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: 252
Latest Activity: Oct 29, 2016

Discussion Forum

Fresh Goats Milk 5 Replies

Hi EveryoneIf youre interested in fresh goats milk for everyday drinking or cheesemaking feel free to get in!Continue

Started by Kaipara Coast Dairy Goats. Last reply by Natalie Carrad Jun 10, 2016.

Trades/Swaps/Wanted kefir grains, raw milk, sourdough starters etc..... 224 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 Leigh Ross Apr 15, 2016.

Perennial yellow hibiscus

Please pretty please - if anybody has seeds to share or swap, Hibiscus aculeatus (perennial lemon yellow hibiscus) for picture see this site…Continue

Started by Robyn Vickers Jan 19, 2016.


Hi,I live in Mairehau and am very keen to try Kefir, Kombucha etc to regain health, if anyone can help it would be very much appreciated.ThanksContinue

Started by Glenn Michael Daniels Dec 31, 2015.

Milk kefir grains 1 Reply

Hi, I was after some milk kefir grains to get started, I am in Lower Hutt and happy to pick up or pay for postage if out of this area. I have one spare scoby and kombucha starter if someone wanted to swap, thanksCarolineContinue

Started by Caroline Ram. Last reply by Megan Nov 8, 2015.

Flow Hive

This brilliant Australian invention  might interest some of you!Continue

Started by Caroline Marshall Apr 8, 2015.

Comment Wall


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Comment by Dirt Doctor Jacob&Hana on November 25, 2010 at 1:04pm
anyone have any tips or tricks for making rewena bread?
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 Nikolaison 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... and in the comments at the bottom of this blog
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 :)

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