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


You need to be a member of Weston A Price to add comments!

Comment by Lorraine Barnett on March 2, 2011 at 7:12pm
WE do eat liver from time to time.. I find I slice thinly, flour it and fry quickly. few fresh herbs can be added to the pan to release the aromatics and flavour the liver faintly.
Comment by Shaye Leola Yearsley on February 9, 2011 at 3:56pm
Hi - I have a surplus of water kefir grains, milk kefir grains and a kombucha mother. Am wondering if anyone would be interested in doing a swap for some caspian sea yoghurt...? I'm located in Christchurch.
Comment by Lisa on February 7, 2011 at 1:58pm
I have plenty of water grains. I love the water kefir. Swear by it.  Send me an email and I will sort some out. I can post if you want to pay for postage.
Comment by Jacky Paul on February 7, 2011 at 1:35pm

Hi All

I have some milk kefir grains to share, I live in Warkworth and work in Albany.  If anyone has some water kefir grains would love some.

Comment by Bridge Scully on February 7, 2011 at 1:17pm

Have just made another kombucha...was wondering why it was always tunring out so vinegary and it was due to leaving the tea with the mother for too long....hoping this one will be a star! have still been drinking the last one but its a rather aquired taste : )

We have 2litres of raw milk a week going here in Gisborne if anyone knows anyone who might want to pick it up?

Comment by Margreet de Vries on January 2, 2011 at 6:59pm
Hi Susie
I do have sour dough starter to share. Not water kefir but milk Kefirt. I also live in West Auckland, Titirangi.
Comment by Susie Trinh on December 21, 2010 at 12:30pm

I'm looking for some water kefir grains, milkKombucha SCOBY/culture and sour dough starter.  I'm happy to barter seeds, seedlings, free range eggs, baby Araucana chicks or water saving devices (aerators, gizmos, flow restrictors).  I live in West Auckland

Comment by Margreet de Vries on December 12, 2010 at 1:49pm

The yoghurt culture we use keeps well in the fridge. Up to 2 weeks. Same with the kefir grains.

Comment by Yvonne Nikolaison on December 11, 2010 at 4:50pm

Thank you all so much for the advice on making yoghurt with kefir, I put the recommended amount of grains in and I have lovely yohgurt and it doesn't taste as sour as the others had.  A couple of questions, How long will it last in the fridge and if you don't want to make yoghurt for a week what do you do with the culture to keep it alive and healthy?


After Christmas I will have water and milk kefir grains if anyone wants any.

Comment by Caroline Moore on December 7, 2010 at 1:07pm
Thanks Jacee. We'll be away for a couple of weeks, so I might try freezing it.

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