Guest guest Posted February 23, 2011 Report Share Posted February 23, 2011 Hi Everyone. Please call me BD and I'm so excited to be here. We live in Virginia. I've been learning about kombucha and kefir from friends and am loving all of the education. I've tried my hand at kefir (both water and dairy) a couple of times but something always takes my attention away and I forget about it. After that, I am uncertain as to whether or not it's still ok to continue with. I just started over with some new dairy grains but don't have access to fresh cow's milk since we just moved and I had to say goodbye to the cow temporarily. I had to use store bought and my kefir is kind of stringy for lack of a better description. I don't know what's going on so I think I'll wait again until I can move away from that milk. I'm hoping to add a goat to our family so hopefully that milk will produce a better kefir. We have 2 children who are adjusting to this new life of eating healthy and cooking healthy. We don't have issues with gluten but I sprout my grains and bake bread from it. I use kamut and spelt and it turns out great. When I have whey I use it for the liquid in the bread. I am eager to learn how to make my own sauerkraut and kimchee if possible as my husband loves it. Since I have already learned how to make butter and have tried my hand at cheesemaking once, I think it's a natural progression to jump in and try other things. Thanks to whomever started this group. I'm so excited to be here! Quote Link to comment Share on other sites More sharing options...
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