Similar to yoghurt, but better tasting and full of nutrients, Kefir is a valuable traditional fermented milk food that has been a staple in the diets of many nations . Kefir Rediscovered / The Nutritional Benefits of an Ancient Healing Food By Klaus Kaufman Published by Alive Books PO Box Burnaby British Columbia. This Page is automatically generated based on what Facebook users are interested in, and not affiliated with or endorsed by anyone associated with the topic.

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JavaScript seems to be disabled in your browser. It has several chapters on the care and growth of this outstanding pro-biotic. You must have JavaScript enabled in your browser to utilize the functionality of this website. I couldn’t pass this book on to any friends I was so dissapointed with it.

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Description Reviews 0 Save on shipping! Herbal teas can also be used to enhance their healing properties. Ratings and Reviews Write a review. Let it sit to ferment for hours, or even longer until the milk has thickened coagulated.

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See details for description of any imperfections. Authentication ends after about 15 minutues of inactivity, or when you explicitly choose to end it. Phase II — The Real Thing Now that you have brought the Kefir granules from a dormant stage back to a living culture it should be ready to sour the milk. The size is perfect for ease of use, reading and note taking. Cover up and place the milk cup on top of the fridge or another warm place in the kitchen. Salt, Fat, Acid, Heat: The tea fungus known as kombucha is celebrated worldwide for its ability to aid digestion, eliminate toxins, support the immune system, and boost energy.


The first time around the thick milk is not quite sour enough; therefore retrieve the granules and discard the milk.

Overall, I would recommend this book if you are just starting out fermenting and need a bit of background information on the kefir culture. Cookies are little nuggets of information that web servers store on your computer to make it easier for them to keep track of your browsing session. But I learned how many thousand of names he could find that people have given it. Let’s connect Contact Details Facebook Twitter.

Place the granules in a ceramic tea ball or enclosed gauze pouch. Log in Remember me. The culture granules can be kept like this for about 30 days, provided you change the milk every 10 days. After a few weekswhen the culture is well established, you should be able to make even larger batches — up to two liters at a time.

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Kombucha Rediscovered

This revised edition of Kombucha Rediscovered includes current information on the redisfovered of glucuronic acid in kombucha, the latest kombucha brews, and the use of white tea and kefir grains as bases to ferment kombucha.

Rediscovere never store sensitive information about our customers in cookies. Show More Show Less. There are so many recipes that you can do and combinations that I never heard. We’re sorry, something went wrong. However, it is best to make fresh Kefir several times a week. The directions for making Kombucha likewise are very limited. Best Selling in Cookbooks See all. Product was successfully added to your shopping cart. Repeat this process once more for a third time.


Then place this into a cup of milk room temperatureswish it around or dunk it to ensure that the granules are properly moistened. Cookies come in two flavours – persistent and transient. You have no items in your shopping cart.

Kefir Culture Natural Ltd. Save on Cookbooks Trending price is based gediscovered prices over last 90 days. This item doesn’t belong on this page. Was sorry I spent my time and money on this.

Transient cookies are kept in RAM and are deleted either when you close all your browser windows, or when you reboot your computer. I bought this book three years ago ,efir was immediately impressed with the amount of information available in this inexpensive book. Will be a good Reading copy. There are a lot of quotes to Gunter W. Now that you have brought the Kefir granules from a dormant stage back to a living culture it should be ready to sour the milk.

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