Comments for Cultured Food Life http://culturedfoodlife.com Learn To Make Probiotic Foods In Your Home Sun, 27 May 2012 23:20:36 +0000 hourly 1 http://wordpress.org/?v=3.3.2 Comment on “The Trilogy” DVD by Natalie S http://culturedfoodlife.com/product/the-trilogy-dvd/comment-page-1/#comment-7170 Natalie S Sun, 27 May 2012 23:20:36 +0000 http://culturedfoodlife.com/?post_type=product&p=5216#comment-7170 Hi Donna, That would be wonderful! I cant wait!!! Thank you so much! Hi Donna,

That would be wonderful! I cant wait!!! Thank you so much!

]]> Comment on “The Trilogy” DVD by Donna Schwenk http://culturedfoodlife.com/product/the-trilogy-dvd/comment-page-1/#comment-7064 Donna Schwenk Sun, 27 May 2012 02:07:30 +0000 http://culturedfoodlife.com/?post_type=product&p=5216#comment-7064 Natalie, I am making a dvd in a format for Australia.( They are different in different countries) If you would like I can offer you the discount when they are done and find out how much shipping would be and let you know. Would that work for you? Natalie, I am making a dvd in a format for Australia.( They are different in different countries) If you would like I can offer you the discount when they are done and find out how much shipping would be and let you know. Would that work for you?

]]> Comment on “The Trilogy” DVD by Natalie S http://culturedfoodlife.com/product/the-trilogy-dvd/comment-page-1/#comment-7053 Natalie S Sat, 26 May 2012 23:43:32 +0000 http://culturedfoodlife.com/?post_type=product&p=5216#comment-7053 Im in Australia and really want to take advantage of your 20% DVD deal but I cannot work out how to purchase it to get sent here, it only says USA???? Thanks!!!! Im in Australia and really want to take advantage of your 20% DVD deal but I cannot work out how to purchase it to get sent here, it only says USA???? Thanks!!!!

]]> Comment on New Membership Website Video Classes and DVD by froglover50 http://culturedfoodlife.com/new-membership-website-video-classes-and-dvd/comment-page-1/#comment-7007 froglover50 Sat, 26 May 2012 14:46:12 +0000 http://culturedfoodlife.com/?p=5309#comment-7007 I just became a member and I have to admit that I am a bit excited and perhaps a bit apprehensive about my new adventure. I have canned in the past but this is my first venture into culturing of this nature. I am looking forward to a grand adventure. I just became a member and I have to admit that I am a bit excited and perhaps a bit apprehensive about my new adventure. I have canned in the past but this is my first venture into culturing of this nature. I am looking forward to a grand adventure.

]]> Comment on Kefir And Your Blood Pressure & Kefir Coconut Ice Cream by Donna Schwenk http://culturedfoodlife.com/kefir-and-your-blood-pressure-kefir-coconut-ice-cream/comment-page-1/#comment-6991 Donna Schwenk Sat, 26 May 2012 12:24:20 +0000 http://harborsofhealing.com/?p=715#comment-6991 Nicole it can really help with any kind of blood pressure problems. Drinking kefir when your pregnant will greatly help your baby when it is born because you will deliver healthy bacteria to the baby when it is born. Babies are sterile when they are born and get their bacteria that lays a foundation from their mother during birth. Really important to start off with a good foundation when you are born. Nicole it can really help with any kind of blood pressure problems. Drinking kefir when your pregnant will greatly help your baby when it is born because you will deliver healthy bacteria to the baby when it is born. Babies are sterile when they are born and get their bacteria that lays a foundation from their mother during birth. Really important to start off with a good foundation when you are born.

]]> Comment on How to Make Kefir by Donna Schwenk http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-6912 Donna Schwenk Fri, 25 May 2012 22:20:48 +0000 http://harborsofhealing.com/?p=261#comment-6912 You will need to add more milk or take out some kefir grains they are fermenting faster because your grains have increased. You will need to add more milk or take out some kefir grains they are fermenting faster because your grains have increased.

]]> Comment on How to Make Kefir by Donna Schwenk http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-6911 Donna Schwenk Fri, 25 May 2012 22:20:43 +0000 http://harborsofhealing.com/?p=261#comment-6911 You will need to add more milk or take out some kefir grains they are fermenting faster because your grains have increased. You will need to add more milk or take out some kefir grains they are fermenting faster because your grains have increased.

]]> Comment on Donna’s Toothsoap Recipe by Donna Schwenk http://culturedfoodlife.com/maybe-you-need-to-rethink-how-you-care-for-your-teeth/comment-page-1/#comment-6910 Donna Schwenk Fri, 25 May 2012 22:19:41 +0000 http://harborsofhealing.com/?p=968#comment-6910 Its the minerals. They changed the formula and it solidifies it. Just use the minerals by themselves in a glass of water but just use the coconut and peppermint for the toothsoap still works its just the minerals will be taken separately. I but a few drops in a glass of water to drink after I brush my teeth and I think it works better because you absorb more and don't rinse them away. I had to change the recipe. Its the minerals. They changed the formula and it solidifies it. Just use the minerals by themselves in a glass of water but just use the coconut and peppermint for the toothsoap still works its just the minerals will be taken separately. I but a few drops in a glass of water to drink after I brush my teeth and I think it works better because you absorb more and don’t rinse them away. I had to change the recipe.

]]> Comment on How to Make Kefir by christal http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-6892 christal Fri, 25 May 2012 19:43:37 +0000 http://harborsofhealing.com/?p=261#comment-6892 I just recently obtained kefir grains from a friend. I am noticing that after I strain the kefir it looks curdled and is watery but chunky. And my grains seem to ferment quickly and are very sour!!! Any ideas why it is so watery and curdled?! Thank you so much! I just recently obtained kefir grains from a friend. I am noticing that after I strain the kefir it looks curdled and is watery but chunky. And my grains seem to ferment quickly and are very sour!!! Any ideas why it is so watery and curdled?! Thank you so much!

]]> Comment on Donna’s Toothsoap Recipe by April welch http://culturedfoodlife.com/maybe-you-need-to-rethink-how-you-care-for-your-teeth/comment-page-1/#comment-6865 April welch Fri, 25 May 2012 16:36:09 +0000 http://harborsofhealing.com/?p=968#comment-6865 Love this toothpaste! Im having one problem though. Something is solidifying. I know it can't be the coconut oil. I'm using all the right ingredients and in the correct portions. But yeah, there's something solid(waxy) floating in the center! Help :/ Love this toothpaste! Im having one problem though. Something is solidifying. I know it can’t be the coconut oil. I’m using all the right ingredients and in the correct portions. But yeah, there’s something solid(waxy) floating in the center! Help :/

]]> Comment on Kefir And Your Blood Pressure & Kefir Coconut Ice Cream by Nicole http://culturedfoodlife.com/kefir-and-your-blood-pressure-kefir-coconut-ice-cream/comment-page-1/#comment-6856 Nicole Fri, 25 May 2012 14:55:47 +0000 http://harborsofhealing.com/?p=715#comment-6856 I am very interested in the article. I read it about a month ago. Have you heard if it can help to keep blood pressure down during pregnancy? I am already drinking it because i have moderate blood pressure problems when i am not pregnant but with my last pregnancy i had very high blood pressure. I am trying to avoid medicine for the next time around. Thank you for all your amazing articles!! I am very interested in the article. I read it about a month ago. Have you heard if it can help to keep blood pressure down during pregnancy? I am already drinking it because i have moderate blood pressure problems when i am not pregnant but with my last pregnancy i had very high blood pressure. I am trying to avoid medicine for the next time around. Thank you for all your amazing articles!!

]]> Comment on Make Your Own Bubbly Fruit Flavored Kombucha by Donna Schwenk http://culturedfoodlife.com/make-your-own-bubbly-fruit-flavored-kombucha/comment-page-1/#comment-6713 Donna Schwenk Thu, 24 May 2012 13:11:09 +0000 http://harborsofhealing.com/?p=1209#comment-6713 Yes, it may take a week or two just keep checking it till it is fizzy. Yes, it may take a week or two just keep checking it till it is fizzy.

]]> Comment on Make Your Own Bubbly Fruit Flavored Kombucha by Stephanie http://culturedfoodlife.com/make-your-own-bubbly-fruit-flavored-kombucha/comment-page-1/#comment-6706 Stephanie Thu, 24 May 2012 12:41:17 +0000 http://harborsofhealing.com/?p=1209#comment-6706 Great, thanks! It has been in bottles in the fridge for about three days so far. Should I just take it out, add the fruit juice, and let it ferment at room temperature now? Great, thanks! It has been in bottles in the fridge for about three days so far. Should I just take it out, add the fruit juice, and let it ferment at room temperature now?

]]> Comment on Sprouted Bread The Answer To So Many Problems by Donna Schwenk http://culturedfoodlife.com/sprouted-bread-the-answer-to-so-many-problems/comment-page-1/#comment-6640 Donna Schwenk Thu, 24 May 2012 00:58:41 +0000 http://harborsofhealing.com/?p=869#comment-6640 It really completely changes the bread and makes it entirely different food. It removes the enzyme inhibitors and pylates making it digest with vegetable enzymes and not pancreatic enzymes. It really completely changes the bread and makes it entirely different food. It removes the enzyme inhibitors and pylates making it digest with vegetable enzymes and not pancreatic enzymes.

]]> Comment on Make Your Own Bubbly Fruit Flavored Kombucha by Donna Schwenk http://culturedfoodlife.com/make-your-own-bubbly-fruit-flavored-kombucha/comment-page-1/#comment-6638 Donna Schwenk Thu, 24 May 2012 00:50:08 +0000 http://harborsofhealing.com/?p=1209#comment-6638 Yes, second ferment it and it will be extra bubbly and eat some of the sugar. Yes, second ferment it and it will be extra bubbly and eat some of the sugar.

]]> Comment on Make Your Own Bubbly Fruit Flavored Kombucha by Stephanie http://culturedfoodlife.com/make-your-own-bubbly-fruit-flavored-kombucha/comment-page-1/#comment-6621 Stephanie Wed, 23 May 2012 21:52:35 +0000 http://harborsofhealing.com/?p=1209#comment-6621 i harvested my last batch too soon and it was still very sweet, and not bubbly at all. Can I save it by second fermenting it? i harvested my last batch too soon and it was still very sweet, and not bubbly at all. Can I save it by second fermenting it?

]]> Comment on Gluten pain the best teacher & Strawberry Gingerade Coconut Kefir by Donna Schwenk http://culturedfoodlife.com/gluten-pain-the-best-teacher-strawberry-gingerade-coconut-kefir/comment-page-1/#comment-6487 Donna Schwenk Tue, 22 May 2012 21:11:47 +0000 http://harborsofhealing.com/?p=471#comment-6487 It is really fine it is just a little over fermented a little. You could always add a little more coconut juice to it to up make it less fermented. The white deposit is just the act of fermenting the pulp. Don't throw it out unless you don't like the taste. It is really fine it is just a little over fermented a little. You could always add a little more coconut juice to it to up make it less fermented. The white deposit is just the act of fermenting the pulp. Don’t throw it out unless you don’t like the taste.

]]> Comment on Gluten pain the best teacher & Strawberry Gingerade Coconut Kefir by kristina http://culturedfoodlife.com/gluten-pain-the-best-teacher-strawberry-gingerade-coconut-kefir/comment-page-1/#comment-6455 kristina Tue, 22 May 2012 15:24:50 +0000 http://harborsofhealing.com/?p=471#comment-6455 Hi Donna, THis is the first time I make Coconut Kefir and I am unsure of what to expect. I made my first batch from coconut water and kefir powder - but forgot to remove the pulp - and left it for 5 days. I put it in the fridge once the smell changed from coconut to kefir-like. it took 2 days for it to transform further on its own. Now it is definitely fizzy and tangy tasting, but with the added bonus of it smelling rather like eggs and with a lot of white deposit on the bottom. Actually, I fear it may have turned for the worst. Or am I being paranoid? Is it because I did not remove the pulp that it may have turned? I appreciate any tips as I am just about to toss this batch just to be on the safe side. Thanks! Hi Donna,

THis is the first time I make Coconut Kefir and I am unsure of what to expect.

I made my first batch from coconut water and kefir powder – but forgot to remove the pulp – and left it for 5 days. I put it in the fridge once the smell changed from coconut to kefir-like. it took 2 days for it to transform further on its own. Now it is definitely fizzy and tangy tasting, but with the added bonus of it smelling rather like eggs and with a lot of white deposit on the bottom. Actually, I fear it may have turned for the worst. Or am I being paranoid? Is it because I did not remove the pulp that it may have turned?

I appreciate any tips as I am just about to toss this batch just to be on the safe side.

Thanks!

]]> Comment on How to Make Kefir by Kate http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-6437 Kate Tue, 22 May 2012 11:53:01 +0000 http://harborsofhealing.com/?p=261#comment-6437 Holly, I think I just wasn't being patient enough. Surprisingly, making Kombucha is way easier (for me) than rehydrating kefir grains - it would have been a lot easier to find someone local with grains already producing. I finally ended up leaving the jar in the cupboard for two days and using a plastic colander - made the straining process easier. Don't give up :) But I would recommend trying to find someone with already hydrated grains. My little guys are definitely producing, and sometimes it is hard to tell, and man, two days in the cupboard makes for sour kefir, haha. Holly, I think I just wasn’t being patient enough. Surprisingly, making Kombucha is way easier (for me) than rehydrating kefir grains – it would have been a lot easier to find someone local with grains already producing. I finally ended up leaving the jar in the cupboard for two days and using a plastic colander – made the straining process easier. Don’t give up :) But I would recommend trying to find someone with already hydrated grains. My little guys are definitely producing, and sometimes it is hard to tell, and man, two days in the cupboard makes for sour kefir, haha.

]]> Comment on Sprouted Bread The Answer To So Many Problems by Anita http://culturedfoodlife.com/sprouted-bread-the-answer-to-so-many-problems/comment-page-1/#comment-6394 Anita Tue, 22 May 2012 03:27:40 +0000 http://harborsofhealing.com/?p=869#comment-6394 I'm interested in potentially making some sprouted flour. I mastered sourdough thinking it was much better bread for the family, and am currently reading wheat belly by dr. Davis and am becoming disheartened at ever eating grains again with a good conscience. Do you know if thie sprouting changes all the negative components of spelt and Kamut to where it might be actually healthy and beneficial? If you are not familiar with the book, you probably won't be able to answer but am surely curious about sprouted grains and what is changed vs. traditional grains and cultured sourdough. Such a lot of navigating it seems to find a path to health! I’m interested in potentially making some sprouted flour. I mastered sourdough thinking it was much better bread for the family, and am currently reading wheat belly by dr. Davis and am becoming disheartened at ever eating grains again with a good conscience. Do you know if thie sprouting changes all the negative components of spelt and Kamut to where it might be actually healthy and beneficial? If you are not familiar with the book, you probably won’t be able to answer but am surely curious about sprouted grains and what is changed vs. traditional grains and cultured sourdough. Such a lot of navigating it seems to find a path to health!

]]> Comment on How to make Kombucha by Donna Schwenk http://culturedfoodlife.com/how-to-make-kombucha/comment-page-1/#comment-6375 Donna Schwenk Mon, 21 May 2012 19:32:48 +0000 http://harborsofhealing.com/?p=1203#comment-6375 It shouldn't give you a buzz of alcohol because there is no fruit juice in it. Most often people who experience this are having a detox effect. It can mimic this because of the powerful liver detox in it. It turns to vinegar and is done aerobically and alcohol ferments need to be done without air in sealed off vessels and extra sugar like fruit juice. It shouldn’t give you a buzz of alcohol because there is no fruit juice in it. Most often people who experience this are having a detox effect. It can mimic this because of the powerful liver detox in it. It turns to vinegar and is done aerobically and alcohol ferments need to be done without air in sealed off vessels and extra sugar like fruit juice.

]]> Comment on “The Trilogy” DVD by Donna Schwenk http://culturedfoodlife.com/product/the-trilogy-dvd/comment-page-1/#comment-6374 Donna Schwenk Mon, 21 May 2012 19:25:18 +0000 http://culturedfoodlife.com/?post_type=product&p=5216#comment-6374 I am setting up a more ways to pay but it will take a couple days for paypal to get it going for me. Hopefully in just 2 days. I am setting up a more ways to pay but it will take a couple days for paypal to get it going for me. Hopefully in just 2 days.

]]> Comment on How to make Kombucha by tina http://culturedfoodlife.com/how-to-make-kombucha/comment-page-1/#comment-6364 tina Mon, 21 May 2012 15:30:44 +0000 http://harborsofhealing.com/?p=1203#comment-6364 Donna, i need your advice. i brew my kombucha for 9 days (trying to get rid of most of sugar since i am pre-diabetic). however it has the buzz of alcohol to it, which i do not feel from drinking gt kombucha from the grocery store. how can i avoid getting this alcoholic buzz? should i be fermenting for less days? if i brew for 10 days it tastes like vinegar. thank you so very much, tina Donna,

i need your advice. i brew my kombucha for 9 days (trying to get rid of most of sugar since i am pre-diabetic).

however it has the buzz of alcohol to it, which i do not feel from drinking gt kombucha from the grocery store.

how can i avoid getting this alcoholic buzz? should i be fermenting for less days? if i brew for 10 days it tastes like vinegar.

thank you so very much,
tina

]]> Comment on “The Trilogy” DVD by leigh http://culturedfoodlife.com/product/the-trilogy-dvd/comment-page-1/#comment-6359 leigh Mon, 21 May 2012 13:35:37 +0000 http://culturedfoodlife.com/?post_type=product&p=5216#comment-6359 I don't have a PayPal account and I'm unable to get any other option up to pay by credit card . . .??? I don’t have a PayPal account and I’m unable to get any other option up to pay by credit card . . .???

]]> Comment on Second Ferment Your Kefir Your Tastes Buds Will Thank You. by Donna Schwenk http://culturedfoodlife.com/second-ferment-your-kefir-your-tastes-buds-will-thank-you-2/comment-page-1/#comment-6329 Donna Schwenk Sun, 20 May 2012 00:30:19 +0000 http://harborsofhealing.com/?p=297#comment-6329 You can make it out of either of these but you will need to refresh them in regular milk once a week. They need the lactose in milk to stay alive. You can make it out of either of these but you will need to refresh them in regular milk once a week. They need the lactose in milk to stay alive.

]]> Comment on Second Ferment Your Kefir Your Tastes Buds Will Thank You. by Jeanenne Zeider http://culturedfoodlife.com/second-ferment-your-kefir-your-tastes-buds-will-thank-you-2/comment-page-1/#comment-6326 Jeanenne Zeider Sat, 19 May 2012 23:23:52 +0000 http://harborsofhealing.com/?p=297#comment-6326 Can i make kefir out of almond milk or rice milk or anything else other than cow's milk? Can i make kefir out of almond milk or rice milk or anything else other than cow’s milk?

]]> Comment on New Membership Website Video Classes and DVD by Helen http://culturedfoodlife.com/new-membership-website-video-classes-and-dvd/comment-page-1/#comment-6325 Helen Sat, 19 May 2012 22:46:35 +0000 http://culturedfoodlife.com/?p=5309#comment-6325 I just ordered your video. I am so excited and can't wait to try making my own cultured foods. I am hoping it turns my health around like it did yours. I am so very glad I found your site. You are an inspiration! Thank you so much for all your hard work and devotion in making this so much easier for all of us just starting out. :) I just ordered your video. I am so excited and can’t wait to try making my own cultured foods. I am hoping it turns my health around like it did yours. I am so very glad I found your site. You are an inspiration! Thank you so much for all your hard work and devotion in making this so much easier for all of us just starting out. :)

]]> Comment on New Membership Website Video Classes and DVD by Arsie http://culturedfoodlife.com/new-membership-website-video-classes-and-dvd/comment-page-1/#comment-6324 Arsie Sat, 19 May 2012 22:20:57 +0000 http://culturedfoodlife.com/?p=5309#comment-6324 Donna, tHank you for taking the time to do this project. I am about to start with cultured foods and these videos are exactly what I needed. thank you for your work and for inspiring me...I sent you an e-mail about my story.. Arsie Donna,
tHank you for taking the time to do this project. I am about to start with cultured foods and these videos are exactly what I needed. thank you for your work and for inspiring me…I sent you an e-mail about my story..

Arsie

]]> Comment on Kefir Class at Nature’s Pantry by New Membership Website Video Classes and DVD | Cultured Food Life http://culturedfoodlife.com/natures-pantry-kefir-class/comment-page-1/#comment-6311 New Membership Website Video Classes and DVD | Cultured Food Life Sat, 19 May 2012 13:54:39 +0000 http://culturedfoodlife.com/?p=5480#comment-6311 [...] My DVD Kefir Class at Natures Pantry New Membership Website Video Classes and DVD By Donna Schwenk On May 18, 2012 · Add [...] [...] My DVD Kefir Class at Natures Pantry New Membership Website Video Classes and DVD By Donna Schwenk On May 18, 2012 · Add [...]

]]> Comment on “The Trilogy” DVD by Donna Schwenk http://culturedfoodlife.com/product/the-trilogy-dvd/comment-page-1/#comment-6297 Donna Schwenk Sat, 19 May 2012 03:54:43 +0000 http://culturedfoodlife.com/?post_type=product&p=5216#comment-6297 Hi Leigh, The code is: 20% off DVD It is working now. Sorry for the inconvenience. Hi Leigh, The code is: 20% off DVD It is working now. Sorry for the inconvenience.

]]> Comment on Purchase My Book by Donna Schwenk http://culturedfoodlife.com/purchase-book/comment-page-1/#comment-6296 Donna Schwenk Sat, 19 May 2012 03:46:28 +0000 http://harborsofhealing.com/?page_id=164#comment-6296 Absolutely. I had candida and it was the only thing that worked. Absolutely. I had candida and it was the only thing that worked.

]]> Comment on Purchase My Book by Carla Rook http://culturedfoodlife.com/purchase-book/comment-page-1/#comment-6295 Carla Rook Sat, 19 May 2012 02:24:51 +0000 http://harborsofhealing.com/?page_id=164#comment-6295 Hi Donna,I have candida and arthritis will this all help??? Hi Donna,I have candida and arthritis will this all help???

]]> Comment on “The Trilogy” DVD by leigh http://culturedfoodlife.com/product/the-trilogy-dvd/comment-page-1/#comment-6281 leigh Fri, 18 May 2012 20:28:46 +0000 http://culturedfoodlife.com/?post_type=product&p=5216#comment-6281 I'm unable to get the coupon code to work to receive the 20% off. I'd like to buy your DVD while the offer is still valid, can you verify what the coupon code is? I’m unable to get the coupon code to work to receive the 20% off. I’d like to buy your DVD while the offer is still valid, can you verify what the coupon code is?

]]> Comment on How to Make Kefir Video by New Membership Website Video Classes and DVD | Cultured Food Life http://culturedfoodlife.com/how-to-make-kefir-video/comment-page-1/#comment-6265 New Membership Website Video Classes and DVD | Cultured Food Life Fri, 18 May 2012 14:35:44 +0000 http://culturedfoodlife.com/?p=5241#comment-6265 [...] How To Make Kefir Video [...] [...] How To Make Kefir Video [...]

]]> Comment on How to Make Kombucha Video by New Membership Website Video Classes and DVD | Cultured Food Life http://culturedfoodlife.com/how-to-make-kombucha-video/comment-page-1/#comment-6264 New Membership Website Video Classes and DVD | Cultured Food Life Fri, 18 May 2012 14:35:14 +0000 http://culturedfoodlife.com/?p=5246#comment-6264 [...] How To Make Kombucha [...] [...] How To Make Kombucha [...]

]]> Comment on Become a Cultured Food Life Member by New Membership Website Video Classes and DVD | Cultured Food Life http://culturedfoodlife.com/become-a-member/comment-page-1/#comment-6263 New Membership Website Video Classes and DVD | Cultured Food Life Fri, 18 May 2012 14:34:56 +0000 http://culturedfoodlife.com/?page_id=4481#comment-6263 [...] Login Cultured Food Life Learn To Make Probiotic Foods In Your Home jQuery('.icons a').hover(function(){ jQuery(this).fadeTo('fast', 1); },function(){ jQuery(this).fadeTo('fast', 0.5);}); Become a Member [...] [...] Login Cultured Food Life Learn To Make Probiotic Foods In Your Home jQuery('.icons a').hover(function(){ jQuery(this).fadeTo('fast', 1); },function(){ jQuery(this).fadeTo('fast', 0.5);}); Become a Member [...]

]]> Comment on How to Make Kefir by Donna Schwenk http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-6250 Donna Schwenk Fri, 18 May 2012 03:38:42 +0000 http://harborsofhealing.com/?p=261#comment-6250 So sad that you threw it away but understand if it felt frustrating to you. Please let me know if you ever want to try it again. I would be glad to help you have success with it. There are a lot more benefits with milk kefir than with water kefir. So sad that you threw it away but understand if it felt frustrating to you. Please let me know if you ever want to try it again. I would be glad to help you have success with it. There are a lot more benefits with milk kefir than with water kefir.

]]> Comment on Second Ferment Your Kefir Your Tastes Buds Will Thank You. by Kefir question - Homesteading Today http://culturedfoodlife.com/second-ferment-your-kefir-your-tastes-buds-will-thank-you-2/comment-page-1/#comment-6248 Kefir question - Homesteading Today Fri, 18 May 2012 03:18:22 +0000 http://harborsofhealing.com/?p=297#comment-6248 [...] I have about a (all put together) a golf ball sized grains that I have in a quart jar. I like a stronger kefir so every other day I strain off the kefir, put the grains back in the jar and fill w/ cold milk leaving, like Romy said, about 2in of air space. The strained kefir is then refrigerated. I've not done this, but some will leave the strained kefir out for another 24hours in a tightly closed jar, and will sometimes put fruit mash in it to give it a second ferment. Here is a website that talks about it. Second Ferment Your Kefir Your Tastes Buds Will Thank You. | Cultured Food Life [...] [...] I have about a (all put together) a golf ball sized grains that I have in a quart jar. I like a stronger kefir so every other day I strain off the kefir, put the grains back in the jar and fill w/ cold milk leaving, like Romy said, about 2in of air space. The strained kefir is then refrigerated. I've not done this, but some will leave the strained kefir out for another 24hours in a tightly closed jar, and will sometimes put fruit mash in it to give it a second ferment. Here is a website that talks about it. Second Ferment Your Kefir Your Tastes Buds Will Thank You. | Cultured Food Life [...]

]]> Comment on How to Make Kefir by Donna Schwenk http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-6241 Donna Schwenk Thu, 17 May 2012 19:10:10 +0000 http://harborsofhealing.com/?p=261#comment-6241 Yes you can still use the kefir. If it is separating into whey and cheese it is done. Give it few more days to rehydrate and keep making the kefir. They will get bigger and rubbery and you will be able to distinguish them easier. Then you will have so many you don't know what to do with them all. Yes you can still use the kefir. If it is separating into whey and cheese it is done. Give it few more days to rehydrate and keep making the kefir. They will get bigger and rubbery and you will be able to distinguish them easier. Then you will have so many you don’t know what to do with them all.

]]> Comment on How to Make Kefir by Kate http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-6237 Kate Thu, 17 May 2012 17:29:32 +0000 http://harborsofhealing.com/?p=261#comment-6237 The top gets nice and thick, while the bottom looks like whey (like when making cheese). The strained liquid is sour, but the issue I am having right now, is that when I go to strain the little guys, it looks like I have cottage cheese in my strainer (making it hard to find just the grains). I don't know if my strainer holes are not large enough, but after watching videos on kefir, I should be getting a yogurt-y consistency, right? And then my grains should be easy to find. I went into the strainer with my fingers this last time and I can feel that the grains are not yet completely rehydrated - Am I still okay to use the kefir? The top gets nice and thick, while the bottom looks like whey (like when making cheese). The strained liquid is sour, but the issue I am having right now, is that when I go to strain the little guys, it looks like I have cottage cheese in my strainer (making it hard to find just the grains). I don’t know if my strainer holes are not large enough, but after watching videos on kefir, I should be getting a yogurt-y consistency, right? And then my grains should be easy to find. I went into the strainer with my fingers this last time and I can feel that the grains are not yet completely rehydrated – Am I still okay to use the kefir?

]]> Comment on How to Make Kefir by Holly http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-6230 Holly Thu, 17 May 2012 15:45:59 +0000 http://harborsofhealing.com/?p=261#comment-6230 kate, I had the same problem - I couldn't even tell what was cream and what was grains... I finally gave up and threw it all away. I was tired of wasting my precious raw milk! I am thinking of trying water kefir instead... kate,
I had the same problem – I couldn’t even tell what was cream and what was grains…
I finally gave up and threw it all away. I was tired of wasting my precious raw milk!

I am thinking of trying water kefir instead…

]]> Comment on How to Make Kefir by Donna Schwenk http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-6223 Donna Schwenk Thu, 17 May 2012 12:43:02 +0000 http://harborsofhealing.com/?p=261#comment-6223 It will thicken and sour the milk. When it separates is it thicker? Cream naturally separates so it should be getting thicker and tart. I stain mine with a strainer. Works really good to get the grains out. It will thicken and sour the milk. When it separates is it thicker? Cream naturally separates so it should be getting thicker and tart. I stain mine with a strainer. Works really good to get the grains out.

]]> Comment on How to Make Kefir by Kate http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-6220 Kate Thu, 17 May 2012 12:18:41 +0000 http://harborsofhealing.com/?p=261#comment-6220 Donna, I've recently purchased kefir grains from cultures of health and am in the process of rehydrating them in raw, cow's milk. the directions say 4-7 days for the rehydration process (my kitchen is ranging 70-80 degrees right now), but i'm curious as to how i know for sure that i have kefir. i am also having the cream separate from the milk as it sits on the counter and i'm shaking the jar every once in awhile. Is this Okay? i also just read you use a slotted spoon - the plastic strainer i purchased with my grains does not strain very well - i will be trying the spoon today. thanks! Donna, I’ve recently purchased kefir grains from cultures of health and am in the process of rehydrating them in raw, cow’s milk. the directions say 4-7 days for the rehydration process (my kitchen is ranging 70-80 degrees right now), but i’m curious as to how i know for sure that i have kefir. i am also having the cream separate from the milk as it sits on the counter and i’m shaking the jar every once in awhile. Is this Okay? i also just read you use a slotted spoon – the plastic strainer i purchased with my grains does not strain very well – i will be trying the spoon today. thanks!

]]> Comment on Kefir by Bobbi http://culturedfoodlife.com/kefir/comment-page-1/#comment-6157 Bobbi Tue, 15 May 2012 14:55:25 +0000 http://harborsofhealing.com/?page_id=151#comment-6157 I posted something about cabbage and Dr. Mercola before I realized the full extent of this website...just ignore it, delete it...this site is amazing! Thank you for sharing and thank you for all the great posts. Being the healthiest we can be feels SO good! heart2Heart I posted something about cabbage and Dr. Mercola before I realized the full extent of this website…just ignore it, delete it…this site is amazing! Thank you for sharing and thank you for all the great posts. Being the healthiest we can be feels SO good!

heart2Heart

]]> Comment on Purchase My Book by Donna Schwenk http://culturedfoodlife.com/purchase-book/comment-page-1/#comment-6149 Donna Schwenk Tue, 15 May 2012 12:24:37 +0000 http://harborsofhealing.com/?page_id=164#comment-6149 You can purchase my book overseas here. http://bookstore.balboapress.com/Products/SKU-000454336/Cultured-Food-Life.aspx You can purchase my book overseas here. http://bookstore.balboapress.com/Products/SKU-000454336/Cultured-Food-Life.aspx

]]> Comment on Purchase My Book by Karen http://culturedfoodlife.com/purchase-book/comment-page-1/#comment-6145 Karen Tue, 15 May 2012 09:26:58 +0000 http://harborsofhealing.com/?page_id=164#comment-6145 Just wondering if you can post to Australia? I live in Perth. My address is 26 Kenilworth St Maylands 6051. If so how much would that cost with the book included? Karen Just wondering if you can post to Australia? I live in Perth.
My address is 26 Kenilworth St Maylands 6051.
If so how much would that cost with the book included?

Karen

]]> Comment on How I Fixed My Seasonal Allergies by Natural Relief for Seasonal Allergies http://culturedfoodlife.com/how-i-fixed-my-seasonal-allergies/comment-page-1/#comment-6134 Natural Relief for Seasonal Allergies Mon, 14 May 2012 20:13:55 +0000 http://culturedfoodlife.com/?p=4289#comment-6134 [...] drugs, without the drowsiness. How can I Get Rid of My Allergies - Permanently?Check out this story of how Donna Schwenk, the “Queen of Cultured Foods”, got permanent relief from her seasonal [...] [...] drugs, without the drowsiness. How can I Get Rid of My Allergies – Permanently?Check out this story of how Donna Schwenk, the “Queen of Cultured Foods”, got permanent relief from her seasonal [...]

]]> Comment on How to make Kombucha by Donna Schwenk http://culturedfoodlife.com/how-to-make-kombucha/comment-page-1/#comment-6129 Donna Schwenk Mon, 14 May 2012 16:54:47 +0000 http://harborsofhealing.com/?p=1203#comment-6129 Kefir grains last forever if you take care of them. The cultured packages make about 7 gallons each. Kefir grains last forever if you take care of them. The cultured packages make about 7 gallons each.

]]> Comment on How to make Kombucha by Bonnie http://culturedfoodlife.com/how-to-make-kombucha/comment-page-1/#comment-6127 Bonnie Mon, 14 May 2012 15:42:17 +0000 http://harborsofhealing.com/?p=1203#comment-6127 Ok, and I was wonder Is it like Kefir where you can Have it forever or do you always have to buy the cultures? Ok, and I was wonder Is it like Kefir where you can Have it forever or do you always have to buy the cultures?

]]> Comment on How to make Kombucha by Donna Schwenk http://culturedfoodlife.com/how-to-make-kombucha/comment-page-1/#comment-6125 Donna Schwenk Mon, 14 May 2012 12:43:29 +0000 http://harborsofhealing.com/?p=1203#comment-6125 It is best to use black or green. Those are herbal teas and have other things in them. It is best to use black or green. Those are herbal teas and have other things in them.

]]> Comment on How to make Kombucha by Bonnie http://culturedfoodlife.com/how-to-make-kombucha/comment-page-1/#comment-6116 Bonnie Mon, 14 May 2012 02:55:42 +0000 http://harborsofhealing.com/?p=1203#comment-6116 Is it Popsicle to use other teas like red Zinger tea from celestials? Is it Popsicle to use other teas like red Zinger tea from celestials?

]]> Comment on Second Ferment Your Kefir Your Tastes Buds Will Thank You. by Donna Schwenk http://culturedfoodlife.com/second-ferment-your-kefir-your-tastes-buds-will-thank-you-2/comment-page-1/#comment-6112 Donna Schwenk Mon, 14 May 2012 01:33:06 +0000 http://harborsofhealing.com/?p=297#comment-6112 I have tried berries and they are great. I have tried berries and they are great.

]]> Comment on Christmas Kraut by Donna Schwenk http://culturedfoodlife.com/christmas-kraut/comment-page-1/#comment-6111 Donna Schwenk Mon, 14 May 2012 01:31:29 +0000 http://culturedfoodlife.com/?p=2056#comment-6111 You can add salt and not starters but the bacteria doesn't last as long and often doesn't ferment as well. You can add spices they work great. You can add salt and not starters but the bacteria doesn’t last as long and often doesn’t ferment as well. You can add spices they work great.

]]> Comment on Christmas Kraut by Bonnie http://culturedfoodlife.com/christmas-kraut/comment-page-1/#comment-6110 Bonnie Mon, 14 May 2012 01:02:20 +0000 http://culturedfoodlife.com/?p=2056#comment-6110 Do you need starters for all recipes or can you skip that part? If you can skip it, Do you just skip that part and follow the rest of the recipe? Is it ok to add spices to the recipes as they are fermenting? Do you need starters for all recipes or can you skip that part? If you can skip it, Do you just skip that part and follow the rest of the recipe? Is it ok to add spices to the recipes as they are fermenting?

]]> Comment on Kombucha and Diet Cola by David Eagen http://culturedfoodlife.com/kombucha-and-diet-coke/comment-page-1/#comment-6109 David Eagen Mon, 14 May 2012 00:35:57 +0000 http://culturedfoodlife.com/?p=4341#comment-6109 There is a great company out there that will allow you to get your soda fix without all the problems. ZEVIA, I am in love. This is second only to Kombucha They have natural, diet and many other flavours. They taste pretty close to the name brand soda (some of my friends can't tell the diference). They are made from all natural ingrediendts and sweetened with stevia. The only downside is that they are expensive, but if you only have them once in a while as a treat they are worth it. A big plus they will fill your occasional craving for a soda and have zero side effect. There is a great company out there that will allow you to get your soda fix without all the problems.

ZEVIA, I am in love. This is second only to Kombucha

They have natural, diet and many other flavours. They taste pretty close to the name brand soda (some of my friends can’t tell the diference). They are made from all natural ingrediendts and sweetened with stevia. The only downside is that they are expensive, but if you only have them once in a while as a treat they are worth it. A big plus they will fill your occasional craving for a soda and have zero side effect.

]]> Comment on Second Ferment Your Kefir Your Tastes Buds Will Thank You. by Mishelle http://culturedfoodlife.com/second-ferment-your-kefir-your-tastes-buds-will-thank-you-2/comment-page-1/#comment-6107 Mishelle Sun, 13 May 2012 22:53:05 +0000 http://harborsofhealing.com/?p=297#comment-6107 I thought the lavender was blueberries from the small pic. Have you tried berries? I always blend my kefir with berries, but I wonder if it would be good to try it this way? I thought the lavender was blueberries from the small pic. Have you tried berries? I always blend my kefir with berries, but I wonder if it would be good to try it this way?

]]> Comment on Second Ferment Your Kefir Your Tastes Buds Will Thank You. by Donna Schwenk http://culturedfoodlife.com/second-ferment-your-kefir-your-tastes-buds-will-thank-you-2/comment-page-1/#comment-6101 Donna Schwenk Sun, 13 May 2012 16:02:57 +0000 http://harborsofhealing.com/?p=297#comment-6101 If it is sour and thicker it is kefir. I never ferment my kefir at 80 degrees because my house is never that warm and my kefir is bubbly and fine. Sometimes it won't be as bubbly if you don't have enough grains to the amount of milk you are using. Try decreasing the milk a little. If it is sour and thicker it is kefir. I never ferment my kefir at 80 degrees because my house is never that warm and my kefir is bubbly and fine. Sometimes it won’t be as bubbly if you don’t have enough grains to the amount of milk you are using. Try decreasing the milk a little.

]]> Comment on Root Beer Kombucha by Donna Schwenk http://culturedfoodlife.com/root-beer-kombucha/comment-page-1/#comment-6100 Donna Schwenk Sun, 13 May 2012 15:57:07 +0000 http://culturedfoodlife.com/?p=4675#comment-6100 I am sure it would work.Let me know how it turns out. I am sure it would work.Let me know how it turns out.

]]> Comment on New Cultured Vegetable Class by Donna Schwenk http://culturedfoodlife.com/new-cultured-vegetable-class/comment-page-1/#comment-6099 Donna Schwenk Sun, 13 May 2012 15:56:09 +0000 http://culturedfoodlife.com/?p=5102#comment-6099 It will be available this week on the 15th of May. It will be available this week on the 15th of May.

]]> Comment on Second Ferment Your Kefir Your Tastes Buds Will Thank You. by sergio http://culturedfoodlife.com/second-ferment-your-kefir-your-tastes-buds-will-thank-you-2/comment-page-1/#comment-6093 sergio Sun, 13 May 2012 00:06:36 +0000 http://harborsofhealing.com/?p=297#comment-6093 My last bottle of kefir ended up sour but not bubbly. Did I just sourd my milk after 24 Hs outside the firdge? I've read everywhere the temperature for kefir should be 80dg, which we reach at room temperature here in Miami, although the time that I better got Kefir was after heating the milk up to 180dg before to mix it. (I Probably also Shaked It Before To Put It In The Fridge, But There Was No Bubbles Inside. Just Slight Thickness.) Also, the kefir I used was from publix (it says organic) but it was in the fridge for two weeks. Do you think I got kefir no CO2? or is it just sour milk? Is it drink-able? Thanks. My last bottle of kefir ended up sour but not bubbly. Did I just sourd my milk after 24 Hs outside the firdge?
I’ve read everywhere the temperature for kefir should be 80dg, which we reach at room temperature here in Miami, although the time that I better got Kefir was after heating the milk up to 180dg before to mix it.

(I Probably also Shaked It Before To Put It In The Fridge, But There Was No Bubbles Inside. Just Slight Thickness.)

Also, the kefir I used was from publix (it says organic) but it was in the fridge for two weeks.

Do you think I got kefir no CO2? or is it just sour milk?
Is it drink-able?
Thanks.

]]> Comment on Root Beer Kombucha by Susan http://culturedfoodlife.com/root-beer-kombucha/comment-page-1/#comment-6088 Susan Sat, 12 May 2012 21:39:54 +0000 http://culturedfoodlife.com/?p=4675#comment-6088 You made the extract but I happen to have a bottle from the store. Have you tried it with store bought? If I made it a lot I am sure that it is more cost effective to make it. Thanks Susan You made the extract but I happen to have a bottle from the store. Have you tried it with store bought? If I made it a lot I am sure that it is more cost effective to make it.
Thanks Susan

]]> Comment on New Cultured Vegetable Class by Connie Shrader http://culturedfoodlife.com/new-cultured-vegetable-class/comment-page-1/#comment-6087 Connie Shrader Sat, 12 May 2012 20:57:27 +0000 http://culturedfoodlife.com/?p=5102#comment-6087 I am a newbie to fermenting vegies but anxious to learn. Please let me know when you vidio, etc. is available. Thanks so much I am a newbie to fermenting vegies but anxious to learn. Please let me know when you vidio, etc. is available.

Thanks so much

]]> Comment on How to Make Kefir by Donna Schwenk http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-6083 Donna Schwenk Sat, 12 May 2012 16:14:21 +0000 http://harborsofhealing.com/?p=261#comment-6083 If it sour is it fine. If it stays sweet it means the cultures aren't strong enough. If it sour is it fine. If it stays sweet it means the cultures aren’t strong enough.

]]> Comment on How to Make Kefir by Natalia http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-6082 Natalia Sat, 12 May 2012 13:29:39 +0000 http://harborsofhealing.com/?p=261#comment-6082 Judi, my grains actually were very happy in a store bought organic past hom milk. So weird, maybe it is really the raw cow's milk from this particular farm. This morning, to my surprise, kefir turned out very nice (curds haven't separated yet and it was creamy, but on a liquid side and very sour). I think I'll keep experimenting with the ratios. Donna, if the texture is off, but the taste is fine (might be a little bitter), it is still ok to drink it, isn't it? Judi, my grains actually were very happy in a store bought organic past hom milk. So weird, maybe it is really the raw cow’s milk from this particular farm.
This morning, to my surprise, kefir turned out very nice (curds haven’t separated yet and it was creamy, but on a liquid side and very sour).
I think I’ll keep experimenting with the ratios.
Donna, if the texture is off, but the taste is fine (might be a little bitter), it is still ok to drink it, isn’t it?

]]> Comment on How to Make Kefir by Donna Schwenk http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-6081 Donna Schwenk Sat, 12 May 2012 13:14:41 +0000 http://harborsofhealing.com/?p=261#comment-6081 I really think you need to get some new grains. They are not acting right and I would hate for you to struggle with them if new grains would solve the problem. I really think you need to get some new grains. They are not acting right and I would hate for you to struggle with them if new grains would solve the problem.

]]> Comment on How to Make Kefir by Judi http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-6067 Judi Sat, 12 May 2012 03:42:23 +0000 http://harborsofhealing.com/?p=261#comment-6067 I have had good luck using fresh raw goat milk for kefir though when I have to use store bought organic past. homogen. milk, the grains aren't as happy & the kefir does not thicken as well. I have had good luck using fresh raw goat milk for kefir though when I have to use store bought organic past. homogen. milk, the grains aren’t as happy & the kefir does not thicken as well.

]]> Comment on How to Make Kefir by Natalia http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-6066 Natalia Sat, 12 May 2012 02:48:56 +0000 http://harborsofhealing.com/?p=261#comment-6066 Thanks you so much for a quick response! The interesting thing is that the grains were growing in the beginning for about 2-3 months in the same milk I am using right now (the same source), than I ruined my grains (accidentally washed the jar with hot water with the grains in) and I got a new batch of grains from the same person that gave them to me the first time. He was using those grains with raw goats milk from the same farm and didn't have any issues. I was also wondering whether the location (surrounding environment) can have something to do with the problem, although I do close the lid during fermentation. Thanks you so much for a quick response! The interesting thing is that the grains were growing in the beginning for about 2-3 months in the same milk I am using right now (the same source), than I ruined my grains (accidentally washed the jar with hot water with the grains in) and I got a new batch of grains from the same person that gave them to me the first time. He was using those grains with raw goats milk from the same farm and didn’t have any issues.
I was also wondering whether the location (surrounding environment) can have something to do with the problem, although I do close the lid during fermentation.

]]> Comment on How to Make Kefir by Donna Schwenk http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-6065 Donna Schwenk Sat, 12 May 2012 02:38:06 +0000 http://harborsofhealing.com/?p=261#comment-6065 That is really interesting that your grains don't grow in raw milk. Bacteria doesn't like to be crowded so they are probably competing with the bacteria in the milk. There is room for them to grow in pasteurized milk because there is no bacteria. This is so interesting to me because this hasn't happened to me. You may need to get some new grains or try a different source of raw milk. Maybe your raw milk has a strong strain of bacteria that is more dominant. Mmm I will have to think about this some more and get back to you. Bacteria is an interesting thing> That is really interesting that your grains don’t grow in raw milk. Bacteria doesn’t like to be crowded so they are probably competing with the bacteria in the milk. There is room for them to grow in pasteurized milk because there is no bacteria. This is so interesting to me because this hasn’t happened to me. You may need to get some new grains or try a different source of raw milk. Maybe your raw milk has a strong strain of bacteria that is more dominant. Mmm I will have to think about this some more and get back to you. Bacteria is an interesting thing>

]]> Comment on How to Make Kefir by Natalia http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-6062 Natalia Sat, 12 May 2012 00:36:41 +0000 http://harborsofhealing.com/?p=261#comment-6062 Such a great blog and very precis information. Thanks you for sharing your wisdom. I have been making kefir for about 6 months now and it was going great in the beginning but now my grains are acting strange. For almost a quart of milk I use only a tbs of grains and after 24 hours of fermentation they separate into kefir cheese and whey and kefir is never creamy. The taste is very mild and almost not sour at all (although I am used to drinking kefir and maybe am accustomed to the taste) . I think it is impossible to use less grains than this. Are my grains over active or am I doing something wrong? It looks like the ration of grains to milk is of. Also my grains almost don't grow in raw milk. I put them in home pasteurized milk once and they almost doubled in one fermentation. I really want to keep on making raw kefir, but it is just doesn't seam to work right. Such a great blog and very precis information. Thanks you for sharing your wisdom. I have been making kefir for about 6 months now and it was going great in the beginning but now my grains are acting strange. For almost a quart of milk I use only a tbs of grains and after 24 hours of fermentation they separate into kefir cheese and whey and kefir is never creamy. The taste is very mild and almost not sour at all (although I am used to drinking kefir and maybe am accustomed to the taste) . I think it is impossible to use less grains than this. Are my grains over active or am I doing something wrong? It looks like the ration of grains to milk is of.
Also my grains almost don’t grow in raw milk. I put them in home pasteurized milk once and they almost doubled in one fermentation. I really want to keep on making raw kefir, but it is just doesn’t seam to work right.

]]> Comment on Second Ferment Your Kefir Your Tastes Buds Will Thank You. by Donna Schwenk http://culturedfoodlife.com/second-ferment-your-kefir-your-tastes-buds-will-thank-you-2/comment-page-1/#comment-6059 Donna Schwenk Fri, 11 May 2012 22:58:33 +0000 http://harborsofhealing.com/?p=297#comment-6059 The bacteria eats the sugars out out the fruit and grow so yes it will maintain it's effects. Especially if you add fruit to give it a little something to eat. However it might become less sweet overtime. The bacteria eats the sugars out out the fruit and grow so yes it will maintain it’s effects. Especially if you add fruit to give it a little something to eat. However it might become less sweet overtime.

]]> Comment on Second Ferment Your Kefir Your Tastes Buds Will Thank You. by dmlo http://culturedfoodlife.com/second-ferment-your-kefir-your-tastes-buds-will-thank-you-2/comment-page-1/#comment-6058 dmlo Fri, 11 May 2012 22:37:53 +0000 http://harborsofhealing.com/?p=297#comment-6058 I have thought about second fermentation but I didn't know it would mellow instead of overpower. For the people who are not sure what to do with their kefir if it is too sour or smelly for their taste - I set a new quart jar out every day for a batch the following day & use it to make a smoothie everyone will drink. We use bananas, blueberries, strawberries, pineapple, you name it & we usually sweeten it with local raw honey. The teens usually beg for more. We even make popsicles out of it. We will have to try the 2nd ferment, thanks! I have thought about second fermentation but I didn’t know it would mellow instead of overpower. For the people who are not sure what to do with their kefir if it is too sour or smelly for their taste – I set a new quart jar out every day for a batch the following day & use it to make a smoothie everyone will drink. We use bananas, blueberries, strawberries, pineapple, you name it & we usually sweeten it with local raw honey. The teens usually beg for more. We even make popsicles out of it. We will have to try the 2nd ferment, thanks!

]]> Comment on Second Ferment Your Kefir Your Tastes Buds Will Thank You. by tina http://culturedfoodlife.com/second-ferment-your-kefir-your-tastes-buds-will-thank-you-2/comment-page-1/#comment-6056 tina Fri, 11 May 2012 22:19:26 +0000 http://harborsofhealing.com/?p=297#comment-6056 Can a smoothie made with kefir and fruit sit in the fridge for 5-7 days with full effects of probiotics? in other words do the probitic bacteria die when made to sit with fruit in the kefir? i am thinking of making a batch of kefir smoothies each weekend for the week ahead. will this work in terms of health benefits? thanks donna :) Can a smoothie made with kefir and fruit sit in the fridge for 5-7 days with full effects of probiotics? in other words do the probitic bacteria die when made to sit with fruit in the kefir?

i am thinking of making a batch of kefir smoothies each weekend for the week ahead. will this work in terms of health benefits?

thanks donna :)

]]> Comment on Donna’s Toothsoap Recipe by Donna Schwenk http://culturedfoodlife.com/maybe-you-need-to-rethink-how-you-care-for-your-teeth/comment-page-1/#comment-6034 Donna Schwenk Fri, 11 May 2012 02:29:22 +0000 http://harborsofhealing.com/?p=968#comment-6034 You can click on each item and a link will come up. You can click on each item and a link will come up.

]]> Comment on How to Make Kefir by Donna Schwenk http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-6033 Donna Schwenk Fri, 11 May 2012 02:28:39 +0000 http://harborsofhealing.com/?p=261#comment-6033 Sometimes it ferments a little more and this is why this happens. It is not a problem just means you can ferment it a little less time on the counter. Still perfectly fine. Sometimes it ferments a little more and this is why this happens. It is not a problem just means you can ferment it a little less time on the counter. Still perfectly fine.

]]> Comment on Donna’s Toothsoap Recipe by Donna Schwenk http://culturedfoodlife.com/maybe-you-need-to-rethink-how-you-care-for-your-teeth/comment-page-1/#comment-6032 Donna Schwenk Fri, 11 May 2012 02:27:30 +0000 http://harborsofhealing.com/?p=968#comment-6032 You are looking at the wrong product this does not have sodium laurel sulfate in it just sodium bicarbonate which is baking powder. You are looking at the wrong product this does not have sodium laurel sulfate in it just sodium bicarbonate which is baking powder.

]]> Comment on Chocolate Kefir Zucchini Cake!! by Donna Schwenk http://culturedfoodlife.com/kefir-cheese-dip/comment-page-1/#comment-6031 Donna Schwenk Fri, 11 May 2012 02:23:21 +0000 http://harborsofhealing.com/?p=646#comment-6031 Add a little more flour if it was gummy. It was probably from the moisture in the zucchini. Add a little more flour if it was gummy. It was probably from the moisture in the zucchini.

]]> Comment on Kombucha by Donna Schwenk http://culturedfoodlife.com/kombucha/comment-page-1/#comment-6030 Donna Schwenk Fri, 11 May 2012 02:19:18 +0000 http://harborsofhealing.com/?page_id=154#comment-6030 You can use caffeinated or not. Black or green tea both will work. You can use caffeinated or not. Black or green tea both will work.

]]> Comment on Kombucha by tina http://culturedfoodlife.com/kombucha/comment-page-1/#comment-6027 tina Fri, 11 May 2012 00:17:53 +0000 http://harborsofhealing.com/?page_id=154#comment-6027 can one make kombucha only using green caffeinated tea? have you done this? do the scoby's get ruined in the process? thanks donna! can one make kombucha only using green caffeinated tea? have you done this? do the scoby’s get ruined in the process?

thanks donna!

]]> Comment on Chocolate Kefir Zucchini Cake!! by Joyce http://culturedfoodlife.com/kefir-cheese-dip/comment-page-1/#comment-6026 Joyce Fri, 11 May 2012 00:09:40 +0000 http://harborsofhealing.com/?p=646#comment-6026 I just made this for the first time! YUMMY!! I followed your suggestion to soak my spelt flour in the kefir overnight and it seems fine to me. Thank you for posting this! I just made this for the first time! YUMMY!! I followed your suggestion to soak my spelt flour in the kefir overnight and it seems fine to me. Thank you for posting this!

]]> Comment on Donna’s Toothsoap Recipe by Terry http://culturedfoodlife.com/maybe-you-need-to-rethink-how-you-care-for-your-teeth/comment-page-1/#comment-5998 Terry Thu, 10 May 2012 15:25:35 +0000 http://harborsofhealing.com/?p=968#comment-5998 Oh, I see now. It's EcoDent's other product that has SLS, not the extra bright. Thanks. Oh, I see now. It’s EcoDent’s other product that has SLS, not the extra bright. Thanks.

]]> Comment on How to Make Kefir by Donna Schwenk http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-5990 Donna Schwenk Thu, 10 May 2012 13:56:58 +0000 http://harborsofhealing.com/?p=261#comment-5990 You can cans go back and forth between any kind of milk and they will be fine. You can cans go back and forth between any kind of milk and they will be fine.

]]> Comment on Donna’s Toothsoap Recipe by Donna Schwenk http://culturedfoodlife.com/maybe-you-need-to-rethink-how-you-care-for-your-teeth/comment-page-1/#comment-5989 Donna Schwenk Thu, 10 May 2012 13:56:23 +0000 http://harborsofhealing.com/?p=968#comment-5989 Here is the link it is on the recipe too just click on the words. http://astore.amazon.com/culturedfood-20/detail/B000W1X1Z8 Here is the link it is on the recipe too just click on the words. http://astore.amazon.com/culturedfood-20/detail/B000W1X1Z8

]]> Comment on Donna’s Toothsoap Recipe by Donna Schwenk http://culturedfoodlife.com/maybe-you-need-to-rethink-how-you-care-for-your-teeth/comment-page-1/#comment-5988 Donna Schwenk Thu, 10 May 2012 13:52:31 +0000 http://harborsofhealing.com/?p=968#comment-5988 It does not say this any where on the ingredient list. It has Sodium bicarbonate which is baking soda. It does not say this any where on the ingredient list. It has Sodium bicarbonate which is baking soda.

]]> Comment on Donna’s Toothsoap Recipe by Donna Schwenk http://culturedfoodlife.com/maybe-you-need-to-rethink-how-you-care-for-your-teeth/comment-page-1/#comment-5987 Donna Schwenk Thu, 10 May 2012 13:47:46 +0000 http://harborsofhealing.com/?p=968#comment-5987 Absolutely I have switched it up with different things myself. Absolutely I have switched it up with different things myself.

]]> Comment on Donna’s Toothsoap Recipe by Alethea http://culturedfoodlife.com/maybe-you-need-to-rethink-how-you-care-for-your-teeth/comment-page-1/#comment-5986 Alethea Thu, 10 May 2012 13:24:58 +0000 http://harborsofhealing.com/?p=968#comment-5986 We do not use mint toothpaste because we use a lot of homeopathic remedies. Can I leave out the peppermint or replace it with something else? We do not use mint toothpaste because we use a lot of homeopathic remedies. Can I leave out the peppermint or replace it with something else?

]]> Comment on How to Make Kefir by Chris http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-5976 Chris Thu, 10 May 2012 07:06:45 +0000 http://harborsofhealing.com/?p=261#comment-5976 I just ordered Milk Kefir from cultures for health and this is the third day I'm re-hydrating the grains. To my dismay, I noticed the milk I've been using is ultra pasteurized. I'll be able to switch the ultra pasteurized with raw milk tomorrow, but is it too late? Will the kefir grains be salvageable? I just ordered Milk Kefir from cultures for health and this is the third day I’m re-hydrating the grains. To my dismay, I noticed the milk I’ve been using is ultra pasteurized. I’ll be able to switch the ultra pasteurized with raw milk tomorrow, but is it too late? Will the kefir grains be salvageable?

]]> Comment on Donna’s Toothsoap Recipe by Terry http://culturedfoodlife.com/maybe-you-need-to-rethink-how-you-care-for-your-teeth/comment-page-1/#comment-5969 Terry Thu, 10 May 2012 03:04:49 +0000 http://harborsofhealing.com/?p=968#comment-5969 Where do you find the saponified coconut oil? I'd like to try this recipe. Thanks for all the good information. Where do you find the saponified coconut oil? I’d like to try this recipe. Thanks for all the good information.

]]> Comment on Donna’s Toothsoap Recipe by Terry http://culturedfoodlife.com/maybe-you-need-to-rethink-how-you-care-for-your-teeth/comment-page-1/#comment-5968 Terry Thu, 10 May 2012 03:01:58 +0000 http://harborsofhealing.com/?p=968#comment-5968 The Ecodent has sodium laurel sulfate in it. Don't you find that problematic, seeing as it's a toxin? The Ecodent has sodium laurel sulfate in it. Don’t you find that problematic, seeing as it’s a toxin?

]]> Comment on How to Make Kefir by Nick http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-5967 Nick Thu, 10 May 2012 02:13:46 +0000 http://harborsofhealing.com/?p=261#comment-5967 Hi donna, sometimes during the fermentation and/or second fermentation the curd and the whey reverse their places and the whey is on the top. Is that good or bad or does not matter? and why is that? also, sometimes the kefir is creamy; sometimes it is more watery. please, explain. thank you! Hi donna,

sometimes during the fermentation and/or second fermentation the curd and the whey reverse their places and the whey is on the top. Is that good or bad or does not matter? and why is that?

also, sometimes the kefir is creamy; sometimes it is more watery. please, explain.

thank you!

]]> Comment on Donna’s Toothsoap Recipe by Amy Long http://culturedfoodlife.com/maybe-you-need-to-rethink-how-you-care-for-your-teeth/comment-page-1/#comment-5964 Amy Long Thu, 10 May 2012 01:24:48 +0000 http://harborsofhealing.com/?p=968#comment-5964 ok - i just figured it out by clicking on the items! sorry... on another note I have had success with oil pulling - oil pulling made my teeth cleaner than when i went to the dentist and it whitened them as well! ok – i just figured it out by clicking on the items! sorry… on another note I have had success with oil pulling – oil pulling made my teeth cleaner than when i went to the dentist and it whitened them as well!

]]> Comment on Donna’s Toothsoap Recipe by Amy Long http://culturedfoodlife.com/maybe-you-need-to-rethink-how-you-care-for-your-teeth/comment-page-1/#comment-5962 Amy Long Thu, 10 May 2012 01:15:21 +0000 http://harborsofhealing.com/?p=968#comment-5962 Donna, Where do you purchase these items? Donna,
Where do you purchase these items?

]]> Comment on Donna’s Toothsoap Recipe by Donna Schwenk http://culturedfoodlife.com/maybe-you-need-to-rethink-how-you-care-for-your-teeth/comment-page-1/#comment-5957 Donna Schwenk Wed, 09 May 2012 22:33:45 +0000 http://harborsofhealing.com/?p=968#comment-5957 The tooth soap is just coconut oil in the big bottle picture there. This coconut oil is used as hand soap because it stays liquid and will foam when you use it. The tooth soap is just coconut oil in the big bottle picture there. This coconut oil is used as hand soap because it stays liquid and will foam when you use it.

]]> Comment on Donna’s Toothsoap Recipe by Kyle A Knisely http://culturedfoodlife.com/maybe-you-need-to-rethink-how-you-care-for-your-teeth/comment-page-1/#comment-5953 Kyle A Knisely Wed, 09 May 2012 21:04:05 +0000 http://harborsofhealing.com/?p=968#comment-5953 I am totally confused. You do not list tooth soap in your list of ingregients but in the text we are told to add it. What is tooth soap? you picture regular hand soap. Help. I am totally confused. You do not list tooth soap in your list of ingregients but in the text we are told to add it. What is tooth soap? you picture regular hand soap. Help.

]]> Comment on Donna’s Toothsoap Recipe by Donna Schwenk http://culturedfoodlife.com/maybe-you-need-to-rethink-how-you-care-for-your-teeth/comment-page-1/#comment-5951 Donna Schwenk Wed, 09 May 2012 18:58:34 +0000 http://harborsofhealing.com/?p=968#comment-5951 My 10 year old uses it everyday. My 10 year old uses it everyday.

]]> Comment on Donna’s Toothsoap Recipe by Donna Schwenk http://culturedfoodlife.com/maybe-you-need-to-rethink-how-you-care-for-your-teeth/comment-page-1/#comment-5950 Donna Schwenk Wed, 09 May 2012 18:58:07 +0000 http://harborsofhealing.com/?p=968#comment-5950 The coconut oil that is saponified which keeps it in a liquid form. The minerals and the peppermint extract. It took me years to figure that out. I just did it in front of him and little by little he came along. Now He eats them everyday. The coconut oil that is saponified which keeps it in a liquid form. The minerals and the peppermint extract. It took me years to figure that out. I just did it in front of him and little by little he came along. Now He eats them everyday.

]]> Comment on Donna’s Toothsoap Recipe by Sarah Butcher http://culturedfoodlife.com/maybe-you-need-to-rethink-how-you-care-for-your-teeth/comment-page-1/#comment-5949 Sarah Butcher Wed, 09 May 2012 18:25:14 +0000 http://harborsofhealing.com/?p=968#comment-5949 I am wondering about the "saponified" coconut oil the photo is of a coconut oil soap not coconut oil itself. So do you put soap + mint flavor+ mineral drops OR saponified coconut oil+ Mint flavor+ mineral drops??? Also how do you get hubby onboard eating more cultured foods if he doesn't like them or wants to keep eating his normal junk food not healthier versions of it? I am wondering about the “saponified” coconut oil the photo is of a coconut oil soap not coconut oil itself. So do you put soap + mint flavor+ mineral drops OR saponified coconut oil+ Mint flavor+ mineral drops??? Also how do you get hubby onboard eating more cultured foods if he doesn’t like them or wants to keep eating his normal junk food not healthier versions of it?

]]> Comment on Donna’s Toothsoap Recipe by Emme http://culturedfoodlife.com/maybe-you-need-to-rethink-how-you-care-for-your-teeth/comment-page-1/#comment-5947 Emme Wed, 09 May 2012 17:58:53 +0000 http://harborsofhealing.com/?p=968#comment-5947 Excellent recipe! Has anyone tried this with kids? I have been trying to find an alternative to all the sweet fluoridated kids toothpaste out there. Excellent recipe! Has anyone tried this with kids? I have been trying to find an alternative to all the sweet fluoridated kids toothpaste out there.

]]> Comment on Donna’s Toothsoap Recipe by Terri Betz http://culturedfoodlife.com/maybe-you-need-to-rethink-how-you-care-for-your-teeth/comment-page-1/#comment-5946 Terri Betz Wed, 09 May 2012 17:56:37 +0000 http://harborsofhealing.com/?p=968#comment-5946 Wonderful article! And something I'm going to try! Thank you for this post and btw I love your page design and ease of use! Pinned it! :) Wonderful article! And something I’m going to try! Thank you for this post and btw I love your page design and ease of use! Pinned it! :)

]]> Comment on Donna’s Toothsoap Recipe by jim http://culturedfoodlife.com/maybe-you-need-to-rethink-how-you-care-for-your-teeth/comment-page-1/#comment-5945 jim Wed, 09 May 2012 17:45:00 +0000 http://harborsofhealing.com/?p=968#comment-5945 I MIX himalayan sea salt, charcoal pwd, organic sulfur, baking soda to miracle 2 soap. I MIX himalayan sea salt, charcoal pwd, organic sulfur, baking soda to miracle 2 soap.

]]> Comment on Donna’s Toothsoap Recipe by Linda http://culturedfoodlife.com/maybe-you-need-to-rethink-how-you-care-for-your-teeth/comment-page-1/#comment-5944 Linda Wed, 09 May 2012 17:34:48 +0000 http://harborsofhealing.com/?p=968#comment-5944 Thank you so much for what you do! I am going to try this tooth soap very soon. Thank you so much for what you do! I am going to try this tooth soap very soon.

]]> Comment on Donna’s Toothsoap Recipe by Heather :) :) :) http://culturedfoodlife.com/maybe-you-need-to-rethink-how-you-care-for-your-teeth/comment-page-1/#comment-5943 Heather :) :) :) Wed, 09 May 2012 17:33:47 +0000 http://harborsofhealing.com/?p=968#comment-5943 Oh, this is fabulous. Thanks for sharing the information. I already use coconut oil to pull out toxins in my mouth. I've even heard of brushing my teeth with pure coconut oil, too :) :) Oh and thanks for recommending that tooth whitening stuff at the end of your post, too :) :) Love and hugs from the ocean shores of California, Heather :) Oh, this is fabulous. Thanks for sharing the information. I already use coconut oil to pull out toxins in my mouth. I’ve even heard of brushing my teeth with pure coconut oil, too :) :)

Oh and thanks for recommending that tooth whitening stuff at the end of your post, too :) :)

Love and hugs from the ocean shores of California, Heather :)

]]> Comment on Chocolate Kefir Zucchini Cake!! by Donna Schwenk http://culturedfoodlife.com/kefir-cheese-dip/comment-page-1/#comment-5941 Donna Schwenk Wed, 09 May 2012 16:35:38 +0000 http://harborsofhealing.com/?p=646#comment-5941 You can try it but I haven't used this so I am not sure of the results. You can try it but I haven’t used this so I am not sure of the results.

]]> Comment on Blueberry Spinach Kraut by Donna Schwenk http://culturedfoodlife.com/blueberry-spinach-kraut/comment-page-1/#comment-5940 Donna Schwenk Wed, 09 May 2012 16:34:55 +0000 http://culturedfoodlife.com/?p=2537#comment-5940 Yes they are suppose to be capped tightly but sometimes it will leak out if you don't leave enough room at the top. The air lock system is something I will explain in my videos and DVD's coming out on the 15th. Yes they are suppose to be capped tightly but sometimes it will leak out if you don’t leave enough room at the top. The air lock system is something I will explain in my videos and DVD’s coming out on the 15th.

]]> Comment on Chocolate Kefir Zucchini Cake!! by Adrienne http://culturedfoodlife.com/kefir-cheese-dip/comment-page-1/#comment-5915 Adrienne Wed, 09 May 2012 03:11:58 +0000 http://harborsofhealing.com/?p=646#comment-5915 Can I use an all purpose gluten free flour in place of the spelt flour? Can I use an all purpose gluten free flour in place of the spelt flour?

]]> Comment on Contact by Donna Schwenk http://culturedfoodlife.com/contact/comment-page-1/#comment-5881 Donna Schwenk Mon, 07 May 2012 14:45:57 +0000 http://harborsofhealing.com/?page_id=333#comment-5881 Hi Ann, This happened to me once and I found that I needed a new culture. What you can do is get an original Gts synergy kombucha and add it to your brew. There is not enough cultures to make your brew. Did you let your brew go for to long before using it again a couple times? I am not sure why this happens. The cultures on mine seem to not be strong enough. I got a new starter from a friend and that took care of it. That was about 5 years ago. Find someone who has one or get an original GTs synergy (make sure it's original and not fruit flavored) and add that to your brew and see if it will start to culture again. Add the whole bottle. Let me know how it goes. Hi Ann,
This happened to me once and I found that I needed a new culture. What you can do is get an original Gts synergy kombucha and add it to your brew. There is not enough cultures to make your brew. Did you let your brew go for to long before using it again a couple times? I am not sure why this happens. The cultures on mine seem to not be strong enough. I got a new starter from a friend and that took care of it. That was about 5 years ago. Find someone who has one or get an original GTs synergy (make sure it’s original and not fruit flavored) and add that to your brew and see if it will start to culture again. Add the whole bottle. Let me know how it goes.

]]> Comment on Contact by Ann Wollman http://culturedfoodlife.com/contact/comment-page-1/#comment-5879 Ann Wollman Mon, 07 May 2012 12:45:25 +0000 http://harborsofhealing.com/?page_id=333#comment-5879 Donna, I have been making kombucha for about a year now. Do the cultures ever get old? I am not sure what is happening with my kombucha. After about 10 days or so of fermenting there still is no new baby culture growing on the top. There is just a thin flim. What does this mean? Is my kombucha tea any good or do I need to throw it out and get a new culture and start over? This is the second time this has happened. There is no mold or any vinegar flies. I use to get thick new cultures on top. I also use the warming belt since it is still quite cool. i have my gal jars in a small cabinet. Is it possible they are not getting enough air circulation? Need some help!!! Donna, I have been making kombucha for about a year now. Do the cultures ever get old? I am not sure what is happening with my kombucha. After about 10 days or so of fermenting there still is no new baby culture growing on the top. There is just a thin flim. What does this mean? Is my kombucha tea any good or do I need to throw it out and get a new culture and start over? This is the second time this has happened. There is no mold or any vinegar flies. I use to get thick new cultures on top. I also use the warming belt since it is still quite cool. i have my gal jars in a small cabinet. Is it possible they are not getting enough air circulation? Need some help!!!

]]> Comment on More Than Taco Salad by Ken In Manila http://culturedfoodlife.com/more-than-taco-salad/comment-page-1/#comment-5831 Ken In Manila Sat, 05 May 2012 15:44:52 +0000 http://harborsofhealing.com/?p=493#comment-5831 This looks amazing! thanks so much for your work in the fermentation world. Looks delicious. This looks amazing! thanks so much for your work in the fermentation world. Looks delicious.

]]> Comment on How to Make Kefir by Donna Schwenk http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-5814 Donna Schwenk Sat, 05 May 2012 04:03:26 +0000 http://harborsofhealing.com/?p=261#comment-5814 They should be fine. If they thicken and sour your milk they are fine. They should be fine. If they thicken and sour your milk they are fine.

]]> Comment on How to Make Kefir by Alison http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-5808 Alison Sat, 05 May 2012 00:06:06 +0000 http://harborsofhealing.com/?p=261#comment-5808 Hello! Thank you for your great blog! I already rinsed my grains in filtered water, does that mean they are ruined? I put them in fresh raw milk and are waiting to see how they will turn out. Or should I just throw it all away? Hello! Thank you for your great blog! I already rinsed my grains in filtered water, does that mean they are ruined? I put them in fresh raw milk and are waiting to see how they will turn out. Or should I just throw it all away?

]]> Comment on How I Fixed My Seasonal Allergies by Donna Schwenk http://culturedfoodlife.com/how-i-fixed-my-seasonal-allergies/comment-page-1/#comment-5690 Donna Schwenk Thu, 03 May 2012 01:05:45 +0000 http://culturedfoodlife.com/?p=4289#comment-5690 Anything that supports the adrenals helps allergies in any form. Anything that supports the adrenals helps allergies in any form.

]]> Comment on New Cultured Vegetable Class by Donna Schwenk http://culturedfoodlife.com/new-cultured-vegetable-class/comment-page-1/#comment-5689 Donna Schwenk Thu, 03 May 2012 01:05:06 +0000 http://culturedfoodlife.com/?p=5102#comment-5689 Those are watermelon radishes.Taste like watermelon. Those are watermelon radishes.Taste like watermelon.

]]> Comment on New Cultured Vegetable Class by Tammy Halupnick http://culturedfoodlife.com/new-cultured-vegetable-class/comment-page-1/#comment-5687 Tammy Halupnick Thu, 03 May 2012 00:48:31 +0000 http://culturedfoodlife.com/?p=5102#comment-5687 Yes, that was me! I'm so glad I could help you find them! It's funny how things happen, isn't it? What is that in the one jar, the bigger round coins? Are those beets? Yes, that was me! I’m so glad I could help you find them! It’s funny how things happen, isn’t it? What is that in the one jar, the bigger round coins? Are those beets?

]]> Comment on How I Fixed My Seasonal Allergies by Leah Tait http://culturedfoodlife.com/how-i-fixed-my-seasonal-allergies/comment-page-1/#comment-5686 Leah Tait Thu, 03 May 2012 00:06:23 +0000 http://culturedfoodlife.com/?p=4289#comment-5686 I'm a chronic asmatic, I control It through a plant based diet. Would this method work for dust mite allergy? I’m a chronic asmatic, I control It through a plant based diet. Would this method work for dust mite allergy?

]]> Comment on New Cultured Vegetable Class by Donna Schwenk http://culturedfoodlife.com/new-cultured-vegetable-class/comment-page-1/#comment-5680 Donna Schwenk Wed, 02 May 2012 17:34:55 +0000 http://culturedfoodlife.com/?p=5102#comment-5680 In about 2 weeks the dvd and videos will be available on my website. More videos coming each month. This is not an online class, but I am thinking of taping it and putting it online. In about 2 weeks the dvd and videos will be available on my website. More videos coming each month. This is not an online class, but I am thinking of taping it and putting it online.

]]> Comment on New Cultured Vegetable Class by Donna Schwenk http://culturedfoodlife.com/new-cultured-vegetable-class/comment-page-1/#comment-5679 Donna Schwenk Wed, 02 May 2012 17:33:33 +0000 http://culturedfoodlife.com/?p=5102#comment-5679 Hi Tammy, I love those weck jars. Aren't you the one who told me about them? So glad you did. I love them. I do have a recipe for dilly beans and I will bring it to class. I also have a cherry tomato recipe in my book and on my website. I hope to see you at class it's going to be a lot of fun. Hi Tammy, I love those weck jars. Aren’t you the one who told me about them? So glad you did. I love them. I do have a recipe for dilly beans and I will bring it to class. I also have a cherry tomato recipe in my book and on my website. I hope to see you at class it’s going to be a lot of fun.

]]> Comment on Purchase My Book by Donna Schwenk http://culturedfoodlife.com/purchase-book/comment-page-1/#comment-5678 Donna Schwenk Wed, 02 May 2012 17:30:25 +0000 http://harborsofhealing.com/?page_id=164#comment-5678 You will be able to buy the DVD on my website and also at some local stores. It will have teach you how to make kefir, cultured vegetables and kombucha. You will be able to buy the DVD on my website and also at some local stores. It will have teach you how to make kefir, cultured vegetables and kombucha.

]]> Comment on Purchase My Book by Judi http://culturedfoodlife.com/purchase-book/comment-page-1/#comment-5677 Judi Wed, 02 May 2012 15:46:54 +0000 http://harborsofhealing.com/?page_id=164#comment-5677 Dear Donna, I noticed you have a workshop coming up and you had mentioned you had a dVD. Is this an item you are selling online? And what does the DVD consist of. Thank you, judi Dear Donna, I noticed you have a workshop coming up and you had mentioned you had a dVD. Is this an item you are selling online? And what does the DVD consist of. Thank you, judi

]]> Comment on New Cultured Vegetable Class by Tammy Halupnick http://culturedfoodlife.com/new-cultured-vegetable-class/comment-page-1/#comment-5675 Tammy Halupnick Wed, 02 May 2012 13:53:44 +0000 http://culturedfoodlife.com/?p=5102#comment-5675 Donna, I am so excited, I'll be at the class! I see your new round Weck jars, THey look awesome. What are the big round coins? Can't wait to try more of your recipes. I'm curious, do you have a recipe for dilly green beans that you will be bringing to this class? And cherry tomatoes. I love to grow the yellow pear tomatoes, they're my favorite of the small variety. ~ curious what's up with the all caps and this font. Hope it changes when I hit enter, I feel like I'm yelling. lol ~ til then Happy Fermenting! Donna, I am so excited, I’ll be at the class! I see your new round Weck jars, THey look awesome. What are the big round coins? Can’t wait to try more of your recipes. I’m curious, do you have a recipe for dilly green beans that you will be bringing to this class? And cherry tomatoes. I love to grow the yellow pear tomatoes, they’re my favorite of the small variety. ~ curious what’s up with the all caps and this font. Hope it changes when I hit enter, I feel like I’m yelling. lol ~ til then Happy Fermenting!

]]> Comment on New Cultured Vegetable Class by Karen http://culturedfoodlife.com/new-cultured-vegetable-class/comment-page-1/#comment-5674 Karen Wed, 02 May 2012 13:37:01 +0000 http://culturedfoodlife.com/?p=5102#comment-5674 When will the book and Dvd be available. this is not an on line class? When will the book and Dvd be available. this is not an on line class?

]]> Comment on A Tale Of Two Salsas by Donna Schwenk http://culturedfoodlife.com/a-tale-of-two-salsas/comment-page-1/#comment-5671 Donna Schwenk Wed, 02 May 2012 12:58:44 +0000 http://harborsofhealing.com/?p=538#comment-5671 You should try placing a lid on your ketchup while fermenting and letting it ferment less time on the counter. Sounds like it is getting over fermented and having a lid to ferment with also helps keep other ferments. You should try placing a lid on your ketchup while fermenting and letting it ferment less time on the counter. Sounds like it is getting over fermented and having a lid to ferment with also helps keep other ferments.

]]> Comment on A Tale Of Two Salsas by nicole http://culturedfoodlife.com/a-tale-of-two-salsas/comment-page-1/#comment-5664 nicole Wed, 02 May 2012 03:36:01 +0000 http://harborsofhealing.com/?p=538#comment-5664 Ive spent hours troubleshooting fermentation on the web and cant find an answer. I made fermented ketchup that tasted wonderful prior to fermenting. I used kefir whey and fermented for 5 days (recipe said 3-5 days). Then put it in the fridge for a few days. But it tasted like homebrew. It was covered lightly on the counter and had a lid on in the fridge. My friend's turned out just fine. What happened? I used it to marinate steak. Then I also just tried kefir cheese and the soft cheese also had a very carbonates flavor, but was still usable. I really want to figure out this. Fermentation thing, but I am 0 for 2 And getting a bit gun shy now.... Ive spent hours troubleshooting fermentation on the web and cant find an answer. I made fermented ketchup that tasted wonderful prior to fermenting. I used kefir whey and fermented for 5 days (recipe said 3-5 days). Then put it in the fridge for a few days. But it tasted like homebrew. It was covered lightly on the counter and had a lid on in the fridge. My friend’s turned out just fine. What happened? I used it to marinate steak. Then I also just tried kefir cheese and the soft cheese also had a very carbonates flavor, but was still usable. I really want to figure out this. Fermentation thing, but I am 0 for 2
And getting a bit gun shy now….

]]> Comment on How to Make Kefir by Donna Schwenk http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-5662 Donna Schwenk Wed, 02 May 2012 02:47:21 +0000 http://harborsofhealing.com/?p=261#comment-5662 You can do either, I have done both. I like leaving the fruit or peel in. You can do either, I have done both. I like leaving the fruit or peel in.

]]> Comment on How to Make Kefir by Judi http://culturedfoodlife.com/how-to-make-kefir/comment-page-1/#comment-5661 Judi Wed, 02 May 2012 01:41:42 +0000 http://harborsofhealing.com/?p=261#comment-5661 After a second ferment with fresh berries, or lemon peels, should I be straining off the peelings or fruit before I store it in the frig? Sometimes I think the kefir becomes less thick/more runny after being in the frig with the fruit and it becomes more tart. After a second ferment with fresh berries, or lemon peels, should I be straining off the peelings or fruit before I store it in the frig? Sometimes I think the kefir becomes less thick/more runny after being in the frig with the fruit and it becomes more tart.

]]> Comment on Rosemary Sage Lemon Pickles by Donna Schwenk http://culturedfoodlife.com/rosemary-sage-lemon-pickles/comment-page-1/#comment-5650 Donna Schwenk Tue, 01 May 2012 16:35:27 +0000 http://harborsofhealing.com/?p=432#comment-5650 These are just straight from the tree. These are just straight from the tree.

]]> Comment on Rosemary Sage Lemon Pickles by amber b http://culturedfoodlife.com/rosemary-sage-lemon-pickles/comment-page-1/#comment-5648 amber b Tue, 01 May 2012 15:00:10 +0000 http://harborsofhealing.com/?p=432#comment-5648 question about the grape leaves - are these dried or jarred? i bought some the other day that are jarred in a vinegar brine - is this ok? thanks! question about the grape leaves – are these dried or jarred? i bought some the other day that are jarred in a vinegar brine – is this ok? thanks!

]]> Comment on Kefir Peanut Butter Brownie Cupcakes (gluten free) by leigh http://culturedfoodlife.com/kefir-peanut-butter-brownie-cupcakes-gluten-free/comment-page-1/#comment-5634 leigh Mon, 30 Apr 2012 17:04:22 +0000 http://culturedfoodlife.com/?p=5057#comment-5634 Looks delicious as always! I can't wait to see what you've got for us when you come back from the WAP Conference in St. Louis! Looks delicious as always! I can’t wait to see what you’ve got for us when you come back from the WAP Conference in St. Louis!

]]> Comment on How to make Kombucha by Donna Schwenk http://culturedfoodlife.com/how-to-make-kombucha/comment-page-1/#comment-5633 Donna Schwenk Mon, 30 Apr 2012 13:38:09 +0000 http://harborsofhealing.com/?p=1203#comment-5633 It happens on the counter. It needs the warmth to culture. It happens on the counter. It needs the warmth to culture.

]]> Comment on How to make Kombucha by Terry http://culturedfoodlife.com/how-to-make-kombucha/comment-page-1/#comment-5629 Terry Mon, 30 Apr 2012 02:00:24 +0000 http://harborsofhealing.com/?p=1203#comment-5629 Does the second ferment happen in the fridge or still on the counter? Does the second ferment happen in the fridge or still on the counter?

]]> Comment on Root Beer Kombucha by Donna Schwenk http://culturedfoodlife.com/root-beer-kombucha/comment-page-1/#comment-5626 Donna Schwenk Sun, 29 Apr 2012 20:55:47 +0000 http://culturedfoodlife.com/?p=4675#comment-5626 It just depends on the temperature of your kitchen and how fizzy you like it and how strong your brew is and how much juice you used. More juice equals more fizz. It can turn to vinegar but it really needs air to do this. Vinegar is aerobic and you are capping off the air and this ferments differently and slower. It just depends on the temperature of your kitchen and how fizzy you like it and how strong your brew is and how much juice you used. More juice equals more fizz. It can turn to vinegar but it really needs air to do this. Vinegar is aerobic and you are capping off the air and this ferments differently and slower.

]]> Comment on Contact by Donna Schwenk http://culturedfoodlife.com/contact/comment-page-1/#comment-5625 Donna Schwenk Sun, 29 Apr 2012 20:53:25 +0000 http://harborsofhealing.com/?page_id=333#comment-5625 Hi Darin, You don't need to burb your kombucha if you use those grolsch bottles. You can however do this if it makes you feel better. If you want them to calm down and not lose the fizz refrigerated them before you open them.Don't laeve them open very long it will make them lose their bubbliness. Do it quickly.I am a fizz girl and I live for the foaming fizziness of kombucha. I love it that you like it too. Happy fermenting. Hi Darin, You don’t need to burb your kombucha if you use those grolsch bottles. You can however do this if it makes you feel better.
If you want them to calm down and not lose the fizz refrigerated them before you open them.Don’t laeve them open very long it will make them lose their bubbliness. Do it quickly.I am a fizz girl and I live for the foaming fizziness of kombucha. I love it that you like it too. Happy fermenting.

]]> Comment on Kefir Peanut Butter Brownie Cupcakes (gluten free) by Donna Schwenk http://culturedfoodlife.com/kefir-peanut-butter-brownie-cupcakes-gluten-free/comment-page-1/#comment-5624 Donna Schwenk Sun, 29 Apr 2012 20:36:33 +0000 http://culturedfoodlife.com/?p=5057#comment-5624 I fixed the measurements that got removed when I enlarged the picture. Thanks for telling me. I fixed the measurements that got removed when I enlarged the picture. Thanks for telling me.

]]> Comment on Root Beer Kombucha by Darin http://culturedfoodlife.com/root-beer-kombucha/comment-page-1/#comment-5606 Darin Sun, 29 Apr 2012 05:22:42 +0000 http://culturedfoodlife.com/?p=4675#comment-5606 I have read mixed information about the length of time for second fermenting your kombucha. Many sources I've read mention only 1-4 days. You have mentioned 1-4 weeks. I've never waited that long. Won't it turn to vinegar after weeks of second-fermenting? I have read mixed information about the length of time for second fermenting your kombucha. Many sources I’ve read mention only 1-4 days. You have mentioned 1-4 weeks. I’ve never waited that long. Won’t it turn to vinegar after weeks of second-fermenting?

]]> Comment on Contact by Darin http://culturedfoodlife.com/contact/comment-page-1/#comment-5605 Darin Sun, 29 Apr 2012 05:03:48 +0000 http://harborsofhealing.com/?page_id=333#comment-5605 Yep, booch is the bomb! So I attended your kefir workshop at Nature's Pantry last month and am still "encouraging" my kefir grains to reach a quantity that'll allow me to ferment more than two cups at a time--still figuring kefir out. In the mean time, my wife and I have been going kombucha crazy. We've always purchased it as a rare treat, but recently started brewing our own. We actually grew our first scoby from a store bought bottle of kombucha. So I am second fermenting/flavoring/bottling my booch. I have been using the grolsch swing-tops. I know you recommend them and use them yourself, so... Question #1: Do you burp your kombucha while it's fermenting in the swing-top bottles? I read one source that stated (I'll attempt to quote...don't recall the source): "grolsch bottles don't require burping even with a very active brew, because the clamp top allows excess pressure to escape..." My caution alarm sounded and I have yet to test that statement. During the second ferment, I burp my kombucha daily when it is a very active brew and less when it's less active. Question #2: When "burping" your booch, how long do you leave the top open before clamping it shut again? Should it literally be like a burp--i.e. open/close quickly? With a recent brew, upon opening to burp it, it fizzed over and I lost a bit of my precious liquid, so I left it to continue to ferment thinking that I had lost some of the carbonation. The taste was still great, but I was a bit disappointed with the resulting carbonation (fear not, my carbonation expectations are fair). ...Gallon Jars of brew litter our counter tops. I can't wait to get a continuous brewing operation going in a large cask... -Darin (the long-winded one) Yep, booch is the bomb! So I attended your kefir workshop at Nature’s Pantry last month and am still “encouraging” my kefir grains to reach a quantity that’ll allow me to ferment more than two cups at a time–still figuring kefir out. In the mean time, my wife and I have been going kombucha crazy. We’ve always purchased it as a rare treat, but recently started brewing our own. We actually grew our first scoby from a store bought bottle of kombucha.

So I am second fermenting/flavoring/bottling my booch. I have been using the grolsch swing-tops. I know you recommend them and use them yourself, so…

Question #1: Do you burp your kombucha while it’s fermenting in the swing-top bottles? I read one source that stated (I’ll attempt to quote…don’t recall the source):
“grolsch bottles don’t require burping even with a very active brew, because the clamp top allows excess pressure to escape…”
My caution alarm sounded and I have yet to test that statement. During the second ferment, I burp my kombucha daily when it is a very active brew and less when it’s less active.

Question #2: When “burping” your booch, how long do you leave the top open before clamping it shut again? Should it literally be like a burp–i.e. open/close quickly? With a recent brew, upon opening to burp it, it fizzed over and I lost a bit of my precious liquid, so I left it to continue to ferment thinking that I had lost some of the carbonation. The taste was still great, but I was a bit disappointed with the resulting carbonation (fear not, my carbonation expectations are fair).

…Gallon Jars of brew litter our counter tops. I can’t wait to get a continuous brewing operation going in a large cask…

-Darin
(the long-winded one)

]]> Comment on Easy Whey & Kefir Cheese by Kefir Peanut Butter Brownie Cupcakes (gluten free) | Cultured Food Life http://culturedfoodlife.com/easy-whey-kefir-cheese/comment-page-1/#comment-5600 Kefir Peanut Butter Brownie Cupcakes (gluten free) | Cultured Food Life Sun, 29 Apr 2012 03:18:01 +0000 http://harborsofhealing.com/?p=439#comment-5600 [...] ½ cup of kefir cheese [...] [...] ½ cup of kefir cheese [...]

]]> Comment on Kefir Peanut Butter Brownie Cupcakes (gluten free) by Tammy http://culturedfoodlife.com/kefir-peanut-butter-brownie-cupcakes-gluten-free/comment-page-1/#comment-5597 Tammy Sun, 29 Apr 2012 02:19:27 +0000 http://culturedfoodlife.com/?p=5057#comment-5597 these look great! I am a bit confused as to the amounts of the following ingredients. I'm assuming that they are all in cups except for the baking powder which would be in teaspoons? 1 ¾ walnut meal 1/2 dutch processed cocoa powder 1 ½ baking powder 1/3 coconut oil melted these look great! I am a bit confused as to the amounts of the following ingredients. I’m assuming that they are all in cups except for the baking powder which would be in teaspoons?

1 ¾ walnut meal
1/2 dutch processed cocoa powder
1 ½ baking powder
1/3 coconut oil melted

]]> Comment on Root Beer Kombucha by Bebe http://culturedfoodlife.com/root-beer-kombucha/comment-page-1/#comment-5591 Bebe Sat, 28 Apr 2012 20:03:57 +0000 http://culturedfoodlife.com/?p=4675#comment-5591 Oh, heck yeah i'm trying this... you just made my day! Oh, heck yeah i’m trying this… you just made my day!

]]> Comment on Kefir Peanut Butter Brownie Cupcakes (gluten free) by Kefir Peanut Butter Brownie Cupcakes (gluten free) | CookingPlanet http://culturedfoodlife.com/kefir-peanut-butter-brownie-cupcakes-gluten-free/comment-page-1/#comment-5585 Kefir Peanut Butter Brownie Cupcakes (gluten free) | CookingPlanet Sat, 28 Apr 2012 16:10:05 +0000 http://culturedfoodlife.com/?p=5057#comment-5585 [...] Kefir Peanut Butter Brownie Cupcakes (gluten free) [...] [...] Kefir Peanut Butter Brownie Cupcakes (gluten free) [...]

]]> Comment on Rum Vanilla Extract by Kefir Peanut Butter Brownie Cupcakes (gluten free) | Cultured Food Life http://culturedfoodlife.com/rum-vanilla-extract/comment-page-1/#comment-5582 Kefir Peanut Butter Brownie Cupcakes (gluten free) | Cultured Food Life Sat, 28 Apr 2012 15:00:38 +0000 http://culturedfoodlife.com/?p=1675#comment-5582 [...] 2 tsp rum vanilla [...] [...] 2 tsp rum vanilla [...]

]]> Comment on Easy Whey & Kefir Cheese by Donna Schwenk http://culturedfoodlife.com/easy-whey-kefir-cheese/comment-page-1/#comment-5567 Donna Schwenk Sat, 28 Apr 2012 03:23:23 +0000 http://harborsofhealing.com/?p=439#comment-5567 You just add the whey to the cultured veggies anywhere from 1/4 cup to 1/2 cup depending on how much you are making. It tells you in the recipes how much to use on my site. You just add the whey to the cultured veggies anywhere from 1/4 cup to 1/2 cup depending on how much you are making. It tells you in the recipes how much to use on my site.

]]> Comment on How To Make Your Own Vinegar & Apple Cider Drink by Jackie @ Crest Cottage http://culturedfoodlife.com/how-to-make-your-own-vinegar-apple-cider-drink/comment-page-1/#comment-5565 Jackie @ Crest Cottage Sat, 28 Apr 2012 01:28:25 +0000 http://harborsofhealing.com/?p=370#comment-5565 This sounds so cool! I can't wait to try it. I am such a huge fan of acv, so thanks for posting it This sounds so cool! I can’t wait to try it. I am such a huge fan of acv, so thanks for posting it

]]> Comment on Easy Whey & Kefir Cheese by Gail Redwine http://culturedfoodlife.com/easy-whey-kefir-cheese/comment-page-1/#comment-5563 Gail Redwine Sat, 28 Apr 2012 00:20:25 +0000 http://harborsofhealing.com/?p=439#comment-5563 I have been making kefir for a few months now and i love it. I would like to know how to use the whey for culturing veggies? I have been making kefir for a few months now and i love it. I would like to know how to use the whey for culturing veggies?

]]> Comment on Contact by Donna Schwenk http://culturedfoodlife.com/contact/comment-page-1/#comment-5557 Donna Schwenk Fri, 27 Apr 2012 18:13:57 +0000 http://harborsofhealing.com/?page_id=333#comment-5557 It would really help you to start eating other fermented foods first if you are having a reaction to kombucha.Many times these reaction are from adrenal stress and often go away after fixing the gut. Try cultured veggies and kefir first and see how you do. Fix the gut and the adrenals will follow. It would really help you to start eating other fermented foods first if you are having a reaction to kombucha.Many times these reaction are from adrenal stress and often go away after fixing the gut. Try cultured veggies and kefir first and see how you do. Fix the gut and the adrenals will follow.

]]> Comment on Second Ferment Your Kefir Your Tastes Buds Will Thank You. by Sarah http://culturedfoodlife.com/second-ferment-your-kefir-your-tastes-buds-will-thank-you-2/comment-page-1/#comment-5552 Sarah Fri, 27 Apr 2012 15:27:56 +0000 http://harborsofhealing.com/?p=297#comment-5552 I never thought to second ferment, let alone flavor my kefir during the process, but so far I've done a batch with orange peel and another with blueberry jam and I LOVE it! So good!! Thanks for the tips! I never thought to second ferment, let alone flavor my kefir during the process, but so far I’ve done a batch with orange peel and another with blueberry jam and I LOVE it! So good!! Thanks for the tips!

]]> Comment on Contact by Michelle Doran http://culturedfoodlife.com/contact/comment-page-1/#comment-5551 Michelle Doran Fri, 27 Apr 2012 15:03:13 +0000 http://harborsofhealing.com/?page_id=333#comment-5551 Hi Donna! I love kombucha, and crave it. Unfortunately it causes hives and allergic reactions for me, not sure if this is because I am allergic to mold, type of Kombucha, etc. I want to use and make my own fermented foods and kefir's but find almost no information on the internet to help me determine what my allergic reaction might be caused by. Would you have any links or information to recommend regarding this subject? I appreciate your help! Hi Donna! I love kombucha, and crave it. Unfortunately it causes hives and allergic reactions for me, not sure if this is because I am allergic to mold, type of Kombucha, etc. I want to use and make my own fermented foods and kefir’s but find almost no information on the internet to help me determine what my allergic reaction might be caused by. Would you have any links or information to recommend regarding this subject? I appreciate your help!

]]> Comment on How To Make Your Own Vinegar & Apple Cider Drink by Donna Schwenk http://culturedfoodlife.com/how-to-make-your-own-vinegar-apple-cider-drink/comment-page-1/#comment-5550 Donna Schwenk Fri, 27 Apr 2012 14:47:50 +0000 http://harborsofhealing.com/?p=370#comment-5550 You can but don't need the scoby, the apple cider with the mother in it will make it's own type of scoby. You can but don’t need the scoby, the apple cider with the mother in it will make it’s own type of scoby.

]]> Comment on How To Make Your Own Vinegar & Apple Cider Drink by Melissa http://culturedfoodlife.com/how-to-make-your-own-vinegar-apple-cider-drink/comment-page-1/#comment-5549 Melissa Fri, 27 Apr 2012 14:42:06 +0000 http://harborsofhealing.com/?p=370#comment-5549 can you make ACV with a kombucha scoby and apple cider?? I have wondered about this for quite some time and I have tons of scobys to test it out on.Thanks! :) can you make ACV with a kombucha scoby and apple cider?? I have wondered about this for quite some time and I have tons of scobys to test it out on.Thanks! :)

]]> Comment on Sprouted Bread The Answer To So Many Problems by Donna Schwenk http://culturedfoodlife.com/sprouted-bread-the-answer-to-so-many-problems/comment-page-1/#comment-5498 Donna Schwenk Thu, 26 Apr 2012 00:00:15 +0000 http://harborsofhealing.com/?p=869#comment-5498 I have done both and usually grind mine all at once. Once ground it last 6 months at room temperature but longer in the fridge. I have done both and usually grind mine all at once. Once ground it last 6 months at room temperature but longer in the fridge.

]]> Comment on Blueberry Spinach Kraut by Pearl http://culturedfoodlife.com/blueberry-spinach-kraut/comment-page-1/#comment-5497 Pearl Wed, 25 Apr 2012 23:58:51 +0000 http://culturedfoodlife.com/?p=2537#comment-5497 I've been reading about using kefir grains for ferments. Have you ever tried this? Love your web site. thanks. I’ve been reading about using kefir grains for ferments. Have you ever tried this? Love your web site.
thanks.

]]> Comment on Sprouted Bread The Answer To So Many Problems by Jayne http://culturedfoodlife.com/sprouted-bread-the-answer-to-so-many-problems/comment-page-1/#comment-5495 Jayne Wed, 25 Apr 2012 20:50:40 +0000 http://harborsofhealing.com/?p=869#comment-5495 Thanks for your reply...I have my first batch of sprouted wheat currently in the dehydrator...so excited. One more question: i sprouted more than I can use at one time, is it better to store the dried sprouted wheat and grind into flour later, or to grind it all now and store the flour? Thanks for your reply…I have my first batch of sprouted wheat currently in the dehydrator…so excited. One more question: i sprouted more than I can use at one time, is it better to store the dried sprouted wheat and grind into flour later, or to grind it all now and store the flour?

]]> Comment on Kefir and Diabetes by cheap vps http://culturedfoodlife.com/kefir-and-diabetes/comment-page-1/#comment-5455 cheap vps Tue, 24 Apr 2012 16:48:10 +0000 http://harborsofhealing.com/?p=724#comment-5455 Sweet website , super pattern , real clean and utilise friendly . <a href="http://www.availhosting.com/vps-hosting/" rel="nofollow">vps hosting</a> | <a href="http://www.availhosting.com" rel="nofollow">vps hosting</a> | Sweet website , super pattern , real clean and utilise friendly . vps hosting | vps hosting |

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