Self Intro - aka Piper; USDA zone 8; Waco, TX

[Guest guest]

I started buying raw milk (8 gallons and freeze about 4 of them) in

Aug 2008. Since that time I have found out about kefir, kvass, kumiss,

rejuvelac, kombucha, Ginger Beer, Water-Kefir, Water-Kefir soda, and

Tibicos. I started my first batch of kombucha tea 2 days ago using a

store bottle of kombacha as starter and it has a thin scoby on top.

Will be starting Kefir, Tibicos, Ginger Beer and Water-Kefir Soda as

soon as I can get the starters for those.

I have made yogurt years ago but have not had enough raw milk to make

it yet, so next milk run I will pick up an extra gallon or two. I have

heard about making yogurt in a thermos so that the temperature would

be constant and I want to try that.

Cottage cheese by adding vinegar to milk and voila.

Milk is fun and I hope to get an electric ice cream maker for

Christmas. Will be making bread by using the whey or buttermilk from

making yogurt and butter.

I was told not to play with my food, but milk is a fun toy with the

lactic acid, acidophilus, and the general probiotics and I have still

have sour dough and cheese to learn about.

Another area of interest is in using whey as a starter for fermented

produce.

I used to love being able to make a meal with just the staples of

flour, milk items, yeast, vegetables and meat. Now instead of milk

items I only need the milk to make butter, cottage cheese, Kefir, sour

cream, and more.

Ready to read about new way to play with my (food) milk,

and since I do not have chickens yet, my worm bin is there if there

are any experiments in whey bread, ect. that do not make the cut.

Happy to be here,

aka Piper; USDA zone 8; Waco, TX