KEFIR-water = can it be considered RAW?

does any one know about KEFIR? usually we see Kefir (in milk). I want to know about KEFIR in water! please let me know!

Comments

  • TomsMomTomsMom Raw Newbie

    yes, water kefir is raw.

    So is milk kefir, if the milk is raw.(of course it’s not vegan)

  • bodyecology.com has a recipe for young coconut water kefir, which is both raw and vegan.

  • thanks for the replay! TomsMom regarding the milk – i will ask you other question: is yogurt consider RAW? i never hear about it so…doubt! before i was using milk kefir but not anymore! actually i dont have any dairy! REgarding Jenoz – i went to visit bodyecology and it was nice to know about! Thanks!

  • pianissimapianissima Raw Newbie

    if you could find unpasteurized yogurt from your farmer’s market, then yes it’s RAW. raw just means it hasn’t been heated above 117 degrees or so.

    however, dairy has some pretty awful health drawbacks, so i don’t recommend it, raw or not. it is food meant for cows, not humans. =)

  • greeniegreenie Raw Newbie

    jenoz,

    Thank you! Thank you! Thank you! For that fabulous info about coconut water kefir.

    Someone in my town makes the most delicious and wonderful water kefir using the Body Ecology method and I’ve been wanting to do this myself. Hers is so expensive and she sometimes uses sugar and other non-raw items. I ordered some of their cultures and I cannot wait to do this myself.

  • steviostevio Raw Newbie

    Yes, I too thank you for that pointer to the kefir info. Giving up dairy was easy, except yogurt and kefir (especially since I have a co-worker who gives me free home made yogurt from local organic milk). I can’t wait to try this out!

  • Greenie can you let me know how did you find the culture so that i can also ask mine? i am from Brazil and there we have groups and i ask for the culture and receive original from Russia, it was amazing but i decide not to bring to USA when i came to live in 2005 so since than i dont have and i miss it! It was very good for me! Anyway, who find them please write to me so that i can ask mine too!!!!

  • from Dan’s web regarding Kefir!:Ginger Beer Water Kefir I have discovered the addition of 2 to 4 tablespoons of fresh ginger root juice per 2 litres [8-cup]of sugar solution, produces what one of my list members referred to as a marvelous ginger root beverage similar to ginger beer. SKG grow extremely well with added ginger root. I have come to the hypothesis of the possibility that SKG may well be the original mother-culture for preparing ginger root beer. I suggest this for the fact that today among ginger beer brewers, it is common to prepare what is referred to as a Ginger Beer Plant, whereby mixing sugar, ginger root powder and active brewers or bakers yeast, and feeding the so called plant with the addition of more sugar and ginger root powder each day, over a seven day period. This mother-culture, or Ginger Beer Plant, is added to a larger quantity of sugar/water and a little lemon juice, and then brewed for a number of days, followed by bottling and storage to produce a root beer with natural carbonation. It is suggested that SKG were brought back by English solders on their return from the Crimean War, and the mother-culture was originally referred to as a Ginger Beer Plant. If this was so, then quite possibly due to the lack of SKG, someone along the line with an understanding in basic fermentation, may have decided to prepare a variety of the plant as a substitute for the real deal [SKG], as explained above [Just as I recognised that milk kefir-grains can be substituted for SKG to produce a variety of water kefir, because I did not have SKG in early part of 1980s—- necessity is the mother of invention].

    ginger water kefir: I’ve discovered that when first adding fresh ginger root juice to brew SKG that were not previously brewed with added ginger, initial growth of the grains over the first 2 or so batches was quite remarkable. A growth surge of 160% increase at 48 hours has been noted. Previous non-ginger brews gave an average of about 10% growth increase by weight at 48 hours, when the SKG were first acquired from a previous source. Although the large percentage increase was variable, between 50% to 100% increase at 48 hours of SKG is common with my cultures, with added fresh ginger root.

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