How to make Water Kefir - Part I
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Uploader Comments (GreenMomZoe)
Top Comments
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@Sayworth That is not an accurate statement because cloth and glass have been around way before plastic came into the picture. People were probably using them. Any fermented culture would get killed by direct contact with metal. It's science not an opinion.
7 months ago 6
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Hey I just wanted to drop by and say thank you for the grains. They came in just fine and bubble in the sugar water. I sent a Paypal.
XO
1 year ago 2
All Comments (86)
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how can we store grains other than the freezer? how do we dry them out? after we dry them out how do we store them? Thank you
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There really is no bad bacteria..all bacteria has its purpose..some just do not belong in the gut of a human..we need to stop referring to bacteria as bad if we ever want society to get back where we came from.
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@snowsamurai00 That's why there are plastic strainers.
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@F3FisGoodforYou It's one thing to produce commercial cheese with laboratory-generated bacteria and a WHOLE another thing to be handling living culture that you keep reusing over long period of time. The grains are not supposed to be exposed to metal because they will weaken and eventually die. You don't have to follow my advice if you don't want to.
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@GreenMomZoe ...In what do you thing cheese factories prepare cheese (also live cultures) ? It's either stainless steel or Copper (for some special french cheeses like Beaufort)...
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@Sayworth I"m sure centuries ago it was strained with cloth. Not many people can do that this day and age.
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Thank you very much!!!! Great work, very informative and clear!!! I have a question though! Is it possible to turn grains from water kefir to milk kefir??? I would be interested to be able to produce both!!! What is your opinion? Thank you in advance!!!
mekafthos 3 months ago
@mekafthos No, it's not. They are entirely different species. People have tried but it was not successful over the long run.
GreenMomZoe 1 month ago