Posts
Sunday, March 18, 2012
Sunday, March 11, 2012
Kefir Yum
So after drinking Kefir from Trader Joe's for many years, I decided to take the next step and obtain some kefir grains so I could make my own delicious kefir at home. I bought them through Amazon, and was so excited when they arrived!
I had just gotten some milk from Sunflower Farm in Orange, CT (they don't produce it, but they sell the delicious milk from Smyth's Trinity Farm,) and was eager to get started. The grains were put in the milk, which was in a glass jar, covered with a piece of cloth which was secured by a rubber band, and set on the counter to do its thing.
I let the first batch sit for 48 hours, then strained the liquid from the grains. I had about the same amount of grains, so they hadn't started to reproduce, but they definitely had begun to feed on the lactose in the milk, converting it to kefir. When I tasted that first batch, it was, well, pretty dang nasty...
I really should have read the instructions that came with the grains, the ones telling me to throw away the first few batches, since the grains would be getting acclimated to their new environment, and would not be producing a quality product.
I therefore got rid of that first batch, and the next two, then started drinking it. I have to say that homemade kefir is definitely an acquired taste. I now let mine ferment 12-24 hours before either drinking it or putting in in the fridge, since it gets super strong tasting if it goes longer than 24 hours. It is tangier than the store-bought kind, but also quite a bit yeastier. The yeasty flavor takes a while to get used to.
I also learned the hard way that it is NOT a good idea to start out drinking a whole glass at one time. The "dose" should start out very small, like 1 ounce, then ramp up over time. I started out with a whole glass, and all I can say is that it gave me quite a bit more "reading time" for the rest of that day! Lol!
It has now been about a month since I started making my own kefir at home, and I can now tolerate a big glass at a time with no ill effects. My kefir grains have become very prolific, and have reproduced many times over, doubling in number about every 7-10 days. I can now make a big batch!
If you are interested in making your own, I encourage you to do so. It is a delicious way to incorporate more dairy, even if you are lactose intolerant, and it gives your body a great amount of probiotics to boot. Go for it, but follow the instructions that come with the grains, keep an open mind about the flavor, and let me know how it goes!
I had just gotten some milk from Sunflower Farm in Orange, CT (they don't produce it, but they sell the delicious milk from Smyth's Trinity Farm,) and was eager to get started. The grains were put in the milk, which was in a glass jar, covered with a piece of cloth which was secured by a rubber band, and set on the counter to do its thing.
I let the first batch sit for 48 hours, then strained the liquid from the grains. I had about the same amount of grains, so they hadn't started to reproduce, but they definitely had begun to feed on the lactose in the milk, converting it to kefir. When I tasted that first batch, it was, well, pretty dang nasty...
I really should have read the instructions that came with the grains, the ones telling me to throw away the first few batches, since the grains would be getting acclimated to their new environment, and would not be producing a quality product.
I therefore got rid of that first batch, and the next two, then started drinking it. I have to say that homemade kefir is definitely an acquired taste. I now let mine ferment 12-24 hours before either drinking it or putting in in the fridge, since it gets super strong tasting if it goes longer than 24 hours. It is tangier than the store-bought kind, but also quite a bit yeastier. The yeasty flavor takes a while to get used to.
I also learned the hard way that it is NOT a good idea to start out drinking a whole glass at one time. The "dose" should start out very small, like 1 ounce, then ramp up over time. I started out with a whole glass, and all I can say is that it gave me quite a bit more "reading time" for the rest of that day! Lol!
It has now been about a month since I started making my own kefir at home, and I can now tolerate a big glass at a time with no ill effects. My kefir grains have become very prolific, and have reproduced many times over, doubling in number about every 7-10 days. I can now make a big batch!
If you are interested in making your own, I encourage you to do so. It is a delicious way to incorporate more dairy, even if you are lactose intolerant, and it gives your body a great amount of probiotics to boot. Go for it, but follow the instructions that come with the grains, keep an open mind about the flavor, and let me know how it goes!
Thursday, March 8, 2012
Sleepy Abby
My poor doggie, she was so tired after eating TWO whole boxes of girl scout cookies that she conked out on my hubby's pillow. :)
Sunday, March 4, 2012
Driftwood Horses
Just when you thought you had seen it all....
Enjoy....
Enjoy....
These ladies build horses out of the driftwood
they find.....
they find.....
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