Saturday, April 16, 2011

At the "Now What?" Stage

I have had such a huge success culturing and fermenting and sprouting that now I am over run with both tibi and milk grains, my sprouts are not being tended as they should and time is short again. I periodically have to work at the main office 35 miles away, and this is one of those periods. No more strains, rinses or preparation for such at lunch, crunch time in the morning and the garden work starting in the evening. It may seem insurmountable right now, but I will get through this.

Last week and this week I put the milk kefir, grains and all, into the fridge and let it wait for a day before straining and starting another jar. That helped.

The tibi grains are the most prolific! I am saving them for my friend's chickens, since I have figured out that 40 oz. is the most I can think of consuming a day. I have started making only a quart of tibi a day. Last week I used the coconut milk tibi for cream soda. The root beer wasn't fizzy but the cream soda was, so pouring half of each into a glass, cream soda first and root beer last really made it seem like a root beer float. The other morning I was getting coffee after my shower and kept hearing this fizzling sound. Being deaf in one ear I thought it was coming from the coffee pot, but no. As I turned around one of the cream coconut soda bottles popped the top off like a mini volcano. Everything went in the fridge that moment! That may be why the root beer was flat, since it didn't get to sit out for the full 24 hours, more like 12.

Last night I added vanilla extract and some more sucanat to the 24 hr. strained tibi and bottled 20 oz. and then added some of the flat root beer to the remainder to bring that up to 20 oz. They were both pretty fizzy at noon so I put them in the fridge to avoid another explosion. I decided to replenish to 38 oz. this batch and keep the 24 hr. first ferment. The 48 hr. just made it so very very sour.

One batch that went for 72 hrs now is fermenting into vinegar with pomegranate juice in it. That should be wonderful!

Milk kefir is doing great! It is consistently thick and tasty now. Even sitting in the fridge a day or two doesn't seem to bother the grains much. I really need to get going on making a big batch of smoothies for my grandson and his dad. The asthma and Crohn's will both be relieved hopefully!

Granddaughter and her dad are both benefiting from the milk kefir. I still can't convince anyone else in the house to try the tibi. This root beer batch I am making the husband taste. I dare him to say it smells like the inside of a shoe. The blend of vanilla and root beer should take that out. It seemed to with what I drank.

Today I got the Burpee sprouter trays and started broccoli sprouts again. I also started the salad blend that came with the set. Not a bad buy for $10 and I can try it and decide if I want to buy the SproutMaster that so many people love!

There is life in my kitchen!

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