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January 14, 2013 in Kefir
Our family loves milk kefir for various reasons. My husband and children love it for the tangy, yeasty flavor that they’ve grown accustomed to and the good feeling it leaves them with. I love it for those reasons too, but just as importantly: milk kefir is so simple to make.
We love yogurt too, but for a cultured dairy product that is simple to make and versatile I choose milk kefir. There are no incubators or temperatures to worry about so it works in our hectic, off-grid kitchen.
And of course I’m happy to get those good cultures into the bellies of my three little ones.
January 7, 2013 in Kefir
Eggnog is one of my favorite things about the holidays, but unfortunately I haven’t been able to drink it for years because of the high sugar/preservative/chemical content of commercial eggnog. I recently started making milk kefir again, and I was finding myself overrun with the stuff, so I started looking for things to make with it.
I found this recipe on our site, and was intrigued. Could I really make eggnog from milk kefir without ending up with some horrible-tasting concoction that I’d just end up throwing away?
November 19, 2012 in Fermented Vegetables, Fruits & Condiments
Everyone in my family is very into making new and unique dishes, so we each have our own “special dish” that everyone asks for at family events. One of the dishes we serve at Thanksgiving is, of course, cranberry sauce, but we have multiple people with their own recipes, so it can be a little interesting deciding whose cranberry sauce is going to be served!
My personal favorite is the relish my mom makes. She uses the following recipe:
I love cream cheese. If it weren’t so expensive, I would go through a lot of it. Unfortunately, it is pretty expensive, and most of the cream cheese you find at the store has all sorts of nasty additives that I really would rather not put into my body.
I’ve tried using homemade ricotta and similar products instead, but it just isn’t the same, and takes more time than I have available. But one day, I made some filmjolk (which I had never tasted before), and when I tasted it, I was pleasantly surprised to find that it tasted exactly like cultured cream cheese. However, being yogurt, it was way too liquid to use as a spread.