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  #1   ^
Old Sat, Mar-11-17, 15:51
mike_d's Avatar
mike_d mike_d is offline
Grease is the word!
Posts: 8,475
 
Plan: PSMF/IF
Stats: 236/181/180 Male 72 inches
BF:disappearing!
Progress: 98%
Location: Alamo city, Texas
Question Kefir Madness

Drink it, don't smoke it, although it does make some alcohol

I was wondering when doing a "double fermentation", filtering out the 'grains' fermenting again for ~24 Hrs at room temperature, or in the fridge for several days in a sealed container, the whole-milk kefir gets rather carbonated and looses its sweetness. I was wondering if this makes it fairly low-carb compared to yogurt. How can I tell? A search turned up nothing of value.

It's not a store-bought culture I am using now, but the one from Fusion Teas in McKinney, TX

http://www.fusionteas.com/KefirGrains.html

Last edited by mike_d : Sat, Mar-11-17 at 16:21. Reason: link
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  #2   ^
Old Sat, Mar-11-17, 17:35
teaser's Avatar
teaser teaser is offline
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Posts: 15,075
 
Plan: mostly milkfat
Stats: 190/152.4/154 Male 67inches
BF:
Progress: 104%
Location: Ontario
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https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3769826/

I don't know about double fermentation, but this gives ordinary 24 hour fermentation as reducing lactose by a third. With yogurt, most of the reduction in carbohydrate comes from filtering out the whey, rather than from the fermentation itself, it looks like kefir is a bit lower in lactose to start with compared with yogurt. When the liquid separates from my sour cream, I always figure it's an opportunity to lose a few carbs, though it's hard to quantify.
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  #3   ^
Old Sat, Mar-11-17, 19:03
mike_d's Avatar
mike_d mike_d is offline
Grease is the word!
Posts: 8,475
 
Plan: PSMF/IF
Stats: 236/181/180 Male 72 inches
BF:disappearing!
Progress: 98%
Location: Alamo city, Texas
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Yeah, if I forget to check this aggressive culture (at least 36 different organisms) the curd and grains float leaving a clear liquid, perhaps whey below? The same thing happens to sourdough culture in the fridge eventually -- it's called the "hooch" some stir it in but I pour it off.
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  #4   ^
Old Mon, Mar-13-17, 17:35
Kristine's Avatar
Kristine Kristine is offline
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Posts: 25,581
 
Plan: Primal/P:E
Stats: 171/146/150 Female 5'7"
BF:
Progress: 119%
Location: Southern Ontario, Canada
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Does the title of the thread mean you pronounce it like Keifer Sutherland, and not Kuh-FEER? My Polish coworker pronounces it as the latter, but I dunno, she's Polish. It's one of those words I've never used aloud.

I'm picking up some kefir grains from a local lady tomorrow. I'm excited. She's selling me both the water and milk variety, so I'll experiment with both. I'm a first-timer. I'll experiment with both milk and coconut milk kefir.

We had a recent thread on kefir making at home that I was going to link to you, because I think it mentioned longer fermentations, and I can't find it even after several google searches. I guess it was off-topic from something else.
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  #5   ^
Old Tue, Mar-14-17, 05:23
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WereBear WereBear is online now
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Posts: 14,605
 
Plan: EpiPaleo/Primal/LowOx
Stats: 220/125/150 Female 67
BF:
Progress: 136%
Location: USA
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Our local health food store now has a kombucha bar; it does wonders for DH's indigestion, so we invested in a growler so he always has some handy. I'm nudging him into weaning off his GERD meds and this is part of the program.

It's fizzy and not that sweet.

I have found bottled ones at a certain grocery store that are only a few carbs total. So I think it can be done.
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  #6   ^
Old Tue, Mar-14-17, 19:43
mike_d's Avatar
mike_d mike_d is offline
Grease is the word!
Posts: 8,475
 
Plan: PSMF/IF
Stats: 236/181/180 Male 72 inches
BF:disappearing!
Progress: 98%
Location: Alamo city, Texas
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Quote:
Originally Posted by Kristine
We had a recent thread on kefir making at home that I was going to link to you, because I think it mentioned longer fermentations, and I can't find it even after several google searches. I guess it was off-topic from something else.
Yeah, I remember reading it somewhere.
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