Design

Last year I swapped some buttermilk culture for some kefir culture with a neighbor.  Kefir is a funny (as in unusual) culture.  In its raw state it resembles crumbled up cauliflower .. only tasting it one finds it to be a bit rubbery (chewy) and tangy (fermented).  By adding milk and letting the kefir 'grains' sit out for about 24 hours unrefrigerated, a thick-yoghurty-rich-fermented milk product is produced.  It will keep for several weeks as is .. but when you want to try some of its yummy-ness, just strain off the liquid from the grains through a little plastic strainer and enjoy. I use my kefir to make healthy fruit smoothies for breakfast. Here is a site that gives the history and health benefits .. along with nutritional information about  KEFIR.  If you are new to this probiotic milk product, Cultures of Health can get you started with your initial purchase of kefir grains.  This product is not only healthy .. but actually extends the shelf/f...

...Week: Started a batch of home cultured buttermilk.   It was easy to make from a good starter product I purchased ... tucked away in the fridge ... won't have to buy buttermilk again if I keep making a little batch each week. Got a jar of sour dough starter waiting to ferment with natural air born yeast. Purchased a one gallon glass tea jug (at a thrift store) with lid and spigot to separate non-homogenized  milk ... now we have cream (should I make butter?) Made a large pot of porridge (first soaking the rolled oats ... then slow cooking for 1 hour). So far it has provided breakfast, an addition to a loaf of bread and was added to pancake batter two mornings.  It's one way to get picky eaters to eat their oatmeal. (Make a large batch and keep in the fridge for a few days of effortless mornings.) sandwich/salad sprouts are growing in the pantry. from a few pieces of home made bread ... I made a delish salad topping of croutons and roasted pumpkin seeds.  Nothi...