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My best friend has Fibro and has tried ACV and Kefir, for over a month each (not at the same time). She doesn't think they help and the ACV upsets her stomach.

I've fermented carrots too, but mine weren't gingered. Just the same as the kraut, with kefir whey and salt.

How funny. It tastes a lot like yogurt to me. Though if it's left to work too long it does get pretty tart. But oh my do my chickens love it!

My kefir does the same thing. It's not spoiled, it just has a really sour taste to it. It's like sour cream, it's only spoiled if it starts to mold. I love my kefir really thick so I let it separate like you have and drain off the clear part before I strain out the rest of it. Often I'll take...

They don't claim that those prill beads actually clean up the water. In fact, they recommend you use filtered water to begin with. I'm passing on those.

So far my chickens love extra kefir grains. And kumbucha scoby cut into 1/2" cubes.. OMG you'd think I'd just given them mealworms! They go crazy over the stuff! Believe it or not, they also like ACV mother cut up. That's something I was sure they wouldn't eat but they love that too.

Oh my goodness, the kefir grains I got Saturday are multiplying like crazy! I love these things! They are grown in raw cow milk where I got them, and I bought a gallon of raw milk while I was there. This is what they are growing in. It's only taking 12 hours or less for it to brew and I've now...

Tracydr, your "cream cheese" should be really tasty! I've been using homemade yogurt for the same thing but making it the way you are sounds delicious too. I finally got some good organic kombucha yesterday and am trying to get a scoby from it. At the same time, I also got some kefir grains and...

Quote: Fresh organic cider would be the very best thing to use! The reason the rest of us w/out cheap access to that use frozen is specifically because it's no pasteurized. For the wine vinegar, I just used some wine I have had so long, I'm surprised it didn't turn into vinegar by itself! I...

Quote: The sticky question comes up every now and then but there is no answer!!!! Though I am not sure what a sticky is!!!! The threads at the top of a forum that are "stuck" in place are stickies. It's where reference things usually are.

Yep, I just used the cheapest frozen apple juice Kroger had. Works great!

This thread is full of so much good information, it should be a sticky somewhere. Anyway, I made some yogurt from a brand of greek yogurt that claims to have 5 different types of live cultures. What a great, smooth, tasty yogurt it makes! But I can't help but wonder how long I can keep this...

Quote: Thanks Ginny....Yes, In defense of food is a good one too. Michael Pollan is really spot on with his work. I love the no knead breads! I've even made bagels with some of the dough....and having freshly baked bread in the house is just the best....it sure is hard not to eat it all in...

Though no one is discussing yogurt making just now, I wanted to share how I do it with my egg incubator. I simply put a dollop of yogurt (probably around a tablespoon) per cup of milk, mix it up, crank up the temp in the incubator just a bit, and put the jars in. 6 hours later, Yogurt.