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Weston A Price

A group to discuss and learn more about the traditional culinary customs of our ancestors and how we can bring more nutrient dense food into our lives as researched by Dr. Weston A Price.

Members: 229
Latest Activity: Oct 14

Discussion Forum

Trades/Swaps/Wanted kefir grains, raw milk, sourdough starters etc..... 199 Replies

If anybody has surplus kefir grains, sourdough starters, raw milk etc it would be good to put it up on this discussion page. Then it is all in the one place and easy to find for future reference and newbies looking : ) Cheers!!Continue

Tags: kefirgrains, sodagrains, milkgrains, Rawmilk, sourdough

Started by Bridge Scully. Last reply by Roxy Hart Oct 14.

DIY Baby Formula Kit 4 Replies

I would like to let everyone know I am offering a kit to make your own infant formula. The recipe is the one found in Sally Fallon's Nourishing Traditions and on Weston A Price Foundation's website.The only thing you need is raw organic milk.I…Continue

Started by Jessica Lunsford. Last reply by Jessica Lunsford Sep 27.

WAP friendly and/or organic cafes and restaurants

Hi everyone, I would like to know if there are any eateries in Wellington that are WAP friendly and/or organic. Im soon to be travelling there and would love some pointers on places to eat real food. I figured this discussion might be useful for…Continue

Started by Bridge Scully Aug 29.

Kombucha Jar 1 Reply

Hi everyone,Does anyone know where to get a 3-5 ltr kombucha jar in Christchurch?Continue

Started by Jessica Lunsford. Last reply by Bridge Scully Dec 11, 2013.

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Comment by Margreet de Vries on November 21, 2010 at 6:48pm
Hi people
I was introduced to weston price's ideas early last year when my daughter sent me on a nutrient dense cooking course at Koanga gardens. For me this new way of looking at nutrition and diet has made a huge difference. I have been making kefir, yoghurt, curd cheese etc from unpasturised milk ever since and try to eat as many animal products as I am comfortable with, plus the fermented foods of course. Am happy to join this group and join other people interested in nutrient dense cooking.
Comment by Yvonne Symons on November 16, 2010 at 3:55pm
I am now the proud owner of a water and milk kefir. Now I just hope that I don't kill them off. I am looking forward to having some yoghurt. as time goes by I will have extra grains, barring a disaster, so will happy give away the extras.
Comment by Sarah Walsh on November 15, 2010 at 1:21pm
haha it must be a matter of taste because I didn't like the ketchup when I made it. I prefer just fermenting the tomato paste on its own with a bit of whey.
Comment by Isa on November 15, 2010 at 12:26pm
I made the ketchup once and it was delicious!
Comment by Tara McFarlane on November 15, 2010 at 9:12am
I've just made up my first batch of Ketchup (Using the Nourishing Traditons recipe with whey and fish sauce)

Has anyone else ever made it, and if so, how did it turn out?

I've also just put my nasturtion seeds into a brine for two days before pickling them like capers...
Comment by Kali on November 9, 2010 at 11:57am
here found this about kefir fertiliser...http://onibasu.com/archives/km/55038.html and in the comments at the bottom of this blog http://homesteadingthebackforty.blogspot.com/2008/06/fermenticide.html
Comment by Isa on November 9, 2010 at 11:46am
I've used whey in the garden, the plants seem to like it :) you can also use it to make protein shakes
Comment by Kali on November 9, 2010 at 11:39am
HI again, I get an email newsletter thingy about kefir, and someone mentioned using whey, kombucha and such in the garden, being acid it is apparently good for some plants, wondering if anyone else uses it in the garden in any way?
Comment by Isa on November 9, 2010 at 10:01am
I have made an apricot jam using whey and also some pickles. The jam was a different texture but tasted good. I used and modified a recipe from Nourishing Traditions :)
Comment by Angie Gibbons on November 8, 2010 at 12:21pm
Its a more traditional way like in the Nourishing traditions book for preserving food. Have never tried it myself and have not spoken to anyone that has done it, would love to hear from those who have done it this way.
 

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