Up until this point I've been making my kava the "modern traditional way" as outlined by KbR. I use lukewarm water, sheer nylons as a straining bag, and nothing else. However, I've noticed that it seems like a lot of other people add either lecithin or milk to the mixture to help bind and draw out the kavalactones. I'm familiar with the theory behind it, but for those of you who have tried both ways, is there a noticeable increase in effects with the addition of lecithin or milk? I don't have any lecithin currently, but I do have almond milk which I'm considering. I've had good results so far without so I'm hesitant to go ahead unless others say that they definitely notice a significant difference. Also, if I do go ahead and add milk, what is the ratio of milk to water that should be used? I'm assuming I replace some of the water with milk, and not add milk to the mixture (thus making it more dilute). I currently use 1 heaping - 2 tbsp per cup of water, depending. Thanks!!!
Lecithin and/or milk: Does it really make a difference?
- Thread starter kl.KarmaG
- Start date
When I used lecithin/ milk/ coconut juice it was hit or miss. Sometimes it did a little something, sometimes it didn't. It doesn't make that much of a difference for me so it wasn't really worth it. YMMV though.
I just use straight water and root and I'm satisfied with the results I get from that.
I just use straight water and root and I'm satisfied with the results I get from that.
I've never tried lecithin or coconut juice. I do use 2% milk, I feel like it makes a difference, but I also really like milk. I feel as though milk may also amplify the flavor of the kava, so that might also be something to consider. A lot of the more experienced people on here, like Vekta, seem to use the water only method, so there's probably something to that.
It never hurts to experiement, but if you're happy with what you're doing I don't know if milk will change your world. I've used anything from no water at all, to two glasses of water for one glass of milk. If you try it, let us know what you think. I'd be interested to hear from more people who've tried lecithin. A lot of the websites talk it up, but I haven't heard anyone on here say they use it regularly.
It never hurts to experiement, but if you're happy with what you're doing I don't know if milk will change your world. I've used anything from no water at all, to two glasses of water for one glass of milk. If you try it, let us know what you think. I'd be interested to hear from more people who've tried lecithin. A lot of the websites talk it up, but I haven't heard anyone on here say they use it regularly.
kavalover
Outsider
Katedid got me into using milk lol... at first I hated the taste but I totally love my kava-milk now. I just pour in 3 cups milk to 1 cups water (so it's not too thick a brew), then add my kava (usually anywhere from 4 - 8 - 10 tbsp depending on my mood) and then squeeeeeeeeez and kneeeeeed the hell out of it. The one thing I notice, which I notice with lecithin as well, is a faster onset of effects, but that's usually it. It feels like the kavalactones are much more readily absorbed, but overall, the effects seem to be the same as when I just go the water and root route. So personally I don't waste my money on lecithin, if I feel like adding milk or coconut water it will be mostly for the taste.
What does actually make a difference I find, if you are stressing about getting the absolute most out of your kava, is soaking and blending. If you look back on older forum posts you'll see I was originally a big skeptic of this method hehe, but I do use it now when I've got a rarer or more expensive variety like Wow! or Solomon Islands (which I just recently finished the stash I almost forgot about lol...) What I do here, is soak my kava in water/milk/coconut juice for maybe 15 minutes, then blend it for only a minute or two. I then pour the resulting goopy mess into my strainer bag and squeeze and kneed like normal. It usually results in a more potent brew, as more particles and resins seem to be extracted much more efficiently this way, but it's not so spectacular that I feel I need to do this every time I make kava... just for special kavas...
What does actually make a difference I find, if you are stressing about getting the absolute most out of your kava, is soaking and blending. If you look back on older forum posts you'll see I was originally a big skeptic of this method hehe, but I do use it now when I've got a rarer or more expensive variety like Wow! or Solomon Islands (which I just recently finished the stash I almost forgot about lol...) What I do here, is soak my kava in water/milk/coconut juice for maybe 15 minutes, then blend it for only a minute or two. I then pour the resulting goopy mess into my strainer bag and squeeze and kneed like normal. It usually results in a more potent brew, as more particles and resins seem to be extracted much more efficiently this way, but it's not so spectacular that I feel I need to do this every time I make kava... just for special kavas...
kl.new2kava
Kava Enthusiast
I have been using coconut water for quite a while. I really like the flavor it adds and coconut water has a small percent of natural fat mabye around that of really skim milk. I usually buy the large 17 oz cans of goya coconut water and leave it in the cabinet and use it warm, I use about 1/2 cup of kava to one can and let it soak for at least an hour then blend for a few mintues and knead for another 15-20. I notice a substantial difference in the onset and effects of the kava using coconut water comparable to that of soy lectin, I just hated the texture and the taste that the lectin gave it. I tried coconut milk out of a can and that was just plain disgusting, never again with that one. I have never used milk and after seeing a couple of reviews about it I may try it, I usually buy 1 or 2% milk so I'd have to buy whole milk for my kava.
I think there is a good reason to soak your root if you have the patience or the time for it. I don't think it's absolutely required for decent effects but it helps. I've read before on the forums that kavalactons aren't water soluble so soaking doesn't help get them out in that regard. I noticed though that if you soak root long enough it'll soften up a little. With a fine grind kava root it's a moot point but with the course grind it feels almost elastic when I squeeze. I noticed this when I accidentally left some Boroguru soaking in water for 2 hours. I think it might help making the root easier to squeeze in some way. I don't know...instead of squeezing a ball of wet sawdust it's like squeezing a firm sponge which allows me to squeeze a lot harder.kavalover said:
kavalover
Outsider
I agree, I've been pre-soaking my boroguru, which as we both know is super generous in how much it gives. The fiji waka from KBR was like that too if I remember, soaking worked charms. The main goal with kneading and squeezing is to get the resins and particles which contain the kavalactones to come out as much as you can, so even though kavalactones aren't water soluble I totally agree, pre-soaking is an important step with course grinds. I should do it more often really.Vekta said:
I tried the pre-soak for my last batch and while I can't say for certain if it made it any stronger, I do feel that it definitely made the squeezing/kneading step much easier. I still kneaded/squeezed for the same amount of time that I usually do (about 8-10 minutes) but I noticed that at the 5 minute mark the kava felt noticeably dryer and less oily than it would have if I hadn't pre-soaked. So I guess it's worth the step if it saves me the extra work. I'll have to experiment a bit more to see if I notice any difference in potency. I had been sick and on antibiotics for a while so I've been abstaining for the last month or so. It's good to be back!!
kl.Swingline
Kava Curious
Soy lecithin is good for your liver. Especially if u r a drinker
Interesting and good to know. I'm not much of a drinker anymore. Actually, I turned to kava to help me quit my daily drinking and so I haven't been a regular drinker for a few years now. Still, I do value my health and this may tip the scales in favor of trying the soy lecithin. Currently, I take milk thistle (not regularly, but occasionally) to help protect my liver and help heal any damage that I may have caused in my drinking years.Swingline said:
kl.new2kava
Kava Enthusiast
I just gave soy lectin another shot when I bought a pound from a local gnc for 15$. That should be enough for countless batches and I really do notice a difference. I add a heaping teaspoon to hot water and then stir untill most of it's dissolved, then add 8 ounces of coconut water which combined is around 10-11 ounces of fluid. Then I add 1/4-1/3 cup of kava and allow to soak for at least an hour, then blend at high speed for at least 5 minutes at 4 intervals and then knead and squeeze. I have noticed this has made the taste of the kava much more pronounced ant the effects more noticiable and profound. Just so people know that soy lectin can bought relatively cheap in bulk and doesn't need to bought in small increments and I feel it will stretch a bag of kava out by helping to extract all the goodies.
kl.Gray Owl
Kava Enthusiast
Has anybody noticed that lecithin smells a bit like jizz? It could be the brand that I have, which is Country Life, but there are probably some similarities in the proteins. I heard the Greeks historically had a taboo against eating legumes for this reason.
Kojo Douglas
The Kavasseur
I don't think it makes much of a difference, personally. I have been drinking Kava for more than a decade now and I never use soy lecithin anymore. Coconut water - fresh from a real coconut - definitely adds a nice flavor to Kava though.
I tried some Vita Coco 100% Pure Coconut Water. The taste didn't really agree with me. I don't think I had ever tried coconut water before. I'll have to try to get some coconuts sometime and try it fresh from them.
I did use some cow milk for kava once. It was hard to strain to say the least. I think I'll just stick to plan old water.
Another time I tried adding brown sugar... didn't turn out well.
I did use some cow milk for kava once. It was hard to strain to say the least. I think I'll just stick to plan old water.
Another time I tried adding brown sugar... didn't turn out well.
kl.Gray Owl
Kava Enthusiast
Diluted, the smell isn't noticeable, just when I take the lid off the jar.Katiedid said:
kl.Gray Owl
Kava Enthusiast
For stronger tasting kava, sometimes I'll put in some chai flavored syrup, that works pretty well. In some recent batches I've used sarsaparilla flavored syrup and that works pretty well, it seems to reduce the impact of the bitterness a bit.kavalover said: