Re: Your opinion please - butter/butterfat

[Guest guest]

,

Could you please describe in detail exactly what you mean - the steps - when

you say " I kefir it for 2 days " and could you imagine " yoghurt culturing it "

in nearly exactly the same way?

--

April

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[Guest guest]

I take some kefir grains, make a little baggie with loose weave

cheesecloth with some extra room in it for growth, then tie it with a

small piece of hemp. I toss that in a 1/2 gallon mason with 3 pints

of heavy whipping cream (not ultra-pasteurized!) and ferment it like I

would normal kefir.

The baggie of grains will be at the top when its done, and it will get

really thick and its done once you can turn it upside down and it

doesn't move.

Make sure not to leave the lid on tight in warm conditions, otherwise

the pressure can build up too much and you might have a creamy kitchen

when trying to open it.

Yogurt could culture it too, but I didn't like the taste nearly as much.

I've stored it in the fridge for weeks with no problem. It goes great

with both sweet and savory things, and is amazingly versatile!

-

>

> ,

> Could you please describe in detail exactly what you mean - the

steps - when

> you say " I kefir it for 2 days " and could you imagine " yoghurt

culturing it "

> in nearly exactly the same way?

>

> --

> April

> Printing e-mails is usually a waste. Find more tips at TreeHugger.com

>

>

>