4 February 2018 Kefir


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4 February 2018 Kefir
Posted on February 4, 2018 by Durgan
http://durgan.org/2018/February 2018/4 February 2018 Kefir/HTML/ 4 February 2018 Kefir
This is continuous kefir usually made daily about 500 milli liters. This is about the seventh batch from my emoos grains, producing well. It was fermented for 30 hours at 22C. I allow the new kefir to age at room temperature for 24 to 48 hours, not necessary but touted to improve quality.
 
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Becky

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I've never tried it myself, but I've heard about the health benefits. I've also heard it's good when used in cake making to add moistness, but I imagine that takes away some of the health benefits ;)

Would you recommend it?
 
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I make kefir every morning and through the day drink about half a liter. I will do this for a time to see if it has a body effect. It is really not unpleasant, and is a good replacement for yogurt. It is dead simple to make after one gets set up.

I suppose it could be used in place of buttermilk for cooking, but the probotic material is probably removed when heated.

Also like many foods, the benefits may be mostly hype. Anyway I will give it try. over time.
 
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Becky

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I'd be interested to know if you notice a difference, so keep us posted (y)
 

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