Why I’m Soaking Grains in Milk Kefir Right Now

080

I’m a huge fan of sourdough. In about six weeks I’ll probably start up the New Zealand Rye starter I have sitting on my desk. I’m deliberately putting it off – both for my own sanity and for the viability of that dehydrated starter. I just know that the likelihood of it staying vigorous and strong right now isn’t very good.

But we’re still eating pancakes, breads, and tortillas – mostly those that can be cooked on a griddle since turning the oven on doesn’t make a lot of sense when it’s 95 degrees outside. I soak or ferment pretty much all of our baked goods, and have for a few years now. They’re just so much easier to digest and, frankly, tastier this way.

And since my preferred method of souring grains via a sourdough starter isn’t happening right now, I’m soaking in cultured dairy – specifically milk kefir.

Here’s the how and why.

… 

Read More »

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

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.

… 

Read More »

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

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.

… 

Read More »

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.

More Posts

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.

… 

Read More »

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