Eight Acres - the blog — kefir

Raw milk and kefir

Jan 14 2015 0 Comments Tags: kefir, raw milk

If you are interested in raw milk in Australia, please see the post on my other blog:

Even if you are not personally interested in buying and consuming raw milk, this story has implications for everyone's right to chose what we eat and drink. Most of the media show very little understanding of the complexity of raw milk and tend to portray it as “toxic” and those who would drink raw milk as...

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Kefir for beginners

Jan 14 2015 0 Comments Tags: dairy, kefir, milk

Most people have heard of yoghurt, but kefir, also made by fermenting milk, is less well known and just as tasty and benefitial for our health. The origins of kefir are shrouded in mystery, we may never know where it came from, but if you can get hold of some kefir grains for yourself and look after them, you will always have kefir, which has endless uses.

Kefir grains are a mixture of yeasts...

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Time to swap seeds

Oct 18 2012 0 Comments Tags: garden, kefir, seeds

It seems like lots of people have spare seeds in their gardens at the moment.  I like to try to give away my favourite seeds in the hope that other people will propagate and save them too, so if I ever lose them, I might be able to borrow some back again!



There are currently seed offers on the following sites (feel free to link others in the comments):
http://lifeatarbordalefarm.blogspot.com.au/2012...

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No whey?

Jul 20 2012 0 Comments Tags: dairy, fermented, kefir, milk, Nourishing Traditions, real food, whey

As well as crying over the lack of milk while Bella is dry, I was also worried about not having whey.  Whey is an essential ingredient in so many of my new-found fermented foods(from sauerkraut to ginger beer, and soaking brown rice before cooking) that I didn't know what I would do without it. As an experiment I started freezing small batches of whey each time I made cream cheese, and it seems to...

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Back up kefir

Apr 06 2012 0 Comments Tags: cow, kefir, milking

I was worried when we first got our kefir that we would somehow stuff it up and ruin it.  Fortunately so far the kefir has done really well and the grains have grown in size and number compared to the tiny bit that we started with.  What do we do with all this extra kefir?  If you leave all the grains in the milk each time you change it, the...

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Nourishing Traditions review - mastering the basics

Feb 24 2012 0 Comments Tags: cheese, dairy, fermented, kefir, Nourishing Traditions, raw milk, real food, salad, sprouts, stock, whey, yoghurt

Previously I started to review the introduction to Nourishing Traditions by Sally Fallon and Mary Enig.  In this post I'll start on the first real chapter of recipes, called Mastering the Basics, which includes cultured dairy, sprouts, stocks, sauces and salad dressings.

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