 1:32pm

Melanie, water kefir is very flexible. I don't measure water, grains or sugar and it works fine. You can use less liquid and it will ferment faster. Or fewer grains and it will ferment slower.

Yes, keep the strained kefir or kefir on grains in the refrigerator between batches, if you'd like. I make a new batch about once a week or so.

HTH,

Pat

 

Comment by Melanie Scott on June 28, 2011 at 7:09am

ok so what are kefir grains made of?? If I ever found myself on a stranded island and needed my daily dose of kefir would I be up the creek (so to speak) Or is there a way to make it with out having a specialty store to sell me the grains?

Comment by Melanie Scott on June 29, 2011 at 2:55am

Never mind about the last comment by me... a quick search gave me the answer I needed. And for anyone else who wanted to know the answer ... I would be up the creek without a paddle or the option of making some kefir if I ever got stuck on that island. Its kind of like baking soda... what did anyone use for baking before there was baking soda?? Oh well... where there is a will and all that good stuff!

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