#kefir filtré !
5 eme cycle validé pour l’étude #kefirensemble qui analyse les grains avant et après 100 fermentations pour voir si les populations de levures et de bactéries changent en fonction des différents paramètres…#fermentedfood
I just fermented my 1st batch of homemade #kefir, from grains that may have sat awhile in the fridge. It's a little thin, but the grains increased a bit, so that's good, right? Strained them out & started a 2nd batch; by 4th or 5th #fermentation, I'm told the grains will be robust and happy, & fermentation will produce a recognizable brew. Meanwhile I'm setting out the 1st batch for a 2nd fermentation, because why not? Feel free to chime in. I'm flailing around here.
Today, a new baby is born into my growing fermentation family.
Considering on re-starting kombucha as well, although it's a bit too fiddly for my liking. But I do like it a lot. Kraut I tried to make once. That I don't like, but did get some from the store to teach myself to eat that too.
But sourdough and this are straightforward enough. Been fermenting from store-bought kefir for a few weeks and now moving on to the "real" stuff.
Thanks to the wonderful bacterial talents of my friend @compostablespork I now have my own #WaterKefir ferment going, which I named Kefir Sutherland. Of course.
While we were hanging out we hit a local natural foods store where I was surprised to find a Jun SCOBY for Jun #kombucha so I brought that home, too (named that one Juniper).
If you're interested, I posted about these new #fermentation adventures on my blog:
Got these for my Mom (Type 2 diabetic).
I got some mango & plain kefir drinks(only mango one is pictured). The kefir drinks are good for me too.
Only steel cut oats for folks with #diabetes - the other types aren't good for restricted diet.
project "oat drink 2.0", I am currently working on fermenting oats with milk Kefir. I primed a cow milk kefir over weeks to oat drink. (I got it at 37c3, from the food hacking base, a culture older than 2007).
I want to ferment oats into 3 different products.
one is the light watery party as an prebiotic oat drink. maybe adding some xylit or something as sweetener.
one part is the denser part of the kefir, for spreads, like vegan prebiotic Liptauer spread, one of my favorite spreads and dips.
one part is fermenting the pulp, the leftovers from making oat drink, not throwing it away, but fermenting it to a creamy pulp for cooking. to add this crème fraîche taste and texture to vegan dishes, for extra prebiotics.
I am start to look deeper into my microbiome and try to add more bacteria and fungi into my diet. next to my medicinal mushroom extract, I am drinking daily with my coffee for years.
Homemade kefir munching on milk. This particular culture started I think in 2020 and I've been making batch after batch since then, sometimes pausing for weeks if I'm away or too burnt out.
I noticed I generally feel better and my blood sugar is in better control when I drink it regularly... Which I have not been doing of late because of aforementioned burnout.
My watermelon kefir ended up being a fail (overfermented during the secondary fermentation and ended up tasting like rotten 🍉 ) but green grape🍇 and coffee☕ kefir turned out nice.
If you are bored and looking for a new hobby try making water kefir sodas. I just made these two (first one is lime and ginger with blue tea for colour and the second one is pineapple flavoured) it only took 3 days to make and this is my first time fermenting anything. Makes you feel like an alchemist :blobfoxsciencewoozy: #fermentation#kefir
I was first introduced to kefir by a Persian friend many years ago, and I maintained my own culture for the better part of a decade. I flavoured mine as I originally learned how; with salt, black pepper, and mint (it's better than it sounds). I've recently tried fruit flavoured kefir, and I think I prefer it. So now I've started a new culture and I'm looking for recipes if anyone has one to share.
This has been a wonderful discovery for me. I imagine many will have discovered kefir a few years ago but I tried it just 3 weeks ago and after buying live kefir grains online, I can make my own.
12g of grains have more than trebbled in a week. I can now make 1L batches
@GeePawHill
Sometimes, I want to talk about something with other people who are interested in the same thing. Like, I was making some homemade kefir and thought this might be of interest to people who don't see my initial post. Adding #kefir enables a broader conversation.
It only works at some scales - if millions of people talk about #kefir, in the absence of better client-side filtering it's of low value. If nobody searches for it, it's valueless. But there is a useful area in between.