Tuesday, September 15, 2015

Getting Some More Culture

Well, now that I've mastered the art of sauerkraut making, I'm off on another culture experiment. This one involves dairy and hopefully will help with the milk overflow I'll be having next spring. I'm talking about Kefir. It's some neat stuff that is supposedly full of probiotic benefits. I figured, why not give it a try?

So I spread the word far and wide   posted on my Facebook page that I was looking for some Kefir grains to get started. And a few weeks later a friend of a friend contacted me with an offer of free grains. FREE! Woo hoo! I hit the jackpot.

I met the nice donor a few days later and took home my treasure of Kefir grains. And that began my journey into fermented milk. So far, as I learn about keeping the grains alive and the process of making actual Kefir, I'm using store bought pasteurized milk. But as I progress I will be using up the frozen raw goat milk I have stored and hopefully will soon have the fresh-from-the-goat stuff.

In the meantime, now is the perfect time to share your insights, tips, recipes, warnings, and thoughts about your own experiences with Kefir. Please share away!

1 comment:

  1. Cool! De make some truly excellent sauerkraut, but we we've never done like the kefir thing yet. I'll be watching to see how it goes!

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