kefir grains

Comments and faves

1. 

   knittingbettie (53 months ago | reply)

   Really? I had no idea that is what it looked like. I thought it would be white, powdery - like powdered milk. Interesting!

2. 

   *nichole* (52 months ago | reply)

   These are water/juice kefir grains. For dairy (to culture milk) the white (dairy grains) are used. Mine are kinda redish because I make juice kefir with grape juice. The grains stay in the juice for 24-48 hours and ferment the juice, making a slightly sour drink filled with good things ( :

3. 

   Bryan - oz4caster (50 months ago | reply)

   does the kefir grape juice taste anything like grape kombucha?

4. 

   *nichole* (50 months ago | reply)

   You know I think they are a bit different. Kombucha has more of a "vingerary" taste than the grape kefir does. The grape juice kefir has a bit of an alcoholic taste, especially if it is left to ferment too long. I haven't gotten brave enough to make my own kombucha yet ( :
   I occassionally just buy it from the co-op.

5. 

   Bryan - oz4caster (50 months ago | reply)

   milk kefir is very easy !
   even I can do it :)

6. 

   Lynnette Henderson (50 months ago | reply)

   I think if you have a taste for kefir beverages, kombucha is not hard to accept. I culture both. The kefir (dairy) goes into smoothies and kombucha I drink plain or top with a splash of POM or grape juice.

7. 

   *nichole* (50 months ago | reply)

   Yes, I need to start making both milk kefir and perhaps kombucha. Now that its getting warmer I like to have more kefir smoothies. I don't know why, but I'm so intimidated about making kombucha. Kefir you just throw the grains in and thats about it, kombucha seems a bit more intense (or maybe its just my perception).

Want to format your comment?