I'd love to learn more about any type of fermented goodness! My problem is that I just got diagnosed with LPR / silent reflux. This means I need can't have anything with a ph under 5. 😱 I've got kombucha, kefir, lacto-fermented Jalopenoes, cauliflower,salsa, sauerkraut & sourdough...oh and beer! The only thing I can still have is the bread since it's 100% wholegrain. I wanted to learn to do miso next. I'm not sure if that's ok. I can also keep the tempeh we just finished off yesterday. But it's really frustrating. 😤 My son picked up my Jalopenoes, so at least they didn't go to waste. The scobi is on vacation right now, ans I haven't given up my milk kefir. What do you know about making Kefir from fake milks? I hate to buy those; to me they're UPFs.
Hi Sabine, Sorry to hear that. I learned about this condition a few months ago, when my (adult) son was tested for this. He didn't have it. How frustrating though for you, someone who clearly loves fermented foods. I think that you can make a very nice coconut kefir, which is still a whole food milk and has the protein that the kefir needs. If you try almond/oat/ rice milks you will likely end up with a watery and clumpy texture. Also since these are lower in the needed protein the grains will suffer over time. I know some people try using water kefir for the grain milks, but most give them a regular does of cow milk in between to keep them healthy.
It is my understanding though that coconut and soy are the best aligned with the needs of the grains.
So, should I make my own? I'm not a coconut fan, but homemade soymilk kefir might be okay. It does taste more "beany" than the store-bought stuff, but at least it wouldn't have any gums in it. I think I'll try that. I'll be making tempeh again this afternoon. Beans are soaked, Quinoa & chia gets added, and I've been using the silicone cups. That works so much better.
Perfect. I would definitely play around with making your own with your homemade soy milk. I think it will be delicious. I used to do it years ago. I can't recall exactly, but I think I also played around with mixing in a bit of canned coconut for extra creaminess. I always buy the ones without gums added.
Yum, I love the silicone cups, I agree so much better. The tempeh also seems happier without the plastic.
I'd love to learn more about any type of fermented goodness! My problem is that I just got diagnosed with LPR / silent reflux. This means I need can't have anything with a ph under 5. 😱 I've got kombucha, kefir, lacto-fermented Jalopenoes, cauliflower,salsa, sauerkraut & sourdough...oh and beer! The only thing I can still have is the bread since it's 100% wholegrain. I wanted to learn to do miso next. I'm not sure if that's ok. I can also keep the tempeh we just finished off yesterday. But it's really frustrating. 😤 My son picked up my Jalopenoes, so at least they didn't go to waste. The scobi is on vacation right now, ans I haven't given up my milk kefir. What do you know about making Kefir from fake milks? I hate to buy those; to me they're UPFs.
Hi Sabine, Sorry to hear that. I learned about this condition a few months ago, when my (adult) son was tested for this. He didn't have it. How frustrating though for you, someone who clearly loves fermented foods. I think that you can make a very nice coconut kefir, which is still a whole food milk and has the protein that the kefir needs. If you try almond/oat/ rice milks you will likely end up with a watery and clumpy texture. Also since these are lower in the needed protein the grains will suffer over time. I know some people try using water kefir for the grain milks, but most give them a regular does of cow milk in between to keep them healthy.
It is my understanding though that coconut and soy are the best aligned with the needs of the grains.
I hope that helps!
So, should I make my own? I'm not a coconut fan, but homemade soymilk kefir might be okay. It does taste more "beany" than the store-bought stuff, but at least it wouldn't have any gums in it. I think I'll try that. I'll be making tempeh again this afternoon. Beans are soaked, Quinoa & chia gets added, and I've been using the silicone cups. That works so much better.
Perfect. I would definitely play around with making your own with your homemade soy milk. I think it will be delicious. I used to do it years ago. I can't recall exactly, but I think I also played around with mixing in a bit of canned coconut for extra creaminess. I always buy the ones without gums added.
Yum, I love the silicone cups, I agree so much better. The tempeh also seems happier without the plastic.