A Closer Look: Kefir Starter Culture

Milk Kefir

 ”…It’s an awesome product, easy to do and very pleasant, I recommend it to everyone!!!” -Deb

Today we are going to take a closer look at the Cultures for Health Kefir Starter Culture.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Warm Weather Adjustments

Summer Fermentation

Warm weather has finally arrived in my corner of the country, and that means short pants, barbecues, and adjusting my cultures, especially water and milk kefir.

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Suzanne

Suzanne

Suzanne is into gardening, real food, and treading lightly. Her favorite cultured foods include Matsoni yogurt, which tastes just like the yogurt her Armenian grandmother used to make; sauerkraut, which she used to dip out of a barrel each week at her favorite little shop in Germany; and dill pickles, which she used to eat straight from the big jar on the counter of her Grandpa’s general store.

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Getting Back Into Goat Milk Kefir

Our family has been drinking goat milk, in one form or another, for years now. If you’ve never had fresh goat milk, then you might think it tastes funny. As someone who was skeptical after a lifetime of cow’s milk, trust me when I say that fresh goat milk tastes great.

Commercially produced goat milk is a whole other entity, and not one that I necessarily enjoy.

We’ve always had great access to local farmers producing top-notch fresh goat milk and for that we are thankful. We’re even talking of taking on some dairy goats ourselves, once a few other homestead projects are out of the way.

One of the reasons it makes sense for us to get a dairy animal is because two of the six members of our family don’t seem to tolerate pasteurized milk very well. Fresh cow or goat milk? No problem! Pasteurized milk or products like cheese or yogurt made from pasteurized milk? Then they don’t feel so good.

So, now that we’re in milk again, I’m excited to be starting up these milk kefir grains. Having kefir on hand allows me to make many of our favorite foods

Here’s a few things I’m looking forward to feeding all of the members of our family.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

More Posts - Website