How to Get More Kefir from Powdered Kefir Starter

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It probably goes without saying that I am interested in sustainable food ways. I like nourishing food that we can make over and over again from simple ingredients. I like making things myself and believe that homemade anything is better than store-bought everything. I like to reduce waste in my kitchen and in my landfill.

So you might think that something like a powdered kefir culture wouldn’t make it into my kitchen on a regular basis, at least not when milk kefir grains are available. Right now I actually have both milk kefir grains and powdered milk kefir culture creating quarts and quarts of probiotic goodness. I’ll get to the reasons I’m a fan of this powdered kefir culture in a minute, but first let me tell you something else that I recently figured out.

I’m sure I’m the last person to have thought of this, but just in case I’m not, here’s how I am making way more milk kefir than I initially thought I could get out of a single packet of kefir starter.

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Kombucha Tomato-French Dressing

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This recipe is reminiscent of a popular salad dressing from the 1960s. It goes great over a chef salad.

Deodorant Making Part 2: Additional Thoughts

Clay vs. Baking Soda Deodorant

If you missed the first part, please read it here first. After making both the clay based deodorant and the baking soda deodorant recipes, my husband and I did rigorous testing on what we like the best. We both agree that the baking soda deodorant works the best for us in our hot humid environment…. 

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A Closer Look: Gluten-Free Sourdough Starter

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“I do not know much about sourdough starters, I tried to make my own but it didn’t work, this did. I have had it going for a few weeks now. We have made pancakes, waffles, crepes with the extra sourdough and 2 batches of bread with the starter. The bread was pretty flat because it… 

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Weekly Recap – October 24th Edition

blog gathering

It’s time for the weekly recap.  Leave your favorite links or ideas in the comments below!