I've decided that I really like kefir. Both milk and water kefir. I have to be more careful with milk kefir because it becomes sour much more quickly than water kefir does. But it does make a good tangy drink. I've been adding fruit to mine to make it more palatable and it will be a while before I even try to give any to my DH. However, when it is too sour for me to drink, I use it for soaking. I love it when healthy things have more than one use!
- Side question- Could I use water kefir to soak things? Is it as helpful digestive as milk kefir? Is it as healthful?
Moving on, I love water kefir, it is really tolerant of things that you do- like forget it for a while. Lately I've been distracted by school and baby stuff so cultures and kitchen have been on hold for a while. My water kefir is so fogiving as long as i refrigerate it.
I recently took a batch of kefir juice to two different parties. It was a big hit at both where plenty of people (and kids) at the combination of the too who eat Standard American Diet. At one party I brought the Kefir (Raspberry Apple) in a 1/2 gallon mason jar, but to the other I contained it in a pitcher. For my own use I have decided that if I can, I like to put it into screw-top glass soda bottles. (I prefer these because they fit on the kitchen shelf with my glasses.) I use a funnel to get the kefir in once it is mixed. After which I cap them, often using a towel to hold tight. Then, I leave them on my counter top for about a day (when it is cold in the house sometimes it goes two). I like to do a two part kefir to one part juice ratio for most juices. This also enables the kefir to eat the juice's sugars without making it too tart. They do become carbonated, so I always open them over the sink if they have been sitting for more than a day. I have not taken enough notes to find out exactly what time and ratio and whatnot equals what result (note that Kelly suggests 18 hrs), I also try to store them in the cardboard carrier. They do start to hiss if they are ultra-ultra carbonated, which is a serious warning to let out some "steam" and refrigerate them immediately if they are capped properly. This I know from experience because one exploded on me. The picture above shows what happened to the bottle. Since it was in a carrier, there was no glass anywhere else, the kefir created a little sticky mess, but significantly less than I anticipated when I discovered the explosion which occurred while the house was unoccupied.
[By the way Mom, this is really easy. I'm hopping that when you visit you can make kefir if I am incapable. It will be on preferred help list.]
If you are wondering about why or the safety of this venture, check out Kelly the Kitchen Kop's posts on kefir. She is the one who got me started. By clicking on her name you can see the post about how the amount of alcohol that the product contains is extremely negligible.
Have a blessed Good Friday and Easter!