Guest guest Posted November 3, 2008 Report Share Posted November 3, 2008 > Do you know the difference between kefir and kombucha? I am making > my second batch of coconut kefir and basically, it's just fresh > coconut water that I put in a glass jar and let it sit in the fridge > for a week. They use two different " starters " . Kefir is grown in milk. The starter can be removed, rinsed, and used in another liquid, such as coconut milk. A Kefir is usually a thicker (milky) liquid than coconut water, though it is still a nice beverage. At the Raw and Living Spirit Retreat in Oregon, I led a class in making and using fresh coconut milk. One thing I demonstrated was making fresh coconut milk kefir. At the retreat I had the opportunity to also make some coconut kefir using an actual kefir starter. Usually, I just make the fresh coconut milk, cover it with a nut milk bag and rubber band and leave it out at room temperature for a day and a half or so. The flavor of my " kefir " and that from the actual kefir starter were quite similar. I had never used the starter, as I choose to not support the dairy industry. As it turns out, I don't need it anyway! When I have used primarily coconut water with little to no coconut milk, the resulting beverage has been similar to a kombucha, even reminding my sometimes of vinegar (just a hint). For the coconut water, I typically use young coconuts, though I also use the water from the mature coconuts when making coconut milk. Some people use the coconut meat (jelly) from young coconuts to make an alternate to coconut milk. The end result won't be quite as rich as coconut milk, but should still be good (I go for the decadent stuff!) Here is a link to my web pages explaining how to make coconut milk. You may want to start with the pages on opening coconuts and removing the meat, etc. http://www.thenaughtyvegan.com/coconutmilk.htm Jeff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2008 Report Share Posted November 4, 2008 Thanks Jeff! Your website is very helpful. Cheryl - Jeff Rogers<jeff < > Monday, November 03, 2008 7:18 PM Re: kombucha/coconut kefir Recent Activity a.. 2New Members</members;_ylc=X3oDMTJmbzk0czZ\ 2BF9TAzk3MzU5NzE0BGdycElkAzMzNDQxMzQEZ3Jwc3BJZAMxNzA1MTI5Mjk1BHNlYwN2dGwEc2xrA3Z\ tYnJzBHN0aW1lAzEyMjU3Njg3NDM-> Visit Your Group <;_ylc=X3oDMTJlNWVsdW5sBF9TAzk3MzU5Nz\ E0BGdycElkAzMzNDQxMzQEZ3Jwc3BJZAMxNzA1MTI5Mjk1BHNlYwN2dGwEc2xrA3ZnaHAEc3RpbWUDMT\ IyNTc2ODc0Mw--> Give Back for Good<http://us.lrd./_ylc=X3oDMTJtaG83OHBuBF9TAzk3MzU5NzE0BF9wAzEEZ3JwSW\ QDMzM0NDEzNARncnBzcElkAzE3MDUxMjkyOTUEc2VjA25jbW9kBHNsawNicmFuZARzdGltZQMxMjI1Nz\ Y4NzQz;_ylg=1/SIG=11314uv3k/**http%3A//brand./forgood> Get inspired by a good cause. Y! Toolbar Get it Free!<http://us.lrd./_ylc=X3oDMTJvM2luOGpiBF9TAzk3MzU5NzE0BF9wAzIEZ3JwS\ WQDMzM0NDEzNARncnBzcElkAzE3MDUxMjkyOTUEc2VjA25jbW9kBHNsawN0b29sYmFyBHN0aW1lAzEyM\ jU3Njg3NDM-;_ylg=1/SIG=11c6dvmk9/**http%3A//toolbar./%3F.cpdl=ygrps> easy 1-click access to your groups. Start a group</start;_ylc=X3oDMTJvZzQxazFzBF9TAzk3MzU5NzE0BF9wAzM\ EZ3JwSWQDMzM0NDEzNARncnBzcElkAzE3MDUxMjkyOTUEc2VjA25jbW9kBHNsawNncm91cHMyBHN0aW1\ lAzEyMjU3Njg3NDM-> in 3 easy steps. Connect with others. . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2008 Report Share Posted November 8, 2008 What is the benefit of the " kefir " thanks - Jeff Rogers Monday, November 03, 2008 7:18 PM Re: kombucha/coconut kefir > Do you know the difference between kefir and kombucha? I am making > my second batch of coconut kefir and basically, it's just fresh > coconut water that I put in a glass jar and let it sit in the fridge > for a week. They use two different " starters " . Kefir is grown in milk. The starter can be removed, rinsed, and used in another liquid, such as coconut milk. A Kefir is usually a thicker (milky) liquid than coconut water, though it is still a nice beverage. At the Raw and Living Spirit Retreat in Oregon, I led a class in making and using fresh coconut milk. One thing I demonstrated was making fresh coconut milk kefir. At the retreat I had the opportunity to also make some coconut kefir using an actual kefir starter. Usually, I just make the fresh coconut milk, cover it with a nut milk bag and rubber band and leave it out at room temperature for a day and a half or so. The flavor of my " kefir " and that from the actual kefir starter were quite similar. I had never used the starter, as I choose to not support the dairy industry. As it turns out, I don't need it anyway! When I have used primarily coconut water with little to no coconut milk, the resulting beverage has been similar to a kombucha, even reminding my sometimes of vinegar (just a hint). For the coconut water, I typically use young coconuts, though I also use the water from the mature coconuts when making coconut milk. Some people use the coconut meat (jelly) from young coconuts to make an alternate to coconut milk. The end result won't be quite as rich as coconut milk, but should still be good (I go for the decadent stuff!) Here is a link to my web pages explaining how to make coconut milk. You may want to start with the pages on opening coconuts and removing the meat, etc. http://www.thenaughtyvegan.com/coconutmilk.htm Jeff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2008 Report Share Posted November 8, 2008 In general, cultured foods can offer " good " bacteria (for improved intestinal flora) and different vitamins than the original food, including B-12 (I have seen some Kombucha actually list B12 on the label, though don't know quantities for other cultured vegan foods). Cultured foods also offer us additional options in flavors and textures for food preparation. Jeff On Nov 8, 2008, at 6:16 AM, sharon wrote: > What is the benefit of the " kefir " thanks Quote Link to comment Share on other sites More sharing options...
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