It’s interesting how sometimes we can dream or think about something we love to do in life but when we are awake or back to our daily routine and busyness, those dreams slipped by us. Same analogy applies with diy enzyme and kefir brewing.

So, June, get into action tomorrow. Don’t think too much, just go and buy the necessary utensils and materials and join the fun.

Kefir tastes like sour cream or liquid yogurt. If you are afraid of milk, you will miss out the wonderful nutrients of milk. Kefir is a value added milk.

And June, why are you found here in photo gallery talking about Kefir? Find you way to the Tale of Kefir, can? Your Q may be valuable to the new Kefir readers there

May I know what is the taste of kefir, bcos I don’t take milk so as my children.
I am really enjoy reading the mails but still have no time to diy the enzyme as well
as kefir yet!

I am trying to use all natural ingredients in the enzyme making, most of the DIY enzyme lovers do not like the bitter taste of the lemon, so if you are 1 of them, then you need to peel off the skin and get rid of the white layer (between the flesh & the skin), which I think is a waste if you throw it away, but anyway it is your choice.

I always avoid seeds in the enzyme diy, that is why you don’t see me doing Dragon Fruit Enzyme in the book. The reason is because of the enzyme inhibitors, or you can refer to the book, there are some write up by the editor.

There are many methods & theories in enzyme diy, my method is just 1 of them. By using natural sugar and ferment in a (almost) sealed container, alcohol is unavoidable. You can try to open the lid during fermentation to let go some of the alcohol but you have to take note on the contamination risk.
There are other type of sugar that will not produce alcohol but you have to ask the one who recommended & selling it.

I hope I have answered your Qs. Take for your support

2) Before I found your book, I had read from other books that only request for 2 weeks of soaking the mistures. I made one but the result was alcohol. How many weeks should the process be (mad and min) so that I can get rid of that heavy alcohol taste?

Thanks.

u know i i took the trouble to ask my indian friends … that is why i know jaggery is a hindi word … if we ask a tamil speaking indian … they too wont know wat it is … and will tell u “ta ada” ….

for this … i thought i deserve to receive two claps …. hahaha …

Thomas, please excuse him, he just came back from outer space, lost a bit of his orientation. So, blame not on the kefir, hahaha. The way we brew kefir can never get that much alcohol unless he drank the kefir he made in July last year.

Boy, my lunch got digested in a matter of minutes after the good laugh…

Use Oligo sugar instead of rock sugar or ‘pian tang’ for healthy purpose. Oligo can be found in Tesco (Organic food section) or Organic shop.